Curing Meat and More
 Though curing meat has been a practice for hundreds, thousands of years to preserve and prepare food, only recently has it caught on as a widespread trend. Jerky making and sausage making are now no longer the province of butcher shops, groceries, meat markets and farmer’s markets. With the advent of the internet, meat curing recipes of all kinds are all over the place, allowing people to quickly learn what supplies they need to make many kinds of preserved, dry meat products.
The Sausage Maker, Inc. is a company dedicated to providing the necessary supplies for preserving, preparing, cooking and curing meat. Shopping online, by phone, or by catalog gives you access to all of the products the Sausage Maker has to offer, everything from dry-curing products to jerky supplies. We even offer gift certificates if you know someone likes to cure meats but are unsure of what to get for them.
The Sausage Maker has been the world’s sour for meat processing and sausage making equipment for more than three decades. Please take a peek through our exclusive designs and product lines and we’re sure you’ll find exactly what you’re looking for.
Meat Curing Recipes
When curing meat, there are a number of ways to go. The two most popular are making sausage and making jerky. Each has its place, but there’s something about jerky that makes it a wonderful road trip snack. If you are a hunter and have a lot of deer meat lying around, venison jerky is a great way to cook a bunch of it up.
Here’s just one of many meat curing recipes for making deer jerky, mild and smoky:
- 1 tablespoon Worcestorshire sauce
- 1/2 teaspoon of tenderizer
- 1/4 cup soy sauce
- 1/4 teaspoon each of black pepper, garlic powder, onion powder, seasoned salt
- 2 tablespoons each liquid smoke
Combine with two pounds of lean venison, use our jerky-maker products, and you’re ready to go.
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