{"title":"Spring Sausage Essentials","description":"\u003cp\u003eSpring is the perfect time to start your next batch. Whether you're gearing up for grilling season or refining your sausage-making process, you'll find everything you need right here.\u003c\/p\u003e\n\u003cp\u003eExplore American-made sausage equipment, premium seasonings, natural casings, and starter kits designed for makers who expect consistent, high-quality results. From your first batch to your best batch, this collection is built to support your craft every step of the way.\u003c\/p\u003e","products":[{"product_id":"natural-hog-casings-29-32mm","title":"Natural Hog Casings 29-32mm","description":"\u003cp\u003eOur Natural Hog Casings 29-32mm are an edible casing. These casings are generally used for making\u003ca href=\"https:\/\/twoguysandacooler.com\/italian-sausage\/\" target=\"_blank\" rel=\"noopener\"\u003e Italian sausage\u003c\/a\u003e, bratwurst, and country breakfast sausage. The casings are sourced from \u003cstrong\u003eNorth American hogs only.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eOne pound of meat will be used for approx. 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\n\u003cp\u003e\u003cstrong\u003eNatural Hog Casings 29-32mm Product Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003eEdible\u003c\/li\u003e\n \t\u003cli\u003eWhisker free\u003c\/li\u003e\n \t\u003cli\u003e \u003cstrong\u003eGrade A\u003c\/strong\u003e quality, minimum pin holes. better durability and tensile strength.\u003c\/li\u003e\n \t\u003cli\u003eIdeal for making Italian sausage, bratwurst, and country breakfast sausage\u003c\/li\u003e\n \t\u003cli\u003eCasings are bundled into \"Butcher Packs\" - approx 71 yards of the casing (65 meters or 213 feet)\u003c\/li\u003e\n \t\u003cli\u003eNatural hog casings are 29-32mm (1 1\/8 - 1 ¼) in diameter\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity per pack: approx 70 lb.*\u003c\/li\u003e\n \t\u003cli\u003eWe also offer a \u003ca href=\"https:\/\/www.sausagemaker.com\/product\/29-32mm-1-1-8-1-1-4-pretubed-natural-hog-casings\/\" target=\"_blank\" rel=\"noopener\"\u003ePretubed Natural Hog Casing\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 the 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 the 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 the refrigerator before use.\u003c\/li\u003e\n \t\u003cli\u003eFor larger casings (\u0026gt;42mm): place the bowl of the beef bung, middles, and\/or rounds in the refrigerator to soak overnight before 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 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":43606095954059,"sku":"17-1013","price":33.14,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/Butcher-Pack-Hog-Casing-Main-Img-1_abbf6ac2-9b29-44b1-a83b-be65be2de2b1.jpg?v=1762274639"},{"product_id":"natural-hog-casings-home-pack","title":"Natural Hog Casings Home Pack","description":"\u003cp\u003eOur Natural Hog Casings Home Pack are small, more manageable casings. Ideal for small batches of meat (few pounds at a time). \u003cstrong\u003eThese casings vary in size and lengths, some pieces may be as short as 2-3 feet in length.\u003c\/strong\u003e Perfect for home use and all levels of sausage making. Home Packs are more inconsistent when it comes to length when compared to our butcher-packs of casings.\u003c\/p\u003e\n\n\u003cp\u003eNatural Hog Casings Home Pack casings are sourced from  \u003cstrong\u003eNorth American Hogs Only\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThese casings are ideal for making \u003ca href=\"https:\/\/twoguysandacooler.com\/italian-sausage\/\" target=\"_blank\" rel=\"noopener\"\u003eItalian sausage\u003c\/a\u003e, Polish sausage, bratwurst, jumbo hot dogs, and country pork sausage.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003eEdible\u003c\/li\u003e\n \t\u003cli\u003e Grade A quality, minimum pin holes. better durability and tensile strength.\u003c\/li\u003e\n \t\u003cli\u003eIdeal for making \u003ca href=\"https:\/\/twoguysandacooler.com\/italian-sausage\/\" target=\"_blank\" rel=\"noopener\"\u003eItalian sausage\u003c\/a\u003e, Polish sausage, bratwurst, jumbo hot dogs, and country pork sausage.\u003c\/li\u003e\n \t\u003cli\u003eSize: 32-38mm (1 ¼ - 1 ½)\u003c\/li\u003e\n \t\u003cli\u003eMakes between 20 – 30 lbs. sausage (depending on links\/rope size)*\u003c\/li\u003e\n \u003cli\u003eIncludes 1 pack per order\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 the 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 the 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 the refrigerator prior to use.\u003c\/li\u003e\n \t\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.\n\u003c\/li\u003e\n \t\u003cli\u003eOptional for smell control – add 1\/2 tsp baking soda per cup of water.\u003c\/li\u003e\n \t\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\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\n\u003cp\u003e\u003cstrong\u003eNatural Casings 101\u003c\/strong\u003e\n\u003ca href=\"https:\/\/www.youtube.com\/watch?v=iEtbNfKwi9o\" target=\"_blank\" rel=\"noopener\"\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\"\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":43606095986827,"sku":"17-1010","price":16.99,"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":"natural-hog-casings-32-35mm","title":"Natural Hog Casings 32-35mm","description":"\u003cp\u003e32-35mm Natural Hog Casings are edible. These casings are generally used for making large brats, Italian sausage, and rope sausage. The casings are sourced from \u003cstrong\u003eNorth American hogs only\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003cp\u003eOne pound of meat will use approx. 2 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\n\u003cp\u003e\u003cstrong\u003eProduct Details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003eEdible\u003c\/li\u003e\n \t\u003cli\u003eWhisker free\u003c\/li\u003e\n \t\u003cli\u003e \u003cstrong\u003eGrade A\u003c\/strong\u003e quality, minimum pin holes. better durability and tensile strength.\u003c\/li\u003e\n \t\u003cli\u003eIdeal for making large brats, Italian sausages and rope sausages\u003c\/li\u003e\n \t\u003cli\u003eCasings are bundled into \"Butcher Packs\" - approx 71 yards of the casing (65 meters or 213 feet)\u003c\/li\u003e\n \t\u003cli\u003eNatural hog casings are 32-35mm (1¼ - 1 3\/8) in diameter\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity per pack: approx. 80 lb.*\u003c\/li\u003e\n \t\u003cli\u003eWe also offer a \u003ca href=\"https:\/\/www.sausagemaker.com\/product\/32-35mm-1-1-4-1-3-8-pretubed-natural-hog-casings\/\" target=\"_blank\" rel=\"noopener\"\u003ePretubed Natural Hog Casing \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 the 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 the 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 the refrigerator prior to use.\u003c\/li\u003e\n \t\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.\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 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":43606096019595,"sku":"17-1014","price":31.44,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/Butcher-Pack-Hog-Casing-Main-Img-1.jpg?v=1762274638"},{"product_id":"natural-hog-casings-38-42mm","title":"Natural Hog Casings 38-42mm","description":"\u003cp\u003eOur Natural Hog Casings 38-42mm are edible. These casings are generally used for making Polish sausage, \u003ca href=\"https:\/\/twoguysandacooler.com\/summer-sausage-easy-version\/\" target=\"_blank\" rel=\"noopener\"\u003esummer sausage\u003c\/a\u003e, ring bologna or liverwurst. Also popular in making dry-cured pepperoni. The casings are sourced from \u003cstrong\u003eNorth American hogs only.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eOne pound of meat will be used approx. 1 ½ 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\n\u003cp\u003e\u003cstrong\u003eNatural Hog Casings 38-42mm Product Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003eEdible\u003c\/li\u003e\n \t\u003cli\u003eWhisker free\u003c\/li\u003e\n \t\u003cli\u003e \u003cstrong\u003eGrade A\u003c\/strong\u003e quality, minimum pin holes. better durability and tensile strength.\u003c\/li\u003e\n \t\u003cli\u003eIdeal for making Polish sausage, \u003ca href=\"https:\/\/twoguysandacooler.com\/summer-sausage-easy-version\/\" target=\"_blank\" rel=\"noopener\"\u003esummer sausage,\u003c\/a\u003e ring bologna, liverwurst and dry-cured pepperoni\u003c\/li\u003e\n \t\u003cli\u003eCasings are bundled into \"butcher-packs\" - approx 71 yards of the casing (65 meters or 213 feet)\u003c\/li\u003e\n \t\u003cli\u003e\nNatural hog casings are 38- 42mm  (1½ - 1 ¾) in diameter\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity per pack: approx. 95 lbs.*\u003c\/li\u003e\n \t\u003cli\u003e1½ -  1 ¾ when stuffed - approx.\u003c\/li\u003e\n \t\u003cli\u003eWe also offer a\u003ca href=\"https:\/\/www.sausagemaker.com\/product\/38-42mm-1-1-2-1-3-4-pretubed-natural-hog-casings\/\" target=\"_blank\" rel=\"noopener\"\u003e Pretubed Natural Hog Casing\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 the 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 the 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 the refrigerator prior to use.\u003c\/li\u003e\n \t\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.\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 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":43606096183435,"sku":"17-1016","price":28.89,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/Butcher-Pack-Hog-Casing-Main-Img-1_845e0b40-0175-4050-8ac2-d2768ffd1b1e.jpg?v=1762274639"},{"product_id":"premium-natural-hog-casings-29-32mm","title":"Premium Natural Hog Casings 29-32mm","description":"\u003cp\u003eOur Premium Natural Hog Casings 29-32mm are an edible casing. These casings are generally used for making\u003ca href=\"https:\/\/twoguysandacooler.com\/italian-sausage\/\" target=\"_blank\" rel=\"noopener\"\u003e Italian sausage\u003c\/a\u003e, bratwurst, and country breakfast sausage.\u003c\/p\u003e\n\n\u003cp\u003eOne pound of meat will be used for approx. 