Frisco Brand Summer Sausage Seasoning

Delight in the classic, robust flavors of traditional summer sausage with Frisco Brand’s Summer Sausage Seasoning. This expertly crafted blend is a symphony of flavors, featuring a mix of coriander, garlic, mustard, and a hint of pepper, creating the perfect profile for your homemade summer sausage. Ideal for both amateur and experienced sausage makers, this seasoning mix will transform your ground meat into a flavorful summer sausage, perfect for snacking, charcuterie boards, or adding a tasty twist to sandwiches. Whether you’re grilling, smoking, or air-drying, Frisco Brand’s Summer Sausage Seasoning is your essential ingredient for crafting delicious, savory summer sausage.

Ingredients:  Salt, Spices, Sugar, Garlic. CURE; Salt, Sodium Nitrite (6.25%) Dextrose,<2% Propylene Glycol< .001% FD&C Red #40.

Instructions: Use 25 pounds of lean beef or a combination of 1/2 venison and beef or 1/2 pork to get the 85% lean meat mix. Open cure pack located in seasoning bag and mix it with the seasoning. Pour 2-3 cups distilled water in meat and blend in seasoning until the meat mixture and seasoning are mixed and becomes tacky. Refrigerate overnight. Get mix ready for stuffing: add 1 oz. of distilled water per 1 pound of meat and work into meat slowly (Try not to get it too sticky). Now you can add cheese if you like. Stuff meat mix in the casing (Make sure it’s nice and firm) place a hog ring on the end. Place in 100-degree pre-heated smoker with the upper and lower vent wide open for 1 to 2 hours or until casings are dry to the touch. Close the upper damper to 1/8 open and the lower damper to 2/3 open. Start to smoke 110 degrees for 3 hours check wood supply and increase temp to 130 degrees for 2 hours then 150 for the next 2 hours ensure your smoking the whole time, then up to 170 degrees until an internal temp of 152-155 degrees is reached. Remove sausage from smoker, spray with cold water until cooled below 100 degrees. Let fully cooked sausage sit in room temperature for a few hours. Then refrigerate 24 hours uncovered. Package after casings is completely dry.