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INSTRUCTIONS

instss.jpg

To make 5 lbs.....
Grind all meat through ⅜" plate or larger, then ⅛" plate. 
Add seasoning and cure to 2/3 cup water.  Mix thoroughly into meat. 
Roll into logs or stuff into casings. 

OVEN:
Lay your product on screens. Bake at 180°-200° until product reaches desired internal temperature*. 
After cooking refrigerate or freeze.

SMOKER:
Smoke at 165-170°F until product reaches desired internal temp.*
Place sausage in cold water bath. After cooking refrigerate or freeze.

*USDA recommends all ground meats be cooked to internal temperature of 160° (165° for poultry).

TIP:
Start out cooking/smoking at a lower temperature (100F if possible) for 1 hour.  Starting out at higher temps can cook the outside of the sausage faster than the inside.  
Then increase the temp to 165F-200 (depending on how fast you want it done) and cook until product reaches desired internal temperature.

To make smaller amounts....
Use 1 tablespoon seasoning + 1-3/4 teaspoons of cure per pound of meat.  
Mix it with approximately 2 tblspns of water.  Same cooking procedure.

To make 25 pounds...
Grind all meat through ⅜" plate or larger, then ⅛" plate. 
Add .57 pounds seasoning and .46 pounds maple cure to 2-3 cup water.  Mix thoroughly into meat. 
Roll into logs or stuff into casings. 

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instjala.jpg

To make 5 lbs.....
Grind all meat through ⅜" plate or larger, then ⅛" plate. 
Add seasoning and cure to 2/3 cup water.  Mix thoroughly into meat. 
Roll into logs or stuff into casings. 

OVEN:
Lay your product on screens. Bake at 180°-200° until product reaches desired internal temperature*. 
After cooking refrigerate or freeze.

SMOKER:
Smoke at 165-170°F until product reaches desired internal temp.*
Place sausage in cold water bath. After cooking refrigerate or freeze.

*USDA recommends all ground meats be cooked to internal temperature of 160° (165° for poultry).

TIP:
Start out cooking/smoking at a lower temperature (100F if possible) for 1 hour.  Starting out at higher temps can cook the outside of the sausage faster than the inside.  
Then increase the temp to 165F-200 (depending on how fast you want it done) and cook until product reaches desired internal temperature.

To make smaller amounts....
Use 1 tablespoon + 1/2 teaspoon seasoning + 1-3/4 teaspoons of cure per pound of meat.  
Mix it with approximately 2 tblspns of water.  Same cooking procedure.

To make 25 pounds...
Grind all meat through ⅜" plate or larger, then ⅛" plate. 
Add .69 pounds seasoning and .46 pounds maple cure to 2-3 cup water.  Mix thoroughly into meat. 
Roll into logs or stuff into casings. 

---------------------------------------------------------------------------------------------------------------------

instsnack.jpg

To make 5 lbs.....
Grind all meat through ⅜" plate or larger, then ⅛" plate. 
Add seasoning and cure to 2/3 cup water.  Mix thoroughly into meat. 
Stuff into sheep casings, 17-21mm collagen casings or roll into similar size sticks. 

OVEN:
Lay your product on screens. Bake at 180°-200° until product reaches desired internal temperature*. 
After cooking refrigerate or freeze.

SMOKER:
Smoke at 165-170°F until product reaches desired internal temp.*
Place sausage in cold water bath. After cooking refrigerate or freeze.

*USDA recommends all ground meats be cooked to internal temperature of 160° (165° for poultry).

TIP:
Start out cooking/smoking at a lower temperature (100F if possible) for 1 hour.  Starting out at higher temps can cook the outside of the sausage faster than the inside.  
Then increase the temp to 165F-200F (depending on how fast you want it done) and cook until product reaches desired internal temperature.

To make smaller amounts....
Mix 2 tablespoons + 1-1/4 teaspoons seasoning + 1/8 teaspoon of speed cure with approximately 2 tablespoons of water per pound of meat.  
Mix it with approximately 2 tablespoons of water.  Same cooking procedure.

To make 25 pounds...
Grind all meat through ⅜" plate or larger, then ⅛" plate. 
Add 1.47 pounds seasoning and .06 pounds speed cure to 2-3 cup water.  Mix thoroughly into meat. 
Roll into logs or stuff into casings. 

---------------------------------------------------------------------------------------------------------------------

instteri.jpg

To make 5 lbs.....
Grind all meat through ⅜" plate or larger, then ⅛" plate. 
Add seasoning and cure to 2/3 cup water.  Mix thoroughly into meat. 
Stuff into sheep casings, 17-21mm collagen casings or roll into similar size sticks. 

OVEN:
Lay your product on screens. Bake at 180°-200° until product reaches desired internal temperature*. 
After cooking refrigerate or freeze.

SMOKER:
Smoke at 165-170°F until product reaches desired internal temp.*
Place sausage in cold water bath. After cooking refrigerate or freeze.

*USDA recommends all ground meats be cooked to internal temperature of 160° (165° for poultry).

TIP:
Start out cooking/smoking at a lower temperature (100F if possible) for 1 hour.  Starting out at higher temps can cook the outside of the sausage faster than the inside.  
Then increase the temp to 165F-200F (depending on how fast you want it done) and cook until product reaches desired internal temperature.

To make smaller amounts....
Mix 2 tablespoons + 1/4 teaspoons seasoning + 1-3/4 teaspoon of maple cure with approximately 2 tablespoons of water per pound of meat.  
Mix it with approximately 2 tablespoons of water.  Same cooking procedure.

To make 25 pounds...
Grind all meat through ⅜" plate or larger, then ⅛" plate. 
Add 1.25 pounds seasoning and .46 pounds speed cure to 2-3 cup water.  Mix thoroughly into meat. 
Roll into logs or stuff into casings.