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\n\u003cp\u003e\u003cstrong\u003eNatural Hog Casings 29-32mm Product Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003eEdible\u003c\/li\u003e\n \t\u003cli\u003eCarefully processed to prevent decrease of tensile strength and inner-wall durability. This increases hanging strength for smoking as we as reducing bursts during stuffing.\u003c\/li\u003e\n \t\u003cli\u003eWhiskers removed. These are capillaries that are perfectly natural for casings to have, but they are unappealing stringy pieces.\u003c\/li\u003e\n \t\u003cli\u003eFull Hank Size – 90 Yards of Natural Hog Casings.\u003c\/li\u003e\n \t\u003cli\u003eMinimal pin-holes, making these casings less likely to burst… Frustration-Free for Home Use, and also Excellent for Motorized or Hydraulic stuffers!\u003c\/li\u003e\n \t\u003cli\u003eIdeal for making Italian sausage, bratwurst, and country breakfast sausage\u003c\/li\u003e\n \t\u003cli\u003eNatural hog casings are 29-32mm (1 1\/8 - 1 ¼) in diameter\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity per pack: approx 70 lb.*\u003c\/li\u003e\n \t\u003cli\u003e1 1\/8 - 1 ¼ when stuffed- approx.\u003c\/li\u003e\n \t\u003cli\u003eWe also offer a \u003ca href=\"https:\/\/www.sausagemaker.com\/product\/29-32mm-1-1-8-1-1-4-pretubed-natural-hog-casings\/\" target=\"_blank\" rel=\"noopener\"\u003ePretubed Natural Hog Casing\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 the 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 the insides of casings to assist in smooth casing application.\u003c\/li\u003e\n \t\u003cli\u003eFor small casings (\u0026lt;42mm), place the bowl in cool water to soak for about 2 hours in the refrigerator before use.\u003c\/li\u003e\n \t\u003cli\u003eFor larger casings (\u0026gt;42mm): place a bowl of the beef bung, middles, and rounds in the refrigerator to soak overnight before 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 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":43606096248971,"sku":"17-1026","price":24.99,"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":"pretubed-natural-hog-casings-32-35mm","title":"Pretubed Natural Hog Casings 32-35mm","description":"\u003cp\u003eOur Pretubed Natural Hog Casings 32-35mm are the easiest and fastest way to stuff sausage with natural casings. Conveniently packed in salt, the plastic sleeves easily slide on the stuffing tubes. After soaking them with the plastic still on, simply slide one end over your stuffing tube and pull the plastic off the other end.\u003c\/p\u003e\n\n\u003cp\u003eCasings are sourced from \u003cstrong\u003eNorth American hogs only!\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat Are Pretubed Casings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePretubed casings come already strung on individual plastic sleeves. Since the casings are already individually separated, they are a lot easier to slide onto the stuffing tube. 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\n\u003cp\u003e\u003cstrong\u003ePretubed Natural Hog Casings 32-35mm Product Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003eEdible\u003c\/li\u003e\n \t\u003cli\u003eWhisker free\u003c\/li\u003e\n \t\u003cli\u003e \u003cstrong\u003eGrade A\u003c\/strong\u003e quality, minimum pin holes. better durability and tensile strength.\u003c\/li\u003e\n \t\u003cli\u003eIdeal for making large brats, Italian sausages, and rope sausages\u003c\/li\u003e\n \t\u003cli\u003ePretubed Natural Hog Casings 32 - 35mm (1 ¼- 1 3\/8) in length*\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity per pack: approx. 50 lb.\u003c\/li\u003e\n \t\u003cli\u003eWe also offer a \u003ca href=\"https:\/\/www.sausagemaker.com\/product\/natural-hog-casings-35-38mm\/\" target=\"_blank\" rel=\"noopener\"\u003eNatural Hog Casing 29-32mm\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003ePreparing Natural Casings – Do not remove plastic\u003c\/strong\u003e\n\u003col\u003e\n \t\u003cli\u003eRemove the 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 the 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 the refrigerator prior to use.\u003c\/li\u003e\n \t\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.\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 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":43606096281739,"sku":"17-1018","price":27.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1018-2.jpg?v=1762274639"},{"product_id":"natural-sheep-casings-home-pack","title":"Natural Sheep Casings Home Pack","description":"\u003cp\u003eOur Natural Sheep Casings Home Pack are small, more manageable casings. Ideal for small batches of meat. These casings vary in size and lengths. Perfect for home use and all levels of sausage making. Home Packs are more inconsistent when it comes to length when compared to our butcher-packs of casings.\u003c\/p\u003e\n\n\u003cp\u003eNatural Sheep Casings Home Packs have varying diameters ranging between 20-30mm (¾ - 1 ¹\/8) and varying lengths called shorts.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat Are Shorts?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eShorts are any short off-cuts of sausage casings that could vary from 3 feet to 20 feet in length.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003eEdible\u003c\/li\u003e\n \t\u003cli\u003eIdeal for snack sticks, hot dogs, Brockwurst and\u003ca href=\"https:\/\/www.youtube.com\/watch?v=KZ8ckUcJCyU\" target=\"_blank\" rel=\"noopener\"\u003e Landjaegar\u003c\/a\u003e\n\u003c\/li\u003e\n \t\u003cli\u003eSize: between 20-30mm (¾ - 1 ¹\/8)*\u003c\/li\u003e\n \t\u003cli\u003eMakes appro 15 lbs of sausage*\u003c\/li\u003e\n \t\u003cli\u003eIncludes 1 pack per order\u003c\/li\u003e\n\u003c\/ul\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":43606096314507,"sku":"17-1110","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1110-2.jpg?v=1762274639"},{"product_id":"natural-beef-casings-home-pack","title":"Natural Beef Casings Home Pack","description":"\u003cp\u003eNatural Beef Casings Home Pack is ideal for Summer Sausage, \u003ca href=\"https:\/\/www.meatsandsausages.com\/sausage-recipes\/soppressata\" target=\"_blank\" rel=\"noopener\"\u003eSopressata\u003c\/a\u003e, Salami, Bologna and Knockwurst. Home Packs are more inconsistent when it comes to length when compared to our butcher-packs of casings.\u003c\/p\u003e\n\n\u003cp\u003eThese casings vary in size and lengths. Casings are \u003cstrong\u003enot edible \u003c\/strong\u003eand should be peeled after product is made ready to eat. \u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003eNot edible. Casing should be peeled before eating.\u003c\/li\u003e\n \t\u003cli\u003eIdeal for Summer Sausage, \u003ca href=\"https:\/\/www.meatsandsausages.com\/sausage-recipes\/soppressata\" target=\"_blank\" rel=\"noopener\"\u003eSopressata\u003c\/a\u003e, Salami, Bologna and Knockwurst\u003c\/li\u003e\n \t\u003cli\u003eSize: 50 - 60mm ( 2 - 2 3\/8) Composed of 3-6 middles of varying lengths*\u003c\/li\u003e\n \t\u003cli\u003eMakes about 30 lbs. of sausage*\u003c\/li\u003e\n \t\u003cli\u003eIncludes 1 pack per order\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 1\/2 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":43606096707723,"sku":"17-1210","price":27.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1210-2.jpg?v=1762274642"},{"product_id":"fresh-collagen-casings-32mm","title":"Fresh Collagen Casings 32mm","description":"\u003cp\u003eFresh Collagen Casings 32mm is a popular size for making Italian, Bratwurst, Bockwurst and Chorizo sausages. The casings are thin and tender and virtually adhere to the meat after they are stuffed. This casing is used for fresh sausage only.\u003c\/p\u003e\n  \n\u003cp\u003eThese casings are pleated into strands that can be unfurled and placed on 1\/2″ or 3\/4\" stuffing tube. Fresh collagen casings are thin and tender and virtually adhere to the meat after they are stuffed. Made from the hide of cattle, edible. Keep refrigerated.\u003c\/p\u003e\n  \n\u003cp\u003e\u003cstrong\u003e32MM Fresh Collagen Casings Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEdible\u003c\/li\u003e\n\u003cli\u003eFresh sausage only\u003c\/li\u003e\n\u003cli\u003eIdeal for Italian, Bratwurst, Bockwurst and \u003ca href=\"https:\/\/www.meatsandsausages.com\/sausage-recipes\/chorizo-mexican\" rel=\"noopener\" target=\"_blank\"\u003eChorizo sausages\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eSize: 32mm (1 ¼)\u003c\/li\u003e\n\u003cli\u003e3 strands per package\u003c\/li\u003e\n\u003cli\u003eTotal length of casings: 74 feet\u003c\/li\u003e\n\u003cli\u003eUse with \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/1-2-stainless-steel-stuffing-tube\/\" rel=\"noopener\" target=\"_blank\"\u003e 1\/2″\u003c\/a\u003e or \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/3-4-stainless-steel-stuffing-tube\/\" rel=\"noopener\" target=\"_blank\"\u003e3\/4\" stuffing tube\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eStuffing capacity per package: 36 lbs.*\u003c\/li\u003e\n\u003cli\u003eStrand collagen casings should never be wetted or soaked\u003c\/li\u003e\n\u003cli\u003eKeep refrigerated\u003c\/li\u003e\n\u003c\/ul\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":43607204135051,"sku":"17-1313","price":19.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1313-2.jpg?v=1762274646"},{"product_id":"smoked-collagen-casings-19mm","title":"Smoked Collagen Casings 19mm","description":"\u003cp\u003eOur Smoked Collagen Casings 19mm is a clear smoked collagen casing used for snack sticks. These casings are popular for smoked sausages because they can withstand the smoking process without bursting. The smoking imparts flavor to the casing and the sausage itself.\u003c\/p\u003e\n\n\u003cp\u003eThese casings are pleated into strands that can be unfurled and placed on \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/1-2-stainless-steel-stuffing-tube\/\" rel=\"noopener\" target=\"_blank\"\u003e1\/2″ stuffing tube.\u003c\/a\u003e Fresh collagen casings are thin and tender and virtually adhere to the meat after they are stuffed. Made from the hide of cattle, edible. Keep refrigerated.