LEM Summer Sausage Seasoning Backwoods - Smoked, Shelf-Stable - 3.81 oz Packet

Love this summer sausage seasoning! Easy to use and fantastic flavor. My son harvested a nice mule deer buck and I harvested a Bull elk this fall. We made about 25 lbs of summer sausage and shared it with family & friends. Everyone that has tried it loves it. We rolled logs and “cooked” them in my Traeger at 300° for an hour, ending with an internal temperature of about 166-168°. I highly recommend it anyone processing their game themselves.

Best flavor and easy to use.

very good product

good work for me

Anyone can take their field harvest and turn it in to an absolutely great snack for sitting around and watching the football game or talking with friends. It's very simple and I would suggest it to all my friends. I can't make enough of it to last the entire year! Trust me it truly is good

I double grind 25 lps. of deer meat mix in the summer sausage mix add 2 bottles of water, mix for 5 mins. then I add a package off your hi temp cheese and mix and other 5 mins. I get my 2' tubes ready, soak them in hot water for 10 mins. then it is tubed sent in frig over night then next day I get my smoker heating and set at 250 degrees . I cook my summer sausage until it"s 165 degrees inside . Then I put in a cold water bath to stop the cooking ,then put back in frig over night to make sure it is cooled. Best way I have found to make it. Then I cut them in half and Vacuum seal them. Best way I have found to make cheese in my summer sausage. Of course I take some to church back in the fellow ship hall for taste test with Riz crackers There is usually nothing left some even take home for later to eat.

I changed how I processed the meat from the instructions that came with the packaging. I cut the meat into pieces to process with my grinder. I sprinkled the spices directly on the chunked meat. Let it set for 4 hours in the refrigerator. Add the recommended amount of water and grind the meat. Return to the meat to the refrigerator for 24 hours. After the 24 hour rest period stuff your casings. This gets the flavor thru 100% of the meat. The flavor is out of this world. I do this process with all my spices from LEM. I have never had a LEM product not produce awesome results.

I have used LEM products for years and am very happy with the products. This time I was in a hurry and paid over 20 dollars for 2 day shipping. It took 4 days for my order and when I called I was told I didn't understand how a business worked. I ordered on a Sunday evening and got my package at 7:14 pm on Thursday. I will still use LEM products, but now I will begin using products from other manufacturers. Super disappointed in how I was treated as a customer. My order was around 25 dollars, and I paid over 20 for fast shipping. I could have just opted for normal shipping and got it as fast.

It was good. A little salty

I was charged for the packet that does 25 lb. Of Summer Sausage, but received the packet that does 5 lb of Summer Sausage.