{"title":"Maker's Pick","description":"\u003ch2\u003eCurated for Serious Makers\u003c\/h2\u003e\n\u003cp\u003eMaker's Pick is our seasonally curated selection of meat \u003cbr\u003eprocessing supplies, casings, and ingredients serious home processors and hunters reach for most. Every product is chosen based on what's actually selling, what's in season, and what delivers results — whether you're stuffing your first fall batch or processing your own wild game harvest.\u003c\/p\u003e\n\u003cp\u003eAmerican-made quality, trusted by over a million makers since 1978. This collection is updated regularly, so you're always seeing what's most relevant right now—not last season.\u003c\/p\u003e","products":[{"product_id":"natural-hog-casings-home-pack","title":"Natural Hog Casings Home Pack","description":"\u003cp\u003eOur Natural Hog Casings Home Pack is a small, more manageable pack. Ideal for small batches of meat (a few pounds at a time). \u003cb\u003eThese casings vary in size and length; some pieces may be as short as 2-3 feet.\u003c\/b\u003e Perfect for home use and all levels of sausage making. Home Packs are more inconsistent in length than our \u003ca href=\"https:\/\/sausagemaker.com\/products\/premium-natural-hog-casings-1-hank\"\u003epremium natural hog casings, 1 hank\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eNatural Hog Casings Home Pack casings are sourced from \u003cstrong\u003eNorth American Hogs Only\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThese casings are ideal for making \u003ca href=\"https:\/\/twoguysandacooler.com\/italian-sausage\/\" rel=\"noopener\" target=\"_blank\"\u003eItalian sausage\u003c\/a\u003e, Polish sausage, bratwurst, jumbo hot dogs, and country pork sausage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEdible\u003c\/li\u003e\n\u003cli\u003eGrade A quality, minimum pinholes. Better durability and tensile strength.\u003c\/li\u003e\n\u003cli\u003eIdeal for making Italian sausage, Polish sausage, bratwurst, jumbo hot dogs, and country pork sausage.\u003c\/li\u003e\n\u003cli\u003eSize: 32-38 mm (1 ¼\" - 1 ½\").\u003c\/li\u003e\n\u003cli\u003eMakes between 20–30 lbs of sausage per pack (depending on link\/rope size).*\u003c\/li\u003e\n\u003cli\u003eIncludes 1 or 2 packs depending on selection.\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparing Natural Casings: \u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eRemove the approximate amount you will need.\u003c\/li\u003e\n\u003cli\u003ePlace casings in a clean food-safe bowl.\u003c\/li\u003e\n\u003cli\u003eRinse casings of salt under cool running water.\u003c\/li\u003e\n\u003cli\u003eFlush the interiors of casings to facilitate smooth casing application.\u003c\/li\u003e\n\u003cli\u003eFor small casings (\u0026lt;42mm): place the bowl in cool water in the refrigerator to soak for about 2 hours prior to use.\u003c\/li\u003e\n\u003cli\u003eFor larger casings (\u0026gt;42mm): place a bowl of the beef bung, middles, and\/or rounds in the refrigerator to soak overnight before use.\u003c\/li\u003e\n\u003cli\u003eOptional for smell control – add 1\/2 tsp baking soda per cup of water.\u003c\/li\u003e\n\u003cli\u003eOptional for tenderizing: squeeze a lemon or add a tablespoon of white vinegar to the soaking water to refresh the casings.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eRefrigeration\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNatural casings should be kept refrigerated until ready for use. When left unrefrigerated, these salted casings may give off a strong odor. \u003cstrong\u003eThis is Normal.\u003c\/strong\u003e Simply put the casings back into the refrigerator, and the odor will subside. Natural casings should never be frozen. It affects their integrity after thawing and will cause more blowouts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShipping Information\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNatural casings cannot be shipped outside the United States. All natural casings are non-refundable and non-returnable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Choose the Right Sausage Casing for Your Recipe\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e Not sure which size is best for your recipe?\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/sausagemaker.com\/blogs\/blog\/how-to-choose-the-right-sausage-casing-for-your-recipe\"\u003eRead our guide\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eto match your casing to the sausage you're making.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.youtube.com\/watch?v=iEtbNfKwi9o\" rel=\"noopener\" target=\"_blank\"\u003eWatch here\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003efor more information on what type of natural casing to use.\u003c\/p\u003e\n\u003cp\u003eView all additional sizes and types of\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/sausagemaker.com\/collections\/natural-sausage-casings\"\u003enatural sausage casings\u003c\/a\u003e.\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"1 Pack","offer_id":48916643446923,"sku":"17-1010","price":14.99,"currency_code":"USD","in_stock":true},{"title":"2 Pack","offer_id":48916643479691,"sku":"17-1011","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/Hog-Casing-Home-Pack-Img-1_df6d26c6-1a80-40b0-8306-c8d9ea9c41e0.jpg?v=1762274639"},{"product_id":"pretubed-natural-hog-casings-35-38mm","title":"Pretubed Natural Hog Casings","description":"\u003cp\u003ePretubed natural hog casings are the fastest way to stuff sausage with natural casings. Each casing comes pre-strung on its own plastic sleeve, already separated, so it slides straight onto your stuffing tube. Soak with the plastic still on, slide one end over the tube, pull the plastic off the other end, and you're stuffing. No untangling, no hunting for the open end.\u003c\/p\u003e\n\u003cp\u003eSourced from North American hogs only, packed in purified salt, the tubed natural hog casings are available in four sizes from breakfast links to rope sausage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat makes pretubed casings different\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eStandard natural casings arrive in a tangled hank that you separate by hand — a slow, slippery job. Pre-tubed \u003ca href=\"https:\/\/sausagemaker.com\/blogs\/blog\/hog-casings\"\u003ehog casings\u003c\/a\u003e are individually strung and wrapped, which turns a fifteen-minute task into about thirty seconds per casing. If you stuff in volume, or you're teaching someone else to stuff, this is the version to buy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChoose the Right Casing Size\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 style=\"font-size: 2rem; font-weight: 600; line-height: 1.35em;\"\u003e29–32mm Pretubed Natural Hog Casings\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBest for Breakfast links, brats, and Italian sausage.\u003c\/li\u003e\n\u003cli\u003eStuffed diameter: approximately 29-32 mm (1 1\/8\" – 1 1\/4\").\u003c\/li\u003e\n\u003cli\u003eApproximate casing needed per 1 lb. of meat: 2.5 feet.\u003c\/li\u003e\n\u003cli\u003eApproximate stuffing capacity: 45 lbs.*\u003c\/li\u003e\n\u003cli\u003eA good all-purpose option for smaller fresh links and classic homemade sausage.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"font-size: 2rem; font-weight: 600; line-height: 1.35em;\"\u003e32–35mm Pretubed Natural Hog Casings\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBest for large brats, Italian sausages, and rope sausages.\u003c\/li\u003e\n\u003cli\u003eStuffed diameter: approximately 32–35 mm (1 1\/4\"–1 3\/8\").\u003c\/li\u003e\n\u003cli\u003eApproximate casing needed per 1 lb. of meat: 2 feet.\u003c\/li\u003e\n\u003cli\u003eApproximate stuffing capacity: 50 lbs.*\u003c\/li\u003e\n\u003cli\u003eA popular choice for traditional bratwurst and medium-large fresh sausage links.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"font-size: 2rem; font-weight: 600; line-height: 1.35em;\"\u003e35–38mm Pretubed Natural Hog Casings\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBest for kielbasa, pepperoni, knockwurst, and rope sausages.\u003c\/li\u003e\n\u003cli\u003eStuffed diameter: approximately 35-38 mm (1.3\"–1.5\").\u003c\/li\u003e\n\u003cli\u003eApproximate casing needed per 1 lb. of meat: 1.3–1.5 feet.\u003c\/li\u003e\n\u003cli\u003eApproximate stuffing capacity: 55 lbs.*\u003c\/li\u003e\n\u003cli\u003eIdeal when you want a larger link with a hearty bite and strong casing performance.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"font-size: 2rem; font-weight: 600; line-height: 1.35em;\"\u003e38–42mm Pretubed Natural Hog Casings\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBest for large Polish sausage, summer sausage, ring bologna, liverwurst, and dry cured pepperoni.\u003c\/li\u003e\n\u003cli\u003eStuffed diameter: approximately 38-42 mm (1.5\"–1.65\").\u003c\/li\u003e\n\u003cli\u003eApproximate casing needed per 1 lb. of meat: 1–1.3 feet.\u003c\/li\u003e\n\u003cli\u003eApproximate stuffing capacity: 60 lbs.*\u003c\/li\u003e\n\u003cli\u003eA strong choice for larger-diameter sausage that needs dependable stuffing and hanging strength.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003ci\u003e*Casing capacity depends on meat\/fill density, size\/lengths of links or loops, and how tightly the casings are being filled.\u003c\/i\u003e\u003c\/p\u003e\n\u003ch3\u003eProduct details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eEdible natural casing\u003c\/li\u003e\n\u003cli\u003eWhisker free\u003c\/li\u003e\n\u003cli\u003eGrade A quality — minimum pinholes, better durability and tensile strength\u003c\/li\u003e\n\u003cli\u003eSourced from North American hogs only\u003c\/li\u003e\n\u003cli\u003ePacked in purified salt; indefinite shelf life when refrigerated\u003c\/li\u003e\n\u003cli\u003eFlush and soak in tap water before use\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStorage and handling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKeep natural casings refrigerated until you're ready to use them. Unrefrigerated salted casings can give off a strong odor — this is normal, and it subsides once they're chilled again. Never freeze natural casings. Freezing damages their integrity and causes blowouts after thawing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShipping Information\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNatural casings cannot be shipped outside the United States. All natural casings are non-refundable and non-returnable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Choose the Right Sausage Casing for Your Recipe\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e Not sure which size is best for your recipe? \u003ca href=\"https:\/\/sausagemaker.com\/blogs\/blog\/how-to-choose-the-right-sausage-casing-for-your-recipe\"\u003eRead our guide\u003c\/a\u003e to match your casing to the sausage you're making.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.youtube.com\/watch?v=iEtbNfKwi9o\" rel=\"noopener\" target=\"_blank\"\u003eWatch here\u003c\/a\u003e for more information on what type of natural casing to use.\u003c\/p\u003e\n\u003cp\u003eView all additional sizes and types of \u003ca href=\"https:\/\/sausagemaker.com\/collections\/natural-sausage-casings\"\u003enatural sausage casings\u003c\/a\u003e.\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"29-32 mm","offer_id":48915230425227,"sku":"17-1017","price":29.99,"currency_code":"USD","in_stock":true},{"title":"32-35 mm","offer_id":48915230457995,"sku":"17-1018","price":27.99,"currency_code":"USD","in_stock":true},{"title":"35-38 mm","offer_id":48915230490763,"sku":"17-1019","price":25.99,"currency_code":"USD","in_stock":true},{"title":"38-42 mm","offer_id":48915230523531,"sku":"17-1020","price":26.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/pretubed-natural-hog-casings-35-38mm.jpg?v=1786642681"},{"product_id":"natural-hog-middles-55-60mm","title":"Natural Hog Middles 55-60mm","description":"\u003cp\u003eNatural Hog Middles 55-60mm are large diameter casings. \u003cstrong\u003eNot Edible. \u003c\/strong\u003eHog middles are easily recognizable by their curly appearance. These delicate casings can be used for N’duja, \u003ca href=\"https:\/\/www.youtube.com\/watch?v=ojDwJy1oE_E\" rel=\"noopener\" target=\"_blank\"\u003eSoppressata di Calabrese\u003c\/a\u003e, Blood Sausages, some Liverwurst, and other salumi.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePlease Be Aware: \u003cu\u003eHog middles have a MORE PRONOUNCED naturally occurring STRONG AROMA because they have more fat left inside than any other casing, so to increase they're flexibility.\u003c\/u\u003e\u003c\/strong\u003e During the soaking process, add lemon halves or white vinegar to your bowl of tap water and a tablespoon of baking soda. This will help tame the aroma.\u003c\/p\u003e\n\u003cp\u003eBe gentle when stuffing, as the casing walls are fragile and may burst more easily than other natural casings. Hog middles are not completely de-fatted, it is normal for them to contain fat along the interior lining.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNatural Hog Middles 55-60mm Product Details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMiddles are not edible\u003c\/li\u003e\n\u003cli\u003elarge diameter casings\u003c\/li\u003e\n\u003cli\u003eSourced from \u003cstrong\u003eNorth American hogs only\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eUsed for N’duja, \u003ca href=\"https:\/\/www.youtube.com\/watch?v=ojDwJy1oE_E\" rel=\"noopener\" target=\"_blank\"\u003eSoppressata di Calabrese\u003c\/a\u003e, Blood Sausages, some Liverwurst, and other salumi.\u003c\/li\u003e\n\u003cli\u003eThese casings are sold in bags containing 5 pieces (7 feet each)\u003c\/li\u003e\n\u003cli\u003e2 ¼ (55-60mm) when stuffed - approx.*\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparing Natural Casings \u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eRemove the approximate amount you will need.\u003c\/li\u003e\n\u003cli\u003ePlace casings in a clean food-safe bowl.\u003c\/li\u003e\n\u003cli\u003eRinse casings of salt under cool running water.