You can purchase seasoning for 25, 50 or 100 lbs. of deer sausage.  Just click on the arrow in the box above where it says "25 lbs. - $21.97" to choose seasoning for 25, 50 or 100 lbs.  The larger the bag the lower the price!

Meatman's Smoked Deer Sausage Seasoning.  Ask The Meatcutters Meat Processing Plant - Jackson Frozen Food Locker - Has Been Using This Seasoning to Make Deer Sausage Since 1973!

(All Of Our Deer Sausage Seasonings Includes The Correct Amount of Cure Which Is Needed In Making Deer Sausage).

We also have Deer Sausage Kits which includes this seasoning and proper amount of fibrous casings needed.

We also sell a DVD that shows how we make Smoked Deer Sausage using this seasoning. This DVD also shows how to make Smoked Deer Jerky and Smoked Deer Snack Sticks. You can view details of this DVD and watch a 5 minute clip here.

To make your Deer Sausage sausage Stand Out and better than your friends, add one of our varieties of High Temperature Cheese!   Choose Cheddar or Pepper Jack Cheese.. 1/4 inch cubes will not melt in your deer sausage while smoking. Sold in 2.5 lb. bags which is the correct amount for a 25 lb. batch of Deer Sausage.

Salt, Corn Syrup Solids, Spices, Monosodium Glutamate (MSG), Sodium Erythorbate (0.97%), Garlic Powder and not more than 1% partially hydrogenated Cottonseed and Soybean Oil  added to prevent caking.        

Start with 20 lbs. of [as chilled as possible - semi-frozen works great] deer or beef that has been trimmed of most of the fat, and add 5 lbs. of (80/20) lean pork trimmings (boneless pork shoulder butts will work for this if you don't have access to a butcher shop).

Grind meat through a coarse grinder plate.

Add the 1 oz. packet of Quick Cure or InstaCure] to 2.5 lbs. [5 cups] of ice cold water and mix with an electric mixer. Then add the bag of Meatman's Sausage Seasoning and mix thoroughly again.

Then add this cure to the coarse ground mixture of deer and pork. Stir for 5 minutes until the liquid cure mix is thoroughly mixed into the deer/pork.

Then grind this mixture through a fine grinder plate.

Stuff the raw deer sausage into Fibrous Casings that have been soaked in lukewarm water for 30 minutes. Hold over night in refrigerator. The refrigerators' temperature should be 38° F.

Smoke/Cook the stuffed deer sausage to internal temperature of 152° F. You need a meat thermometer to make sure of this final temperature.

Hickory smoke is the best type of smoke for deer sausage. Hickory sawdust works better than hickory chips.

The next morning we hang the deer sausage in the smokehouse (by the string loops on the end of the casings on Bacon Hangers (we use real Hickory Sawdust to produce the smoke), until the internal temperature of the sausage is 155 ° F.

1. After the sausage product has been seasoned, stuffed and cured overnight, we hang the sausage product in the smokehouse, carefully positioning the sausages so that they are  not touching one another. 
   

2. If you have a meat thermometer, push the probe into the center of one of the sausages, set the temperature alarm at 155° F. 

3. Begin by setting the temperature to 130° F for the first two hours; open  the smoker damper wide open until the sausages internal temperature reaches 90 degrees.
   

4. For the next two hours, close the damper to the 1/2 (half) open position and raise the smokehouse temperature to 140° F. Now you can apply your sawdust to begin the smoke, longer is optional if you prefer a heavy smoke.
   
5. For the next two hours, raise the smokehouse temperature to 150 degrees and keep the damper half open and keep replenishing the sawdust to keep the smoke going.
6. Now raise the smokehouse temperature to 165 to 170° F, close the damper to 2/3 closed and keep the sawdust smoking until the sausages reach an internal temperature of 150° F. Remove the sausages from the Smokehouse and let them cool down overnight at room temperature. The next day the deer sausage is ready to eat.

EVERY product we sell is shipped FREE in the U.S.!   Every Day.  NO Minimum.

• Most orders are shipped by USPS Priority Mail or USPS 1st Class Mail. 

• Any order under 15 oz. is shipped USPS 1st Class Mail.

• Some heavy (usually orders over 10 lbs.) or bulky items are shipped by UPS Ground.

• You will receive an email within 24  with your Tracking Number and Shipping Carrier.

Shipping Policy

• Orders received before 12:00 p.m. CST will normally be shipped out the same day.

• Orders received between 11:00 p.m. Saturday and 3:00 p.m. Monday will be shipped out on Monday

• We proudly offer free shipping and handling to all 50 states in the US.  (We do NOT ship outside of the U.S.).

• Free Shipping will be applied automatically to all qualifying orders –
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Normal Shipping Times:

• USPS Priority Mail - 2 to 3 Business Days

• USPS 1st Class Mail - 2 to 5 Business Days

• UPS Ground - 3 to 5 Business Days

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