Hi Mountain summer sausage kit — Original seasoning kit for up to 30 lb, mahogany casings included

Hi Mountain ORIGINAL Summer Sausage Kit supplies the exact seasonings, cure, and fibrous casings you need to make up to 30 lbs of classic Western-style summer sausage at home.

If you enjoy hands-on food projects or want to preserve and transform beef, pork, or wild game into shelf-stable, flavorful sausage, this kit gives you a complete, approachable starting point. The blend captures a timeless summer sausage profile; the kit contains two seasoning packets, two cure packets, a 10-pack of mahogany fibrous casings, and step-by-step instructions so you can smoke or oven-cook reliably.

How do I use the kit to make summer sausage?

Follow the included instructions: mix ground beef or venison with ground pork, blend in the seasoning and cure (do not use metal bowls), grind the mixture, stuff into fibrous casings, and refrigerate before cooking or smoking. Finish by heating until the interior reaches 156°F for safe doneness and desired texture.

• Combine meats in a non-metal container and add the provided spice and cure packets.
• Run through a grinder, stuff into the supplied mahogany fibrous casings, and tie off portions.
• Refrigerate 12–24 hours before smoking or oven-cooking; cook to 156°F internal temperature.

What meats and quantities work best with this kit?

The kit seasons beef, pork, and wild game like venison, elk, bison, and antelope; for traditional texture and flavor, mix a lean game or beef with fatty pork. The seasonings will cover up to 30 lbs of meat, and each supplied casing holds about 3 lbs per link.

• Recommended mixes: 50/50 game or beef with pork for moisture and binding.
• Batch flexibility: make one 3-lb sausage or scale up to 30 lbs total seasoning capacity.
• Each casing measures approximately 2.5" x 20" and accommodates up to 3 lbs of meat.

Can I customize flavor and do I need extra equipment?

Yes — after your first batch you can add ingredients like garlic, cheese, peppers, or smoked salts to personalize the profile. Basic equipment includes a grinder, stuffer or piping method, smoker or oven, thermometer, and non-metal mixing bowls as noted in the instructions.

• Flavor add-ins: minced garlic, cheddar chunks, black pepper, or jalapeño for heat.
• Essential tools: meat grinder, sausage stuffer or stuffing attachment, smoker/oven, reliable thermometer.
• Safety note: avoid metal mixing vessels when combining cure and meat per kit directions.

Who is this for: this kit is ideal for home cooks, hunters, charcuterie hobbyists, and anyone who wants to turn fresh meat into classic summer sausage with minimal guesswork. It’s also useful for people seeking a reproducible recipe and the essential curing and casing supplies to produce multiple links for gifts, camping provisions, or pantry-ready snacks.

Ingredients

Corn syrup solids, salt, monosodium glutamate, spices. Cure: Salt, sugar, sodium nitrite (.85%), caramel color.