\u003c\/li\u003e\n\u003cli\u003eFlush the insides of casings to assist in smooth casing application.\u003c\/li\u003e\n\u003cli\u003eFor small casings (\u0026lt;42mm): place bowl in cool water to soak for about 2 hours in the refrigerator prior to use.\u003c\/li\u003e\n\u003cli\u003eFor larger casings (\u0026gt;42mm): place a bowl of the beef bung, middles, and\/or rounds in the refrigerator to soak overnight prior to use.\u003c\/li\u003e\n\u003cli\u003eOptional for smell control – add ½ tsp baking soda per cup of water.\u003c\/li\u003e\n\u003cli\u003eOptional for tenderizing – squeeze a lemon or add a tablespoon of white vinegar to soaking water to refresh casings.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eRefrigeration\u003c\/strong\u003e - Natural casings should be kept refrigerated until ready for use. Un-refrigerated, these salted casings may give off a strong odor. \u003cstrong\u003eThis is Normal.\u003c\/strong\u003e Simply put the casings back into the refrigerator and the odor will subside. Natural casings should never be frozen. It affects their integrity after thawing and will cause more blowouts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShipping Information\u003c\/strong\u003e - Natural casings cannot be shipped outside the United States. All natural casings are non-refundable and non-returnable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNatural Casings 101\u003c\/strong\u003e - \u003ca href=\"https:\/\/www.youtube.com\/watch?v=iEtbNfKwi9o\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\" target=\"_blank\"\u003eClick here\u003c\/a\u003e for more information on what type of natural casing to use. \u003ca href=\"https:\/\/www.sausagemaker.com\/product-category\/casings\/natural\/\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\" target=\"_blank\"\u003eClick here\u003c\/a\u003e for additional sizes and types of natural casings.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*Casing capacity depends on meat\/fill density, size\/lengths of links or loops and how tightly casings being filled.\u003c\/em\u003e\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43606096216203,"sku":"17-1021","price":57.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1021-2.jpg?v=1762274639"},{"product_id":"premium-natural-hog-casings-1-hank","title":"Premium Natural Hog Casings, 1 Hank","description":"\u003cp\u003ePremium Natural Hog Casings, 1 Hank are the traditional choice for making fresh, smoked, and cooked sausage with an authentic bite, texture, and appearance. The edible hank of sausage casing is packed in purified salt for long shelf life and is designed for smooth stuffing, strong performance, and dependable results.\u003c\/p\u003e\n\u003cp\u003eEach full hank of hog casing contains approximately 90 yards of casing and is available in multiple sizes to match your recipe, link style, and stuffed diameter. Whether you’re making bratwurst, Italian sausage, breakfast sausage, Polish links, pepperoni, or rope sausage, choosing the right size helps improve stuffing control, texture, and final presentation.\u003c\/p\u003e\n\u003cp\u003eFlush and soak before use, keep refrigerated, and select the casing diameter that best fits the sausage you want to make.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChoose the Right Casing Size\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 style=\"font-size: 2rem; font-weight: 600; line-height: 1.35em;\"\u003e29–32mm Natural Hog Casings\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBest for Italian sausage, bratwurst, and country breakfast sausage.\u003c\/li\u003e\n\u003cli\u003eStuffed diameter: approximately 1 1\/8\"–1 1\/4\".\u003c\/li\u003e\n\u003cli\u003eApproximate casing needed per 1 lb. of meat: 2.5 feet.\u003c\/li\u003e\n\u003cli\u003eApproximate stuffing capacity per hank: 70 lbs.*\u003c\/li\u003e\n\u003cli\u003eA good all-purpose option for smaller fresh links and classic homemade sausage.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"font-size: 2rem; font-weight: 600; line-height: 1.35em;\"\u003e32–35mm Natural Hog Casings\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBest for large bratwurst, Italian sausage, and rope sausage.\u003c\/li\u003e\n\u003cli\u003eStuffed diameter: approximately 1 1\/4\"–1 3\/8\".\u003c\/li\u003e\n\u003cli\u003eApproximate casing needed per 1 lb. of meat: 2 feet.\u003c\/li\u003e\n\u003cli\u003eApproximate stuffing capacity per hank: 80 lbs.*\u003c\/li\u003e\n\u003cli\u003eA popular choice for traditional bratwurst and medium-large fresh sausage links.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"font-size: 2rem; font-weight: 600; line-height: 1.35em;\"\u003e35–38mm Natural Hog Casings\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBest for larger Polish sausage, plump Italian link sausage, pepperoni, knockwurst, and rope sausage.\u003c\/li\u003e\n\u003cli\u003eStuffed diameter: approximately 1.3\"–1.5\".\u003c\/li\u003e\n\u003cli\u003eApproximate casing needed per 1 lb. of meat: 1.3–1.5 feet.\u003c\/li\u003e\n\u003cli\u003eApproximate stuffing capacity per hank: 200–220 lbs.*\u003c\/li\u003e\n\u003cli\u003eIdeal when you want a larger link with a hearty bite and strong casing performance.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"font-size: 2rem; font-weight: 600; line-height: 1.35em;\"\u003e38–42mm Natural Hog Casings\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBest for large Polish sausage, Italian link sausage, pepperoni, knockwurst, and rope sausage.\u003c\/li\u003e\n\u003cli\u003eStuffed diameter: approximately 1.5\"–1.65\".\u003c\/li\u003e\n\u003cli\u003eApproximate casing needed per 1 lb. of meat: 1–1.3 feet.\u003c\/li\u003e\n\u003cli\u003eApproximate stuffing capacity per hank: 230–280 lbs.*\u003c\/li\u003e\n\u003cli\u003eA strong choice for larger-diameter sausage that needs dependable stuffing and hanging strength.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFull hank hog casing is approximately 90 yards.\u003c\/li\u003e\n\u003cli\u003eEdible natural hog casings packed in purified salt.\u003c\/li\u003e\n\u003cli\u003eProcessed to support tensile strength, inner-wall durability, and hanging strength.\u003c\/li\u003e\n\u003cli\u003eDesigned to reduce bursting during stuffing and smoking.\u003c\/li\u003e\n\u003cli\u003eMinimal pinholes for smoother, frustration-free stuffing.\u003c\/li\u003e\n\u003cli\u003eWhiskers removed for a cleaner appearance and better handling.\u003c\/li\u003e\n\u003cli\u003eSuitable for hand-crank, motorized, and hydraulic sausage stuffers.\u003c\/li\u003e\n\u003cli\u003eShelf-stable when properly salted, but must be stored under refrigeration for best quality.\u003c\/li\u003e\n\u003cli\u003eWe also offer a \u003ca href=\"https:\/\/www.sausagemaker.com\/product\/29-32mm-1-1-8-1-1-4-pretubed-natural-hog-casings\/\" rel=\"noopener\" target=\"_blank\"\u003ePretubed Natural Hog Casing\u003c\/a\u003e option for faster loading and easier stuffing.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Prepare Natural Casings\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eRemove only the approximate amount of casing needed for your batch.\u003c\/li\u003e\n\u003cli\u003ePlace the casings in a clean, food-safe bowl.\u003c\/li\u003e\n\u003cli\u003eRinse casings of salt under cool running water.\u003c\/li\u003e\n\u003cli\u003eFlush the inside of each casing with cool water to help with smooth stuffing.\u003c\/li\u003e\n\u003cli\u003eSoak casings smaller than 42mm in cool water for about 2 hours in the refrigerator before use.\u003c\/li\u003e\n\u003cli\u003eFor larger casings (\u0026gt;42mm): place a bowl of the beef bung, middles, and rounds in the refrigerator to soak overnight before use.\u003c\/li\u003e\n\u003cli\u003eOptional for odor control: add 1\/2 tsp. baking soda per cup of soaking water.\u003c\/li\u003e\n\u003cli\u003eOptional for tenderness: add a squeeze of lemon juice or 1 tablespoon of white vinegar to the soaking water.\u003c\/li\u003e\n\u003cli\u003eAfter soaking, load the casing onto your stuffing tube and begin stuffing at a steady, controlled pace.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eStorage \u0026amp; Refrigeration\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eKeep natural hog casings refrigerated until ready to use.\u003c\/li\u003e\n\u003cli\u003eDo not freeze natural casings, as freezing can weaken the casing and cause more blowouts after thawing.\u003c\/li\u003e\n\u003cli\u003eSalted casings may produce a strong odor if left unrefrigerated for too long; this is normal and usually subsides once returned to the refrigerator.\u003c\/li\u003e\n\u003cli\u003eAfter opening, repack unused casings in purified salt, seal tightly, and refrigerate.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eShipping \u0026amp; Returns\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eNatural casings cannot be shipped outside the United States.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAll natural casings are non-refundable and non-returnable.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCasing capacity may vary depending on meat density, link size, loop length, and how tightly the casing is filled.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eNatural Casings 101\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e Not sure which size is best for your recipe? \u003ca href=\"https:\/\/www.sausagemaker.com\/sausage-casings-101\/\"\u003eRead our guide\u003c\/a\u003e to natural sausage casings and casing types to learn more.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.youtube.com\/watch?v=iEtbNfKwi9o\" rel=\"noopener\" target=\"_blank\"\u003eClick here\u003c\/a\u003e for more information on what type of natural casing to use. \u003ca href=\"https:\/\/www.sausagemaker.com\/product-category\/casings\/natural\/\" rel=\"noopener\" target=\"_blank\"\u003eClick here\u003c\/a\u003e to view additional sizes and types of natural casings.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e*Casing capacity depends on meat\/fill density, size\/lengths of links or loops, and how tightly the casings are being filled.\u003c\/i\u003e\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"29-32 mm","offer_id":48669820780683,"sku":"17-1026","price":29.99,"currency_code":"USD","in_stock":true},{"title":"32-35 mm","offer_id":48669820813451,"sku":"17-1027","price":27.99,"currency_code":"USD","in_stock":true},{"title":"35-38 mm","offer_id":48669820846219,"sku":"17-1028","price":26.99,"currency_code":"USD","in_stock":true},{"title":"38-42 mm","offer_id":48669820878987,"sku":"17-1029","price":26.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/Whole-Hank-Hog-Casing-Main-Img-1-min.jpg?v=1762274639"},{"product_id":"natural-sheep-casings-22-24mm","title":"Natural Sheep Casings 22-24mm","description":"\u003cp\u003eNatural Sheep Casings 22-24mm are an edible natural casing. These sheep casings are ideal for\u003ca href=\"https:\/\/www.meatsandsausages.com\/sausage-recipes\/breakfast\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\" target=\"_blank\"\u003e breakfast sausage\u003c\/a\u003e, small snack sticks, hot dogs, \u003ca href=\"https:\/\/www.youtube.com\/watch?v=pqg7JlN6oN4\" rel=\"noopener\" target=\"_blank\"\u003efrankfurters. \u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eSheep casings also come in \u003ca href=\"https:\/\/www.sausagemaker.com\/product\/22-24mm-pre-tubed-natural-sheep-casings\/\" rel=\"noopener\" target=\"_blank\"\u003e22- 24mm Pretubed size.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eSheep casings are the softest and most \u003cstrong\u003e tender\u003c\/strong\u003e among all the other types of natural casings. Their elasticity makes them quite malleable to expansion without splitting, if soaked properly, but are still more prone to burst than other casings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEdible \u003c\/strong\u003e - Sheep casings are all-natural, and thin-walled so they do not need to be removed after cooking. They also have a natural taste and smell that does not interfere with the ingredients of your sausages.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNatural Sheep Casings 22 - 24mm Product Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEdible.\u003c\/li\u003e\n\u003cli\u003eIdeal for\u003ca href=\"https:\/\/www.meatsandsausages.com\/sausage-recipes\/breakfast\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\" target=\"_blank\"\u003e breakfast sausage\u003c\/a\u003e, small snack sticks, hot dogs, \u003ca href=\"https:\/\/www.youtube.com\/watch?v=pqg7JlN6oN4\" rel=\"noopener\" target=\"_blank\"\u003efrankfurters \u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eThese Sheep Casings are 22 - 24mm (7\/8\" - 1\") in stuffed diameter.\u003c\/li\u003e\n\u003cli\u003eStuffing capacity: approx. 40 lbs.*\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparing Natural Casings \u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eRemove approximate amount you will need.\u003c\/li\u003e\n\u003cli\u003ePlace casings in a clean food safe bowl.\u003c\/li\u003e\n\u003cli\u003eRinse casings of salt under cool running water.\u003c\/li\u003e\n\u003cli\u003eFlush insides of casings to assist in smooth casing application.\u003c\/li\u003e\n\u003cli\u003eFor small casings (\u0026lt;42mm): place bowl in cool water to soak for about 2 hours in refrigerator prior to use.\u003c\/li\u003e\n\u003cli\u003eFor larger casings (\u0026gt;42mm): place bowl of beef bung, middles and\/or rounds in refrigerator to soak overnight prior to use.\u003c\/li\u003e\n\u003cli\u003eOptional for smell control – add ½ tsp baking soda per cup of water.\u003c\/li\u003e\n\u003cli\u003eOptional for tenderizing – squeeze a lemon or a add a tablespoon of white vinegar to soaking water to refresh casings.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eRefrigeration\u003c\/strong\u003e - Natural casings should be kept refrigerated until ready for use. Un-refrigerated, these salted casings may give off a strong odor. \u003cstrong\u003eThis is Normal.