Bearded Butcher DIY Kits - Old Fashioned Summer Sausage

Good old fashioned summer sausage made with salt and pepper. This easy kit takes the guesswork out of making a classic meat snack. With a perfect amount of salt and pepper seasoning, sodium nitrite cure, encapsulated citric acid to give your summer sausage that familiar 'tang' flavor and enough casings for 25 lb, add meat and you're ready to go! Make the with all beef, but you can use venison, elk or bison and mix partially with pork trim too! Aim for fat content totaling around 20% by weight. Have also included dried minced garlic and if you like, add some jalapeno, red pepper, onion, sage (around 1-2 oz of most herbs & spices) or any combination you like into 25 lb of meat. Also great with the high temp cheeses mixed in!

• 1 pk of Salt and Pepper Seasoning (9 oz to season 25 lb of meat)
• 1 pk of 2.5" fibrous (non-edible) summer sausage smoking casing (pack of 10 for 25 lb of meat)
• 1 pk of Sodium Nitrite Pink Curing Salt (1 oz for 25 lb of meat)
• 1 pk of Encapsulated Citric Acid (3 oz for 25 lb of meat)
• 1 pk of Dried Minced Garlic (2 oz)

• Jalapeno Powder and Flakes (4 oz for 25 lb of meat)
• High Temp Cheese: 5 flavors to choose from at 2.5# each (for - you guessed it, 25 lb meat)
• Natural Hickory Smoke Flavor Powder: Great to add smoke flavor if you don't have a smokehouse to cook in and even better if you DO have a method to smoke