Fresh sausages are usually 100% pork, but adding beef or venison will yield a leaner sausage.
### GRINDING AND STUFFING OPTIONS:
- Grind once or twice through 3/16” plate, mix seasoning and water into meat and stuff. (Can mix seasonings between 1st and 2nd grinding.)
- When mixing add 1 1/2 cups water.
- Chunk meat fairly small, mix seasonings and water into chunked meat and grind and stuff in one operation.
- Fresh sausages can be made into patties or stuffed into natural or collagen casings for breakfast links or brats.
Fresh sausages are usually 100% pork. But adding beef or wild game will yield a leaner product. 50% beef or wild game along with 50% pork is a suggestion. Mix to desired ratio is also an option.
- Meat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.
- In warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.
- Order a new knife and plate, and keep the set together instead of mixing knives and plates.
- The plate and knife must run tightly together. Add or replace thrust washers if needed.
- Do not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.
We do not recommend smoking any meat without cure (Fast Mixture Cure or Veg-a-Cure) because of the risk of food poisoning. A better way to get a smoke flavor is to add smoke powder to the seasoning mixture.
We primarily use the USPS service as our shipping carrier. Larger orders may be sent via UPS. We take pride and work diligently in packaging and shipping your order quickly so that you can receive your supplies as soon as possible.
Please refer to the information below so that you can plan accordingly for your meat making. Remember to factor in ship time once your package reaches the carrier.
When We ShipOrders received during regular business hours typically ship the next business day Monday through Friday. See chart below:
ExampleORDERS PLACED SHIP ON 10 a.m. on Monday Tuesday 8 p.m. on Monday Wednesday
The Seasoned Butcher crew possesses knowledge passed down through years of tradition. They have gained experience from getting their hands dirty while working with friends and family, making home butchered meats.
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