Hi Mountain Summer Sausage Seasoning Kit | CRACKED PEPPER 'N GARLIC | Includes 10 Casings, Seasoning, Cure, & Directions | Ideal for Beef, Pork, Venison, Deer & Wild Game | Makes up to 30 lbs

Best smoked sausage kit available, it has the flavor, ease of use and over all just perfect for deer sausage

Have used before—good product

I haven't used all the summer sausage kits out there but this one makes really goos summer sausage.

The venison sausage I made turned out very good. The process was 7 hours to smoke once it went into the propane smoker. Didn't realize it would take so long and there wasn't a time listed on the package. The manufacturer told me it was because there are too many variables to consider.The flavor is quite spicy which I wasn't expecting from a summer sausage blend. It is delicious though. I'd purchase more.

This was a great purchase. Now I know which one I and my husband like and what is needed to do more in the future

Venison summer sausage gives great flavor

I always have a lot of ground venison at the end of the year and like to turn it all into summer sausage. The summer sausage you get from the deer processing places, they mix your meat with everybody else - i like to eat my own hunt. Having used a few different kits, as well as my own recipes, I have found this is the best for me. You MUST used a cure and this comes with cure. Cure keeps bacteria from growing during the slow cooking process. What I like about this kit is the flavor, easy to mix, not too much garlic, not too salty, nice flavor that balances out the game. It comes with two 15lbs packs of cure/season and the casings for 30lbs of meat. You need your own sausage stuffer machine.I cold smoke first (at ~120deg) then bring the temp up to finish. The key is to NOT let the meat get above 160 (or all the juices run out). The kit has exact directions, just follow them and you are good. You do not have to smoke. Smoking adds that nice flavor, but, I also have done in just the house oven (convection oven works best), or a combo - where I cold smoke, then finish in the oven, where I can really control the exact temp. Plan on ~10 hours of total cook time. Get a good mee\at thermometer. I also sub 1/2 the water in this recipe for honey as it gives a nice flavor. (but I'm a beekeeper so I put honey in everything - that's just me)Have use with just hamburg (no extra fat), with good results. I mostly use for deer, the deer in my area is really fatty (they eat corn/apples all day) so I only add 3lbs of pork to 12lbs of meat. Again the trick is not to allow the meat to get go over 160deg - or it really dries it out.

We have used these for years and they work great .But I've had to throw two of these away, because I waited too long to use them. Keep it moist when mixing and keep it out of Metal Bowls .