All about making sausage

If you have been interested in making sausage, we encourage you to browse through our site. We have a large collection of grinders, mixers, tenderizers and slicers that will help you make delicious homemade sausage. We even have a huge selection of casings available for you to choose from so you can case your sausages like the pros.

Offering the most durable and dependable products is one goal we strive for, which is why all of our products are made from the highest quality materials. Producing your own sausage has many benefits, such as the ability to control the ingredients, money savings, and being able to make as much in quantity as you would like. Take some time and browse through all of the supplies and sausage seasonings you need for making sausage. You'll find that all of our products are located on the menu to the left.

Meat smokers typically produce food that is exceptionally more tender and tastier than anything made on a regular grill. Often charcoal or wood burning grills cook the meat too fast for any flavor to adhere to the food. However, an essential element that separates smoking from bar-b-queing is the indirect cooking that takes place in a smoker. Through this process, flavor of the smoke slowly penetrates the food and produces a great, mouthwatering experience. So, if you want to make some of the best tasting food around, look through our complete collection of meat smokers and find one that suits your needs. Check out our great selection by browsing through the menu to the left of this page.

Information about curing meat

Curing meat is a step that is required for virtually all kinds of food that will be cooked or smoked at a low temperature. This is essential because it will prevent food poisoning and the growth of bacteria. The longer that food stays within the temperatures of 40 and 140, the increased opportunity for botulism to grow and contaminate your meat. However, in addition to preventing the bacteria growth, cures can add flavor and preserve color. The main ingredient for most cures is salt and is mostly combined with other agents including sugar, sodium nitrite, and/or sodium nitrate. There are two main methods for curing meat and they are, dry cure or brine curing. Our goal is to provide our clients with everything they need to properly prepare any and all of their great recipes.