Hi Mountain Jalapeno Summer Sausage Kit — 10 Fibrous Casings, Cure Packets & Mild Southwestern Heat

Hi Mountain Jalapeno Summer Sausage Kit supplies everything needed to season, cure, stuff and make up to ten jalapeño-flavored summer sausages with authentic Western heat.

Bring bold, mildly spicy summer sausage to your smoker or oven with a kit designed for home charcuterie makers. Hi Mountain’s kit combines a jalapeño spice blend, curing packets, fibrous casings and clear instructions so you can turn beef, pork or wild game into a shelf-stable-style sausage with a southwestern twist. The recipe is intended for up to 30 pounds of meat and yields ten 2½" x 20" sausages that each hold about three pounds.

What comes in the kit and why does it matter?

The kit contains the core components to make summer sausage without sourcing separate ingredients: two seasoning packets, two cure packets, a 10-pack of mahogany fibrous casings, and step-by-step directions. Having matched spice and cure amounts saves guesswork and ensures consistent flavor and safe curing practice when instructions are followed.

• Two jalapeño seasoning packets for southwestern flavoring
• Two cure packets to control preservation and color
• Ten mahogany fibrous casings sized 2½" x 20" for ten sausages
• Detailed instructions for mixing, stuffing, refrigerating and smoking

How do I make the sausage step by step?

The process is straightforward: combine ground beef or venison with ground pork, mix in the seasoning and cure (avoid metal bowls), grind if needed, stuff into the supplied casings, refrigerate, then smoke or cook. The kit instructs to refrigerate stuffed sausages 12–24 hours before applying heat and specifies a safe final internal temperature to reach.

• Mix meats and add both seasoning and cure as directed
• Run the mixture through a grinder and stuff into fibrous casings
• Refrigerate 12–24 hours to allow seasonings to distribute
• Smoke or cook until internal temperature reaches 156°F

What flavors and meats work best with the jalapeño blend?

Hi Mountain’s jalapeño profile gives a warm Southwest heat that’s noticeable but not overpowering, pairing well with beef, pork and wild game such as venison, elk or caribou. The seasoning is formulated to complement lean game meats by adding fat and savory balance when mixed with ground pork.

• Beef and pork for classic texture and richer flavor
• Venison, elk, caribou—adds bold, game-forward results
• Jalapeño spice adds mild heat and southwestern character
• Works equally for smoker or oven finishing methods

How many sausages and how much meat will this kit season?

This kit is sized to make ten sausages using the included casings; each casing measures 2½" x 20" and can hold up to three pounds of meat. Overall the seasoning and cure packets will treat up to 30 pounds of mixed meat, giving flexibility for small batches or full-capacity runs.

• Ten fibrous casings included for ten finished links
• Each casing holds up to ~3 lbs of meat (2½" x 20")
• Seasonings sufficient for up to 30 lbs total meat

Who is this for? The Hi Mountain Jalapeno Summer Sausage Kit is built for home cooks, hunters and charcuterie hobbyists who want a reliable, do-it-yourself route to southwestern-style summer sausage. It suits beginners who value clear step-by-step directions and experienced makers who appreciate matched cure and spice portions for consistent results. If you want ready-to-use casings, paired cure, and a jalapeño-forward seasoning without measuring individual spices, this kit streamlines the process and gets you to finished, flavorful sausages ready for smoking or cooking.

Ingredients

Corn syrup solids, salt, dehydrated Jalapeno peppers, monosodium glutamate, spices, and vegetable oil. Cure: salt, sugar, sodium nitrite (.85%), caramel color.