\u003c\/p\u003e\n  \n\u003cp\u003e\u003cstrong\u003e19MM Smoked Collagen Casings Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEdible\u003c\/li\u003e\n\u003cli\u003eIdeal for snack sticks\u003c\/li\u003e\n\u003cli\u003eSize: 19mm (3\/4\")\u003c\/li\u003e\n\u003cli\u003eTotal length of casings: 145 feet\u003c\/li\u003e\n\u003cli\u003eUse with  \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/1-2-stainless-steel-stuffing-tube\/\" rel=\"noopener\" target=\"_blank\"\u003e1\/2″ stuffing tube\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eStuffing capacity per package: 30 lbs.*\u003c\/li\u003e\n\u003cli\u003eApproximately 3\/4\" when stuffed*\u003c\/li\u003e\n\u003cli\u003eStrand collagen casings should never be wetted or soaked\u003c\/li\u003e\n\u003cli\u003eKeep refrigerated\u003c\/li\u003e\n\u003c\/ul\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\n  \n\u003cp\u003e\u003cem\u003ePlease Note: The casing color may be lighter than image shown.\u003c\/em\u003e\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43607204364427,"sku":"17-1410","price":23.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-1410-2.jpg?v=1762274646"},{"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\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\n\u003cp\u003eThe sheetd are traditionally used for making prosciutto, capocollo, pancetta, and dry cured ham.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n \t\u003cli\u003e5 sheets per package\u003c\/li\u003e\n \t\u003cli\u003eSize: 22\" x 29\"\u003c\/li\u003e\n \t\u003cli\u003esheets contain tiny perforations for permeability\u003c\/li\u003e\n \t\u003cli\u003eNon-edible, peel off before eating\u003c\/li\u003e\n \t\u003cli\u003eNo need to be refrigerated\u003c\/li\u003e\n \t\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":23.79,"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":"pre-tied-clear-fibrous-summer-sausage-casings-61mm","title":"Pre-tied Clear Fibrous Summer Sausage Casing 61mm","description":"Our Pre-tied Clear Fibrous Summer Sausage Casing 61mm is generally used to make beef or\u003ca href=\"https:\/\/www.youtube.com\/watch?v=Gu7H2oUW4CY\" target=\"_blank\" rel=\"noopener\"\u003e\u003cspan\u003e \u003c\/span\u003esummer sausage.\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eOur fibrous casings are available in clear, mahogany, red and protein lined.\u003c\/span\u003e\n\n\u003cspan\u003eThe fiber in these casings runs lengthwise which makes them strong so they can be stuffed tighter without breaking. The clear casings smoke just as brown as a natural casing.\u003c\/span\u003e\n\n\u003cstrong\u003ePre-tied Clear Fibrous Summer Sausage Casing 61mm Product Details:\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003e\u003cstrong\u003eNon-edible\u003c\/strong\u003e\u003c\/li\u003e\n \t\u003cli\u003eBundle of 10 casings\u003c\/li\u003e\n \t\u003cli\u003eSize: 61mm (2 3\/8”) x 24″\u003c\/li\u003e\n \t\u003cli\u003e24″ long and approx. 2 3\/8″ when stuffed\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity per casing: approx. 2 ½ lbs.*\u003c\/li\u003e\n \t\u003cli\u003eCasings are pre-tied at one end\u003c\/li\u003e\n \t\u003cli\u003eNo need to be refrigerated, these casings are shelf stable\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eHow to Use Fibrous Casings\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003eFibrous casings must be pre-soaked in warm water (approximately 100° F) for 30 minutes prior to use\u003c\/li\u003e\n \t\u003cli\u003eSlide individual casing on largest stuffing tube available\u003c\/li\u003e\n \t\u003cli\u003eUse sausage stuffer to stuff meat into casing until full and 2 inches remain unfilled at the end of the casing\u003c\/li\u003e\n \t\u003cli\u003eUse\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/1-2-hog-rings\/\" target=\"_blank\" rel=\"noopener\"\u003e\u003cspan\u003e 1\/2″ \u003c\/span\u003ehog rings\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/spring-loaded-hog-ring-pliers\/\" target=\"_blank\" rel=\"noopener\"\u003epliers\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eto clip end of casing closed or\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/butcher-twine-dispenser-with-twine\/\" target=\"_blank\" rel=\"noopener\"\u003ebutcher’s twine\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eto tie end close\u003c\/li\u003e\n \t\u003cli\u003eHang on smoke sticks in smokehouse or lay on racks in smoker to begin thermal processing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cspan\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/return-policy\/\" target=\"_blank\" rel=\"noopener\"\u003e\u003cstrong\u003eReturn Policy\u003c\/strong\u003e\u003c\/a\u003e\n\u003c\/span\u003e\u003cspan\u003eIf unopened, these casings can be returned within 30 days of purchase. \u003c\/span\u003e\n\u003cul\u003e\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":43612385116299,"sku":"17-2102","price":14.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-2102-2.jpg?v=1762274653"},{"product_id":"pre-tied-mahogany-fibrous-summer-sausage-casing-61mm","title":"Pre-tied Mahogany Fibrous Summer Sausage Casing 61mm","description":"Our Pre-tied Mahogany Fibrous Summer Sausage Casing 61mm is generally used to make beef or\u003ca href=\"https:\/\/www.youtube.com\/watch?v=Gu7H2oUW4CY\" target=\"_blank\" rel=\"noopener\"\u003e\u003cspan\u003e \u003c\/span\u003esummer sausage.\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eOur fibrous casings are available in clear, mahogany, red and protein lined.\u003c\/span\u003e\n\n\u003cspan\u003eThe fiber in these casings runs lengthwise which makes them strong so they can be stuffed tighter without breaking. \u003c\/span\u003e\n\n\u003cstrong\u003ePre-tied Clear Fibrous Summer Sausage Casing 61mm Product Details:\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003e\u003cstrong\u003eNon-edible\u003c\/strong\u003e\u003c\/li\u003e\n \t\u003cli\u003eBundle of 10 casings\u003c\/li\u003e\n \t\u003cli\u003eSize: 61mm (2 3\/8”) x 24″\u003c\/li\u003e\n \t\u003cli\u003e24″ long and approx. 2 3\/8″ when stuffed\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity per casing: approx. 2 ½ lbs.*\u003c\/li\u003e\n \t\u003cli\u003eCasings are pre-tied at one end\u003c\/li\u003e\n \t\u003cli\u003eNo need to be refrigerated, these casings are shelf stable\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eHow to Use Fibrous Casings\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003eFibrous casings must be pre-soaked in warm water (approximately 100° F) for 30 minutes prior to use\u003c\/li\u003e\n \t\u003cli\u003eSlide individual casing on largest stuffing tube available\u003c\/li\u003e\n \t\u003cli\u003eUse sausage stuffer to stuff meat into casing until full and 2 inches remain unfilled at the end of the casing\u003c\/li\u003e\n \t\u003cli\u003eUse\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/1-2-hog-rings\/\" target=\"_blank\" rel=\"noopener\"\u003e\u003cspan\u003e 1\/2″ \u003c\/span\u003ehog rings\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/spring-loaded-hog-ring-pliers\/\" target=\"_blank\" rel=\"noopener\"\u003epliers\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eto clip end of casing closed or\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/butcher-twine-dispenser-with-twine\/\" target=\"_blank\" rel=\"noopener\"\u003ebutcher’s twine\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eto tie end close\u003c\/li\u003e\n \t\u003cli\u003eHang on smoke sticks in smokehouse or lay on racks in smoker to begin thermal processing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cspan\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/return-policy\/\" target=\"_blank\" rel=\"noopener\"\u003e\u003cstrong\u003eReturn Policy\u003c\/strong\u003e\u003c\/a\u003e\n\u003c\/span\u003e\u003cspan\u003eIf unopened, these casings can be returned within 30 days of purchase. \u003c\/span\u003e\n\u003cul\u003e\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":43612385149067,"sku":"17-2103","price":16.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-2103-2.jpg?v=1762274653"},{"product_id":"pre-tied-red-fibrous-vension-printed-casings-61mm","title":"Pre-tied Red Fibrous Vension Printed Casings 61mm","description":"Our Pre-tied Red Fibrous Vension Printed Casings 61mm \u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eis generally used to make beef or\u003c\/span\u003e\u003ca href=\"https:\/\/www.youtube.com\/watch?v=Gu7H2oUW4CY\" target=\"_blank\" rel=\"noopener\"\u003e\u003cspan\u003e \u003c\/span\u003esummer sausage.\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eOur fibrous casings are available in clear, mahogany, red and protein lined. \u003c\/span\u003e\n\n\u003cspan\u003eThe red colored fibrous sausage casings are open on both ends. These high quality sausage casings have the Deer Head Logo and are printed wth  “VENISON SAUSAGE – NOT FOR SALE”. \u003c\/span\u003e\n\n\u003cstrong\u003ePre-tied Red Fibrous Vension Printed Casings 61mm Product Details:\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003e\u003cstrong\u003eNon-edible\u003c\/strong\u003e\u003c\/li\u003e\n \t\u003cli\u003eBundle of 10\u003c\/li\u003e\n \t\u003cli\u003e\u003cspan\u003eCasings are open on both ends\u003c\/span\u003e\u003c\/li\u003e\n \t\u003cli\u003eSize: 12″ long and approx. 2 3\/8″ when stuffed*\u003c\/li\u003e\n \t\u003cli\u003eStuffing capacity per casing: approx. 1½ lbs.