null
Backwoods®

Backwoods® Summer Sausage Kits

Backwoods® Summer Sausage Kit
Backwoods® Summer Sausage Kit Ingredients
Backwoods® Summer Sausage Kit Ingredients
Backwoods® Summer Sausage Kit 5lb
Backwoods® Summer Sausage Kit 5lb Front

Backwoods® Summer Sausage Kits

$18.99 - $32.99
  • SKU: U_SUMMER2
Rated 4.7 out of 5
Read 77 Reviews|17 Questions, 32 Answersor
In Stock & Ready To Ship!
Current Stock:Only left:
Description
Expertly created for enthusiasts who take pleasure in crafting their own culinary delights, our Backwoods® Cured Sausage Seasoning Kits contain everything you need to transform your favorite meats into flavorful sausages. Crafted with a fusion of top-grade spices, our Summer Sausage seasoning provides the authentic flavors of traditional summer sausage, delivering a tangy explosion of flavor. From wild game to domestic meats, our unique blends add that extra flavorful touch to any sausage.
 
To prepare, simply grind a mixture containing at least 20% pork or pork fat and then dissolve the seasoning in water, mixing thoroughly with the meat. After stuffing the included casings, refrigerate the sausages overnight to allow them to set. The following day, preheat your oven to 180°F, cook in the oven or smoke in a smoker until the internal temperature reaches 165°F. Remove and cool. Refrigerate the finished product to maintain its quality and freshness.
 
Available in two options:
 
10 lb. Summer Sausage Kit comes with (2) 3.8 oz. seasoning packets with cure - each will make 5 pounds of sausage, (10) 1-1/2" x 12" clear fibrous casings, string (to tie open end of casings), and easy-to-follow instructions.
 
20 lb. Summer Sausage Kit comes with (4) 3.8 oz. seasoning packets with cure - each will make 5 pounds of sausage, (20) 1-1/2" x 12" clear fibrous casings, string (to tie open end of casings), and easy-to-follow instructions.

Specs

  • Type: Cured Sausage Seasoning
  • Flavor Profile: Distinct blend of herbs and spices delivers the rich and savory flavors of traditional summer sausage
  • Spiciness: Mild
  • Use With: Wild game and domestic meat
  • Pounds of Meat Seasoned: 10 pounds (SKU 9283); 20 pounds (SKU 9284)
  • What's Included: Seasoning with cure, fibrous casings, string (to tie open end of casings), and directions

Frequently Bought Together:

Total: Inc. Tax
Total: Ex. Tax

Get Inspired

ABOUT THE BRAND

THE LEADER IN GAME PROCESSING SINCE 1990

For generations, LEM Products has been the trusted leader in meat and game processing, with a journey that began in a garage and has grown into a legacy of innovation and quality. From humble beginnings, the dream was simple: to create reliable, high-performance equipment that empowers people to process, prepare, and preserve food with confidence. Today, that dream continues to thrive, guiding us to deliver exceptional products and unparalleled customer service. Whether you’re grinding for the first time, crafting delicious sausages, or making homemade jerky, we’ve made it easy to help you preserve the freshness of your harvest for longer. With over 1,300 products available for purchase on Meat Processing Equipment | LEM Products and in more than 3,500 retail locations across the US and Canada, we’re proud to be a trusted resource for home processors everywhere. At LEM, we believe the journey of home processing is both rewarding and empowering. It’s about taking pride in what you provide for your family and celebrating the process. We’re here to support you every step of the way, helping turn your food processing dreams into reality for years to come.

