Original Wild West Country Style Summer Sausage Seasoning

Old-School Flavour. Built for the Wild.

There's a reason country style summer sausage has been a hunting camp staple for generations — bold, savoury, and built to last. Original Wild West Country Style Summer Sausage Seasoning brings that classic, time-tested flavour profile to your home processing setup, giving you a professional result with every batch.

Whether you're working with venison, elk, wild boar, or a beef-pork blend, this seasoning delivers the rich, tangy, lightly smoky character that makes summer sausage impossible to put down.

What Makes It Country Style

• Bold, balanced seasoning — a classic blend of garlic, black pepper, mustard seed, and savoury spices that define the country style profile
• Tangy finish — that signature mild tang that sets summer sausage apart from every other cured meat
• Smoke-ready formula — pairs perfectly with hickory, apple, or cherry wood for deep, layered flavour
• Consistent batch-to-batch results — pre-blended ratios take the guesswork out of seasoning so every log comes out right
• Works with wild game and domestic meats — formulated to complement the natural richness of venison, elk, moose, and wild boar

From the Smokehouse to the Cutting Board

Picture a thick-sliced summer sausage log on a wooden board — deep mahogany casing, firm texture, and that unmistakable aroma of smoke and spice. Paired with sharp cheddar and crackers around the hunting camp fire, or vacuum-sealed and gifted to the people who made the season possible. Original Wild West Country Style Summer Sausage Seasoning is what makes that moment happen.

Ideal For

• Venison, elk, moose, and wild boar summer sausage
• Beef and pork blends
• Smoked sausage logs and chubs
• Hunting camp provisions and gift giving
• Home and commercial meat processing

Directions

Mix seasoning thoroughly with ground meat according to package instructions. Stuff into fibrous or collagen casings, ferment if desired, then smoke or oven-cook to an internal temperature of 71°C (160°F). Allow to cool before slicing or storing.