\u003c\/strong\u003e Simply put the casings back into the refrigerator and the odor will subside. Natural casings should never be frozen. It affects their integrity after thawing and will cause more blowouts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShipping Information\u003c\/strong\u003e - Natural casings cannot be shipped outside the United States. All natural casings are non-refundable and non-returnable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNatural Casings 101\u003c\/strong\u003e - \u003ca href=\"https:\/\/www.youtube.com\/watch?v=iEtbNfKwi9o\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\" target=\"_blank\"\u003eClick here\u003c\/a\u003e for more information on what type of natural casing to use. \u003ca href=\"https:\/\/www.sausagemaker.com\/product-category\/casings\/natural\/\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\" target=\"_blank\"\u003eClick here\u003c\/a\u003e for additional sizes and types of natural casings.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*Casing capacity depends on meat\/fill density, size\/lengths of links or loops and how tightly casings being filled.\u003c\/em\u003e\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43606096576651,"sku":"17-1114","price":49.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1114-2.jpg?v=1762274642"},{"product_id":"natural-beef-middles-55-60mm","title":"Natural Beef Middles Casings 55-60mm","description":"\u003cp\u003eNatural Beef Middles 55-60mm are a natural sausage casing. Beef middles are often used for \u003ca href=\"https:\/\/twoguysandacooler.com\/soppressata-di-calabria-step-by-step-video-tutorial\/\" target=\"_blank\" rel=\"noopener\"\u003eSopressata,\u003c\/a\u003e Salami and Dry Sausages. The casings are packed in purified salt and have an indefinite shelf life when stored in the refrigerator.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat Are Beef Middles\u003c\/strong\u003e\u003c\/p\u003e\nBeef middles are the thick sections of a cow's intestine. They are extremely durable and are generally used for making \u003ca href=\"https:\/\/twoguysandacooler.com\/soppressata-di-calabria-step-by-step-video-tutorial\/\" target=\"_blank\" rel=\"noopener\"\u003eSopressata,\u003c\/a\u003e Salami and Dry Sausages.\u003cstrong\u003e \u003c\/strong\u003eBeef middles \u003cb\u003eare not edible\u003c\/b\u003e and are usually peeled off prior to eating. Casings should be flushed inside and out with cold water, rinsed thoroughly and soaked in water overnight.\n\n\u003cp\u003e\u003cstrong\u003eNatural Beef Middles 55-60mm Product Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003eNon-edible\u003c\/li\u003e\n \t\u003cli\u003eOften used for \u003ca href=\"https:\/\/twoguysandacooler.com\/soppressata-di-calabria-step-by-step-video-tutorial\/\" target=\"_blank\" rel=\"noopener\"\u003eSopressata\u003c\/a\u003e, Salami and Dry Sausages\u003c\/li\u003e\n \t\u003cli\u003e55-60mm (2 1\/8 - 2 3\/8) in lenght*\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity: 80-90 lbs.*\u003c\/li\u003e\n \t\u003cli\u003eRecommended seasoning: \u003ca href=\"https:\/\/www.sausagemaker.com\/product\/salami-seasoning-2-lbs\/\" target=\"_blank\" rel=\"noopener\"\u003eSalami Seasoning\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparing Natural Casings \u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n \t\u003cli\u003eRemove approximate amount you will need.\u003c\/li\u003e\n \t\u003cli\u003ePlace casings in a clean food safe bowl.\u003c\/li\u003e\n \t\u003cli\u003eRinse casings of salt under cool running water.\u003c\/li\u003e\n \t\u003cli\u003eFlush insides of casings to assist in smooth casing application.\u003c\/li\u003e\n \t\u003cli\u003eFor small casings (\u0026lt;42mm): place bowl in cool water to soak for about 2 hours in refrigerator prior to use.\u003c\/li\u003e\n \t\u003cli\u003eFor larger casings (\u0026gt;42mm): place bowl of beef bung, middles and\/or rounds in refrigerator to soak overnight prior to use.\n\u003c\/li\u003e\n \t\u003cli\u003eOptional for smell control – add ½ tsp baking soda per cup of water.\u003c\/li\u003e\n \t\u003cli\u003eOptional for tenderizing – squeeze a lemon or a add a tablespoon of white vinegar to soaking water to refresh casings.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eRefrigeration\u003c\/strong\u003e - Natural casings should be kept refrigerated until ready for use. Un-refrigerated, these salted casings may give off a strong odor. \u003cstrong\u003eThis is Normal.\u003c\/strong\u003e  Simply put the casings back into the refrigerator and the odor will subside. Natural casings should never be frozen. It affects their integrity after thawing and will cause more blowouts.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eShipping Information\u003c\/strong\u003e - Natural casings cannot be shipped outside the United States. All natural casings are non-refundable and non-returnable.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eNatural Casings 101\u003c\/strong\u003e - \n\u003ca href=\"https:\/\/www.youtube.com\/watch?v=iEtbNfKwi9o\" target=\"_blank\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\"\u003eClick here\u003c\/a\u003e for more information on what type of natural casing to use. \u003ca href=\"https:\/\/www.sausagemaker.com\/product-category\/casings\/natural\/\" target=\"_blank\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\"\u003eClick here\u003c\/a\u003e for additional sizes and types of natural casings.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003e*Casing capacity depends on meat\/fill density, size\/lengths of links or loops and how tightly casings being filled.\u003c\/em\u003e\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43606097264779,"sku":"17-1215","price":33.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1215-2.jpg?v=1762274642"},{"product_id":"dry-aging-collagen-sheets","title":"Dry Aging Collagen Sheets","description":"\u003cp\u003eDry Aging Collagen Sheets are a thin but durable collagen sheet. Dry Aging Collagen Sheets are used to wrap whole-muscle cuts for smoking, netting, aging or dry curing.\u003c\/p\u003e\n\u003cp\u003eThe collagen sheet adheres to meat and allows for breath-ability while drying and smoke penetration for adding smokey flavor. The sheets contain tiny perforations for permeability.\u003c\/p\u003e\n\u003cp\u003eThe sheets are traditionally used for making prosciutto, capocollo, pancetta, and dry cured ham.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e5 sheets per package\u003c\/li\u003e\n\u003cli\u003eSize: 22\" x 24\"\u003c\/li\u003e\n\u003cli\u003esheets contain tiny perforations for permeability\u003c\/li\u003e\n\u003cli\u003eNon-edible, peel off before eating\u003c\/li\u003e\n\u003cli\u003eNo need to be refrigerated\u003c\/li\u003e\n\u003cli\u003eStore in a dry cool place\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43607205609611,"sku":"17-1850","price":27.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1850-2.jpg?v=1762274646"},{"product_id":"drysteak-wraps-for-dry-aging-steaks","title":"DrySteak Wraps for Dry Aging Steaks","description":"\u003cspan\u003eDrySteak Wraps for Dry Aging Steaks is an innovative plant-based, breathable film, designed specifically to aid in the traditional form of dry aging steaks. \u003c\/span\u003e\n\n\u003cspan\u003eThis product gives customers the ability to create mouth-watering, dry aged steaks using their home refrigerators, without the need for extra equipment. Once the primal beef cut is wrapped, it takes about 4 weeks for your roast to develop enzyme-enhanced, depth of flavor.\u003c\/span\u003e\n\n\u003cspan\u003eWill dry age approximately a 14-16 lb. sirloin roast. Designed for a sirloin and ribeye roast, but can also be used with any beef cut intended for dry aging.\u003c\/span\u003e\n\u003cul\u003e\n \t\u003cli\u003eUser friendly\u003c\/li\u003e\n \t\u003cli\u003eGMO free\u003c\/li\u003e\n \t\u003cli\u003eNo artifical materials\u003c\/li\u003e\n \t\u003cli\u003eDelicious professional results\u003c\/li\u003e\n \t\u003cli\u003e\u003ca href=\"https:\/\/www.youtube.com\/watch?v=gbgAzJgcEXY\" target=\"_blank\" rel=\"noopener\"\u003eClick here for how-to video\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eIncludes:\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003e3 DrySteak Wraps – approx. 23.5″ x 23.5″ sheets\u003c\/li\u003e\n \t\u003cli\u003eElastic netting (to keep the wraps snug on the cut)\u003c\/li\u003e\n \t\u003cli\u003eEasy to understand instructions\u003c\/li\u003e\n\u003c\/ul\u003e\nhttps:\/\/www.youtube.com\/watch?v=gbgAzJgcEXY\n\n \n\nhttps:\/\/www.youtube.com\/watch?v=7hWQWxHj4Kk\n\nhttps:\/\/www.youtube.com\/watch?v=-TjMpWbsQgU\n\nhttps:\/\/www.youtube.com\/watch?v=NF94c7aJvVU\n\nhttps:\/\/www.youtube.com\/watch?v=ZvEwTZlgdaA\n\n ","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43607270981771,"sku":"11-1630","price":21.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/11-1630-2.jpg?v=1762274649"},{"product_id":"premium-dry-curing-wraps","title":"Premium Dry Curing Wraps","description":"\u003cp\u003eThe Premium Dry Curing Wraps are ideal for whole muscle curing, patchwork on other charcuterie or advanced salami making. The wraps come with easy-to-use instructions, includes 2 different sized netting, twine, and wraps specially designed for dry curing recipes. No equipment required. For an excellent breakdown of best practices and usage ideas, \u003ca rel=\"noopener\" href=\"https:\/\/twoguysandacooler.com\/dry-curing-wraps\/\" target=\"_blank\"\u003echeck out Two Guys and a Cooler Blog Post.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePremium Dry Curing Wraps Product Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4' #16 Netting (to fit pork loin size)\u003c\/li\u003e\n\u003cli\u003e4' #20 Netting (for coppa)\u003c\/li\u003e\n\u003cli\u003e25' twine made from 100% USA cotton\u003c\/li\u003e\n\u003cli\u003e3 pieces of Dry Curing Wraps\u003c\/li\u003e\n\u003cli\u003eSheets are user friendly\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e  https:\/\/www.youtube.com\/watch?v=aga3N9pPJxE\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43607271014539,"sku":"11-1650","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/11-1650-2.jpg?v=1762274649"},{"product_id":"netting-roll-collection","title":"Netting Roll Collection","description":"\u003cp\u003eNetting Roll Collection offers stretchable netting in sizes 8-32 for smaller to larger sausage recipes. It is great for hanging meat while smoking and\/or cooking. It gives\u003cspan\u003e a traditionally tied appearance without having to tie butcher’s twine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFeature\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMade from \u003cstrong\u003eBPA-free, food-grade materials\u003c\/strong\u003e for safe and reliable use.\u003c\/li\u003e\n\u003cli\u003eAvailable in a \u003cstrong\u003e50-ft length\u003c\/strong\u003e, perfect for versatile kitchen applications.\u003c\/li\u003e\n\u003cli\u003eProvides a \u003cstrong\u003etraditional butcher's twine look\u003c\/strong\u003e for professional-quality results.\u003c\/li\u003e\n\u003cli\u003eDesigned with \u003cstrong\u003ecircumference square count sizes\u003c\/strong\u003e for a snug and precise fit.\u003c\/li\u003e\n\u003cli\u003eHeat-resistant and durable, ideal for cooking up to \u003cstrong\u003e450°F\u003c\/strong\u003e.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"The Sausage Maker","offers":[{"title":"Size 8","offer_id":43613641736331,"sku":"11-1608","price":13.99,"currency_code":"USD","in_stock":true},{"title":"Size 10","offer_id":43613641769099,"sku":"11-1609","price":14.99,"currency_code":"USD","in_stock":true},{"title":"Size 12","offer_id":43613641801867,"sku":"11-1610","price":16.99,"currency_code":"USD","in_stock":true},{"title":"Size 14","offer_id":43613641834635,"sku":"11-1611","price":17.99,"currency_code":"USD","in_stock":true},{"title":"Size 16","offer_id":43613641867403,"sku":"11-1612","price":18.99,"currency_code":"USD","in_stock":true},{"title":"Size 20","offer_id":43613641900171,"sku":"11-1613","price":19.99,"currency_code":"USD","in_stock":true},{"title":"Size 24","offer_id":43613641932939,"sku":"11-1614","price":22.99,"currency_code":"USD","in_stock":true},{"title":"Size 28","offer_id":43613641965707,"sku":"11-1615","price":24.99,"currency_code":"USD","in_stock":true},{"title":"Size 32","offer_id":43613641998475,"sku":"11-1632","price":25.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/meat-netting-roll-img-1.jpg?v=1754581687"},{"product_id":"30-lb-digital-smoker","title":"30 lb. Digital Smoker","description":"\u003cp\u003e\u003cspan\u003eOur 30 lb. Digital Stainless Steel Smoker features a digital temperature control to accurately regulate temperature. It also has a digital thermometer to accurately cook food to safe temperatures. \u003c\/span\u003e \u003cspan\u003eThe smokehouse includes a low positioned heating element which creates more internal smokehouse space. A ventilated smoke diffuser to distribute smoke more evenly. \u003c\/span\u003e \u003cspan\u003eA drip collecting base directs grease drippings underneath the smoker to prevent flare-ups. Large heavy duty castors and a push pull handle are included for mobility. The 30lb. Digital Stainless Steel Smoker will accommodate up to 11 shelves with 1 ¾\" minimum spacing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Smokers are Made by The Sausage Maker in Buffalo, New York.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e30 lb. Digital \u003c\/strong\u003e\u003cstrong\u003eSmoker Features:\u003c\/strong\u003e (\u003ca rel=\"noopener\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/19-1011-30lb-Smoker-Owner-Manual.pdf\" target=\"_blank\"\u003eClick here for user manual\u003c\/a\u003e)\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBluetooth compatible for Meat and Smoker Temperature Alerts and Monitoring.\n\u003cul\u003e\n\u003cli\u003eWill provide readings on Display regardless if Bluetooth is ON or OFF, Use is purely Optional.