Hi Mountain Summer Sausage Seasoning & Cure ǀ HUNTER'S BLEND ǀ Casings are NOT Included ǀ Includes Seasoning, Cure, & Directions ǀ Ideal for Beef, Pork, Venison, Deer & Wild Game ǀ Makes up to 30 lbs

Create your own mouth-watering summer sausage at home and impress your loved ones and friends with your culinary skills. With Hi Mountain's expertly crafted recipe, making a savory and flavorful sausage has never been easier. The recipe will guide you through the process and produce an irresistible, delectable sausage that will leave your taste buds wanting more. Perfect for any gathering, don't hesitate any longer - start making your own delicious summer sausage today!

• AUTHENTIC WESTERN FLAVOR – Hi Mountain’s Hunters Spice Blend is a special combination of seasonings that feature garlic, pepper, a hint of hickory and finishing with some heat. These authentic Western flavors will transport your taste buds to the heart of the Wild West.
• IRRESISTABLE TASTE -- Hi Mountain Summer Sausage Seasonings are carefully crafted to produce the perfect savory flavors for beef, pork, and wild game, including venison, deer, elk, and caribou. They will transform your harvested meat into scrumptious summer sausage treats!
• INCLUDES – Hi Mountain’s sausage seasoning packet provides all the essential spices you need to make homemade sausage in your smoker or oven. The packet includes two seasoning packets, two cure packets, and detailed instructions that are easy to follow. CASINGS ARE NOT INCLUDED. Hi Mountain sausage casings can be purchased separately on Amazon.
• EASY TO MAKE -- Simply follow the detailed instructions. In simple terms, combine ground beef or venison with ground pork, then mix the seasoning and cure with the meat. DO NOT use metal containers or bowls for mixing. Run seasoned meat through a grinder, stuff, and tie off the casings (NOT INCLUDED). Place stuffed sausage in the refrigerator for 12 to 24 hours before smoking or cooking. Smoke or cook as instructed. Meat MUST REACH INTERNAL TEMPERATURE of 156 degrees Fahrenheit.
• SEASONS UP TO 30 LBS OF MEAT.