Sausage Seasonings & Ingredients

Sausage Seasonings & Ingredients

Craft classic or exotic sausage flavor profiles encased in tender yet durable casings with our sausage seasonings and ingredients.

Meat Room Equipment

Meat Room Equipment

Increase your butcher shop’s workspace efficiency with our meat room equipment.

Jerky Making Supplies

Jerky Making Supplies

From commercial food tenderizers and meat slicers to jerky shooters and dehydrators, we supply everything you need to take your jerky from start to finish.

Sanitation Supplies

Sanitation Supplies

Maintain food safety standards in your butcher shop or smokehouse with our commercial grade sanitation supplies.

Delicious, handmade sausage have never been so easy to make thanks to our collection of sausage making supplies. We offer a wide selection of tools and equipment to make prepping, seasoning, and stuffing sausages easy and stress-free. Whether you’re grinding fresh sausage meat or adding flavor to a recipe, we have the sausage making supplies you need. For additional products to go with your sausage making supplies, check out our sausages, electric knives, and food preparation tools.
How to Make Sausage

How to Make Sausage

Sausage is a popular type of food that is found all around the world. It's an ingredient that is found in a variety of foodservice settings and is often paired with beer. But in recent years, instead of buying sausage from stores, many establishments are choosing to make their own sausage. Keep reading to learn why you should consider making your own sausage, what components you'll need, and the steps you need to follow to make sausage. Why You Should Make Your Own Sausage It is easy to make your own sausage, but there are some other benefits to making it in your restaurant rather than buying it from a deli or grocery store. Here are a few reasons why your establishment should consider making sausage: Making your own sausage is more inexpensive in the long run. It is cheaper to buy ground meat, seasoning, and sausage casings and make the sausage yourself than it is to buy it from a store. If you want to cut your food costs even further, you can also learn how to make your own ground meat. Homemade sausage tastes better. Some grocery stores and delis may use scraps and undesirable cuts of meat to make their sausage with. When you make your own sausage, you can control what type of meat you use, resulting in more flavorful sausages. Preparing your own sausage allows you to experiment with different seasonings. There are a variety of different seasonings and ingredients that you can add to your sausage. Making your own sausage allows you to adjust the flavors, so you serve your customers the best option possible. What You Need to Make Sausage The process for making sausage is relatively simple and straightforward, but there are some things you'll need to assemble beforehand. Here is what you'll need to make your own sausage: Meat grinder Sausage mixer Sausage stuffer Your choice of meat Seasoning Sausage casings If you don't have a meat grinder in your establishment, you can also use pre-ground meat. But, freshly ground meat tastes better and allows you to adjust the coarseness and fat content in your ground meat. How to Make Sausage 1.Insert the cold meat into the hopper of the meat grinder. Make sure that the meat is cold before grinding. 2.Add several types of herbs and spices together in a separate container. 3.Add the ground meat to the meat mixer. Then, add the seasoning mixture and turn the handle on the mixer until the meat is thoroughly coated. 4.Fill the tower on the sausage stuffer with the ground and seasoned meat. 5.Soak the casings in cold water according to the instructions on the packaging. To make the casings easier to slide onto the funnel, run warm water through them first. 6.Once the casings have soaked, slide them onto the funnel of the sausage stuffer. 7.Turn the handle on the sausage stuffer to lower the plunger. The ground meat will then be forced out into the sausage casings. 8.Keep one hand near the opening of the funnel to ensure the casing goes on smoothly. With the other hand, guide the sausage onto the table into a spiral shape. 9.When the casing is full, tie the end off into a knot. 10.You can choose to twist the sausage to create links or keep it as one long strand. Then, the sausage is finished and is ready to be smoked or cooked. Making your own sausage is simple, and it's an excellent way to cut food costs and provide your guests with a fresher and tastier dish. So, next time you come up with a recipe that uses sausage, consider making your own. For a visual representation of how to make sausage, check out the video above.