Camping image
77 Ratings
4.7out of 5 stars
77 Ratings

Rated 5 stars by 84% of reviewers

Rated 4 stars by 10% of reviewers

Rated 3 stars by 1% of reviewers

Rated 2 stars by 0% of reviewers

Rated 1 star by 4% of reviewers

1-10 of 77 Reviews
Rated 5 out of 5
Apr 21, 2025
Buy it
Great seasoning every one loves it.
Rated 5 out of 5
Jan 27, 2025
Excellent seasooning
Rated 5 out of 5
Jan 16, 2025
Venison summer sausage
I made 25 lbs of venison summer sausage, I added some fatty beef, and it turned out great. Everyone loved it.
Rated 5 out of 5
Nov 18, 2024
Will never use any other brand. Have tried something else, never again. Sausage does not last long, family, friends, and co-workers can't wait till hunting season for the sausage. Thanks for a great product.
Rated 5 out of 5
Nov 16, 2024
Christmas gift!
Daughter said to buy for son in law Christmas present!
Rated 5 out of 5
Nov 14, 2024
Venison summer sausage
Made a 10 pound batch of venison summer sausage and added 1 pound of high temp cheddar cheese. Turned out great! Next batch I’ll add some dehydrated jalapeños also for a little kick.
Rated 5 out of 5
Mar 3, 2024
Love the 5# kits. Makes it easy to for me to make a small batch later in the winter, after all my help has gone home
Rated 5 out of 5
Feb 28, 2024
great taste easy to use
Rated 5 out of 5
Feb 19, 2024
Great
Great product. much better than homemade recipe.
Rated 5 out of 5
Jan 21, 2024
Summer Sausage
Love the seasoning! Air tight pale with make it last longer. Great deal.
Why I chose this:
Have a question? Ask owners.Have a question about this? Ask people who own it.
Start typing and see existing answers.
17 Questions
Can you let season over night before stuffing cases?

My wife and i have used the Summer sausage kit and had wonderful outcome. I have seen many shows and videos about it. Don't take my word for it, however I see a lot of meat preparation were after processing and seasoning, many folks cover the processed and seasoned meat and let it sit refrigerated over night before stuffing. Kind of like letting it marinate. Again this is just my personal opinion, it makes sense to me.as long as you refrigerate and cover properly..

novice here...using store bought ground beef wondering how lean I should buy and why the directions say you must add pork? Appreciate any advice.

The meat blend needs to be an 80/20 ratio. If you are using a very lean meat, such as venison, pork fat is a great additive to achieve that moist flavor we all are looking to get when sampling our finished sausage products.

Do you have to have a sausage stuffer to make the summer sausage?

You can also use a grinder with a stuffing tube.

Is it a good idea to cold water bath after cooking summer sausage?

All that it necessary is after you remove it from smoker or the oven, just rinse them off with cold water and allow to dry. I cook my summer sausage in my electric smoker so I rinse off the smoke that is on the casing. If your doing them in the oven a rinse is not necessary, There is no smoke on the casing. Just cool them at room temperature.

It’s not stated in the instructions but I’ve watch guys grind the sausage mixture twice.  Is that good to do?  I’ve had sausage made by processor and it looks fine ground but if you ground it once what size plate do you use.  I watch a guy today make summer sausage and he only ground his once through and looked very course to me.  Which process do you advise.

Many people do a coarse grind then a fine grind when making sausage. Our LEM Big Bite Grinders come with 4.5 millimeter (3/16 inch ) and 10 millimeter (3/8”) grinding plates.

do you have to have a smoker?

You do not. The sausage can be prepared using either of these methods.
Process in one of the following ways:

Roll into logs (about 10" long and 2" in diameter). Roll back and forth to remove air. Preheat oven to 300°F. and place in oven for 1 hour or until internal temperature reaches 165°F. Remove and cool.

Stuff into fibrous or non-edible collagen casings (soak casings in warm water prior to stuffing) and place in refrigerator overnight. Preheat oven to 180°F. and place in oven or smoke in a smoker until internal temperature of the log reaches 165°F. Remove and cool.

How long will this last refrigerated?  I refrigerated?  What if ECA where used?

If the Fibrous Casings are stored in a cool, dry place in an air tight sealed container, they will keep for many years. If the seasoning is stored in a cool, dry place in an air tight sealed container, it will keep for about two years. The seasoning will not go bad it will just lose some of its potency. The cure will only be good for one year.

What if I forget to regrigerate after stuffing and go straight to cooing?

We can only recommend the procedures on the packet of seasoning.
Process in one of the following ways:
Roll into logs (about 10" long and 2" in diameter). Roll back and forth to remove air. Preheat oven to 300°F. and place in oven for 1 hour or until internal temperature reaches 165°F. Remove and cool.

Stuff into fibrous or non-edible collagen casings (soak casings in warm water prior to stuffing) and place in refrigerator overnight. Preheat oven to 180°F. and place in oven or smoke in a smoker until internal temperature of the log reaches 165°F. Remove and cool.

Can I use kit and substitute Eco-cure from another vender for cure?

We do not have the specifications for our competitor’s products so ingredients may not be interchangeable.

Why the 50% price increase? So disappointing.

In 2022 this kit was $25.99 in 2023 it was $29.99 in 2024 it was $29.99. The current price in 2025 is $29.99.