Witt's Complete Summer Sausage Seasoning Unit Complete

Witt's Complete Summer Sausage Seasoning Unit

Elevate your sausage-making with Witt's Complete Summer Sausage Seasoning Unit, a trusted blend crafted to bring out the perfect flavor in every batch. Designed for consistent and delicious results, this seasoning unit is ideal for processing summer sausage, offering a complete package with seasoning and speed cure.

Purchase Requirement:

Note: A minimum purchase of 2 cases is required for this product.

Additional Resources and Recipes

View our full Seasonings Conversion Chart to measure out smaller 1 lb or 5 lb batches with other seasonings.

How To Make Homemade Snack Sticks - Meatgistics

Learn about How To Make Homemade Snack Sticks in the Walton's Learning Center. Find out what supplies are needed and follow a step-by-step video demonstration through the entire process. Plus, join the Walton's Community to ask questions about anything related to meat processing.

Walton’s Learning Center & Meat Recipes

Visit the Walton's Learning Center for Meat Recipes on how to make snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks. Meatgistics is also the place to find others involved in food and meat processing in a community-oriented setting where everyone can share input and advice, plus get feedback directly from the experts at Walton's. Join the conversation in the Walton's Community section or learn about meat processing in the Walton's Learning Center by asking questions or providing your own input on any topic.

What Is A Snack Stick?

Snack Sticks are a meat snack and semi-dried sausage that are stuffed into a small diameter casing. Typically, a collagen casing is used, but natural casings or even skinless snack sticks are also acceptable. Most snack sticks have a low pH from around 4.5 to 5.2, giving them a familiar tangy flavor and helping with shelf stability. Another key to shelf stability is a low water activity, which binds water in the meat snacks to make it unavailable for microbial growth. Snack sticks can be made from just about any type of meat, including beef, pork, chicken, other poultry, wild game, or a combination of meats. Walton's recommends using a lean-to-fat ratio of at least 80/20, with a maximum of 40% fat, as fat is essential for flavor and mouthfeel.

Meat Processing FAQ - Answers for Issues or Questions

Do you have questions or issues with your sausage, jerky, or cured meat processing? Walton's and Meatgistics created an FAQ Processing Document that covers the most common issues with meat processing. It includes the most likely causes and solutions to fix or prevent these issues during future processing!