This is our favorite summer sausage base blend to date — bold, savory, balanced, and built for real fermented sausage production. The flavor profile starts with whole mustard seed, white pepper, coriander, garlic, and a touch of warming spices, creating that classic summer sausage character with enough depth to stand on its own.
We formulated this blend with dextrose and sugar to support fermentation when used with a lactic acid starter culture. Yeast extract is included as a natural savory flavor enhancer, giving the finished sausage a fuller, rounder flavor without added MSG.
This seasoning makes an excellent traditional summer sausage, but it also works beautifully as a base for custom flavors. Add jalapeño and cheddar, high-temp cheese, cracked pepper, dried peppers, beer, or other inclusions to create your own signature version while keeping the core flavor consistent.
Ingredients: Salt, Spices, Dextrose, Garlic, Sugar, Yeast Extract.
Usage: Use at 5.78% of the green weight of the meat block.
Must Add:
Add 10.00% water, beer, or another flavorful liquid based on the total meat block weight.
Fermentation / pH Regulation:
This recipe is formulated to be fermented with a lactic acid starter culture. The fermentable sugar content in the seasoning blend is designed to allow the finished product to ferment down to approximately pH 4.6–4.8, depending on culture, temperature, process, and fermentation time.
We recommend using F-RM-52 or a similar summer sausage culture.
For best results, we recommend smoking and fully cooking this recipe.
No major allergens added. No artificial flavors. No added MSG.
