Venison Smoked Sausage

Venison, Beef, Water, Salt, Spices, Brown Sugar, Sodium Erythorbate, Dehydrated Garlic, Sodium Nitrite, in Pork Casing.

Wild Boar Smoked Sausage

Wild boar (meat from feral swine), pork, water, sodium lactate, salt, flavorings, brown sugar, sugar, torula yeast, sodium erythorbate, sodium nitrite.

Venison & Pork Italian Sausage

Venison, pork, water, salt, dextrose, spices (includes fennel and pepper), brown sugar, garlic, paprika, in pork casings.

Wild Boar Italian Sausage

Wild boar (meat from feral swine), pork, water, salt, dextrose, spices (includes fennel and pepper), brown sugar, garlic, paprika, in pork casings.

Venison Bratwurst

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

Venison & Beef Summer Sausage

Venison, beef, water, salt, hydrolyzed soy protein, hydrolyzed whey protein, spices, dextrose, brown sugar, sodium phosphate, paprika, garlic, sodium erythorbate, sodium nitrite.

Wild Boar Summer Sausage

Wild boar (meat from feral swine), pork, water, salt, hydrolyzed soy protein, hydrolyzed whey protein, spices, dextrose, brown sugar, sodium phosphate, paprika, garlic, sodium erythorbate, 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.