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Product DescriptionMake delicious seasoned summer sausage in your own home with this kit from High Mountain Seasonings. Fun, easy, and economical kit comes seasons up to 30 lbs. of meat. Contains two 10 oz. bags of gourmet seasoning, two 4.2 oz. bags of maple cure, ten 3 lb. capacity 2.5" casings, and a full set of instructions.
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4 Questions | 6 Answers
Displaying questions 1-4
Q:Is any special equipment needed to stuff the casings? Will a jerky gun work?Asked on 1/14/2011 by Bob from VA
Q:what temperature and how long do you cook your rolls of summer sausage. And how many rolls can you cook at a time. We made the rolls and refrigerated them overnight but lost the cooking instructions.Asked on 1/1/2010 by Danny the Joe from Virginia
A:I cook mine overnight at 200 degrees F or until they reach an internal temperature of 165 degrees F. I use a jerky pan with a rank to catch drippings and have cooked up to 8 logs on 1 pan (not sure of pan size) If I had more racks for oven could cook more at at time.Answered on 11/17/2010 by Beth the Butcher from Terre Haute, IN
A:I bet you got an answer to your question already, (from January 1, 2010). But, I just smoked a batch of summer sausages last night at 200 degrees for (6) hours.Answered on 12/20/2010 by Harry from Ohio
Q:does this need to be smoked?Asked on 12/6/2009 by Anonymous
A:No, but it tastes better to me if it is.Answered on 1/20/2013 by Smokey Sausage from Mud Lick, WV
A:It needs to be cooked, but not nessarily smoked. I cook mine in the oven on jerky racks with a pan underneath to catch the drippings.Answered on 11/17/2010 by Beth the Butcher from Terre Haute, IN
Q:CAN I ADD CHEESE TO THIS AND HOW?Asked on 11/23/2009 by MIKE from TERRE HAUTE
A:Yes you can add cheese to this kit. It is a special high temp cheese. I believe you can order it from lem, I get mine from my local meat market. It usually comes frozen and pre-cubed, and must be mix in just prior to stuffing. And although it is called hi temp cheese it can only put up with about 200 degree. The only flavor I have seen are chedar and pepper jack. I hope this helps you.Answered on 11/26/2009 by Jared from Port Huron, MI
A:We sucessfully added cheese to this last year. We tried a couple of ways, with the most sucess being adding the cheese right before we stuffed the casings. Just crumble a large block of cheese such as a sharp cheddar and gently mix in. We used about a pound of cheese to 3 pounds of meat.Answered on 11/17/2010 by Beth the Butcher from Terre Haute, IN
Displaying questions 1-4