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eTemperature range: 100F - 250F (smoking increases lowest temp to 125F)\u003c\/li\u003e\n\u003cli\u003e20-22 ga 304 stainless steel interior \u0026amp; exterior\u003c\/li\u003e\n\u003cli\u003eDigital control \u0026amp; internal temperature sensor built-in for precision and ease-of-use\u003c\/li\u003e\n\u003cli\u003eSmoke diffuser lowered to maximize meat capacity and is ventilated to disperse smoke more evenly\u003c\/li\u003e\n\u003cli\u003eRedesigned drip collecting base directs drippings underneath smoker\u003c\/li\u003e\n\u003cli\u003eLarge rear casters and push\/pull handle allow easy mobility\u003c\/li\u003e\n\u003cli\u003eRaised heating element for cleaning clearance underneath the burner\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDimensions and Power\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1000 watt\u003c\/li\u003e\n\u003cli\u003e110V\u003c\/li\u003e\n\u003cli\u003ePhase 1 power\u003c\/li\u003e\n\u003cli\u003e10 amps\u003c\/li\u003e\n\u003cli\u003eInside dimensions: 15\" D x 16 ½\" W x 24 ½ H min., 34 ½\" H max\u003c\/li\u003e\n\u003cli\u003eOutside dimensions: 17 ½\" D x 19\" W x 48 ½\" H\n\u003cul\u003e\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAccessories:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 shelves\u003c\/li\u003e\n\u003cli\u003e5 shelf brackets\u003c\/li\u003e\n\u003cli\u003eCapacity for 11 shelves\u003c\/li\u003e\n\u003cli\u003e3 wood dowels\u003c\/li\u003e\n\u003cli\u003eStainless steel sawdust pan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSmoked Sausage Recipe\u003c\/strong\u003e \u003ca rel=\"noopener\" href=\"https:\/\/www.youtube.com\/watch?v=YLI6ixNX5Tc\" target=\"_blank\"\u003eClick here for a smoked sausage recipe\u003c\/a\u003e \u003cstrong\u003eSpices and Sausage Blends \u003c\/strong\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/product-category\/ingredients\/\"\u003eWe offer a variety of spices and sausage blends.\u003c\/a\u003e \u003cem\u003e*Please note – in the rare instance the unit is damaged upon delivery, please refuse the package and contact Customer Service at 716-824-5814.\u003c\/em\u003e\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43613259825291,"sku":"19-1011","price":1249.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/19-1011-2.jpg?v=1753118807"},{"product_id":"15-lbs-sausage-stuffer-kit","title":"15 lb. Heavy Duty Sausage Stuffer Kit","description":"15 lb. Heavy Duty Sausage Stuffer Kit offer the perfect balance of features and durability at an excellent value. Hardened steel gears enclosed in an aluminum housing offer an enhanced level of sanitation as well as keeping fingers out of harms way. A plastic piston fitted with an O-ring and pressure release valve offer consistent and steady feed rates for crafting high-quality links without air pockets. A fully stainless cylinder and base make for easy cleanup and years of problem-free use.\n\n\u003cspan\u003eClamp the stuffer base to a table or countertop and crank out perfect sausage every time. The cylinder removes easily for filling and cleaning,\u003c\/span\u003e\n\nThe simple and straightforward operation eliminates the frustrations associated with using a kitchen mixer stuffing attachment, horn-type stuffer or a grinder fitted with stuffing tubes and yields superior results right from the start. Our 15 lb. Heavy-Duty Sausage Stuffer line offers the perfect entry point into our vertical stuffer offerings; So don’t delay – start crafting some top notch sausages today!\n\n\u003cstrong\u003e15 lb. Heavy Duty Sausage Stuffer Features:\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003eSanitary and Safer Enclosed Gear Box\u003c\/li\u003e\n \t\u003cli\u003eDurable Metal Gears\u003c\/li\u003e\n \t\u003cli\u003eStainless Steel Cylinder and Base\u003c\/li\u003e\n \t\u003cli\u003eAluminum Gear Box\u003c\/li\u003e\n \t\u003cli\u003e2 Steel Bars Create Sturdy Frame\u003c\/li\u003e\n \t\u003cli\u003ePressure Release Valve\u003c\/li\u003e\n \t\u003cli\u003eIncludes 3 plastic stuffing tubes; 1 1\/4”, 7\/8”, and 11\/16”\u003c\/li\u003e\n \t\u003cli\u003eManual crank\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003eStuffer (without Handle): 12 3\/4″ W x 9 1\/2″ x D x 18 1\/2″ H\u003c\/li\u003e\n \t\u003cli\u003eCylinder: 9 1\/4″ H x 8 1\/2″ Dia. (outside), 7 1\/2″ Dia. (inside)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eKit Includes:\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/15-lb-heavy-duty-sausage-stuffer\/\" target=\"_blank\" rel=\"noopener\"\u003e15 lb. Heavy Duty Sausage Stuffer\u003c\/a\u003e\u003c\/li\u003e\n \t\u003cli\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/great-sausage-recipes-and-meat-curing-book\/\" target=\"_blank\" rel=\"noopener\"\u003eGreat Sausage Recipe \u0026amp; Meat Curing Book\u003c\/a\u003e\u003c\/li\u003e\n \t\u003cli\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/natural-hog-casings-home-pack\/\" target=\"_blank\" rel=\"noopener\"\u003e3 Home Pack - Natural Hog Casings\u003c\/a\u003e\u003c\/li\u003e\n \t\u003cli\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/breakfast-sausage-seasoning-5oz\/\" target=\"_blank\" rel=\"noopener\"\u003e5oz. Breakfast Seasoning Packet\u003c\/a\u003e\u003c\/li\u003e\n \t\u003cli\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/mild-hot-italian-sausage-seasoning-5oz\/\" target=\"_blank\" rel=\"noopener\"\u003e5oz. Mild Hot Italian Seasoning Packet\u003c\/a\u003e\u003c\/li\u003e\n \t\u003cli\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/sweet-italian-sausage-seasoning-5-oz\/\" target=\"_blank\" rel=\"noopener\"\u003e5oz. Sweet Italian Seasoning Packet\u003c\/a\u003e\u003c\/li\u003e\n \t\u003cli\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/summer-sausage-seasoning-8-oz\/\" target=\"_blank\" rel=\"noopener\"\u003e8oz. Summer Sausage Seasoning Packet\u003c\/a\u003e\u003c\/li\u003e\n \t\u003cli\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/bratwurst-seasoning-4-oz\/\" target=\"_blank\" rel=\"noopener\"\u003e 4oz. Bratwurst Seasoning Packet\u003c\/a\u003e\u003c\/li\u003e\n \t\u003cli\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/set-of-4-stuffing-tube-cleaning-brushes\/\" target=\"_blank\" rel=\"noopener\"\u003eStuffing Tube Cleaners - Set of 4\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cspan\u003ePlease note – in the rare instance the unit is damaged upon delivery, please refuse the package and contact Customer Service at 716-824-5814.\u003c\/span\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43613877403787,"sku":"18-1052","price":393.44,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/18-1052.jpg?v=1753119514"},{"product_id":"15-lb-sausage-stuffer-kit","title":"15 Lb. Sausage Stuffer Kit","description":"\u003cp\u003e\u003cstrong\u003e15 lb. Sausage Stuffer Kit\u003c\/strong\u003e for Homemade Bratwurst sausage. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhether you're just getting started with sausage making or upgrading your home processing setup, this 15 lb. sausage stuffer kit includes the essential tools and ingredients you need to make flavorful bratwurst with confidence. Complete with a heavy-duty sausage stuffer, bratwurst seasoning, and natural hog casings, this bundle makes it easy to stuff, season, and serve fresh sausage at home.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eWhat’s Inside:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/sausagemaker.com\/products\/15-lb-heavy-duty-sausage-stuffer\"\u003e15 lb. Heavy Duty Sausage Stuffer\u003c\/a\u003e:\u003c\/strong\u003e Built like a tank but smooth like butter, our stuffer features a stainless steel cylinder and base, rugged enclosed metal gears for safety, and a pressure-release valve for consistent sausage stuffing with no air pockets. No hand-crank drama here, just meat, motion, and mastery. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/sausagemaker.com\/products\/bratwurst-seasoning-1lb-8oz\"\u003eBratwurst Seasoning (24 oz)\u003c\/a\u003e:\u003c\/strong\u003e Our signature Bratwurst blend, handcrafted right here in Buffalo, NY. A traditional mix of nutmeg, salt, pepper, and spices—with no silicone dioxide. Pre-mixed to perfection so Dad can focus on the flavor, not the formulas. Yields up to 50 lbs. of bratwurst bliss. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/sausagemaker.com\/products\/premium-natural-hog-casings-29-32mm\"\u003ePremium Natural Hog Casings 29-32mm\u003c\/a\u003e:\u003c\/strong\u003e North American-sourced and home-friendly, these premium 29–32mm natural hog casings are perfect for \u003cstrong\u003ebratwurst, Italian, and country breakfast sausages\u003c\/strong\u003e. One pound of meat yields approximately 2.5 feet of casing. The casings are packed in purified salt and have an indefinite shelf life when stored in the refrigerator. Flush and soak in tap water before using.\u003c\/p\u003e\n\u003ch4\u003eWhy You’ll Love It:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e24 oz seasoning makes up to \u003cstrong\u003e50 lbs. of bratwurst\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003e90 Yards of natural hog casings are \u003cstrong\u003e29-32mm (1 1\/8 - 1 ¼) in diameter\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eStuffing capacity per pack approximately 70 lb.\u003c\/li\u003e\n\u003cli\u003ePerfect for \u003cstrong\u003eweekend warriors\u003c\/strong\u003e or first-time stuffers.\u003c\/li\u003e\n\u003cli\u003eBuilt for \u003cstrong\u003egrill dads, kitchen kings\u003c\/strong\u003e, and flavor fanatics.\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWhether it’s a Father’s Day gift, a starter kit for a new sausage maker, or an upgrade for a seasoned pro, this bundle is built to be used and appreciated. Everything works together to help you stuff, season, and serve fresh bratwurst with confidence.\u003cbr\u003e\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43613879206027,"sku":"23-1054","price":359.18,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/15-lb-sausage-stuffer-kit.jpg?v=1780941731"},{"product_id":"smokin-bacon-kit","title":"Smokin Bacon Kit","description":"You will be amazed at how easy it is to make your own bacon at home wigth our Smokin Bacon Kit. Our easy-to-follow kit and instructions will have you making home-made bacon in no time. The kit includes enough to make 3 full (15 lbs) slabs of bacon using a Brine Method or Dry Rub Curing Method\n\n\u003cstrong\u003eSmokin Bacon Kit includes: \u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003e1 Honey Bacon Cure\u003c\/li\u003e\n \t\u003cli\u003e1 Maple Bacon Cure\u003c\/li\u003e\n \t\u003cli\u003e1 Brown Sugar Bacon Cure\u003c\/li\u003e\n \t\u003cli\u003e1  Compact Food Lug with Cover (Made in USA)\u003c\/li\u003e\n \t\u003cli\u003e1 - 10-Prong Bacon Hanger\u003c\/li\u003e\n \t\u003cli\u003e1 Spring-Loaded Bacon Hanger (TSM Exclusive)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eHoney Bacon Cure\n\u003c\/strong\u003eIngredients: Salt, Honey Powder, Sodium Nitrite (1.74%), Soybean oil used to aid in mixing process.\n\n\u003cstrong\u003eMaple Bacon Cure \u003c\/strong\u003e\nIngredients: \u003cspan\u003eSalt, Cane \u0026amp; Maple Sugars, Dextrose, Sodium Nitrite (0.75%), not more than 2% Propylene Glycol and Sodium Bicarbonate added to prevent caking.\u003c\/span\u003e\n\n\u003cstrong\u003eBrown Sugar Bacon Cure\u003c\/strong\u003e\n\u003cspan\u003eSalt, Brown Sugar, Sodium Nitrite (0.75%), not more than 2% Propylene Glycol and Sodium Bicarbonate added to prevent caking.\u003c\/span\u003e\n\n\u003cstrong\u003eAllergens\n\u003c\/strong\u003e\u003cspan\u003eHoney Bacon Cure: \u003c\/span\u003eSoybean oil used to aid in mixing process.","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43615137693835,"sku":"11-1422","price":68.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/11-1422-2.jpg?v=1753117977"},{"product_id":"stainless-steel-bacon-hanger","title":"Stainless Steel Bacon Hanger","description":"\u003cspan style=\"font-weight: 400;\"\u003eThe Sausage Maker stainless steel bacon hangers are a superior alternative to traditional meat hooks, designed to securely hold large cuts of meat with exceptional stability. Crafted with heavy-duty 18-gauge stainless steel, these hangers feature precision-sharpened prongs for effortless penetration and a robust weight capacity to handle substantial cuts like bacon, brisket, ribs, and more. Perfect for meat smoker enthusiasts, their durable construction ensures reliable performance for every smoking session.\u003c\/span\u003e\n\u003cul\u003e\n \t\u003cli style=\"font-weight: 400;\" aria-level=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eConstructed from 304 series 18-gauge stainless steel for durability.\u003c\/span\u003e\u003c\/li\u003e\n \t\u003cli style=\"font-weight: 400;\" aria-level=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eEach prong measures 1 7\/8\" in length for optimal performance.\u003c\/span\u003e\u003c\/li\u003e\n \t\u003cli style=\"font-weight: 400;\" aria-level=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eFeatures a consistent 1.25” spacing between prongs for uniform hanging.\u003c\/span\u003e\u003c\/li\u003e\n \t\u003cli style=\"font-weight: 400;\" aria-level=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eSharp, pointy ends ensure easy penetration through various meat cuts.\u003c\/span\u003e\u003c\/li\u003e\n \t\u003cli style=\"font-weight: 400;\" aria-level=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eRust-resistant, easy to clean, and dishwasher safe for hassle-free maintenance.\u003c\/span\u003e\u003c\/li\u003e\n \t\u003cli style=\"font-weight: 400;\" aria-level=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eDesigned with a substantial weight capacity, even the 4-prong hanger can securely hold large cuts of meat.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"The Sausage Maker","offers":[{"title":"4 Prong","offer_id":43617187004555,"sku":"11-1810","price":13.99,"currency_code":"USD","in_stock":false},{"title":"6 Prong","offer_id":43617187037323,"sku":"11-1811","price":14.99,"currency_code":"USD","in_stock":false},{"title":"8 Prong","offer_id":43617187070091,"sku":"11-1812","price":15.99,"currency_code":"USD","in_stock":true},{"title":"10 Prong","offer_id":43617187102859,"sku":"11-1813","price":16.99,"currency_code":"USD","in_stock":false},{"title":"12 Prong","offer_id":43617187135627,"sku":"11-1814","price":18.69,"currency_code":"USD","in_stock":false},{"title":"14 Prong","offer_id":43617187168395,"sku":"11-1815","price":17.99,"currency_code":"USD","in_stock":true},{"title":"6 Prong - Double Sided","offer_id":43617187201163,"sku":"11-1818","price":17.59,"currency_code":"USD","in_stock":true},{"title":"8 Prong - Double Sided","offer_id":43617187233931,"sku":"11-1819","price":16.