*\u003c\/li\u003e\n \t\u003cli\u003eCasings are pre-tied at one end\u003c\/li\u003e\n \t\u003cli\u003eNo need to be refrigerated, these casings are shelf stable\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eHow to Use Fibrous Casings\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003eFibrous casings must be pre-soaked in warm water (approximately 100° F) for 30 minutes prior to use\u003c\/li\u003e\n \t\u003cli\u003eSlide individual casing on largest stuffing tube available\u003c\/li\u003e\n \t\u003cli\u003eUse sausage stuffer to stuff meat into casing until full and 2 inches remain unfilled at the end of the casing\u003c\/li\u003e\n \t\u003cli\u003eUse\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/1-2-hog-rings\/\" target=\"_blank\" rel=\"noopener\"\u003e\u003cspan\u003e \u003c\/span\u003e1\/2 hog rings\u003cspan\u003e \u003c\/span\u003e\u003c\/a\u003eand\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/spring-loaded-hog-ring-pliers\/\" target=\"_blank\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\"\u003epliers\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eto clip end of casing closed or\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/butcher-twine-dispenser-with-twine\/\" target=\"_blank\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\"\u003ebutcher’s twine\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eto tie end close\u003c\/li\u003e\n \t\u003cli\u003eHang on smoke sticks in smokehouse or lay on racks in smoker to begin thermal processing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cspan\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/return-policy\/\" target=\"_blank\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\"\u003e\u003cstrong\u003eReturn Policy\u003c\/strong\u003e\u003c\/a\u003e\n\u003c\/span\u003e\u003cspan\u003eIf unopened, these casings can be returned within 30 days of purchase. \u003c\/span\u003e\n\u003cul\u003e\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":43612385181835,"sku":"17-2104","price":13.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-2104-2.jpg?v=1762274653"},{"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":12.59,"currency_code":"USD","in_stock":true},{"title":"Size 10","offer_id":43613641769099,"sku":"11-1609","price":13.49,"currency_code":"USD","in_stock":true},{"title":"Size 12","offer_id":43613641801867,"sku":"11-1610","price":15.29,"currency_code":"USD","in_stock":true},{"title":"Size 14","offer_id":43613641834635,"sku":"11-1611","price":16.19,"currency_code":"USD","in_stock":true},{"title":"Size 16","offer_id":43613641867403,"sku":"11-1612","price":17.09,"currency_code":"USD","in_stock":true},{"title":"Size 20","offer_id":43613641900171,"sku":"11-1613","price":17.99,"currency_code":"USD","in_stock":true},{"title":"Size 24","offer_id":43613641932939,"sku":"11-1614","price":20.69,"currency_code":"USD","in_stock":true},{"title":"Size 28","offer_id":43613641965707,"sku":"11-1615","price":22.49,"currency_code":"USD","in_stock":true},{"title":"Size 32","offer_id":43613641998475,"sku":"11-1632","price":23.39,"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 smoke house 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\u003c\/li\u003e\n\u003cli\u003eTemperature range: 50F - 250F\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":1625.0,"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":"50-lb-digital-smoker","title":"50 lb. Digital Smoker","description":"\u003cp\u003e\u003cstrong\u003eOur Commercial-size smokers are made-to-order. Please call us at 716-824-5814 or email us at customerservice@sausagemaker.com for current lead times.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e50 lb. Digital Stainless Steel Smoker is our larger, industrial strength model and is manufactured by hand at our Buffalo corporate office. The possibilities with this smoker model are endless. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e50 lb. Digital Smoker Features: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDigital control \u0026amp; internal temperature sensor built-in for precision\u003c\/li\u003e\n\u003cli\u003eSmoke diffuser lowered to maximize meat capacity\u003c\/li\u003e\n\u003cli\u003eSmoke diffuser ventilated to disperse smoke more evenly\u003c\/li\u003e\n\u003cli\u003eDrip 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\u003eSpecifications:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2,100 Watt\u003c\/li\u003e\n\u003cli\u003e220 Volt Heating Element\u003c\/li\u003e\n\u003cli\u003eStainless Steel Construction, 22-gauge\u003c\/li\u003e\n\u003cli\u003eHeavy duty 6 lb. Density board to keep temperature accurate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDimensions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eInside: 21\" W x 19\" D x 37 1\/2\" H (27\" H from top of diffuser)\u003c\/li\u003e\n\u003cli\u003eOutside: 29 3\/4\" W x 22 3\/4\" D x 54 1\/4\"H (with legs and chimney)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eComes With:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e6 Stainless Steel \"V\" sticks\u003c\/li\u003e\n\u003cli\u003e3 Steel Shelves (Able to hold 5 shelves)\u003c\/li\u003e\n\u003cli\u003e11\" Stainless Steel Sawdust pan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eThis unit \u003cspan style=\"text-decoration: underline;\"\u003edoes not\u003c\/span\u003e come with a plug, the customer supplies their own plug or have an electrician hardwire it in.\u003c\/strong\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\u003ePlease note – in the rare instance the smoker is damaged upon delivery, please refuse the delivery, or at least notate on driver's Bill of Lading \"Received with Damage\" and contact our Customer Service at 716-824-5814.\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43613260152971,"sku":"19-1015","price":2099.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/19-1015-2.jpg?v=1753118811"},{"product_id":"american-made-electric-smokers-large-30-lb-capacity","title":"American Made Electric Smokers - Large 30 Lb. Capacity","description":"\u003cp style=\"padding-bottom: 20px;\"\u003eBuilt in Buffalo, NY, our American-Made Electric Smokers (with foreign and domestic parts) are built with premium stainless steel for superior durability and long-lasting performance. While manufactured in the U.S., we use high-quality parts such as a Brazilian temperature controller to ensure the best smoking experience. Whether you're a backyard BBQ enthusiast or a serious meat smoker, our stainless steel electric smoker is designed for efficiency, reliability and product longevity.\u003c\/p\u003e\n\u003ch3\u003eReal-Time Temperature Display for Precise Cooking\u003c\/h3\u003e\n\u003cp\u003eNo more guesswork! This electric meat smoker features a real-time temperature display, keeping you informed throughout the smoking process. The built-in digital control and internal temperature sensor (100-200°F) allow for precise heat management, ensuring your meats are perfectly cooked every time.\u003c\/p\u003e\n\u003ch3\u003eMaintain Temperature Without Opening the Door\u003c\/h3\u003e\n\u003cp\u003eOne of the biggest frustrations with big electric smokers is losing heat and smoke when checking food. Our smart design allows you to monitor and control the temperature externally, so you can avoid unnecessary heat loss and keep the smoking process uninterrupted.\u003c\/p\u003e\n\u003ch3\u003eRemovable Top for Easy Loading and Cleaning\u003c\/h3\u003e\n\u003cp\u003eUnlike many traditional electric portable smokers, our large electric smoker features a fully removable top. This makes loading and unloading larger cuts of meat—like whole turkeys, hams, or long sausages—much easier. It also simplifies \u003ca href=\"https:\/\/sausagemaker.com\/how-to-clean-a-digital-electric-smoker\/\"\u003ecleaning\u003c\/a\u003e by providing better access to the interior.\u003c\/p\u003e\n\u003ch3\u003eApp-Controlled Smart Cooking Thermometer\u003c\/h3\u003e\n\u003cp\u003eTake convenience to the next level with our Bluetooth electric smoker. The included \u003ca href=\"https:\/\/sausagemaker.com\/products\/inkbird-bluetooth-grill-thermometer-ibt-2x\/\"\u003eSmart Cooking Thermometer\u003c\/a\u003e connects to your smartphone, allowing you to monitor the temperature remotely. The app includes real-time tracking, temperature alarms, and a built-in timer, making it one of the most user-friendly smokers on the market.\u003c\/p\u003e\n\u003ch3\u003eBuilt for Performance and Convenience\u003c\/h3\u003e\n\u003cp\u003eDesigned for both seasoned smokers and beginners, this electric smoker comes with practical features that make smoking effortless. From its efficient smoke diffuser to its mobility-friendly rear casters, every detail is built for convenience.\u003c\/p\u003e\n\u003ch3\u003eMore Features of the 30 lb. Electric Smoker:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDigital control \u0026amp; internal temperature sensor built-in for precision (100-200°F)\u003c\/li\u003e\n\u003cli\u003eSmoke diffuser lowered to maximize meat capacity\u003c\/li\u003e\n\u003cli\u003eVentilated smoke diffuser disperses smoke more evenly\u003c\/li\u003e\n\u003cli\u003eDrip-collecting base directs drippings underneath the smoker for easy cleanup\u003c\/li\u003e\n\u003cli\u003eLarge rear casters \u0026amp; push\/pull handle for effortless mobility\u003c\/li\u003e\n\u003cli\u003eRaised heating element for easier cleaning underneath the burner\u003c\/li\u003e\n\u003cli\u003e1000-watt, 110V heating element for consistent performance\u003c\/li\u003e\n\u003cli\u003e10 amp power for efficient heating\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eSmart Cooking Thermometer Features:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDisplays temperature in real time for precise monitoring\u003c\/li\u003e\n\u003cli\u003eIncludes 2 temperature probes for multi-zone tracking\u003c\/li\u003e\n\u003cli\u003eWireless range: 50 meters \/ 150 feet\u003c\/li\u003e\n\u003cli\u003eBuilt-in timer \u0026amp; temperature alarms:\n\u003cul\u003e\n\u003cli\u003eDone Temperature Alarm\u003c\/li\u003e\n\u003cli\u003eRange Alarm\u003c\/li\u003e\n\u003cli\u003eTime Count-Down Alarm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eCompatible with:\n\u003cul\u003e\n\u003cli\u003eiPhone 4S or later\u003c\/li\u003e\n\u003cli\u003eiPad 3rd generation or later\u003c\/li\u003e\n\u003cli\u003eiPad mini or later\u003c\/li\u003e\n\u003cli\u003eiPod Touch 5th generation and later\u003c\/li\u003e\n\u003cli\u003eAndroid 4.4+ devices with Bluetooth 4.0\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eSpecifications:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eTop bracket for hanging hams, turkeys, and sausages\u003c\/li\u003e\n\u003cli\u003eFull stainless steel construction for durability and longevity\u003c\/li\u003e\n\u003cli\u003e1 ¾” shelf spacing for maximum capacity\u003c\/li\u003e\n\u003cli\u003eOptional opening for steam generation for added moisture\u003c\/li\u003e\n\u003cli\u003eInside dimensions: 16 3\/8″ W x 15″ D x 24″ H (min) – 32″ H (max)\u003c\/li\u003e\n\u003cli\u003eOutside dimensions: 23 1\/2″ W x 18 1\/4″ D (23 3\/4″ with rear handle) x 47″ H\u003c\/li\u003e\n\u003cli\u003eRoof dimensions: 22 3\/4″ W x 18 1\/2″ D\u003c\/li\u003e\n\u003cli\u003eItem weight 144 Lb.