LEM Products Backwoods Reduced Sodium Summer Sausage Cured Sausage Seasoning, Ideal for Wild Game, Seasons Up to 25 Pounds of Meat, 20.5 Ounce Packet 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 Reduced Sodium Summer Sausage seasoning has all the same great flavor of our regular Summer Sausage seasoning, but with 25% less sodium. Grind a mixture containing at least 20% pork or pork fat, 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. If using a casing, after stuffing, refrigerate the sausages overnight. 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. Each 20.5 oz. packet seasons up to 25 pounds of sausage and contains a pre-measured packet of cure. Contains no MSG. *Sodium content has been lowered from 680mg to 500mg per serving.

• Spice Up Your Sausages: Experience the perfect fusion of spices with our Backwoods Reduced Sodium* Summer Sausage Cured Sausage Seasoning. This distinct blend contains 25% less sodium than our regular Summer Sausage Seasoning mix.
• 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 packet of seasoning is designed to season 25 pounds of sausage and contains a pre-measured packet of cure, making it perfect for any sausage-making task. And we make it easy with straightforward instructions on every package.