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/4-prong-bacon-hanger-img.jpg?v=1763601811"},{"product_id":"bactoferm-flavor-of-italy","title":"Bactoferm - Flavor of Italy","description":"\u003cp\u003eBactoferm - Flavor of Italy is a starter culture best suited for the fast fermented sausages such as Pepperoni or American Style Salami or for fuller flavors of all other recipes like\u003ca href=\"https:\/\/www.meatsandsausages.com\/sausage-recipes\/soppressata\" rel=\"noopener\" target=\"_blank\"\u003e Sopressata\u003c\/a\u003e and \u003ca href=\"https:\/\/twoguysandacooler.com\/italian-genoa-salami-step-by-step-instructions\/\" rel=\"noopener\" target=\"_blank\"\u003eItalian Genoa Salami.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Bactoferm - Flavor of Italy \u003c\/strong\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/wp-content\/uploads\/Flavor-of-Italy-Product-Info.pdf\" rel=\"noopener\" target=\"_blank\"\u003e(\u003c\/a\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/Flavor-of-Italy-Product-Info.pdf\" target=\"_blank\" rel=\"noopener\"\u003eClick here for pdf\u003c\/a\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/wp-content\/uploads\/Flavor-of-Italy-Product-Info.pdf\" rel=\"noopener\" target=\"_blank\"\u003e)\u003c\/a\u003e \u003cspan\u003eBactoferm - Flavor of Italy, also know as\u003cstrong\u003e \"\u003c\/strong\u003eFlora Italia LC\" provides a fast acidification and ensures a stable color and a distinctive Mediterranean flavor combined with strong antagonistic properties against \u003c\/span\u003e\u003cem\u003eListeria monocytogenes\u003c\/em\u003e\u003cspan\u003e. Most of today’s manufacturers are facing serious challenges as they constantly strive to develop safe and stable products, optimize raw material and manufacturing costs, and get a sausage with the right taste, texture and color. Flora Italia \/ Flavor of Italy gives a smooth and gentle flavour of Italian salami but has the aditional benefits of fast acidification for added safety and stability.\u003c\/span\u003e \u003cstrong\u003eCulture Compositions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eLactobacillus sakei\u003c\/li\u003e\n\u003cli\u003ePediococcus acidilactici\u003c\/li\u003e\n\u003cli\u003eStaphylococcus carnosus\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUsage: for up to 440 lbs. of Salami\u003c\/li\u003e\n\u003cli\u003eNet weight: 50g (per packet)\u003c\/li\u003e\n\u003cli\u003eProperties – Off-white to brownish color\u003c\/li\u003e\n\u003cli\u003eForm – Ground powder\u003c\/li\u003e\n\u003cli\u003eSolubility – Water soluble suspension\u003c\/li\u003e\n\u003cli\u003eKosher Meat Excl. Passover\u003c\/li\u003e\n\u003cli\u003eCertified Halal\u003c\/li\u003e\n\u003cli\u003eFreeze dried culture, store in freezer: \u0026lt; -17 °C \/ \u0026lt; 1 °F\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTesting\u003c\/strong\u003e To test if the bactoferm is still viable, simply shake the package. If the bactoferm is loose when shaken, like sand, then the bacteria is alive. If the bactoferm is clumped together and does not sound loose then the bacteria has died and should not be used.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/return-policy\/\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\" target=\"_blank\"\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/sausagemaker.com\/pages\/return-refund-policy\" target=\"_blank\" rel=\"noopener\"\u003eClick here for Return Policy\u003c\/a\u003e\u003c\/strong\u003e\u003ca href=\"https:\/\/sausagemaker.com\/pages\/return-refund-policy\" target=\"_blank\" rel=\"noopener\"\u003e \u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery and Storage \u003c\/strong\u003eDue to the limited shelf life outside of a freezer, Bactoferm\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecannot ship outside of North America.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ePlace Bactoferm in the freezer immediately upon delivery. \u003cstrong\u003eSuggested Casings \u003c\/strong\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/natural-hog-middles-55-60mm\/\" rel=\"noopener\" target=\"_blank\"\u003eNatural Hog Middles 55-60mm\u003c\/a\u003e or \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/natural-beef-middles-55-60mm\/\" rel=\"noopener\" target=\"_blank\"\u003eNatural Beef Middles 55-60mm\u003c\/a\u003e\u003c\/p\u003e","brand":"Bactoferm","offers":[{"title":"Default Title","offer_id":43619274883211,"sku":"11-1316","price":49.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/11-1316-2.jpg?v=1753150965"},{"product_id":"hi-temp-pepper-jack-cheese-1-lb","title":"High Temp Pepper Jack Cheese 1 lb","description":"Our High Temp Pepper Jack Cheese 1 lbs. is made specifically to withstand smoking and grilling temperatures up to 400°F. High temperature cheese is specially made so that it will not melt when cooked under normal smokehouse temperatures. High Temp Cheese gives a creamy flavor to your sausage products. \u003cspan\u003eThe green and red jalapenos give the cheese a very mild heat favor but does not increase the level of heat in the sausage. \u003c\/span\u003e\n\nThe 1\/4″ dice is a perfect size for all types of sausages from big bologna to snack sticks and burger patties. Our high-temperature cheese is ideal for\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.youtube.com\/watch?v=Gu7H2oUW4CY\" target=\"_blank\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\"\u003esummer sausage\u003c\/a\u003e, cheese franks or brats.\n\nOur cheese also comes in 1 lb. and 5 lb., bags. We have the following types available: \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/hi-temp-mozzarella-cheese-5-lbs\/\" target=\"_blank\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\"\u003eMozzarella\u003c\/a\u003e, \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/hi-temp-cheddar-cheese-5-lbs\/\" target=\"_blank\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\"\u003e\u003cspan\u003e Cheddar \u003c\/span\u003eCheese\u003c\/a\u003e,\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/hi-temp-bleu-cheese-5-lbs\/\" target=\"_blank\" rel=\"noopener\"\u003e\u003cspan\u003e Bleu Cheese \u003c\/span\u003e\u003c\/a\u003eand\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/hi-temp-swiss-cheese-5-lbs\/\" target=\"_blank\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\"\u003eSwiss.\u003c\/a\u003e\n\n\u003cstrong\u003eUsage\u003c\/strong\u003e\n\u003cspan\u003eFor best results, use 5-10% cheese to ground meat or 0.5 to 1 lbs. cheese per 10 lbs. of meat.\u003c\/span\u003e\n\n\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003eMelting point of cheese is 400°F in sausage\u003c\/li\u003e\n \t\u003cli\u003eUse 1 lb. of cheese per 10-12 lbs. of meat\u003c\/li\u003e\n \t\u003cli\u003eKeep refrigerated. Freezing not recommended.\u003c\/li\u003e\n \t\u003cli\u003eNet weight: 1 lbs. (16 oz.)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cstrong\u003eShipping Information\u003c\/strong\u003e\nDuring warmer months of the year, we will be shipping cheese on Monday’s and Tuesday’s ONLY. If your order is placed on any other day of the week, it will not be shipped until the following Monday or Tuesday. Sorry for any inconvenience this may cause.\n\n\u003cstrong\u003eShelf Live\u003c\/strong\u003e\nHigh temp cheese has a stable shelf live. The cheese will not go back if not refrigerated for short periods of time.\n\n\u003cstrong\u003eIngredients: \u003c\/strong\u003eCultured Milk, Water, Cream, Skim Milk, Whey, Sodium Phosphates, Green and Red Jalapeno Peppers, Salt, Casien, Sorbic Acid (preservative), Natural Flavor, Enzymes, Powdered Cellulose (to prevent caking), Natamycin (preservative)\n\n\u003cstrong\u003eAllergens: Milk, Whey\u003c\/strong\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43619275341963,"sku":"12-2113","price":13.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/Pepper-Jack-Cheese-1lb-_1.jpg?v=1753149828"},{"product_id":"hi-temp-cheddar-cheese-5-lbs","title":"High Temp Cheddar Cheese 5 lbs.","description":"\u003cp\u003eOur High Temp Cheddar Cheese 5 lbs. is made specifically to withstand smoking and grilling temperatures up to 400°F. High temperature cheese is specially made so that it will not melt when cooked under normal smokehouse temperatures. High Temp Cheese gives a creamy flavor to your sausage products. The 1\/4″ dice is a perfect size for all types of sausages from big bologna to snack sticks and burger patties. Our high temp cheddar cheese is ideal for\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.youtube.com\/watch?v=Gu7H2oUW4CY\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\" target=\"_blank\"\u003esummer sausage\u003c\/a\u003e, cheese franks or brats. Our cheese also comes in 1 lb. and 5 lb., bags. We have the following types available: \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/hi-temp-mozzarella-cheese-5-lbs\/\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\" target=\"_blank\"\u003eMozzarella\u003c\/a\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/hi-temp-bleu-cheese-5-lbs\/\" rel=\"noopener\" target=\"_blank\"\u003eBleu Cheese\u003c\/a\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/hi-temp-pepper-jack-cheese-5-lb\/\" rel=\"noopener\" target=\"_blank\"\u003ePepper Jack\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/hi-temp-swiss-cheese-5-lbs\/\" rel=\"noopener\" target=\"_blank\"\u003eSwiss.\u003c\/a\u003e For best results, we recommend using 5-10% cheese to ground meat or 0.5 to 1 lb cheese per 10 lbs. of meat. \u003cstrong\u003eKeep refrigerated. Freezing not recommended.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMelting point of cheese is 400°F in sausage\u003c\/li\u003e\n\u003cli\u003eUse 1 lb. of cheese per 10-12 lbs. of meat\u003c\/li\u003e\n\u003cli\u003eNet weight: 5 lb. (80 oz.)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eShipping Information\u003c\/strong\u003e During warmer months of the year, we will be shipping cheese on Monday’s and Tuesday’s ONLY. If your order is placed on any other day of the week, it will not be shipped until the following Monday or Tuesday. Sorry for any inconvenience this may cause.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens: Milk\u003c\/strong\u003e\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43619275473035,"sku":"12-2120","price":48.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/12-2120-2.jpg?v=1753149807"},{"product_id":"hunter-bundle-kit","title":"Hunter Bundle Kit","description":"\u003cstrong\u003eHunter Bundle Kit: The Ultimate Venison Sausage Seasoning Collection\n\u003c\/strong\u003eElevate your venison sausages with our Hunter Bundle Kit, a compilation of our top three venison summer sausage seasonings. This bundle ensures a variety of flavors, keeping every bite memorable.\n\n\u003cstrong\u003eReady to Use\u003c\/strong\u003e\n\u003cspan\u003eThe Sausage Seasoning comes pre-blended. It saves you time and effort of mixing the ingredients themselves. No additional salt needed. Store in cool dry space. The seasoning is mixed without the chemical use of silicone dioxide, an anticaking agent. If the seasoning cakes up, it is not spoiled. Simply shake the container or crush with your hand to loosen.\u003c\/span\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/deer-sausage-seasoning-2lbs-8oz\/\" target=\"_blank\" rel=\"noopener\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/a\u003e\n\n\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/deer-sausage-seasoning-2lbs-8oz\/\" target=\"_blank\" rel=\"noopener\"\u003e\u003cstrong\u003eDeer Sausage Seasoning:\u003c\/strong\u003e\u003c\/a\u003e  A gentle blend of spices that brings out the best in venison without being too strong. It’s made to go well with the deer meat, not to cover it up with too much spice. it is a mixture of salt, soy protein, concentrate (34.60%) spices, dextrose, garlic powder, sodium erythorbate (0.50%), spice extractives.\n\u003cul\u003e\n \t\u003cli\u003eWeight: 2 lbs. 8 oz.\u003c\/li\u003e\n \t\u003cli\u003eYield: approx. 50 lbs.*\u003c\/li\u003e\n \t\u003cli\u003eRecommended Casings: \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/pre-tied-mahogany-fibrous-summer-sausage-casing-61mm\/\" target=\"_blank\" rel=\"noopener\"\u003ePre-tied Mahogany Fibrous Summer Sausage Casing 61mm\u003c\/a\u003e, \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/pre-tied-clear-fibrous-summer-sausage-casings-61mm\/\" target=\"_blank\" rel=\"noopener\"\u003ePre-tied Clear Fibrous Summer Sausage Casing 61mm\u003c\/a\u003e\n\u003c\/li\u003e\n \t\u003cli\u003eAllergens: Contains soybean oil for mixing ease.\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/summer-sausage-seasoning-2lbs-8oz\/\" target=\"_blank\" rel=\"noopener\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/summer-sausage-seasoning-2lbs-8oz\/\" target=\"_blank\" rel=\"noopener\"\u003e\u003cstrong\u003eSummer Sausage Seasoning:\u003c\/strong\u003e\u003c\/a\u003e  A perfect balance of spices that works well with all proteins, including wild game. It is a mixture of salt, dextrose, pepper, mustard, coriander, garlic powder, fermento (cultured whey protein concentrate, cultured skim milk) and Other Spices.\n\u003cul\u003e\n \t\u003cli\u003eWeight: 2 lbs. 8 oz.\u003c\/li\u003e\n \t\u003cli\u003eYield: approx. 50 lbs.*\u003c\/li\u003e\n \t\u003cli\u003eRecommend Casings: \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/clear-fibrous-summer-sausage-casings-61mm\/\" target=\"_blank\" rel=\"noopener\"\u003eClear Fibrous Summer Sausage Casings 61mm\u003c\/a\u003e, \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/pre-tied-mahogany-fibrous-summer-sausage-casing-61mm\/\" target=\"_blank\" rel=\"noopener\"\u003ePre-tied Mahogany Fibrous Summer Sausage Casing 61mm\u003c\/a\u003e, \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/natural-beef-middles-55-60mm\/\" target=\"_blank\" rel=\"noopener\"\u003eNatural Beef Middles 55-60mm\u003c\/a\u003e, \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/natural-beef-middles-60-65mm\/\" target=\"_blank\" rel=\"noopener\"\u003eNatural Beef Middles 60-65mm\u003c\/a\u003e\n\u003c\/li\u003e\n \t\u003cli\u003eAllergens: Contains milk.