Original Wild West Country Style Summer Sausage Making Kit

Everything You Need. Nothing Left Out.

Stop hunting down ingredients one at a time. The Original Wild West Country Style Summer Sausage Making Kit puts everything you need to make a perfect batch of summer sausage in one box — seasoning, curing salt, and casings, all matched and ready to go. Whether you're a first-time processor or a seasoned pro looking for a reliable, all-in-one solution, this kit delivers consistent, delicious results from start to finish.

Just add your meat. Wild West handles the rest.

What's Included

• Country Style Summer Sausage Seasoning — a bold, classic blend of garlic, black pepper, mustard seed, and savoury spices for that signature tangy, smoky flavour
• Curing Salt — pre-measured for safe, effective preservation; locks in colour, extends shelf life, and protects against harmful bacteria
• Fibrous Casings — smoke-permeable and high-strength, sized perfectly for traditional summer sausage logs

Why Choose a Kit?

• Perfectly matched components — seasoning, cure, and casings are formulated to work together for a balanced, professional result
• No guesswork — pre-measured ratios mean you spend less time calculating and more time processing
• Great for wild game — works beautifully with venison, elk, moose, wild boar, or any beef-pork blend
• Smoke-ready — pairs with hickory, apple, or cherry wood for deep, layered flavour
• Makes a great gift — the perfect present for the hunter or home processor in your life

From Field to Cutting Board

Imagine pulling a perfectly smoked summer sausage log from the smoker — deep mahogany casing, firm texture, and that unmistakable aroma of smoke and spice. Sliced thick on a board with sharp cheddar and crackers, shared around the camp or given as a gift that actually gets used. The Original Wild West Country Style Summer Sausage Making Kit makes that experience accessible to every hunter, every season.

Basic Directions

1. Grind and blend your meat to the desired fat ratio (typically 80/20)
2. Mix in seasoning and curing salt thoroughly per package instructions
3. Soak fibrous casings in warm water for 30 minutes, then stuff firmly
4. Ferment at room temperature for 1–2 hours if desired
5. Smoke or oven-cook to an internal temperature of 71°C (160°F)
6. Cool, slice, and enjoy — or vacuum seal for long-term storage