LEM Products Backwoods Summer Sausage Cured Sausage Seasoning, Ideal for Wild Game and Domestic Meat, Seasons Up to 100 Pounds of Meat, 4 Pound 7.5 Ounce Bucket with Pre-Measured Cure Packet Included

Expertly created for enthusiasts who take pleasure in crafting their own culinary delights, LEM Products Backwoods Cured Sausage Seasonings are precisely what you need to transform your favorite meats into flavorful sausages. Crafted with a fusion of top-grade spices, our Summer Sausage seasoning delivers a tangy explosion of flavor. Simply grind a mixture containing at least 20% pork or pork fat and then dissolve the seasoning in water, mixing thoroughly with the meat. To make sausages, roll in logs, rolling back and forth to remove air, or stuff into fibrous or non-edible collagen casings after they have been soaked. Then, preheat your oven to 300°F and place the log in for approximately an hour or until the internal temperature reaches 165°F. If using a casing, after stuffing, refrigerate the sausages overnight to allow them to set. The following day, preheat your oven to 180°F, cook in the oven or smoke it in a smoker until the internal temperature reaches 165°F. Remove and cool. Refrigerate the finished product to maintain its quality and freshness. Each 4 lb., 7.5 oz. bucket seasons up to 100 pounds of sausage and contains a pre-measured packet of cure. Contains no MSG.

• Spice Up Your Sausages: Experience the perfect fusion of spices with our Backwoods Summer Sausage Cured Sausage Seasoning. This distinct and well-loved blend delivers a tangy explosion of flavor that'll have you making more and more sausages.
• A Versatile Seasoning: Amplify the flavors of your wild game and domestic meat with our tantalizing blend of top-quality spices. Plus, create delicious sausages by using high-quality cuts of meat.
• Best Uses: First, grind a mixture containing at least 20% pork or pork fat. For smaller batches or if making the entire package, simply dissolve seasoning in water and mix thoroughly with meat—instructions on the package.
• Processing Directions: Make sausages by rolling the mixture into logs, rolling back and forth to remove air. Or stuff them into fibrous or non-edible collagen casings after they have soaked. Then either cook in the oven or smoke in a smoker.
• All You Need: Each bucket of seasoning is designed to season 100 pounds of sausage and contains a pre-measured packet of cure, making it perfect for any snack-making task. And we make it easy with straightforward instructions on every package.