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eComes With:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e4 stainless steel shelves\u003c\/li\u003e\n\u003cli\u003e3 wood dowels for hanging meats\u003c\/li\u003e\n\u003cli\u003eStainless steel \u003ca href=\"https:\/\/sausagemaker.com\/products\/cherry-sawdust-5lbs-bag\/\"\u003esawdust\u003c\/a\u003e pan for even smoke distribution\u003c\/li\u003e\n\u003cli\u003eRemovable shelving brackets for customized spacing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWarranty:\u003c\/h3\u003e\n\u003cp\u003eThe Sausage Maker American Made Electric Smoker is covered by a \u003cstrong\u003e3-year warranty\u003c\/strong\u003e against defects in materials and workmanship. We’ll repair or replace defective parts at no cost. This warranty does not cover misuse, improper maintenance, or normal wear and tear. For support, contact our customer service team. Upgrade your smoking game with a high-performance, large electric smoker designed for ease of use, precision control, and exceptional flavor. Whether you're a pro or just starting out, this smoker delivers restaurant-quality results with minimal effort!\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/PAUj36X8vZQ?si=0vTQM3T048U0OljZ\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Country Red","offer_id":43613704093835,"sku":"19-1012","price":1524.9,"currency_code":"USD","in_stock":true},{"title":"Eagle Smoke","offer_id":43613704126603,"sku":"19-1007","price":1524.9,"currency_code":"USD","in_stock":true},{"title":"Patriot Eagle","offer_id":43613704159371,"sku":"19-1008","price":1524.9,"currency_code":"USD","in_stock":true},{"title":"Satin Black","offer_id":43613704192139,"sku":"19-1009","price":1524.9,"currency_code":"USD","in_stock":true},{"title":"Wild Camo","offer_id":43613704224907,"sku":"19-1006","price":1524.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/19-1012-3.jpg?v=1763604622"},{"product_id":"15-lb-heavy-duty-sausage-stuffer","title":"15 lb. Heavy Duty Sausage Stuffer","description":"Our 15 lb. Heavy-Duty Sausage Stuffer 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\u003eRecommended Products for the 15 lb. Heavy Duty Sausage Stuffer:\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/stuffing-tube-cleaning-brush\/\" target=\"_blank\" rel=\"noopener\"\u003eStuffing Tube Cleaning Brush\u003c\/a\u003e\u003c\/li\u003e\n \t\u003cli\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/lubriplate\/\" target=\"_blank\" rel=\"noopener\"\u003eLubriplate\u003c\/a\u003e\u003c\/li\u003e\n \t\u003cli\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/escali-l125-high-precision-scale\/\" target=\"_blank\" rel=\"noopener\"\u003eEscali L125 High Precision Scale\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\nPlease note - in the rare instance the unit is damaged upon delivery, please refuse the package and contact Customer Service at 716-824-5814.","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43613876846731,"sku":"18-1025","price":295.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/18-1025-2.jpg?v=1753119508"},{"product_id":"10-lb-heavy-duty-sausage-stuffer","title":"10 lb. Heavy Duty Sausage Stuffer","description":"10 lb. Heavy Duty Sausage Stuffer offers 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.\n\nA 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. The simple and straightforward operation eliminates the frustrations associated with using a kitchen mixer stuffing attachment. A horn-type stuffer or a grinder fitted with stuffing tubes and yields superior results right from the start.\n\n10 lb. Heavy-Duty Sausage Stuffer offers the perfect entry point into our vertical stuffer offerings; So don't delay - start crafting some top notch sausages today.\n\n\u003cstrong\u003e10 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\u003eStainless Steel Pressure Release Valve\u003c\/li\u003e\n \t\u003cli\u003eIncludes 3 plastic stuffing tubes; 1 1\/4\", 7\/8\" 11\/16\" sizes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003eStuffer (without handle): 11 3\/8\" W x 7 1\/2\" D x 18 1\/4\" H.\u003c\/li\u003e\n \t\u003cli\u003eCylinder: 9 7\/8\" H x 6 7\/8\" Dia. (outside), 6 3\/8\" Dia. (inside)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eRecommended Products\n\u003c\/strong\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/lubriplate\/\" target=\"_blank\" rel=\"noopener\"\u003eLubriPlate\u003c\/a\u003e is a food safe silicone grease which we recommend for use on all of our stuffers and other steel equipment prone to rusting.\n\nPlease note - in the rare instance the unit is damaged upon delivery, please refuse the package and contact Customer Service at 716-824-5814.","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43613877076107,"sku":"18-1026","price":218.45,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/18-1026-2.jpg?v=1753119509"},{"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":332.97,"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":"sausage-pricker","title":"Sausage Pricker","description":"\u003cp\u003eThe Sausage Maker's Three Prong Sausage Pricker is used to create tiny holes in the casing after stuffing to allow air to escape. It's injection molded from a durable resin and fitted with three incredibly sharp, small diameter pins. \u003cspan\u003eWhether you are a hobbyist or professional sausage maker, it's important to remove air pockets that form under natural, collagen and fibrous casings after stuffing. Using a pricker \u003c\/span\u003ecreates small perforations, allowing air to be released, preventing your sausage from blowouts, bursting or spoiling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDimensions: 5 ½\" long\u003c\/li\u003e\n\u003cli\u003eHand wash recommended\u003c\/li\u003e\n\u003cli\u003eRemoves air pockets in \u003ca href=\"https:\/\/www.sausagemaker.com\/product-category\/casings\/natural\/\" rel=\"noopener\" target=\"_blank\"\u003enatural\u003c\/a\u003e, \u003ca href=\"https:\/\/www.sausagemaker.com\/product-category\/casings\/collagen-casings\/\" rel=\"noopener\" target=\"_blank\"\u003ecollagen\u003c\/a\u003e and \u003ca href=\"https:\/\/www.sausagemaker.com\/product-category\/casings\/fibrous\/\" rel=\"noopener\" target=\"_blank\"\u003efibrous casings\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/www.youtube.com\/watch?v=LURF_yI-E84\" rel=\"noopener\" target=\"_blank\"\u003eMore information on how to stuff sausages and avoid blowouts\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43615140216971,"sku":"17-2519","price":13.19,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/17-2519-2.jpg?v=1753128428"},{"product_id":"hi-temp-cheddar-cheese-1-lb","title":"High Temp Cheddar Cheese 1 lb","description":"\u003cp\u003eHigh Temp Cheddar Cheese 1 lb. 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 \u003ca href=\"https:\/\/www.youtube.com\/watch?v=Gu7H2oUW4CY\" rel=\"noopener\" 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:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/hi-temp-bleu-cheese-1-lb\/\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\" target=\"_blank\"\u003eBleu Cheese\u003c\/a\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/hi-temp-mozzarella-cheese-1-lb\/\" 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-pepper-jack-cheese-1-lb\/\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\" 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-1-lb\/\"\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: 1 lb. (16 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":43619275276427,"sku":"12-2110","price":13.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/Cheddar-Cheese-1lb-Bag-main.jpg?v=1755117760"},{"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":"mild-hot-italian-sausage-seasoning-1lb-8oz","title":"Mild Italian Sausage Seasoning 1lb 8oz","description":"\u003ch6\u003e\u003cstrong\u003e**Same great formula of what was previously called \"Italian \u003cspan style=\"text-decoration: underline;\"\u003eMild\u003c\/span\u003e-\u003cspan style=\"text-decoration: underline;\"\u003eHot\u003c\/span\u003e\". This is was always a mild (spice level) Italian Seasoning, we dropped the word \"Hot\" to prevent confusion.**\u003c\/strong\u003e\u003c\/h6\u003e\n\u003cspan data-preserver-spaces=\"true\"\u003eThe Sausage Maker’s own Mild Italian Sausage Seasoning 1lb 8oz is a tasty blend of spices that make an authentical, delicious Italian Sausage. \u003c\/span\u003e\n\n\u003cspan data-preserver-spaces=\"true\"\u003eOur Mild Italian Sausage Seasoning is a mixture of salt, paprika, fennel, pepper, and other spices. Customers also use the seasoning in meatloaf, red sauces, roasted vegetables, dry rubs, and marinades.\u003c\/span\u003e\n\nThe seasoning is mixed without the chemical use of silicone dioxide, an anti-caking agent. If the seasoning cakes up, it is not spoiled. Simply shake the container or crush with your hand to loosen.\n\n\u003cspan data-preserver-spaces=\"true\"\u003eThe Mild Italian Sausage Seasoning is The Sausage Maker’s proprietary recipe and is made in our facility in Buffalo, New York.\u003c\/span\u003e\n\n\u003cstrong\u003e\u003cspan data-preserver-spaces=\"true\"\u003eRecommend Casings:\u003c\/span\u003e\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003e \u003ca target=\"_blank\" href=\"https:\/\/www.sausagemaker.com\/products\/natural-hog-casings-32-35mm\/\" class=\"editor-rtfLink\" rel=\"noopener\"\u003e32-35 mm hog casings\u003c\/a\u003e\n\u003c\/li\u003e\n \t\u003cli\u003e\u003ca target=\"_blank\" href=\"https:\/\/www.sausagemaker.com\/products\/fresh-collagen-casings-32mm\/\" class=\"editor-rtfLink\" rel=\"noopener\"\u003e32 mm fresh collagens\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eReady to Use\n\u003c\/strong\u003eBecause Mild Italian Sausage Seasoning comes pre-blended, it saves you the time and effort of mixing the ingredients themselves. No additional salt is needed. Store in a cool dry space.