How to Cure Meat

How to Cure Meat

With the recent increased popularity of charcuterie boards, there come new opportunities to provide your guests with a sophisticated assortment of flavors and textures. By curing your own meats, you can earn the most profits for your business, especially since many charcuterie items include inexpensive cuts of meat. The practice of curing meat also falls nicely into the “nose to tail” trend of using every part of the animal, because some of the commonly cured cuts would ordinarily be discarded. Keep reading to learn more about meat curing methods and important laws and regulations. Shop All Charcuterie & Cured Meats What Is Cured Meat? Cured meat refers to any meat that's been preserved through the removal of moisture. By eliminating moisture from meat, it takes on new textural properties that are not conducive to the growth of bacteria. The most common way of achieving this is by using salt to draw the moisture out and create a new, more shelf-stable substance known as “cured meat.” People have been curing meat for centuries, mainly as a way to preserve their food. Especially before the days of refrigeration, most cultures found ways of curing meats through processes that remove moisture from the food through the use of salt. And you’ll still find specialty meat shops in Italy or other parts of the world that cure their meats in cellars or other cool environments that aren’t necessarily refrigerated. While there are certain types of meats that will only cure properly if stored at room temperature, most meats should always be stored in cold environments, like walk-in refrigerators. How to Cure Meat with Salt Salt was once more valuable than gold. Since it has the power to prolong the shelf life of otherwise perishable foods, it’s no wonder why. The centuries-old practice of curing foods with curing salt is simple to do and has been perfected over the years to create some of our favorite and well-known delicacies, from prosciutto to pepperoni. Dry Curing To dry cure meat with salt, cover it entirely in salt for a full day. In order to make sure the meat is completely covered, fill a container with salt, place the meat on top, and pour more salt over until it’s buried. You can also add some flavorings (like celery seed and black pepper) at this point, if you want. Equilibrium Curing If you’re worried about wasting so much salt, there is another (more modern) method you can try. First, weigh the meat. Apply 3% of that weight’s worth of salt onto the meat, covering evenly and thoroughly, then use a vacuum sealer to seal everything up and let it sit in the refrigerator for about 5 days. This technique is called “equilibrium curing.” No matter which method you choose, the basic result should be pretty much the same. Once the meat has had ample time to sit, you’ll notice that the texture will change dramatically. It should become tougher and dryer. Warning Signs If you notice a foul odor at any point in the process, that means that the salt was not properly applied and bacteria has begun to grow. There’s no real way to salvage meat after rot has begun, so if you find any indications of bacteria, it should be discarded right away. Adding Flavors After the meat is somewhat dehydrated, the fun part begins: adding flavors! There are endless combinations of herbs and spices you can use to create your very own signature cured meats, such as prosciutto. Simply shake off the majority of the salt (it’s okay if some stays on the outside) and coat the meat in your spice mixture. Hang It to Dry Once the spices have been applied, you can either wrap the meat in cheesecloth to keep the spices together or simply tie it with a series of butcher’s knots, using regular kitchen twine. The basic idea is to keep the meat in a tidy shape that’ll be easy to cut, while ensuring that air can circulate around the entire piece. So, as soon as you have everything neatly tied, hang it in the fridge until it’s done. Between 40 and 33 degrees Fahrenheit is the proper temperature range for storing meat (without freezing it). Use a label maker to identify all your different meats—including the start weight and goal weight. How Long Does It Take to Salt Cure Meat? The meat should lose 35-40% of its weight by the end of the process, and the only way to tell when the meat is finished curing is to weigh it. Follow this formula to find what the final weight should be: beginning weight X 0.65= final weight goal. The amount of time it takes for the meat to cure depends entirely on the size of the meat. A small duck breast should take about 4-5 weeks. Large cuts of pork could take several months. After you’ve left ample time for curing and the process is complete, it’s time to enjoy your creation! Use a meat slicer to slice the meat into the thinnest pieces possible (they should be translucent). You can put the pieces on a sandwich or simply serve them on a board with fruits, cheeses, and specialty mustard or jam. The end result should have a chewy texture and a perfect amount of salt and spice. Cured Sausage Salami is one of the most popular kinds of cured sausage, and it’s been around for centuries. The main difference between cured sausage and other cured meats is that you actually combine the salt and seasonings with the meat in a meat grinder that best fits your needs, rather than simply coating the outside of a complete cut. Making your own sausage isn’t difficult, but it can be time consuming. So why not get the most out of your efforts by curing it? One thing to keep in mind, though, is that many kinds of cured sausage must be stored at room temperature in order for the process to be effective, and that can require extra permits or special storage spaces in a commercial setting. But if you can manage the legal aspects, house-cured salami is a wonderful addition to a cheese and fruit board. Commercial Meat Curing Laws and Regulations If you plan on curing your own meats, make sure you understand the laws and regulations of your municipality, as well as the Department of Health guidelines for your state. While meat and poultry regulations vary by country, state, and even city, some basic principles that apply throughout the nation include: Licenses - Most facilities that process meat, whether they're a slaughterhouse or delicatessen, need to obtain proper licenses through an application process. Inspections - Trained professionals will inspect meat processing facilities before production begins and will most likely check in periodically to ensure that everything meets their standards. There are different levels of inspectors: federal, state, and municipal. Facility - The layout of your facility is extremely important to plan out before you take on a meat curing endeavor because there are restrictions on the footpath permitted through the building, in order to reduce the risk of contamination. Access to potable water and proper drainage to sanitary sewage systems are essential. Separation of Products - Raw products must be kept separate from ready-to-eat items. Similarly, it is recommended that edible items be kept separate from inedible supplies, in order to better control the growth of bacteria in areas where food is kept. Clearly, there are a lot of different methods for curing meat, but the same basic ingredients are important to all of them: salt, temperature, and time. Depending on your location, you may be able to cure meat in your existing space, or you could consider meat curing chambers to keep meat contained during the curing process. No matter if you’re looking to create a signature charcuterie to set your business apart from other eateries or if you’re simply hoping to extend the shelf life of the sausage that you painstakingly prepared, curing is a useful process to know.