\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/game-summer-sausage-seasoning-2lbs-14oz\/\" target=\"_blank\" rel=\"noopener\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/game-summer-sausage-seasoning-2lbs-14oz\/\" target=\"_blank\" rel=\"noopener\"\u003e\u003cstrong\u003eGame Sausage Seasoning: \u003c\/strong\u003e\u003c\/a\u003ePerfect for those who appreciate a quality cooked sausage. Ideal for beef\/pork or venison\/pork combinations.\n\u003cul\u003e\n \t\u003cli\u003eWeight: 2 lbs. 14 oz.\u003c\/li\u003e\n \t\u003cli\u003eYield: approx. 50 lbs.*\u003c\/li\u003e\n \t\u003cli\u003eRecommended Casings: \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/pre-tied-mahogany-fibrous-summer-sausage-casing-61mm\/\" target=\"_blank\" rel=\"noopener\"\u003ePre-tied Mahogany Fibrous Summer Sausage Casing 61mm\u003c\/a\u003e,\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/pre-tied-clear-fibrous-summer-sausage-casings-61mm\/\" target=\"_blank\" rel=\"noopener\"\u003ePre-tied Clear Fibrous Summer Sausage Casing 61mm\u003c\/a\u003e\n\u003c\/li\u003e\n \t\u003cli\u003eAllergens: Contains MSG.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cem\u003e*Casing capacity depends on meat\/fill density, size\/lengths of links or loops and how tightly casings being filled.\u003c\/em\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43619378626699,"sku":"12-1855","price":45.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/12-1855-Hunter-Bundle-Kit.jpg?v=1753150261"},{"product_id":"soy-protein-concentrate-1-lb-12-oz","title":"Soy Protein Concentrate, 1 lb. 12 oz.","description":"\u003cp\u003eSoy Protein Concentrate for Meat Processing\u003c\/p\u003e\n\n\u003cp\u003eNatural soy protein concentrate is derived from soybeans and has a number of different cooking and baking applications. Soy protein concentrate for sausage is used in smoked or cooked varieties to improve the meat's consistency and flavor. The concentrate binds the fat and meat for a smoother consistency and minimizes shrinkage in the smokehouse by increasing moisture retention. Because it contains seven times more protein than meat alone, it can help improve the nutritional quality of your foods as well.\u003c\/p\u003e\n\n\u003cp\u003eIf you're making smoked or cooked sausage or lunchmeats, this item is a must. Buy soy protein concentrate from the Sausage Maker in two convenient bulk sizes—find our larger 5 lb. size here.\u003c\/p\u003e\n\n\u003cp\u003eProduct net weight: 1 lb. 12 oz.\u003c\/p\u003e\n\n\u003cp\u003eUse 1-2 cups per 10 lbs. of meat. Do not pack when measuring! 1 lb. 12 oz. of soy protein concentrate will process approximately 25-50 lbs. of meat.\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43619435348107,"sku":"11-1018","price":21.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/11-1018-2.jpg?v=1753150941"},{"product_id":"soy-protein-concentrate-5-lbs","title":"Soy Protein Concentrate, 5 lbs.","description":"\u003cp\u003eEnhance your sausage-making process with our soy protein concentrate, which improves texture, moisture retention, and consistency. This essential ingredient binds fat and meat, reducing shrinkage in the smokehouse while creating a smoother final product. Containing seven times more protein than meat, soy protein concentrate is a must-have for making smoked or cooked sausages and lunch meats. Use 1-2 cups per 10 lbs. of meat for the best results—do not pack when measuring! A 5 lb. bag of soy protein concentrate processes approximately 70-140 lbs. of meat, ensuring quality and efficiency in every batch.\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43619435413643,"sku":"11-1019","price":42.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/11-1019-2.jpg?v=1753150940"},{"product_id":"bactoferm-f-rm-52","title":"Bactoferm F-RM-52","description":"\u003cp\u003eBactoferm F-RM-52\u003cspan\u003e is a meat starter culture for the production of fast fermented meat products at temperatures between 72-90°F. This culture ensures a unique flavor profile, while giving an excellent color development. Recommended use is for sausage making when producing Northern European style sausages like \u003ca rel=\"noopener\" href=\"https:\/\/twoguysandacooler.com\/mettwurst\/\" target=\"_blank\"\u003eGerman Mettwurst\u003c\/a\u003e and Danish Salami, but it can also be used for Mediterranean style sausages.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCulture Compositions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eLactobacillus sakei\u003c\/li\u003e\n\u003cli\u003eStaphylococcus carnosus\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eUsage: \u003c\/strong\u003e(\u003ca rel=\"noopener\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/Bactoferm-F-RM-52-Product-Info.pdf\" target=\"_blank\"\u003eClick here for pdf\u003c\/a\u003e) The culture is recommended for the production of fast fermented North European style sausages e.g. German Mettwurst and Danish salami, but it is also well suited for the production of Mediterranean style sausages. The culture does not ferment saccharose (sucrose) and it is therefore recommended to use glucose (dextrose) as the carbohydrate source in the mince.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBactoferm F-RM-52 Product Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUsage: 25g package for 220 lb. (100 kg) of meat\u003c\/li\u003e\n\u003cli\u003eProperties: Off-white to brownish color\u003c\/li\u003e\n\u003cli\u003eForm: Ground powder\u003c\/li\u003e\n\u003cli\u003eSolubility: Water soluble suspension\u003c\/li\u003e\n\u003cli\u003eKosher Meat Excl. Passover\u003c\/li\u003e\n\u003cli\u003eCertified Halal\u003ca rel=\"noopener\" href=\"https:\/\/www.sausagemaker.com\/wp-content\/uploads\/Bactoferm-F-RM-52-Product-Info.pdf\" target=\"_blank\"\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eFreeze dried culture, store in freezer: \u0026lt; -17 °C \/ \u0026lt; 1 °F\u003cspan\u003e \u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTesting:\u003c\/strong\u003e To test if the Starter culture is still viable, simply shake the package. If its loose when shaken, like sand, then the bacteria is alive. If the bactoferm is clumped together and does not sound loose then the bacteria has died and should not be used. \u003cstrong\u003e\u003ca aria-describedby=\"audioeye_new_window_message\" rel=\"noopener\" href=\"https:\/\/www.sausagemaker.com\/return-policy\/\" target=\"_blank\"\u003eClick here for Return Policy\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery and Storage \u003c\/strong\u003eDue to the limited shelf life outside of a freezer, Bactoferm\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecannot ship outside of North America.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ePlace Bactoferm in the freezer immediately upon delivery.\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43619436232843,"sku":"11-1310","price":23.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/11-1310-2.jpg?v=1753117973"},{"product_id":"bactoferm-mold-600","title":"Bactoferm Mold-600","description":"\u003cp\u003eBactoferm Mold-600 (formerly M-EK-4 ) is a starter culture which produces a white\/light grayish appearance on the surface of molded dried sausages. It also has a well pronounced mushroom flavor and aroma. With high humidity and optimum temperature, the culture is fast growing, and produces a dense, short white surface coverage with an even appearance (typically found in France). The culture promotes a traditional white mold cover. Moderate to good ability to control the surface flora and suppress the growth of undesirable organisms such as indigenous molds, yeasts and bacteria. \u003cspan\u003eIt gives an authentic white mold layer on your \u003ca rel=\"noopener\" href=\"https:\/\/www.meatsandsausages.com\/sausage-recipes\/soppressata\" target=\"_blank\"\u003esausages\u003c\/a\u003e or other \u003ca rel=\"noopener\" href=\"https:\/\/www.sausagemaker.com\/products\/charcuterie-for-dummies\/\" target=\"_blank\"\u003echarcuterie.\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCulture Compositions: \u003c\/strong\u003ePenicillium Nalgiovense\u003cstrong\u003e \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eUsage\u003c\/strong\u003e \u003ca rel=\"noopener\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/Bactoferm-Mold-600-Product-Info.pdf\" target=\"_blank\"\u003e(Click here for pdf)\u003c\/a\u003e One pouch of freeze-dried culture is mixed into 1-2 liters of tap water at approximately 20°C (68°F) and equilibrated for 2hours at room temperature. The suspension is diluted in the relevant amount of tap water and is then ready for use. Chlorinated water might reduce the activity of the culture. The mold is inoculated after the stuffing (and eventually acclimatization process), either by dipping or spraying or shower. The spore suspension should be stirred continuously to prevent settling of the spores, and the suspension should only beused on day of preparation (danger of yeast contamination).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBactoferm Mold-600 Product Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUsage: 25g for 10 liters of solution\u003c\/li\u003e\n\u003cli\u003eNet weight: 25g (per packet)\u003c\/li\u003e\n\u003cli\u003eProperties: Off-white to brownish color\u003c\/li\u003e\n\u003cli\u003eForm: Ground powder\u003c\/li\u003e\n\u003cli\u003eSolubility: Water soluble suspension\u003c\/li\u003e\n\u003cli\u003eKosher Meat Excl. Passover\u003c\/li\u003e\n\u003cli\u003eCertified Halal\u003c\/li\u003e\n\u003cli\u003eFreeze dried culture, store in freezer: \u0026lt; -17 °C \/ \u0026lt; 1 °F\u003cspan\u003e \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003ca rel=\"noopener\" href=\"https:\/\/www.youtube.com\/watch?v=SZkzBya7Bkk\" target=\"_blank\"\u003eCick here for additional information\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca rel=\"noopener\" href=\"https:\/\/sausagemaker.com\/pages\/return-refund-policy\" target=\"_blank\"\u003eClick here for Return Policy\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery and Storage: \u003c\/strong\u003e\u003cspan\u003eDue to the limited shelf life outside of a freezer, Bactoferm\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecannot ship outside of North America.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePlace Bactoferm in the freezer immediately upon delivery.\u003c\/span\u003e\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43619436363915,"sku":"11-1312","price":25.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/11-1312-2.jpg?v=1753117975"},{"product_id":"insta-cure-1-naturally-colored-no-red-dye","title":"Insta Cure™ #1, Naturally Colored (No Red Dye)","description":"\u003cp\u003e\u003cstrong\u003eNaturally Dyed, Meat curing salt... Insta Cure™ 1 - No Synthetic Dyes!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe at The Sausage Maker worked \u003cstrong\u003equickly and carefully\u003c\/strong\u003e with our suppliers to bring you, our valued customers, a dye\/colorant-free alternative for your meat curing needs. This is now the substitute Insta Cure #1 which previously had the Red Dye as a colorant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInsta Cure Meat Curing Salts are dyed with natural colorant, Annatto spice\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eInsta Cure™ No. 1 is a basic cure for use with all meats that require cooking, brining, smoking or canning. This includes sausage of all meats, poultry, fish, ham, bacon, luncheon meats, corned beef and other products too numerous to mention.\u003c\/p\u003e\n\u003cp\u003eCuring meat helps minimize botulism poisoning (common food poisoning). This process also helps to safely and effectively preserve the meat while imparting more robust flavors and vibrant color.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInsta Cure #1 USAGE\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGeneral Rule of Thumb\u003c\/strong\u003e: For quick\/easy calculating for sausage, 1 teaspoon per 5 lbs. Ground Meat is OK.\u003c\/p\u003e\n\u003cp\u003eSee table below for Maximum Usage (156ppm) amounts and TSM Recommended 130ppm for adding directly to \u003cstrong\u003eGROUND MEAT\u003c\/strong\u003e for sausage intended for Smoking or Dry Curing (2-4 week recipes):\u003c\/p\u003e\n\u003ctable width=\"100%\" style=\"width: 99.915%; height: 176.421px;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 39.2045px;\"\u003e\n\u003ctd style=\"width: 18.8883%; height: 39.2045px;\"\u003eInsta Cure #1\u003c\/td\u003e\n\u003ctd style=\"width: 40.1534%; height: 39.2045px;\"\u003e\n\u003cstrong\u003eMAXIMUM\u003c\/strong\u003e Meat Cured @ \u003cstrong\u003e156ppm Nitrite*\u003c\/strong\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 40.3211%; height: 39.2045px;\"\u003e Meat Cured @ \u003cstrong\u003eTSM\u003c\/strong\u003e Recommended \u003cstrong\u003e130ppm Nitrite\u003c\/strong\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6023px;\"\u003e\n\u003ctd style=\"width: 18.8883%; height: 19.6023px;\"\u003e1 oz.\u003c\/td\u003e\n\u003ctd style=\"width: 40.1534%; height: 19.6023px;\"\u003e25 lbs. Ground Meat\u003c\/td\u003e\n\u003ctd style=\"width: 40.3211%; height: 19.6023px;\"\u003e30 lbs. Ground Meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6023px;\"\u003e\n\u003ctd style=\"width: 18.8883%; height: 19.6023px;\"\u003e2 oz. \u003c\/td\u003e\n\u003ctd style=\"width: 40.1534%; height: 19.6023px;\"\u003e50 lbs. Ground Meat\u003c\/td\u003e\n\u003ctd style=\"width: 40.3211%; height: 19.6023px;\"\u003e60 lbs. Ground Meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6023px;\"\u003e\n\u003ctd style=\"width: 18.8883%; height: 19.6023px;\"\u003e4 oz.\u003c\/td\u003e\n\u003ctd style=\"width: 40.1534%; height: 19.6023px;\"\u003e100 lbs. Ground Meat\u003c\/td\u003e\n\u003ctd style=\"width: 40.3211%; height: 19.6023px;\"\u003e120 lbs. Ground Meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6023px;\"\u003e\n\u003ctd style=\"width: 18.8883%; height: 19.6023px;\"\u003e8 oz.