### 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 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 .
- Next close the damper and apply a heavy smoke for 2-3 hours or until desired color is obtained.
- Finally raise the smokehouse temperature to 185-200F until the internal temperature of the meat reaches 155 degrees.
- After the internal temp. reaches 155, put in a cold water bath to bring down the internal temp. to 130 to stop the cooking process. Remove from water bath, let air dry and package.
- All fibrous casing should be soaked in warm water for 15-30 minutes before stuffing.
- Hog rings are used to close the ends of any fibrous casing.
- Stuff into size 2" or 2 1/2" fibrous casings.
- Add jalapeno or habanero flakes to "warm up" any of these great summer sausages.
- 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 Thuringer 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. 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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