Wild Game Sausage Ingredients

Venison Smoked Sausage

Venison (70%), beef (30%), water, sodium lactate, salt, black pepper, ginger, garlic powder, brown sugar, sugar, torula yeast, sodium erythorbate, sodium nitrite

Wild Boar Smoked Sausage

Wild boar (meat from feral swine), pork, water, sodium lactate, salt, black pepper, ginger, garlic powder, brown sugar, sugar, torula yeast, sodium erythorbate, sodium nitrite.

Venison & Pork Italian Sausage

Wild boar (meat from feral swine), pork, seasoning, salt, spices (includes fennel and pepper), sugar, brown sugar, paprika, dextrose, sodium acetate, garlic powder, spice extractives, soybean oil, water, in pork casings

Wild Boar & Pork Italian Sausage

Wild boar (meat from feral swine), pork, seasoning, salt, spices (includes fennel and pepper), sugar, brown sugar, paprika, dextrose, sodium acetate, garlic powder, spice extractives, soybean oil, water, in pork casings

Venison & Pork Bratwurst

Venison, pork, seasonings (salt, dextrose, spices, sodium acetate, flavorings), water

Venison Summer Sausage

Venison, beef, water, salt, black pepper, red pepper, granulated garlic, sodium nitrite

Wild Boar Summer Sausage

Wild boar (meat from feral swine), pork, water, salt, black pepper, red pepper, granulated garlic, sodium nitrite

Venison & Wild Boar Jalapeno and Cheese Smoked Sausage

Venison, wild boar (meat from feral swine), water, cheddar cheese (milk, cheese culture, salt, enzymes), pork, salt, hydrolyzed soy protein, hydrolyzed whey protein, spices, sodium lactate, dextrose, sodium phosphate, dehydrated jalapenos, sodium diacetate, garlic, sodium erythorbate, sodium nitrite

Additives Explained:

Sodium Nitrite – Preservative, color enhancer. Sodium nitrate has been used for centuries to cure meat. Bacterial action during curing converts the sodium nitrate into sodium nitrite, which kills the bacteria that cause botulism, and combines with the myoglobin in the meat to form the pink color associated with ham.

Torula Yeast – flavor enhancer (used instead of MSG)

Sodium Lactate – used to help retain moisture in product

Sodium Erythorbate – Required additive by USDA that enhances meat safety by greatly reducing the formation of nitrosamines.

Dextrose – Sweetener

Sodium Acetate – The sodium salt of acetic acid. A preservative, buffer, neutralizing agent.