LEM Products Backwoods Bratwurst Cured Sausage Seasoning, Ideal for Wild Game and Domestic Meat, Seasons Up to 25 Pounds of Meat, 23.5 Ounce Packet with Pre-Measured Cure Packet Included

I have been hunting for 25 years and have spend thousands on meat processing. I started making my own sausage, slimjims, jerky and anything else I could make at home about 15 years ago.I can say without any reservation that this product tastes better than anything i have ever purchased. Tastes better than all the recipes I have tried or made myself.It is extremely easy to use and tastes incredible.

Received this cure today. We have the meat ready to mix and stuff and come to find out there aren't any casings inside this package. Here is the Product Description right off the Amazon Website:LEM Products 9278 Backwoods Salami Sausage Seasoning is packaged with a cure packet included. You never have to purchase anything extra when you buy our blends. Each package has easy-to-follow instructions on how to make mouth watering sausage every time. The only equipment you will need is an oven or a dehydrator. If you have never made sausage, we urge you to try. Salami: Besides making an excellent lunchmeat, this produces great slim jims. Enough seasoning for 25 pounds.A bit misleading stating that you don't have to purchase anything extra and only need an oven or dehydrator. I wouldn't mind so much, but at this point I have meat ready to mix and stuff and now don't have any casings!Strongly recommend that the language in the Product Description be changed immediately!

If you mix it per packaging it is overly salty. I used this for cheddar brats this time, and did not add the cure (since I am cooking brats to temp). The flavor was too weak- and yet still too salty.I wish I could find seasoning that wasnt all Salt.

Used for venison 22lb and 3lb ground bacon end tips. Mix and stuff casing then refrigerate for 3 days gives the correct taste of summer sausage then smoke for 6hr at 180 then 2hr at 220-240 to get up to finish temp 155 ice bath as soon as done drop temp to 80 hang dry over night at room temp enjoyTold it is the best they ever had better than store

Used with venison and pleased with the end product overall. Two suggestions for use: I would recommend measuring the powder in a well ventilated area, not sure if was the jalapeno or other ingredient but it did cause both us preparing the meat to cough quite a bit. Second, it needs to be very well incorporated. We mixed it in with the meat by hand and the end result was some tubes of meat being quite salty. The next time I will first mix by hand and then run it through the grinder 1-2 more times to make sure it is evenly incorporated. Overall, very happy! Good flavor, not much heat with the jalapeno if that's what your looking for.

Made a batch this fall and came out tasting fantastic. Make sure to add plenty of pork or high fat beef. Be prepared for the long haul: grinding meat, seasoning, stuffing casings and curing in the oven is an all day experience. The reward is a pile of summer sausage that you will have to keep locked up from your friends.

We have used this seasoning for a long time. I typically do around 5 or 6 pounds of venison at a time. I cut back by about 20% on the seasoning, but leave the curing amount exact. We add our own seasonings (mustard seed, etc), I use half the water amount as liquid smoke if we can't smoke them, then add cheese. Some rolls will have jalapenos and so on.

Wow! This may have made the BEST franks I have ever eaten. I harvested a 144lbs female feral hog earlier this year and used the hog meat and fat in 80/20 ration of pork/fat to make 15lbs of franks.I can say these franks were fantastic and may have spoiled me from now on. I grill the franks fresh and eat them like hotdogs with a good whole wheat bun and regular mustard. The franks are also good eaten alone dipping into a little bit of mustard as well.I had a buddy smoke about 4lbs of these franks for me using about 1hr of pecan smoke and then cooking to the proper internal temp (165 degrees F). They are also fantastic.I am probably ruined with these franks now. Also I MUST recommend the Lem's Backwoods Fresh Bratwurst seasoning for making brats. Hands down the best Brats I have ever eaten and that is across 2 continents and countries, 4 states in the US which include Wisconsin and Minnesota.

Commenting on taste is always a challenge. We’ve been making both fresh and cured sausages for years And have always mixed our own spices, but for convenience decided to try prepackaged. The overall fLavour is good (not too spicy) but found it too salty for our taste.

Used for sausage and sticks outta 50/50 pork and deer. Tastes great will keep buying it :)Really becoming to only use back woods spices now, never been unhappy yet.

Only used a small portion of pork and extremely lean moose. I would advise 50/50 ratio next time

THe product works well, but the finished product tastes too chemically. The MSG leaves a bad after taste. If you don't mind the chemicals, then try it

Loved this bologna package. We mixed deer and pork to make a 2 1/2" chub and it is fantastic. Lots of flavour.