Pop’s Hot Honey Sausage Seasoning 8 oz

Description

Deer season doesn’t end when the smoke clears. It ends at the table.

Pop’s Hot Honey Deer Sausage Seasoning was built for the hunters who take pride in every part of the harvest — from the stand to the grinder. A fresh sausage blend developed right here in Eclectic, Alabama, it brings the same bold heat-to-sweetness balance that made our Hot Honey line famous, wrapped around a savory backbone of paprika, garlic, black pepper, and a touch of ground mustard that gives every link a little something extra.

Brown sugar and granulated honey powder lay down that signature sweetness. Red pepper flakes bring the slow burn. Kosher salt and onion powder round it all out into a blend that tastes like it was made for wild venison — because it was.

No curing salt. No shortcuts. Just a clean, well-built seasoning that turns your ground deer into something worth talking about at the dinner table.

Your harvest. Pop’s flavor. Sausage worth bragging about.

Ingredients:  Brown Sugar, Granulated Honey Powder, Kosher Salt, Paprika, Red Pepper Flakes, Black Pepper, Garlic Powder, Onion Powder, Ground Mustard

Usage Directions (label copy)

Mix 8 oz of Pop’s Hot Honey Deer Sausage Seasoning per 25 lbs of ground venison. Combine seasoning with meat thoroughly by hand or mixer until evenly distributed. For best flavor, refrigerate seasoned meat for 1–2 hours before stuffing or forming patties. Cook to an internal temperature of 160°F.

No curing salt. For fresh sausage only. Refrigerate or freeze uncooked sausage promptly.

Pop’s Hot Honey Venison Sausage A fresh sausage recipe from Pop’s BBQ Pit — Eclectic, Alabama

What You’ll Need

• 25 lbs ground venison (or venison/pork blend)
• 1 bottle Pop’s Hot Honey Deer Sausage Seasoning (8 oz)
• Sausage stuffer or casings (optional)

How Pop Does It

1. Grind your venison to your preferred coarseness — Pop likes a medium grind for sausage.
2. Add the full bag of seasoning to your 25 lbs of ground meat.
3. Mix thoroughly by hand or stand mixer until the seasoning is evenly worked through.
4. Refrigerate seasoned meat for 1–2 hours to let the flavors set — don’t skip this step.
5. Stuff into casings, form into patties, or roll into logs for slicing.
6. Cook fresh sausage to an internal temperature of 160°F. Grill, smoke, or pan fry.

Pop’s Tip: Try an 80/20 venison-to-pork fat blend for a juicier link. The honey sweetness comes through best off the smoker.

Refrigerate or freeze uncooked sausage promptly. For fresh sausage only — no curing salt.

PopsBBQPit.com