Yes, the low and slow method of processing will need the cure so no bacteria will form in the meat while processing. You can add a scant 1/4 teaspoon per pound of meat, LEM cure SKU# 9208 - 4 oz. bag for $2.49.

Vacuum seal them and they will stay fresh for a year before cooking them. If no vacuum sealer, put in a ziplock bag add a little water to the bag and press the bag closed leaving most of the water in the bag with the sausages and seal. They will stay fresh for a year.

No cure is needed when making fresh sausage

We used kielbasa last year and liked it. Last year we used 60% pork 40% duck and goose. This year we used 50/50 mixture and made chipotle would recommend 60% pork.

A good rule of thumb is 1 year. I like to mark may packages with a sharpie when I get them. You can also do a taste test, if it taste ok then you can use it. Over time, spices will lose their potency and not flavor your food as it would when new.

These seasonings do not contain smoke flavoring.

Backwoods Kielbasa Fresh Seasoning is a fresh sausage seasoning meaning it should be refrigerated and eaten within 3 days. Cured sausage should also be refrigerated and eaten within 2 weeks or be frozen for consumption later.

Yes, but you'll have to add cure if you're going to smoke it or slow cook. You can use any of our seasonings to make a ring sausage, but remember, the ring is dependent on the type of casing used. If you want the typical bologna flavor, we suggest our Backwoods Bologna Seasoning (item 9626).

This particular seasoning mix does not include a cure packet. However, we do offer Backwoods Cure (item #9208) separately, found here: https://www.lemproducts.com/product/lem-cure-4-oz/backwoods-sausage-seasoning.

We have the premeasured packets that make 5 lbs. or 25 lbs. of sausage. The next size option is Bulk. Bulk seasoning is 25 lbs. of seasoning. In the blend Kielbasa this is enough seasoning to make approximately 846 pounds of sausage. Please call for pricing. Bulk seasoning is available for all Backwoods blends.