Checklist for Sausage Making Weekend (01-18-08)

*This is the list we made for our project, yours may be entirely different. Use as General Guide.

Preparation and Stuffing Fresh Sausage

  1. Meat – Pork Shoulder de-boned (25lbs)
  2. Seasoning – Roasted Garlic (Makes 50lbs. we’re making 15lbs., also included in seasoning is Dextrose, Salt, and Sugar…etc)
  3. Seasoning – Pepper Dried Sausage Stick (Makes 50lbs, using for 10lbs., includes Salt, Dextrose, Corn Syrup…etc)
  4. 29-32MM Natural Hog Casings (Using less than 1/4 of included casings, for sausage)
  5. 19MM Smoked Collagen Casings (Using only 1/3 of casings for sausage sticks)
  6. InstaCure #1 – 1Lb NetWt (Using only two teaspoons)
  7. Food Lugs – Compact or Regular
  8. Food Grade Lubricant
  9. Sharpened Knives
  10. Meat Grinder, with 1/4” dia. Grinding Plate.
  11. Sausage Stuffer (Used 15lb. Capacity, could just the same used smaller)
  12. Tubes for stuffing both Sticks 1/2” and Reg. Sausage 1”

Smoking the Sausage

  1. 30Lb. Capacity Smoker (Included: Smoke Diffuser, Sawdust Pan, Temp. Control, Dowels)
  2. 2 Thermometers (1 for Internal Meat Temperature & 1 for Inside Smokehouse)
  3. Spray Bottle with water
  4. Sausages
  5. Sawdust – 5lbs. Hickory – 2lbs. Cherry (Using approx. 1 lb from each)
  6. Time

Note: Most of these items will have plenty left-over for next time

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