How to Use a Meat Grinder

How to Use a Meat Grinder

Meat grinders are convenient pieces of equipment that are most commonly used in settings like delis, butcher shops, and grocery stores. But they are also becoming more popular in restaurants because restaurant owners are finding that meat grinders can help them cut their food costs. Keep reading to learn why you should get a meat grinder for your business, how to assemble and use your grinder, and some helpful tips for maintaining your appliance. Shop All Meat Grinders and Choppers How to Assemble a Meat Grinder When assembling your meat grinder, be sure that all of the components are secured tightly. Additionally, some meat grinders may have slightly different configurations depending on the brand, but most meat grinders will follow this general order of assembly: Step 1.Before you assemble your meat grinder, you should wash, rinse, and sanitize all of the parts. After washing, let the pieces air dry. Step 2.Check to ensure that the power cord is disconnected before assembly. Step 3.Place the T link into the enclosure on the front of your meat grinder. Tighten the T link into place with the locking screw. Step 4.Insert the screw pushing bar into the T link. Rotate the bar and make sure it's all the way into the back. Step 5.Add the four leaf blade onto the screw pushing bar with the flat side facing out. Step 6.Place the round knife on the end of the screw pushing bar. Make sure the edges of the knife are flush with the edges of the screw pushing bar. Step 7.Attach the four leaf handle cap to the T link and tighten. Step 8.Add the stainless steel square plate or food pan to the top of the T link and you're ready to start grinding. How to Use a Meat Grinder Once you've assembled your meat grinder, you can begin using it. Here's how you can grind meat in 7 easy steps: Step 1.Remove skin, bones, and silver skin from your meat. Cut it into smaller chunks that will fit into the feeding hole. Step 2.Use the feeding bar to feed meat into the grinder. Step 3.Place a bowl or pan beneath the blades to catch the ground meat when it falls out. Step 4.When you're finished grinding meat, disconnect the power cord. Step 5.Wash, rinse, and sanitize all of the components. Then, let them air dry. Step 6.Thoroughly clean the machine body with a damp cleaning and sanitizing cloth. Step 7.Lubricate the oil seal of the gearbox through the screwhole. You should lubricate your meat grinder every six months or so. Meat Grinder Tips Meat grinders are a useful piece of equipment for your establishment, but there are some things that you can do to get the most out of your machine. Here are a few helpful tips: Keep your meat refrigerated until it's ready to use to prevent it from spoiling. Never use frozen meat in your grinder because it won't grind easily and it can even damage your blade. Before grinding your meat, submerge the T link, screw pushing bar, blade, and other components in ice water or place them in the freezer. This helps your meat stay cold and prevents it from getting stuck. Don't overload your meat grinder because it can cause jams and can wear out your motor. Place a bowl of ice under your catch bowl to ensure that the ground meat stays cold. How Can a Meat Grinder Help Your Restaurant? Many restaurants have grown used to using store-bought ground meat, but there are many benefits to grinding your own meat. Here are a few reasons why you should consider investing in a meat grinder: Cost Savings: Grinding your own meat will end up saving your business money in the long run. It is much cheaper to buy, butcher, and grind large cuts of meat yourself than to buy pre-ground meat from a store. Control: When you grind the meat yourself you have more precise control over the ratio of lean and fatty meat, which means you get juicier burgers, sausages, and meatballs. Taste: Ground meat from the grocery store has been vacuum sealed and sprayed with preservatives to lengthen its lifespan. When you grind your own meat you get a fresher product that has a better taste. Attachments: There are many different attachments and add-ons you can get for your meat grinder to add to its functionality. For example, you can add a sausage stuffer so you can make your own sausage. Meat grinders are an accessible piece of equipment that can help many types of foodservice establishments save money on their food costs. These products are simple to use, and with a few easy steps you can begin grinding your own beef, pork, or chicken and curing your own meat. If you're looking for a visual representation and more tips on how to use your meat grinder, check out the video above.

Streamline Your Butcher Shop with Our Sausage Making Supplies

From meat grinders and knives to seasonings and casings, our selection of sausage making supplies and equipment offers everything you need to make tasty sausages. Easily create customized sausages and curate your business’s signature flavor. Our comprehensive collection of sausage making supplies and equipment ensures you have everything you need to prepare, package, and sell your sausages.

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We supply the sausage making supplies you need to take your sausages from start to finish. Cut down on labor-intensive processes and ensure sausage uniformity with our meat processing equipment. Our sausage packing supplies preserve your sausages’ freshness long after they leave your meat room. Whether you operate a butcher shop, deli, or German restaurant, you’ll find the sausage making supplies you need to craft your own high-quality sausages.

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