Sausage Making Weekend- What happens when an employee from the Sausage Maker with no sausage making experience gets to take equipment home and make sausage? A delicious weekend resulting in 15 lbs of Roasted Garlic Sausage and 10 lbs of Peppered Dried Sausage Sticks!

A Beginner's Easter Ham- A Step-by-Step tutorial of how we made two 11lb Hams for Easter Dinner. The Preparation, Curing, Drying and Smoking, with a succulent finished product. Helpful hints and tips to make the ham making process easier and hopefully more enjoyable.

Making Hot Dogs- For this walkthrough we made 20Lbs. of Delicious Hot Dogs. Learn to make great tasting hotdogs with complete control over what goes inside.

Corned Beef - A detailed but concise tutorial on making your own Corned Beef. Followed by an update on transforming your corned beef into Pastrami!!

Dry-Curing Chamber- We converted a standard refrigerator into a Curing/Aging Chamber for Dry-Curing Meats. Taking you through each process and explaining why certain aspects included in the construction are important. Read through whole article before attempting this tutorial, it can be a rigorous project.