Hi Mountain® Sausage Making Kit - Summer Sausage
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- Season 24 lbs. of meat at once or in 3-lb. increments
- Includes seasonings, cures, casing and instructions
Kit includes seasonings, cures, casing, and complete instructions. Seasons 24 lbs. of meat all at once or in 3 lb. increments. Made in USA.Contains: Wheat and MSG.
Rated 4.1 out of 5 by 15
Rated 1 out of 5 by Untamedspirit Not Recommended
Worst tasting bologna I ever made. Wasted my venison
October 19, 2008
Rated 2 out of 5 by Dizzy Very Bland
After making a killer batch of summer sausage using the Backwoods seasoning, I wasted over 3 pounds of beautiful ground venison and a pound of pork using this blend of tasteless powder. I measured carefully, adding a bit more than called for, and hickory smoked it for about 8 hours. The meat was done to perfection, but lacked any flavor whatsoever. Stick with the Backwoods, and just roll the product into 2-3 inch logs. Don't worry about the synthetic casings.
January 22, 2008
Rated 5 out of 5 by Tom Fantastic Summer Sauage
I had never processed my own deer in the past. My son-in-law talked me into buying a meat grinder and sausage stuffer and he would help me the first year. I saw the Hi Mountain Sausage kit available with that same company and thought I would give it a try. The first year I made one 30 lb kit. The next year I was bound and determined that I would make up 2 kits worth.
I use very lean meat and trim all the fat off the pork that is blended in. I have also added several different items such as cheddar cheese, pepperjack cheese, ground up jalapenos, and dried onion flakes. Some is left with the original flavor as it is supurb as well.
My sausage comes out so delicious, everyone ask me how to do it and beg for handouts. The meat is so greaseless, it's great to snack on while playing cards without the cards getting all messed up.
I have people who try it, claiming they don't like venison, that will go back for more. I would be very hard pressed to ever try anything different than the Hi Mountain kit.
October 23, 2007
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