\u003c\/td\u003e\n\u003ctd style=\"width: 40.1534%; height: 19.6023px;\"\u003e200 lbs. Ground Meat\u003c\/td\u003e\n\u003ctd style=\"width: 40.3211%; height: 19.6023px;\"\u003e240 lbs. Ground Meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6023px;\"\u003e\n\u003ctd style=\"width: 18.8883%; height: 19.6023px;\"\u003e1 lb (16 oz)\u003c\/td\u003e\n\u003ctd style=\"width: 40.1534%; height: 19.6023px;\"\u003e400 lbs. Ground Meat\u003c\/td\u003e\n\u003ctd style=\"width: 40.3211%; height: 19.6023px;\"\u003e480 lbs. Ground Meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6023px;\"\u003e\n\u003ctd style=\"width: 18.8883%; height: 19.6023px;\"\u003e2 lbs. (32 oz)\u003c\/td\u003e\n\u003ctd style=\"width: 40.1534%; height: 19.6023px;\"\u003e800 lbs. Ground Meat\u003c\/td\u003e\n\u003ctd style=\"width: 40.3211%; height: 19.6023px;\"\u003e960 lbs. Ground Meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6023px;\"\u003e\n\u003ctd style=\"width: 18.8883%; height: 19.6023px;\"\u003e5 lbs. (80 oz)\u003c\/td\u003e\n\u003ctd style=\"width: 40.1534%; height: 19.6023px;\"\u003e2,000 lbs. Ground Meat\u003c\/td\u003e\n\u003ctd style=\"width: 40.3211%; height: 19.6023px;\"\u003e2,400 lbs. Ground Meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e*156ppm is the Maximum allowable ingoing nitrite into comminuted (ground) meat according to Food Safety Inspection Services (FSIS), division of USDA.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNow switching over to Brine or Immersion Curing (for Poultry, Hams\/Bacon):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eIMMERSION ONLY\u003c\/strong\u003e\u003c\/span\u003e:\u003cbr\u003eFor a basic bacon or ham brine that \u003cstrong\u003eWILL NOT\u003c\/strong\u003e be used to pump (usually at 10-12%) into the Meat prior to wet cure brining, mix thoroughly:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 Gallon water\u003c\/li\u003e\n\u003cli\u003e4 oz. Insta Cure #1\u003c\/li\u003e\n\u003cli\u003e1 lb. - 1.25 lbs Salt (Pickling or Kosher, non-iodized)\u003c\/li\u003e\n\u003cli\u003e8-12 oz White Sugar (\u003cstrong\u003eMedium Dark Brown Sugar\u003c\/strong\u003e for Bacon)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWith the ingredients thoroughly dispersed into the brine solution in a food grade container, all whole-muscle pieces are covered completely with brine and now refrigerate :\u003c\/p\u003e\n\u003cp\u003eChicken \/ Turkey for 1-2 Days\u003cbr\u003ePork Loin for 4-7 Days\u003cbr\u003eSmall Ham (5-8 lbs) for 7-10 Days\u003cbr\u003eLarge Ham (10-15 lbs) for 14-21 Days\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGeneral Rule of Thumb\u003c\/strong\u003e: about 2 Days of Immersion Wet Curing per 1 Inch Thickness of Meat Muscle.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eStich-Pumping 10% and Brining\u003c\/strong\u003e\u003c\/span\u003e:\u003cbr\u003eFor a basic bacon or ham brine that \u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eWILL\u003c\/span\u003e \u003c\/strong\u003ebe used to pump 10% into the Meat prior to wet cure brining, mix thoroughly:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 Gallon water\u003c\/li\u003e\n\u003cli\u003e3 oz. Insta Cure #1\u003c\/li\u003e\n\u003cli\u003e1 lb. - 1.25 lbs Salt (Pickling or Kosher, non-iodized)\u003c\/li\u003e\n\u003cli\u003e8-12 oz White Sugar (\u003cstrong\u003eMedium Dark Brown Sugar\u003c\/strong\u003e for Bacon)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWith the ingredients thoroughly dispersed into the brine solution in a food-grade container, all whole-muscle pieces are completely covered with brine and now refrigerated:\u003c\/p\u003e\n\u003cp\u003eChicken \/ Turkey for 12hours to 1 Day\u003cbr\u003ePork Loin for 2-4 Days\u003cbr\u003eSmall Ham (5-8 lbs) for 4-6 Days\u003cbr\u003eLarge Ham (10-15 lbs) for 7-10 Days\u003c\/p\u003e\n\u003cp\u003eUsing a meat pump makes the brining times shorter by about 1\/2 \u003cstrong\u003eand\u003c\/strong\u003e you will use less Insta Cure \u003cstrong\u003eand\u003c\/strong\u003e get better more consistent results. Less time brining is less chance of failure, invest in a Meat Pump with perforated needles if intending on brining Bacons, Hams and especially Poultry. \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/sausagemaker.com\/products\/meat-pump\"\u003eSee our Meat Pumps available here\u003c\/a\u003e.\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"4 oz.","offer_id":46887586889867,"sku":"11-1052","price":4.99,"currency_code":"USD","in_stock":true},{"title":"8 oz","offer_id":43663949987979,"sku":"11-1053-D","price":7.99,"currency_code":"USD","in_stock":true},{"title":"1 Lb","offer_id":43663950020747,"sku":"11-1054-D","price":10.99,"currency_code":"USD","in_stock":true},{"title":"2 Lbs.","offer_id":46887586922635,"sku":"11-1055","price":17.99,"currency_code":"USD","in_stock":true},{"title":"5 Lbs.","offer_id":46887586955403,"sku":"11-1056","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/INSTA-Cure-_16oz-Dye-free-FRONT-1_d50ec5aa-c424-46b5-a050-0960bc2701e3.jpg?v=1753204224"},{"product_id":"insta-cure-2-naturally-colored-no-red-dye","title":"Insta Cure™ #2, Naturally Colored (No Red Dye)","description":"\u003cp\u003e\u003cstrong\u003eThe Sausage Maker's Meat Curing Salt... Insta Cure™ 2- No Synthetic Dyes!\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInsta Cure™ No. 2 - Naturally Colored\u003c\/strong\u003e, is a Meat Curing Salt specifically formulated to be used for making dry cured products such as pepperoni, hard salami, genoa salami, proscuitto hams, dried farmers sausage, capicola and more. These are products that do not require cooking, smoking, or refrigeration.\u003c\/p\u003e\n\u003cp\u003eInsta Cure No. 2 can be compared to the time release capsules used for colds--the sodium nitrate breaks down to sodium nitrite and then to nitric oxide to cure the meat over an extended period of time. Some meats require curing for up to 6 months. Insta Cure #2 - Naturally Colored, contains salt, sodium nitrite (6.25%), sodium nitrate (1%) and Annatto spice as a natural food dye. Curing meat minimizes botulism poisoning (common food poisoning). This process also helps to safely and effectively preserve the meat while imparting more robust flavors and vibrant color.\u003c\/p\u003e\n\u003cp\u003eSee table below for Maximum Usage (156ppm) amounts and TSM Recommended 130ppm:\u003c\/p\u003e\n\u003ctable width=\"100%\" style=\"width: 99.915%; height: 176.421px;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 39.2045px;\"\u003e\n\u003ctd style=\"width: 18.8883%; height: 39.2045px;\"\u003eInsta Cure #2\u003c\/td\u003e\n\u003ctd style=\"width: 40.1534%; height: 39.2045px;\"\u003e\n\u003cstrong\u003eMAXIMUM\u003c\/strong\u003e Meat Cured @ \u003cstrong\u003e156ppm Nitrite*\u003c\/strong\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 40.3211%; height: 39.2045px;\"\u003e Meat Cured @ TSM Recommended \u003cstrong\u003e130ppm Nitrite\u003c\/strong\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6023px;\"\u003e\n\u003ctd style=\"width: 18.8883%; height: 19.6023px;\"\u003e1 oz.\u003c\/td\u003e\n\u003ctd style=\"width: 40.1534%; height: 19.6023px;\"\u003e25 lbs. Ground Meat\u003c\/td\u003e\n\u003ctd style=\"width: 40.3211%; height: 19.6023px;\"\u003e30 lbs. Ground Meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6023px;\"\u003e\n\u003ctd style=\"width: 18.8883%; height: 19.6023px;\"\u003e2 oz. \u003c\/td\u003e\n\u003ctd style=\"width: 40.1534%; height: 19.6023px;\"\u003e50 lbs. Ground Meat\u003c\/td\u003e\n\u003ctd style=\"width: 40.3211%; height: 19.6023px;\"\u003e60 lbs. Ground Meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6023px;\"\u003e\n\u003ctd style=\"width: 18.8883%; height: 19.6023px;\"\u003e4 oz.\u003c\/td\u003e\n\u003ctd style=\"width: 40.1534%; height: 19.6023px;\"\u003e100 lbs. Ground Meat\u003c\/td\u003e\n\u003ctd style=\"width: 40.3211%; height: 19.6023px;\"\u003e120 lbs. Ground Meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6023px;\"\u003e\n\u003ctd style=\"width: 18.8883%; height: 19.6023px;\"\u003e8 oz.\u003c\/td\u003e\n\u003ctd style=\"width: 40.1534%; height: 19.6023px;\"\u003e200 lbs. Ground Meat\u003c\/td\u003e\n\u003ctd style=\"width: 40.3211%; height: 19.6023px;\"\u003e240 lbs. Ground Meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6023px;\"\u003e\n\u003ctd style=\"width: 18.8883%; height: 19.6023px;\"\u003e1 lb (16 oz)\u003c\/td\u003e\n\u003ctd style=\"width: 40.1534%; height: 19.6023px;\"\u003e400 lbs. Ground Meat\u003c\/td\u003e\n\u003ctd style=\"width: 40.3211%; height: 19.6023px;\"\u003e480 lbs. Ground Meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6023px;\"\u003e\n\u003ctd style=\"width: 18.8883%; height: 19.6023px;\"\u003e2 lbs. (32 oz)\u003c\/td\u003e\n\u003ctd style=\"width: 40.1534%; height: 19.6023px;\"\u003e800 lbs. Ground Meat\u003c\/td\u003e\n\u003ctd style=\"width: 40.3211%; height: 19.6023px;\"\u003e960 lbs. Ground Meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.6023px;\"\u003e\n\u003ctd style=\"width: 18.8883%; height: 19.6023px;\"\u003e5 lbs. (80 oz)\u003c\/td\u003e\n\u003ctd style=\"width: 40.1534%; height: 19.6023px;\"\u003e2,000 lbs. Ground Meat\u003c\/td\u003e\n\u003ctd style=\"width: 40.3211%; height: 19.6023px;\"\u003e2,400 lbs. Ground Meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e*156ppm is the Maximum allowable ingoing nitrite into comminuted (ground) meat according to Food Safety Inspection Services (FSIS), division of USDA.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThis product should \u003cstrong\u003eNOT\u003c\/strong\u003e be used for Brine or 'Wet Curing'.\u003c\/li\u003e\n\u003cli\u003eProducts is dyed with natural colorant, Annatto spice.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"The Sausage Maker","offers":[{"title":"8 Oz","offer_id":43663898411147,"sku":"11-1058","price":7.99,"currency_code":"USD","in_stock":true},{"title":"1 Lb","offer_id":43663898443915,"sku":"11-1059","price":10.99,"currency_code":"USD","in_stock":true},{"title":"2 Lb","offer_id":46885383176331,"sku":"11-1060","price":17.99,"currency_code":"USD","in_stock":false},{"title":"5 Lb","offer_id":46885383209099,"sku":"11-1061","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/Instacure-2-meat-curing-salt-naturally-colored-16-oz-1.jpg?v=1769712677"},{"product_id":"built-series-sausage-stuffer","title":"BUILT Series Sausage Stuffer","description":"\u003cp\u003e\u003cstrong\u003eCrafted with American Grit.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA throwback to our roots, but with tougher, more substantial materials and a popping new look, we hope you like it! \u003cstrong\u003eBUILT Series\u003c\/strong\u003e Sausage Stuffers by The Sausage Maker: a newly retooled classic, made right here in Buffalo, NY, using our original in-house designs, custom tooling, and our own equipment. Not sure which stuffer is right for you? See our guide to \u003ca class=\"underline underline underline-offset-2 decoration-1 decoration-current\/40 hover:decoration-current focus:decoration-current\" href=\"https:\/\/sausagemaker.com\/blogs\/blog\/what-makes-the-best-sausage-stuffer-for-home-use\"\u003echoosing the best sausage stuffer for home use\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eThis stuffer features a bold red-and-black powder-coated finish over heavy-gauge steel bar stock for unmatched strength and a confident retro look. Designed for safer handling, easier mounting, and better control, this is a serious tool for serious sausage makers, available in a 5 lb Capacity and a larger 15 lb Capacity package. We're confident you will immediately notice not just the color-popping look but also the tight tolerances we use for the gears, handle, and every bend and weld of the product. We put a lot of effort and development into this new production, and it was done with care, quality, and product life in mind.\u003c\/p\u003e\n\u003cp\u003eBuilt to perform for decades, it includes precision-cut steel gears, a double-threaded steel piston-rod for steady stuffing pressure, and a pressure release valve to help reduce air pockets in your final product. The upright cylinder locks in tight. Just set it back until the cylinder hits the supports front-to-back and side-to-side. This prevents shifting during operation by aligning cleanly with the piston, reducing O-ring wear and ensuring an even flow of meat into your casings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e304 Food Grade Stainless Steel Cylinder\u003c\/li\u003e\n\u003cli\u003eHeavy-Gauge Steel Frame, Gears, and Base\u003c\/li\u003e\n\u003cli\u003eDouble-Threaded ACME Steel Rod\u003c\/li\u003e\n\u003cli\u003ePowder-coated steel crank with polypropylene handle\u003c\/li\u003e\n\u003cli\u003eStainless Steel Pressure Release Valve\u003c\/li\u003e\n\u003cli\u003eSmoothly stuffs through a ½\" snack stick tube with consistent pressure\u003c\/li\u003e\n\u003cli\u003eIncludes 3 plastic stuffing tubes; 1-1\/4\", 7\/8\", 11\/16\" sizes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDimension:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor 5 Lb. Capacity Sausage Stuffer\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCylinder Dimensions: 8\" H x 4.75\" dia.\u003c\/li\u003e\n\u003cli\u003eOverall: 9\" W x 12.5\" D (with handle) x 6.75\" D (w\/o handle) x 16\" H\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor 15 Lb. Capacity Sausage Stuffer\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCylinder Dimensions: 9.75\" H x 7.5\" dia.\u003c\/li\u003e\n\u003cli\u003eOverall: 12.75\" W x 15.5\" D (with handle) x 10.75\" D (w\/o handle) x 20\" H\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"The Sausage Maker","offers":[{"title":"5 lb","offer_id":43716445700235,"sku":"18-1030","price":269.99,"currency_code":"USD","in_stock":true},{"title":"15 lb","offer_id":43716445733003,"sku":"18-1035","price":425.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/5-lb-sausage-stuffer-with-tube-attachment.jpg?v=1786469800"},{"product_id":"12-electric-meat-grinder-1-2-hp","title":"#12 Electric Meat Grinder - 1\/2 HP","description":"\u003cp\u003e\u003cstrong\u003eRe-introducing\u003c\/strong\u003e the most successful electric meat grinder we ever sold.