\n\u003cul\u003e\n \t\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003eNet weight: 24 oz (1 lbs. 8 oz.)\u003c\/span\u003e\u003c\/li\u003e\n \t\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003eYield: approx. 50 lbs. \u003c\/span\u003e\u003c\/li\u003e\n \t\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003eMade by The Sausage Maker in Buffalo, New York\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"x_MsoNormal\"\u003e\u003cstrong\u003e10 lbs. Recipe\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n \t\u003cli\u003e10 lbs. boneless pork butts or 7 lbs. Venison \u0026amp; 3 lbs. fatty pork butt\u003c\/li\u003e\n \t\u003cli\u003e1 pint ice water\u003c\/li\u003e\n \t\u003cli\u003e4.5 oz. Mild Italian Sausage Seasoning\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cspan data-preserver-spaces=\"true\"\u003eGrind all meat through a 3\/16\" grinder plate. The venison is ground through a 1\/4\" or 3\/8\" grinder plate. Combine seasoning with water and mix thoroughly into the meat until evenly distributed. Stuff into a 32-35 mm hog casings or a 32 mm fresh collagen casing.\u003c\/span\u003e\n\n\u003cstrong\u003e\u003cspan data-preserver-spaces=\"true\"\u003eAllergens: Soybean oil is used as a mixing aid.\u003c\/span\u003e\u003c\/strong\u003e\n\n\u003cem\u003e\u003cspan data-preserver-spaces=\"true\"\u003e*Casing capacity depends on meat\/fill density, size\/lengths of links or loops, and how tightly casings are being filled. \u003c\/span\u003e\u003c\/em\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43619371614347,"sku":"12-1011","price":14.39,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/ItalianMILD_Seasoning-scaled.jpg?v=1753150199"},{"product_id":"breakfast-sausage-seasoning-1lb-8oz","title":"Breakfast Sausage Seasoning 1lb 8oz","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eThe Sausage Maker’s #1 Selling Seasoning\u003c\/strong\u003e. Made with the classic blend of \u003c\/span\u003esage, pepper, ginger, nutmeg and other spices. A fine-tuned seasoning that tastes great in link sausages and sausage patties. The seasoning is mixed \u003cspan style=\"text-decoration: underline;\"\u003eWITHOUT\u003c\/span\u003e the chemical use of silicone dioxide (an anticaking agent), or any other fillers, extenders, preservatives, unnecessary junk. If the seasoning cakes up a little, give it a smack and it'll crumble again (another chemical we refuse to use). Simply shake the container or crush with your hand to loosen.\u003c\/p\u003e\n\u003cp\u003eMade in our current mixing room since 1997 in Buffalo, New York... \u003cem\u003ebefore that\u003c\/em\u003e in our previous location in Buffalo (down the street) since 1978 and before that it was made with same the formula by Rytek Kutas (company founder) in Las Vegas for several years prior! Check the ingredients, you'll see its the \u003cem\u003ebeauty of simplicity\u003c\/em\u003e, coupled with the care for quality of ingredients that allows this seasoning to shine above ANY other. This is the \u003cspan style=\"text-decoration: underline;\"\u003eright choice\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Casings:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/sausagemaker.com\/products\/natural-sheep-casings-22-24mm\"\u003e24- 26 mm\u003c\/a\u003e\u003ca href=\"https:\/\/sausagemaker.com\/products\/natural-sheep-casings-22-24mm\"\u003e sheep\u003c\/a\u003e  - For Small Breakfast Links.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/sausagemaker.com\/products\/fresh-collagen-casings-22mm\"\u003e22 mm fresh collagen casings\u003c\/a\u003e - For same small links, but with easier to work with Collagen Casings.\u003c\/li\u003e\n\u003cli\u003eTry our \u003ca href=\"https:\/\/sausagemaker.com\/products\/natural-sheep-casings-home-pack\"\u003eSheep Home Packs\u003c\/a\u003e for a cheaper alternative. These vary in size from snack stick size (about 3\/4\" diameter to 1\" diameter).\u003c\/li\u003e\n\u003cli\u003eFor Country Style Sausage use our \u003ca href=\"https:\/\/sausagemaker.com\/products\/natural-hog-casings-29-32mm\" title=\"29-32mm Hog Casings\"\u003e29-32mm Casings\u003c\/a\u003e, available in \u003ca href=\"https:\/\/sausagemaker.com\/products\/pretubed-natural-hog-casings-29-32mm\" title=\"Pre-Tubed 29-32mm Hog Casings Yessss\"\u003ePre-Tubed\u003c\/a\u003e or for a cheaper alternative try our \u003ca href=\"https:\/\/sausagemaker.com\/products\/natural-hog-casings-home-pack\"\u003eHome Pack\u003c\/a\u003e!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"item-header\"\u003e\u003cstrong\u003eReady to Use:\u003cbr\u003e\u003c\/strong\u003e Our Breakfast Sausage Seasoning comes precisely blended, it saves you time and money by having the variety of spices blended to their authentic proportion right from the start.\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"item-header\"\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eNet weight: 24 oz. (1 lbs. 8 oz.)\u003c\/li\u003e\n\u003cli\u003eYield: approx. 50 lbs.*\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"text-decoration: underline;\"\u003eMade by The Sausage Maker in Buffalo, New York\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"x_MsoNormal\"\u003e\u003cstrong\u003e10 lbs. Recipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e10 lbs. boneless pork butts or 7 lbs. Venison \u0026amp; 3 lbs. fatty pork butt\u003c\/li\u003e\n\u003cli\u003e1 pint ice water\u003c\/li\u003e\n\u003cli\u003e4.5 oz. Breakfast Sausage Seasoning\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003e\n\u003cp class=\"x_MsoNormal\"\u003eGrind all the meat through a 3\/16\" grinder plate and mix all the ingredients into meat until all the spices are evenly distributed. Breakfast sausage may be stuffed.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp class=\"x_MsoNormal\"\u003e\u003cstrong\u003eAllergens: Soybean oil used as a mixing aid.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\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":43619371712651,"sku":"12-1010","price":14.39,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/Breakfast-Sausage-Seasoning.jpg?v=1754670340"},{"product_id":"bratwurst-seasoning-1lb-8oz","title":"Bratwurst Sausage Seasoning 1lb 8oz","description":"Bratwurst Sausage Seasoning 1lb 8oz is the perfect blend of spices to make authentic homemade sausages, making it a great base for any bratwurst seasoning recipe. The seasoning is made with nutmeg, salt, pepper, dextrose and other spices.\n\nThe 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.\n\n\u003cstrong\u003eRecommend Casings \u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/natural-hog-casings-32-35mm\/\" target=\"_blank\" rel=\"noopener\"\u003eNatural Hog Casings 32-35mm\u003c\/a\u003e\u003c\/li\u003e\n \t\u003cli\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/pretubed-natural-hog-casings-32-35mm\/\" target=\"_blank\" rel=\"noopener\"\u003ePretubed Natural Hog Casings 32-35mm\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eReady to Use\u003c\/strong\u003e\nBecause the Bratwurst Sausage Seasoning 1lb 8oz comes pre-blended, it saves you time and effort of mixing the ingredients themselves. No additional salt needed. Store in cool dry space.\n\u003cul\u003e\n \t\u003cli\u003eNet weight:  24 oz. (1 lbs. 8 oz.)\u003c\/li\u003e\n \t\u003cli\u003eYield: approx. 50 lbs.*\u003c\/li\u003e\n \t\u003cli\u003eMade by The Sausage Maker in Buffalo, New York\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003e10 lbs. Recipe\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003e10 lbs. Pork Butts\u003c\/li\u003e\n \t\u003cli\u003e3 whole eggs\u003c\/li\u003e\n \t\u003cli\u003e1 Pint Fresh Milk\u003c\/li\u003e\n \t\u003cli\u003e10 oz. Soy Protein Concentrate (2 Cups) Do not pack into cup\u003c\/li\u003e\n \t\u003cli\u003e4 oz. Bratwurst Seasoning\u003c\/li\u003e\n\u003c\/ul\u003e\nGrind all the meat through a 3\/8\" grinder plate. Add all ingredients and mix thoroughly into meat until evenly distributed. Bratwurst sausage may be stuffed into a 32 - 35 mm hog casing. Freeze any sausage that will not be eaten immediately.\n\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: Soybean oil used as a mixing aid.\n\n*Casing capacity depends on meat\/fill density, size\/lengths of links or loops and how tightly casings being filled.","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43619372204171,"sku":"12-1015","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/Bratwurst-sausage-seasoning-1-lb-8-oz-pack-min_ba2e1982-a836-422d-a45e-89d71ceeab8e.jpg?v=1753150203"},{"product_id":"summer-sausage-seasoning-kit","title":"Summer Sausage Seasoning Kit","description":"Our Summer Sausage Seasoning Kit contains everything you need to make 25 lbs of delicious summer sausage.\n\n\u003cstrong\u003eKit consists of:\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/summer-sausage-seasoning-2-lbs-8-oz\/\" target=\"_blank\" rel=\"noopener\"\u003eOur best selling Summer Sausage Seasoning 2lb 8oz\u003c\/a\u003e\u003c\/li\u003e\n \t\u003cli\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/76mm-3-x-24-clear-fibrous-salami-casings-10pcs\/\" target=\"_blank\" rel=\"noopener\"\u003e5 Clear Fibrous Casings: 76 mm (3″ x 24″)\u003c\/a\u003e\u003c\/li\u003e\n \t\u003cli\u003eHog Rings and Pliers\u003c\/li\u003e\n \t\u003cli\u003eInsta-Cure #1\u003c\/li\u003e\n \t\u003cli\u003eHickory Liquid Smoke\u003c\/li\u003e\n \t\u003cli\u003eSausage Pricker\u003c\/li\u003e\n \t\u003cli\u003eInstructions\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eFibrous Casings\u003c\/strong\u003e\n\u003cspan\u003eA fibrous casing generally used for making a salami or a summer sausage. The fiber in these casings runs lengthwise which makes them strong so they can be stuffed tighter without breaking. They smoke just as brown as a natural casing. No need to be refrigerated, these casings are shelf stable due to being plant based. \u003c\/span\u003e\u003cstrong\u003eSoak 10-30 minutes in tap water before using.\u003c\/strong\u003e\u003cspan\u003e Not edible, peel off before eating.