LEM Backwoods Cured Sausage Seasoning with Cure Packet, Summer Sausage

Added jalapeño and high temp cheddar. They came out amazing. Whole family loves it.

I have tried a few different recipes but LEM really hits it out of the park on this one. Instructions are easy to follow and the flavor is great. Even great for beginners looking to make their own summer sausage with easy conversions and recipe card.

Excellent product, very tasty!

I've been processing my own venison for about 10 years now and the LEM Backwoods is the best seasoning I've found. Tried quite a few before finding the LEM brands. I've done Brats, jerky, snack sticks, summer sausage, and a few of the Italian mixes. My favorite and my best product is the summer sausage. It took a few batches to get it right, but it's butcher shop quality. I would encourage folks to look at the recipes online and decide what you like, and experiment a bit with small batches. All the seasonings are a bit salty, not just the LEM seasonings, so I cut back the portions a bit. I added some garlic powder, liquid smoke, mustard seed and pepper, etc. My wife and I like cheese, so I put high temp cheddar or pepper jack cheese in the S.S., Brats and snack sticks. Also the whole process is important. Curing in the fridge, (I do at least 36 hours) hanging to dry, ice bath and blooming. AND, I bake the sticks, jerky and the S.S. in the OVEN. Just start at the lowest setting, mines 150 and SLOWLY increase the temp. S.S. takes about 8 hours but it's worth the time. Good luck!

Great product. Little expensive. Only does 20 lbs and not 25 lbs. The smell is strong and will make you sneeze like crazy. But the taste and texture is superb. Never had a bad batch come i and it's always been fresh. Never had a complaint when I use it in deer summer sausage

I always have killer results with this mix. I use 100% deer meat, though adding 10 to 20% fat is nice too. The flavor is savory and aromatic; smoke with apple wood for expert results. The summer sausage is a huge hit with the guys at work when I bring it in. Nice that it has the cure packet included, so you can very slowly bring up the temperature (start the smoke at 140F, bring up to 180F, finish at 200-220 F until internal temp is 155) without worrying about food safety.

We have purchased numerous flavors from this store and we have loved every one so far. My husband is an avid Hunter and we make our own sausage. This is a great product that we will continue to recommend and use each hunting season.

We use this with venison and really like it. Easy to follow instructions.