### **GRINDING**
Grind once through 1/2" plate and once through 1/8" plate.
### **MIXING**
- Pour package of seasoning and packet of cure into a food tote.
- Add the amount of water stated on seasoning label and mix to dissolve the seasoning.
- Add the meat and mix thoroughly until the meat becomes very sticky. Mixing can be overdone with the mechanical mixer. This mixing extracts proteins from the meat and helps to bind meat, fat, and water together. This will help the meat to hold its moisture and fat during smoking or baking.
### **STUFFING**
- Stuff into fibrous snack stick casings or 20mm, 24mm, 26mm natural casings and let hang at room temperature for 4-5 hours or refrigerate overnight before smoking or baking.
### **SMOKING**
- Place in smokehouse preheated to 155.
- Set the damper open until product is dried off. (Smoke will not penetrate if casing is still sweating or if humidity is too high.)
- Close the damper and apply a heavy smoke for 2-3 hours or until desired color is obtained.
- Raise the smokehouse temperature to 185-200F until the internal temperature of the meat reaches 145 degrees and hold for 30 minutes.
### **COOLING**
- Remove from smokehouse and shower with tap water until an internal temperature of 130 degrees is obtained. Let hang 1 to 2 hours at room temperature before freezing.
- Complete blend for 25 lb. meat. When mixing, add 5 to 7 cups water, 1 oz. fast cure, and 1.5 oz. citric acid.
- 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. See our Quick Reference Guide under the Preparation Directions.
Encapsulated citric acid is included with some of our seasoning mixes such as Snack Stick #1, Snack Stick #2 and Hot Stick to give it a "tangy" taste. Do not re-grind meat after citric acid has been added or you risk breaking the encapsulation prematurely. The citric acid then breaks down the meat protein which results in a dry and crumbly product.
We primarily use the USPS service as our shipping carrier. Larger orders may be sent via UPS.
You will receive a tracking number for each package we send. 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.
April to AugustOrders received during regular business hours ship on Mondays, Wednesdays, and Fridays depending on order date. See chart below:
Example ORDERS PLACED SHIP ON Mon/Tues Wednesday Wed/Thurs Friday Fri/Sat/Sun Monday
September to March Orders 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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