\u003c\/span\u003e\n\n\u003cstrong\u003eAllergens: Milk and soybean oil used as a mixing aid\u003c\/strong\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43619377676427,"sku":"12-1610","price":35.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/TSM-Summer-Sausage-Kit-min.jpg?v=1765475057"},{"product_id":"dried-sausage-sticks-assortment-kit-with-19mm-casings","title":"Dried Sausage Sticks Assortment Kit with 19mm Casings","description":"Our Dried Sausage Sticks Assortment Kit with 19mm Casings contains 5 different flavored stick seasonings. Makes 25 lbs. of sticks.\n\n\u003cstrong\u003eDried Sausage Sticks Assortment Kit makes 5 lbs. each of:\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003eUncle Abe's Sausage Sticks\u003c\/li\u003e\n \t\u003cli\u003eHot Sausage Sticks\u003c\/li\u003e\n \t\u003cli\u003eCajun Sausage Sticks\u003c\/li\u003e\n \t\u003cli\u003ePepper Sausage Sticks\u003c\/li\u003e\n \t\u003cli\u003eTeriyaki Sausage Sticks\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eKit Includes:\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003eInsta-Cure™ No. 1\u003c\/li\u003e\n \t\u003cli\u003eLiquid Smoke\u003c\/li\u003e\n \t\u003cli\u003e\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/19mm-3-4-smoked-collagen-casings\/\" target=\"_blank\" rel=\"noopener\"\u003e19mm Collagen Casings\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cstrong\u003eRecommended Products\u003c\/strong\u003e\nTo add a tangy flavor to the sausage sticks, we recommend using \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/fermento-tsms-blend-1lb-8oz\/\" target=\"_blank\" rel=\"noopener\"\u003eFermento.\u003c\/a\u003e\n\n\u003cstrong\u003e19mm Collagen Casings\u003c\/strong\u003e\n\u003cspan\u003eKeep refrigerated until ready for use.\u003c\/span\u003e\n\n\u003cstrong\u003eAllergens:  Soy, Wheat, Gluten \u0026amp; MSG\u003c\/strong\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43619377709195,"sku":"12-1611","price":38.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/12-1611-2.jpg?v=1753150248"},{"product_id":"dried-sausage-sticks-kit-with-19mm-collagen-casings","title":"Dried Sausage Sticks Kit with 19mm Collagen Casings","description":"Dried Sausage Sticks Kit is perfect for those who enjoy \u003cspan\u003ePolish Smoked Stick (aka “\u003ca href=\"https:\/\/www.meatsandsausages.com\/sausage-recipes\/kabanosy\" target=\"_blank\" rel=\"noopener\"\u003eKabanos\u003c\/a\u003e”). Traditionally, Kabanos is a pork sausage, but works wells with: pork, beef, wild hogs, bear, venison, duck or goose, etc. Kosher versions use chicken or turkey. If using venison, cut with pork fat.\u003c\/span\u003e\n\n\u003cstrong\u003eDried Sausage Sticks Seasoning Ingredients:\u003c\/strong\u003e salt, black pepper, white pepper, garlic, celery, onion powder, caraway, coriander, dextrose, corn syrup, milk and other spices. The seasoning has a pleasant pepper\/tangy taste. Fermento can be added for a more tangy flavor.\n\n\u003cstrong\u003eEach Kit Contains:\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003e1 lb. - Dried Sausage Sticks Seasoning\u003c\/li\u003e\n \t\u003cli\u003e\n\u003ca href=\"https:\/\/www.sausagemaker.com\/products\/19mm-3-4-smoked-collagen-casings\/\" target=\"_blank\" rel=\"noopener\"\u003e19mm Collagen Casings\u003c\/a\u003e*\u003c\/li\u003e\n \t\u003cli\u003eInsta-Cure #1\u003c\/li\u003e\n \t\u003cli\u003eNatural Hickory Liquid Smoke\u003c\/li\u003e\n \t\u003cli\u003eInstructions on label\u003c\/li\u003e\n \t\u003cli\u003eKit makes 25 lbs. of sausage\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eCollagen Casings\n\u003c\/strong\u003e\u003cspan\u003eWhen not in use, casings should be kept refrigerated, sealed in the original package. \u003c\/span\u003e\n\n\u003ca href=\"https:\/\/www.sausagemaker.com\/return-policy\/\" target=\"_blank\" rel=\"noopener\" aria-describedby=\"audioeye_new_window_message\"\u003e\u003cstrong\u003eReturn Policy\u003c\/strong\u003e\u003c\/a\u003e\n\u003cspan\u003eDried Sausage Sticks Kit is non-refundable and non-returnable.\u003c\/span\u003e\n\n\u003cstrong\u003eAllergens: Milk, Soybean oil used as a mixing aid\u003c\/strong\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43619377840267,"sku":"12-1615","price":33.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/12-1615-3.jpg?v=1769785541"},{"product_id":"country-style-breakfast-kit-with-hog-homepack-casings","title":"Country Style Breakfast Kit with Hog Homepack Casings","description":"\u003cp\u003eMake great sausage with our Country Style Breakfast Kit. \u003cspan\u003eThe kit comes with everything you need to make fresh or smoked sausages at home. Complete with recipe and instructions. Country Style Breakfast Kit makes 25 lbs. of sausage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKit consists of:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBreakfast Sausage Seasoning\u003c\/li\u003e\n\u003cli\u003e\u003ca rel=\"noopener\" href=\"https:\/\/www.sausagemaker.com\/products\/natural-hog-casings-home-pack\/\" target=\"_blank\"\u003eOne pack of Homepack Natural Hog Casings\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003eHickory Liquid Smoke\u003c\/li\u003e\n\u003cli\u003eInsta-Cure™ No. 1\u003c\/li\u003e\n\u003cli\u003eSoy Protein Concentrate\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eKit makes 25 lbs. of sausage.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eRecipe and Instructions\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eNatural Hog Casings Home Pack\u003c\/strong\u003e The 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\/span\u003e  \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens: \u003c\/strong\u003eSoybean oil used as a mixing aid.\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43619378069643,"sku":"12-1618","price":31.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/12-1618-2.jpg?v=1753150254"},{"product_id":"ecocure-2-8oz","title":"EcoCure #2 - 8oz","description":"\u003cp\u003eEcoCure #2 is The Sausage Maker’s first \u003cstrong\u003eall-natural\u003c\/strong\u003e curing blend! When dry curing meats such as salami, capicola, lonzio, etc, it is important to protect them from harmful bacteria and promote healthy bacteria. EcoCure #2 is a natural alternative to traditional cures, such as prague powders, that use synthetic additives utilizing nitrites. Using EcoCure #2 will give meats a vibrant, pinkish color without any lingering flavor. Use for all dry cured whole-muscle and salami projects.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUsage:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1% of product weight (1.6oz EcoCure #2 per 10 lbs. Meat) added directly to ground meat or into a salt brine solution\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eStore in a cool, dry, and well-ventilated area, away for light and humidity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSalt, Natural Fruit Extracts, Natural Spice Extract, Natural Vegetable Extract\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eECO CURE #2 “for use as a natural substitute for \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/insta-cure-2-8-oz\/\" rel=\"noopener\" target=\"_blank\"\u003eInstacure\u003c\/a\u003e #2 or Prague Powder #2 and for curing product longer than 30 days.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ehttps:\/\/youtu.be\/eu7B46UD6Eo\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43619435217035,"sku":"11-1006","price":28.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/EcoCure-No2-Label-4-1_2-x-5-1_2_B.jpg?v=1753150929"},{"product_id":"ecocure-1-16oz","title":"EcoCure #1 - 16oz","description":"\u003cp\u003eEcoCure # 1 is the Sausage Maker’s all-natural curing blend! To help protect meats against harmful food bacteria’s such as C. Botulinum, L. Monocytogenes, and C. Perfringens, EcoCure #1 makes this possible \u003cstrong\u003ewithout using\u003c\/strong\u003e \u003cstrong\u003esynthetic chemicals like nitrites.\u003c\/strong\u003e EcoCure #1 also allows meats to obtain a nice, red color, minus the taste of celery!\u003c\/p\u003e\n\u003cp\u003eBest used when making the following:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBacon\u003c\/li\u003e\n\u003cli\u003eEmulsified Sausages (Hot Dogs, Bologna)\u003c\/li\u003e\n\u003cli\u003eSmoked Sausage\u003c\/li\u003e\n\u003cli\u003eHams\u003c\/li\u003e\n\u003cli\u003ePastrami\u003c\/li\u003e\n\u003cli\u003eand other cooked, cured meats\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eUsage:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1% of product weight (1.6oz per 10lbs of meat) – Mix in after all other ingredients have been added\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStorage: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eStore EcoCure #1 in a cool, dry, and well-ventilated area. Keep away from light and humidity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSalt, Natural Fruit Extracts, and Natural Spice Extract\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eECO CURE #1 “for use as a natural substitute for \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/insta-cure-1-8-oz\/\" rel=\"noopener\" target=\"_blank\"\u003eInstacure #1\u003c\/a\u003e or Prague Powder #1 and for any cures lasting 30 days or less.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ehttps:\/\/youtu.be\/eu7B46UD6Eo\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43619435282571,"sku":"11-1008","price":46.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/EcoCure-No1_16oz_front.jpg?v=1753150929"},{"product_id":"ecocure-1","title":"EcoCure #1 - 8oz","description":"EcoCure # 1 is the Sausage Maker’s first all-natural curing blend! To help protect meats against harmful food bacteria’s such as C. Botulinum, L. Monocytogenes, and C. Perfringens, EcoCure #1 makes this possible \u003cstrong\u003ewithout using\u003c\/strong\u003e \u003cstrong\u003esynthetic chemicals like nitrites.\u003c\/strong\u003e EcoCure #1 also allows meats to obtain a nice, red color, minus the taste of celery!