#540 Venison Meat Sticks Specialty Pack
Venison meat sticks are an ideal food to take with you while hunting, fishing or anytime you go afield. Like all of my products, these meat sticks are very flavorful and are easy to make.
#541 Cajun Venison Meat Sticks Specialty Pack
Venison meat sticks are an ideal food to take with you while hunting, fishing or anytime you go afield. Like all of my products, these meat sticks are very flavorful and are easy to make.
#542 Venison Kielbasa Specialty Pack
Everyone loves a good Polish style kielbasa, especially one made by you with the game meat that you brought home. A nice hit of garlic makes this mix produce an outstanding flavor that you and your friends will love.
#543 Summer Sausage Specialty Pack
Why does everyone love summer sausage? Try making a batch with this Iron Skillet Seasoning mix and you will find out for yourself. Unlike others, directions are simple and easy to follow. On top of that, the results speak for themselves.
#549 Landjager Sausages Seasoning Specialty Pack
A European, centuries old favorite. Makes 10 pounds of flavorful and filling meat sticks to backpack while hunting, fishing or hiking. Follow directions carefully and this mix produces a snack that is more filling than jerky and keeps well without refrigeration.
#556 Corned Gamemeat Seasoning Specialty Pack
Everyone that tries it loves it. This mix yields outstanding flavor, is easy to do and requires no expensive equipment. Any cuts of game meat can be brined then cooked immediately or frozen for future use if desired. Brined meats can also be smoked with “pastrami like” results. This gets rave reviews with all who try it and is one of my fastest growing products. Brines about 10+/- pounds.
B560 Brine for Fish Specialty Pack
Brine at least ten pounds with this specialty pack.
Brining is an effective and easy way to prevent dryness by adding moisture to meats before cooking, and most importantly, before smoking. This brine adds flavor as well as moisture. Years of working to perfect this product as resulted in a brine that produces outstanding results that I am proud of. This brine has been used on and works well with all fish and meats and is easy to use.
B561 Brine for Game Meats Specialty Pack
This brine adds flavor as well as moisture and produces results when smoking or grilling. This brine has been used on and works well with all meats and is easy to use.
#532 Fish Fry Beer Batter Specialty Pack - Exclusive
If you really want to impress your family and friends with your fishing and cooking talents, do up a batch of filets with our easy to use beer batter. Fish fries have never been easier. Combine this packet of batter and one 12-ounce can of beer… pat your filets dry, dip them in the batter, then straight to your hot oil. The result is the tastiest fish fry you have ever had. Now, elbow your way to the front of the line. You caught them, you cooked them, make sure you get your fair share.
#533 Venison Ham Cure
Turn your wild game into mouthwatering, smoky-sweet ham with Iron Skillet Seasonings Venison Ham Brine. Specially crafted for venison and other lean game meats, this expertly balanced blend transforms tough cuts into tender, juicy, flavor-packed “ham” your whole family will love.
Perfect for deer, elk, antelope, wild hog, turkey, and more, our brine infuses deep flavor while helping retain moisture during smoking or roasting. Whether you’re preparing holiday meals, sandwich meat, or a weeknight dinner, this brine delivers consistent, old-fashioned ham flavor with every batch.
Bring out the best in your harvest — because your hard-earned game deserves bold, unforgettable flavor.
Why You’ll Love It
- Crafted specifically for lean wild game
- Creates classic ham flavor with the perfect balance of sweet and savory
- Helps retain moisture for tender, juicy results
- Ideal for smoking or oven roasting
- Great for venison, elk, wild hog, turkey, and other game meat.
Simple Brining Instructions
- Mix Brine: Dissolve seasoning in the recommended amount of cold water (see package for exact ratio).
- Submerge Meat: Place trimmed venison roast or ham cut fully into brine.
- Refrigerate: Brine 5–7 days (depending on size), keeping meat fully submerged and refrigerated.
- Rinse & Rest: Rinse thoroughly and allow meat to rest before cooking.
- Smoke or Roast: Cook low and slow until internal temperature reaches at-least 155. Slice and enjoy!
Tip: For best results, use a meat injector for larger cuts to ensure deep flavor penetration.