\u003c\/p\u003e\n\u003cp\u003eThis #12 electric meat grinder is a proven, reliable workhorse that many experienced users will recognize. It was one of the most dependable and well-rounded grinders we offered in the early 2010s.\u003c\/p\u003e\n\u003cp\u003eNow available again through Alfa International, we’re pleased to bring it back in partnership with a trusted supplier known for quality and consistency.\u003c\/p\u003e\n\u003cp\u003eThis #12 Electric Meat Grinder is equipped with all the features that make grinding easier and more efficient:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFeatures Included:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePowerful 350W \/ 0.5 HP Motor Chews Through the Competition. \u003c\/li\u003e\n\u003cli\u003eLarge Quick-Launch Buttons - Forward, Reverse, and a 'Circuit Breaker' Button to reset the Grinder in case of an unexpected overload. \u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\"Vortex\" Grooves - \u003cstrong\u003eRifling walls \u003c\/strong\u003einside the Auger-Housing to minimize smearing.\u003c\/li\u003e\n\u003cli\u003eOversized Finger-Grips on Locknut - Easy Twist On and Removal.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDual Steal Gears\u003c\/strong\u003e in Gearbox - Drives with Consistent Torque for Continuous Smooth Grinding.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eErgonomic Locking Knob - Securely Attaches Auger Assembly to Body. \u003c\/li\u003e\n\u003cli\u003eHeavy Duty 13 Lb. Solid Grinder that's ready for Action! \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eComes With:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e3 Stainless Steel Plates \u003cstrong\u003e(Universal \u003cspan style=\"text-decoration: underline;\"\u003eSingle-Notch\u003c\/span\u003e Style)\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003e1\/8\" (3.5mm) Extra Fine Grinding Plate\u003c\/li\u003e\n\u003cli\u003e3\/16\" (5mm) Medium Grinding Plate\u003c\/li\u003e\n\u003cli\u003e5\/16\" (8mm) Coarse Grinding Plate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e1 Star Shaped Stainless Steel Chopping Knife\u003c\/li\u003e\n\u003cli\u003e3 Plastic Stuffing Tubes\n\u003cul\u003e\n\u003cli\u003e7\/16\" Outside Diameter - for Small Diameter Sausage (Breakfast Links)\u003c\/li\u003e\n\u003cli\u003e9\/16\" Outside Diameter - for Medium Diameter Sausage (Italian Sausage)\u003c\/li\u003e\n\u003cli\u003e11\/16\" Outside Diameter - for Larger Diameter Sausage (Pepperoni)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eKubbe Attachment - Mini Croquettes, Kibbeh\/Kubbe Balls or Potato-Cheese Fried Dough Balls!\u003c\/li\u003e\n\u003cli\u003eSafety Stomper - Push meat pieces into the Hopper and keep those Fingers Safe!\u003c\/li\u003e\n\u003cli\u003e1 X Storage Compartment for Grinding Plates and Kubbe Attachment\u003c\/li\u003e\n\u003cli\u003e1 X Storage Compartment for Power Cable and Stuffing Tubes\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eElectrical Specifications:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e0.5 HP \u003cspan style=\"text-decoration: underline;\"\u003eSteel Gear\u003c\/span\u003e Driven Motor\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e350W \/ 120V \/ 60Hz\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eUL-982 US Electrical Standard\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eProduct Dimensions:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eProduct Outside Dimensions: 7\" W x 16.5\" D x 17\" H\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eTray Dimensions:\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eYou will find plenty of uses for this exceptionally powerful Meat Grinder. We're excited to offer it to you. After an exhaustive search for the best out there, we believe the older style is still the best; you will, too.\u003c\/p\u003e\n\u003cp\u003e*\u003cspan style=\"text-decoration: underline;\"\u003eHand Wash Only\u003c\/span\u003e - Food Contact Components are Aluminum, Dishwasher Will dull parts' Finish.\u003c\/p\u003e","brand":"Alfa","offers":[{"title":"Default Title","offer_id":46374458884235,"sku":"15-1150","price":212.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/12-Electric-meat-grinder-1-by-2-hp-hero.jpg?v=1781025351"},{"product_id":"smoking-starter-kit","title":"Smoking Starter Kit","description":"\u003cp\u003eThe Smoking Starter Kit includes a stainless steel bacon hanger and natural wood sawdust to help you hang, smoke, and flavor meat with consistent results. This starter bundle combines two durable 4-prong stainless steel hangers with a premium natural wood sawdust (2lb bag of apple, cherry, and hickory), giving you everything you need to smoke meats with consistency, flavor, and confidence right from your first batch.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eItem Included\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 - \u003ca href=\"https:\/\/sausagemaker.com\/products\/stainless-steel-bacon-hanger\"\u003e4-prong stainless steel bacon hangers\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e1 - \u003ca href=\"https:\/\/sausagemaker.com\/products\/apple-sawdust-2lbs-bag\"\u003eApple sawdust 2 lbs bag\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e1 - \u003ca href=\"https:\/\/sausagemaker.com\/products\/cherry-sawdust-2lbs-bag\"\u003eCherry sawdust 2 lbs bag\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e1 - \u003ca href=\"https:\/\/sausagemaker.com\/products\/hickory-sawdust-2lbs-bag\"\u003eHickory sawdust 2 lbs bag\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBacon Hanger Features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMade from heavy-duty 304 stainless steel for long-lasting durability\u003c\/li\u003e\n\u003cli\u003ePrecision-sharpened prongs for easy, secure meat placement\u003c\/li\u003e\n\u003cli\u003e1.25\" spacing between prongs for even airflow and consistent smoking\u003c\/li\u003e\n\u003cli\u003eStrong weight capacity to hold bacon, brisket, ribs, and more\u003c\/li\u003e\n\u003cli\u003eRust-resistant, easy to clean, and dishwasher safe\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSawdust Combo Kit\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIncludes Cherry, Hickory, and Apple wood for versatile smoking flavors\u003c\/li\u003e\n\u003cli\u003eCherry: mild, sweet flavor ideal for pork and poultry\u003c\/li\u003e\n\u003cli\u003eHickory: bold, classic smoke perfect for beef and game\u003c\/li\u003e\n\u003cli\u003eApple: light, slightly sweet smoke for poultry, pork, and fish\u003c\/li\u003e\n\u003cli\u003eFine-cut sawdust ensures quick ignition and steady smoke output\u003c\/li\u003e\n\u003cli\u003eResealable bags keep sawdust fresh between uses\u003c\/li\u003e\n\u003cli\u003e100% natural wood with no additives or artificial flavors\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":46538866884747,"sku":"SSK-2BH-2WC","price":44.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/Smoker-starter-kit.jpg?v=1776104120"},{"product_id":"5-lb-sausage-making-kit-with-12-meat-grinder","title":"5 Lb. Sausage Making Kit with #12 Meat Grinder","description":"\u003cp\u003eStart making sausage the right way with 5 lb. Sausage Making Kit with #12 Meat Grinder, a complete kit built for convenience, quality, and long-term value. This 5 lb. sausage stuffer kit, designed for small home batches, removes the guesswork by pairing the core equipment every maker needs — a heavy-duty stuffer, reliable meat grinder, sausage pricker, cleaning brush, and three ready-to-use seasoning blends.\u003c\/p\u003e\n\u003cp\u003eInstead of buying each item separately, this bundle gives beginners a practical starting point and gives experienced makers a compact, dependable setup for smaller batches. From grinding and seasoning to stuffing and finishing, everything works together to make homemade sausage easier, cleaner, and more consistent.\u003c\/p\u003e\n\u003cp\u003eBuilt around premium equipment from The Sausage Maker, including American-made quality from our Built Series line, this kit belongs in every serious sausage-making kitchen.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat’s Included\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/sausagemaker.com\/products\/built-series-sausage-stuffer\"\u003eBuilt Series Sausage Stuffer\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/sausagemaker.com\/products\/12-electric-meat-grinder-1-2-hp\"\u003e#12 Electric Meat Grinder - 1\/2 HP\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/sausagemaker.com\/products\/sausage-pricker\"\u003eSausage Pricker\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/sausagemaker.com\/products\/bratwurst-seasoning-4oz\"\u003eBratwurst Seasoning 4 oz.\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/sausagemaker.com\/products\/breakfast-sausage-seasoning-5oz\"\u003eBreakfast Sausage Seasoning 5 oz.\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/sausagemaker.com\/products\/summer-sausage-seasoning-8-oz\"\u003eSummer Sausage Seasoning 8 oz.\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003eStuffing Tube Cleaning Brush\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBundle Features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBuilt Series 5 lb. Sausage Stuffer\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMade by The Sausage Maker in Buffalo, NY, using original in-house designs, custom tooling, and heavy-duty construction.\u003c\/li\u003e\n\u003cli\u003eFeatures a 304 food-grade stainless steel cylinder with a heavy-gauge steel frame, gears, and base for long-lasting performance.\u003c\/li\u003e\n\u003cli\u003eDouble-threaded ACME steel rod and precision-cut steel gears help deliver steady stuffing pressure and better control.\u003c\/li\u003e\n\u003cli\u003eA stainless steel pressure-release valve helps reduce air pockets, resulting in smoother, more consistent sausage stuffing.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e#12 Electric Meat Grinder - 1\/2 HP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePowered by a 350W \/ 0.5 HP steel gear-driven motor for dependable grinding performance.\u003c\/li\u003e\n\u003cli\u003eIncludes three stainless steel grinding plates: extra fine, medium, and coarse, giving you more control over texture.\u003c\/li\u003e\n\u003cli\u003eVortex grooves inside the auger housing help reduce smearing for cleaner, more efficient meat grinding.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBratwurst Seasoning 4 oz.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eA classic bratwurst blend made with nutmeg, salt, pepper, dextrose, and other spices for authentic homemade flavor.\u003c\/li\u003e\n\u003cli\u003ePre-blended and ready to use with no additional salt needed; yields approximately 10 lbs. of sausage.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBreakfast Sausage Seasoning 5 oz.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe Sausage Maker’s top-selling blend, made with sage, pepper, ginger, nutmeg, and other spices.\u003c\/li\u003e\n\u003cli\u003eWorks well for both breakfast sausage links and sausage patties; yields approximately 10 lbs.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSummer Sausage Seasoning 8 oz.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBalanced seasoning blend made for pork, beef, venison, and other wild game proteins.\u003c\/li\u003e\n\u003cli\u003eIncludes classic summer sausage flavors like pepper, mustard, coriander, garlic, and fermento; yields approximately 10 lbs.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSausage Pricker\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHelps release trapped air pockets after stuffing, reducing the risk of casing blowouts or bursting.\u003c\/li\u003e\n\u003cli\u003eWorks with natural, collagen, and fibrous casings and is fitted with three sharp, small-diameter pins.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStuffing Tube Cleaning Brush\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.25\" diameter nylon brush with stiff bristles for cleaning sausage stuffing tubes after use.\u003c\/li\u003e\n\u003cli\u003e12\" long design helps reach inside tubes for easier post-processing cleanup.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhy This Kit Works\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis 5 lb. sausage making kit is designed for a real sausage-making workflow: grind the meat, mix in the seasoning, stuff the casing, prick out air pockets, and clean your equipment when the batch is done. It is a practical setup for learning \u003ca href=\"https:\/\/sausagemaker.com\/blogs\/blog\/a-beginner-s-guide-to-making-sausage-at-home\"\u003ehow to make sausage at home\u003c\/a\u003e, upgrading from grinder-only stuffing, or building a \u003ca href=\"https:\/\/sausagemaker.com\/blogs\/blog\/what-tools-do-i-need-to-make-sausage-at-home\"\u003ecompact sausage kitchen\u003c\/a\u003e without overbuying.\u003c\/p\u003e\n\u003cp\u003eCasings are not included because every recipe and maker has different needs. Choose \u003ca href=\"https:\/\/sausagemaker.com\/collections\/natural-sausage-casings\"\u003enatural hog casings\u003c\/a\u003e for bratwurst, sheep casings or \u003ca href=\"https:\/\/sausagemaker.com\/collections\/collagen-casings\"\u003ecollagen casings\u003c\/a\u003e for breakfast links, or \u003ca href=\"https:\/\/sausagemaker.com\/collections\/fibrous-sausage-casings\"\u003efibrous casings\u003c\/a\u003e for summer sausage based on the style you plan to make.\u003c\/p\u003e\n\u003cp\u003eFrom fresh bratwurst to breakfast patties and summer sausage, this kit gives you the essential equipment and flavors to start making better sausage with confidence.\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":47154575671435,"sku":"SMK-5SS-12MG","price":509.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/5-lb-sausage-making-kit-with-meat-grinder.jpg?v=1781027015"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/collections\/rustic-sausage-kitchen-workshop.jpg?v=1787250732","url":"https:\/\/sausagemaker.com\/collections\/makers-pick.oembed","provider":"The Sausage Maker","version":"1.0","type":"link"}