\n\nBest used when making the following:\n\u003cul\u003e\n \t\u003cli\u003eBacon\u003c\/li\u003e\n \t\u003cli\u003eemulsified sausages (Hot Dogs, Bologna)\u003c\/li\u003e\n \t\u003cli\u003esmoked sausage\u003c\/li\u003e\n \t\u003cli\u003ehams\u003c\/li\u003e\n \t\u003cli\u003epastrami\u003c\/li\u003e\n \t\u003cli\u003eand other cooked, cured meats\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eUsage: \u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003e1% of product weight (1.6oz per 10lbs of meat) – Mix in after all other ingredients have been added\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eStorage: \u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003eStore EcoCure #1 in a cool, dry, and well-ventilated area. Keep away from light and humidity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eIngredients: \u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003eSalt, Natural Fruit Extracts, and Natural Spice Extract\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eECO CURE #1 “for use as a natural substitute for \u003ca href=\"https:\/\/www.sausagemaker.com\/products\/insta-cure-1-8-oz\/\" target=\"_blank\" rel=\"noopener\"\u003eInstacure #1\u003c\/a\u003e or Prague Powder #1 and for any cures lasting 30 days or less.\u003c\/strong\u003e\n\nhttps:\/\/youtu.be\/eu7B46UD6Eo","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43619435315339,"sku":"11-1009","price":28.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/eco-cure-1.jpg?v=1753150931"},{"product_id":"non-fat-dry-milk-1-lb-8-oz","title":"Non-Fat Dry Milk, 1 lb. 8 oz.","description":"A special milk that has the consistency of corn starch, a very fine powder. For use with fine quality sausage and lunch meats. \u003cspan\u003eNon-fat dry milk is commonly used by sausage makers that prefer the flavor over that of Soy Protein.\u003c\/span\u003e Helps cut shrinkage and improves moisture retention. This is GRADE 'A' High Heat Nonfat Dry Milk, made from the removal of milkfat and water from Cows' milk and contains Lactose, Milk Protein and Minerals in the same relative proportion as in the fresh milk from which it is made. Storage should be in cool and dry environment with temperatures below 80-degrees Fahrenheit and below 65% relative humidity.\n\n\u003cstrong\u003eSince Non-Fat Dry Milk is a food product, it is non-refundable.\u003c\/strong\u003e\n\u003cul\u003e\n \t\u003cli\u003e1 lb. 8 oz. will process 50 lbs. of Sausage\u003c\/li\u003e\n \t\u003cli\u003eMade in USA\u003c\/li\u003e\n \t\u003cli\u003eGMO-FREE\u003c\/li\u003e\n \t\u003cli\u003eCONTAINS MILK\u003c\/li\u003e\n\u003c\/ul\u003e\n*DOES \u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eNOT\u003c\/strong\u003e\u003c\/span\u003e CONTAIN: Cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans or nuts.\n\n*PLEASE NOTE: Dry Milk cannot be shipped outside the US.","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43619435544715,"sku":"11-1028","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/11-1028-2.jpg?v=1753150945"},{"product_id":"non-fat-dry-milk-5-lbs","title":"Non-Fat Dry Milk, 5 lbs.","description":"PLEASE NOTE: Dry Milk cannot be shipped outside the US.\n\nA special milk that has the consistency of corn starch, a very fine powder. For use with fine quality sausage and lunch meats. Non-fat dry milk is commonly used by sausage makers that prefer the flavor over that of Soy Protein. Helps cut shrinkage and improves moisture retention.  This is GRADE 'A' High Heat Nonfat Dry Milk, made from the removal of milkfat and water from Cows' milk and contains Lactose, Milk Protein and Minerals in the same relative proportion as in the fresh milk from which it is made. Storage should be in cool and dry environment with temperatures below 80-degrees Fahrenheit and below 65% relative humidity.\n\u003cul\u003e\n \t\u003cli\u003e5 lbs. will process 80 lbs. of Sausage\u003c\/li\u003e\n \t\u003cli\u003eMade in USA\u003c\/li\u003e\n \t\u003cli\u003eGMO-FREE\u003c\/li\u003e\n \t\u003cli\u003eCONTAINS MILK\u003c\/li\u003e\n\u003c\/ul\u003e\nDOES \u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eNOT \u003c\/strong\u003e\u003c\/span\u003eCONTAIN: Cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans or nuts.\n\nSince Non-Fat Dry Milk is a food product, it is non-returnable.","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43619435577483,"sku":"11-1029","price":53.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/11-1029-2.jpg?v=1753150946"},{"product_id":"brown-sugar-bacon-cure","title":"Brown Sugar Bacon Cure","description":"\u003cp\u003eBrown Sugar Bacon Cure delivers a rich, molasses-like sweetness that perfectly complements the savory flavor of pork. This classic cure creates a well-balanced bacon profile with a hint of caramelized depth that bacon lovers crave. Ideal for crafting traditional-style bacon, it enhances both flavor and color for a delicious, appetizing finish. A staple for any bacon enthusiast, this cure helps you produce consistently flavorful, high-quality results batch after batch.\u003c\/p\u003e\n\u003cp\u003eNet weight: 1 lb, 8oz. - Cures 15 lbs. Pork Belly \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/11-1115_Brown-Sugar-Bacon-Cure.pdf\" rel=\"noopener\" target=\"_blank\"\u003eClick here for printable instructions for brined or rub-cured.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor Brined Pork Belly\u003c\/strong\u003e Use contents of Brown Sugar Bacon Cure (1.5 lb.) per 1 gallon of water* and stir thoroughly into food safe container or bag. Fully submerge 12-15 lbs. of pork belly for 4-5 days in refrigeration. Flip, move and stir daily. Remove, rinse surface thoroughly under cold running water. Place in fresh ice water for 4-6 hours. Remove and pat dry. Brush lightly with favorite BBQ sauce or lightly rub belly with dark brown sugar. Par-cook in a smoker or oven to 125°F meat temp. Slice, vacuum seal and store for final cooking later with preferred method.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor Rub-Cured Pork Belly\u003c\/strong\u003e Trim away pork skin, if it has any. Weigh the belly. Use 1.5 lbs. of Brown Sugar Bacon Cure for 12-15 lbs. of slab pork belly. Add a little water* (about 3 ozs) to wet the seasoning and make a thick paste-like slurry. Rub the entire surface of the belly. Wrap belly in plastic wrap several times to keep slurry firmly against belly and prevent juices from spilling out. Place in a dry container and refrigerate for 4-5 days (flipping bottom-up daily). On the final day, remove from plastic wrap, rinse and brush salty surface thoroughly. Fill container with fresh cold water* and place belly in it for 6-12 hours to draw out excess surface salt. Brush lightly with favorite BBQ sauce or lightly rub belly with dark brown sugar. Par-cook in a smoker or oven to 125°F meat temp. Slice, vacuum seal and store for final cooking later with preferred method. *Note for Rub Curing – Use about 1.5 oz. Bacon Cure per 1 lb. of meat. *\u003cspan\u003e*Use non-chlorinated water only.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eIngredients\u003c\/strong\u003e Salt, Brown Sugar, Sodium Nitrite (0.75%), not more than 2% Propylene Glycol and Sodium Bicarbonate added to prevent caking.\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Default Title","offer_id":43619436200075,"sku":"11-1118","price":11.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/11-1118-2.jpg?v=1753117971"},{"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 style=\"width: 99.915%; height: 176.421px;\" width=\"100%\"\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 covered completely with brine and now refrigerate :\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\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFOR A LIMITED TIME\u003c\/strong\u003e\u003c\/span\u003e - ADD A \u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eFREE 2 OZ. INSTA CURE\u003c\/span\u003e\u003c\/strong\u003e TO \u003cspan style=\"text-decoration: underline;\"\u003eANY ORDER\u003c\/span\u003e, THESE ARE THE TRADITIONAL STYLE 'PINK SALT' CURES. \u003cspan style=\"text-decoration: underline;\"\u003eLIMIT ONE PER ORDER\u003c\/span\u003e, ONE PACKET IS SHIPPED REGARDLESS OF QUANTITY IN CART. \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},{"title":"2 oz. (PINK SALT \/ See Description - FREE!)","offer_id":46920674607243,"sku":"11-1010-2","price":0.0,"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-1-pink-curing-salt","title":"Insta Cure #1 Pink Curing Salt","description":"\u003cp\u003eInsta Cure™ #1 is a trusted pink curing salt used for meats that require cooking, brining, smoking, or canning. Also known as Prague Powder #1, this formula is essential for both home and professional meat processors. Each 1 lb. pack contains a blend of salt, 6.25% sodium nitrite, and an anti-caking agent, making it easy to apply evenly in your curing recipes.\u003c\/p\u003e\n\u003cp\u003eInsta Cure #1, also known as Prague Powder #1, is commonly used to cure ham, bacon, corned beef, sausage, poultry, and fish, helping to reduce the growth of harmful bacteria, such as botulinum. This pink curing salt #1 not only improves food safety but also enhances color, flavor, and shelf life. Whether you're making smoked meats or canning cured products, Insta Cure #1 delivers consistent, reliable results for preserving and enhancing the flavor of meat.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUse one level teaspoon Insta Cure 1 per 5 lbs. of ground meat\u003c\/li\u003e\n\u003cli\u003eOne pound (16 oz) of Insta Cure pink curing salt #1 will process approximately 480 pounds of meat.\u003c\/li\u003e\n\u003cli\u003e8 oz will process approximately 240 pounds of meat.\u003c\/li\u003e\n\u003cli\u003e4 oz will process approximately 120 pounds of meat.\u003c\/li\u003e\n\u003cli\u003e2 oz will process approximately about 50 pounds of meat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor a basic bacon or ham brine (not including additional flavor ingredients), mix:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 gal. water\u003c\/li\u003e\n\u003cli\u003e4 oz. (½ cup) Insta Cure #1 pink curing salt\u003c\/li\u003e\n\u003cli\u003e1 lb. 5 oz. (1¾ cup) salt\u003c\/li\u003e\n\u003cli\u003e1 ½ oz. 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