Hi Mountain Summer Sausage Seasoning Kit Variety Pack - Three Bold

In this review we look at the Hi Mountain Summer Sausage Seasoning Kit Variety Pack and why it is a solid choice for home cooks and hunters who want to turn fresh meat into classic summer sausage. The kit is aimed at people who make sausage in a smoker or oven and want reliable, Western-style seasoning without hunting for separate spices; the biggest reason to buy is convenience paired with consistent flavor across beef, pork, and wild game. The included instructions and casings make this a complete starter option for first-time sausage makers and for experienced processors wanting a reliable seasoning trio.

Key Features

• Three popular flavors: The kit includes Jalapeno, Cracked Pepper, and Hunter's Blend so you can make distinct batches with bold, authentic Western seasoning.
• Multi-meat compatibility: Seasonings are formulated for beef, pork, venison, deer, elk, and caribou, giving flexibility to use harvested game or store-bought meat.
• Complete kit: The package contains seasoning and cure packets, plus 15 mahogany fibrous casings, so you have everything needed to produce finished sausages.
• Produces up to 45 lbs: The supply of cure and seasoning in the kit will season as much as 45 lbs of meat, suitable for multiple batches or larger harvests.
• Clear, step-by-step instructions: The included directions walk through mixing, stuffing, resting, and smoking or cooking to help ensure consistent results.
• Made in the USA: The kit and its components are proudly manufactured domestically, which may matter to shoppers seeking US-made food products.

Who It's For

This kit is ideal for hunters and backyard processors who want a turnkey seasoning solution that works with venison and other wild game; it is also useful for home cooks looking to make flavorful summer sausage from beef and pork. The variety pack suits anyone who likes to experiment with three distinct profiles in one purchase, and the included casings make it practical for small-scale producing and gift-sized batches.

Shoppers who need commercial-scale quantities or who prefer to custom-blend every spice individually should look elsewhere; likewise, those who cannot or do not smoke should note the kit assumes smoking or oven cooking and that meat must reach an internal temperature of 156 degrees F for safety.

Pros & Cons

Pros

• Easy-to-follow kit that supplies seasoning, cure, and 15 casings so you can start making sausage quickly.
• Works well with venison and other wild game, producing the rich flavors customers praised.
• Three bold flavor options let you vary batches without buying separate kits.
• Good value for multiple batches since the kit seasons up to 45 lbs of meat.

Cons

• Not intended for commercial production volumes - geared to home use and small batches.
• Requires following food-safety steps and smoking or oven cooking to reach 156 degrees F, which adds time and equipment needs.

Specifications

Brand	Hi Mountain
Flavors included	Jalapeno, Cracked Pepper, Hunter's Blend
Casings	15 mahogany fibrous casings, 2 1/2 in x 20 in
Meat capacity	Seasons up to 45 lbs of meat
Meat types	Beef, pork, venison, deer, elk, caribou
Safety	Includes cure; meat must reach internal temperature of 156 degrees F
Made in	USA

Our Verdict

The Hi Mountain Summer Sausage Seasoning Kit Variety Pack is a practical, value-packed option for hunters and home sausage makers who want reliable, authentic Western flavors without sourcing separate spices. It delivers consistent taste across beef, pork, and wild game and includes casings and cure to simplify the process, making it good value for anyone producing multiple small batches at home.

Frequently Asked Questions

Can I use this kit with venison?
Yes, the seasonings are formulated for venison and other wild game and customers report particularly good results with deer meat.

How many sausages does the kit make?
The kit provides 15 casings, each 2 1/2 in by 20 in, and will season up to 45 lbs of meat across multiple batches.

Do I need special equipment?
Basic equipment includes a grinder, sausage stuffer, and smoker or oven; the instructions also warn not to mix in metal containers and to reach an internal temperature of 156 degrees F.