2026 sasuage and processing thread

[WildWill]

I'd love to hear people's reasoning for buying premade seasoning rather than mixing their own with individual spices. I'm open to suggestions

My reasoning is being able to tweak recipes and flexibility. As well as perhaps eliminating fillers, MSG and preservatives. (not a high priority but a mild concern)

I do know that high volume meat shops do it out of an economy of time and space. They have set recipes and value the consistency. I do the same thing in the feed milling with my mineral and additives. I buy a premix for the same reason. But I also specify nutrient levels and spec some sources.

I do a bit of both. Several of the bratwurst recipes (mostly starting from Hank Shaw base), chorizo, summer sausage and a few others I make myself. I buy the premix for two reasons mainly as you mentioned due to the ease of use and consistency when making large batches. I usually butcher at least two hogs a year that along with game meat I'm making 200-300lb of sausage a year. Secondly I just like trying new spice mixes I've found some winners and some real losers. Also FYI Walton’s and other places do have no MSG offerings for some of their mixes.

 

[Nick87]

I use my own for whole muscle jerky but i have really liked some of the flavor options out there. I do not trust their measurements/pound though. If it says it does 15 lbs I use the whole thing for maybe 10 lbs. I’d like to talk more about high temp cheese! Does anybody find that stuff locally!? Any brands seem better than others?

I've found that I go about 25% heavier with seasoning than what they call for. As far as high temp cheese a lotnif folks say you can just leave cubed up cheese in the fridge for a day or two uncovered and you have the same product for much less.

 

[2rocky]

Early on I did buy the Hi Mountain seasoning and casing packages because I was intimidated and they had explicit instructions. I'd have the cut and wrap guy grind my meat with no added fat. It's taken me a while to get to this point and I've only owned a grinder for a few months. Still looking to find my niche and feed my own cravings.

My daughters boyfriends family makes Dried Salametti Sausages and a lot of the local Italians and Portuguese do a boiling sausage with fennel, or Linguisa. Maybe my niche is a smoked sausage or pepperoni...Who knows? it is fun experimenting.

 

[Jamen]

I have a few homemade recipes for sausage. it is your ordinary pepper garlic sausage. One of the main reasons i buy premade ones, and this is coming from a guy who makes, packages, and sells his own seasonings and rubs is convenience. The other is i can get burnt out really fast from the same flavor. I have friends they will do a few hundred pounds of all the same kind. For me personally i would get burnt out so fast on that. If i want a bacon cheeseburger brat or some other obscure flavor the trial and error has been done. With the cost of meat, tags, gas everything that goes into it i would rather take my chance on a seasoning that has reviews and has been tested than freelancing on my own. I know what it takes to refine a spice the trials and remixing, adding and taking away flavors.

I have done small batches 5-15lbs with my own creations. But it sucks going through the process and finding out it is not very good or you should have added more or less of something. Jerky i will do my own but i am doing small batches 3-5lbs at a time.

 

[Jamen]

I use my own for whole muscle jerky but i have really liked some of the flavor options out there. I do not trust their measurements/pound though. If it says it does 15 lbs I use the whole thing for maybe 10 lbs. I’d like to talk more about high temp cheese! Does anybody find that stuff locally!? Any brands seem better than others?

our local grocery stores carry it. Here in ND it is about 4-$6/LB. More than half the price i see elsewhere. A typical mix is 10% ratio 1LB for every 10 of meat. My batches are normally 25lbs i like a little more cheese i do 3-3.5.

 

[SD_Prairie_Goat]

I'd love to hear people's reasoning for buying premade seasoning rather than mixing their own with individual spices. I'm open to suggestions

My reasoning is being able to tweak recipes and flexibility. As well as perhaps eliminating fillers, MSG and preservatives. (not a high priority but a mild concern)

I do know that high volume meat shops do it out of an economy of time and space. They have set recipes and value the consistency. I do the same thing in the feed milling with my mineral and additives. I buy a premix for the same reason. But I also specify nutrient levels and spec some sources.

Right now I'm just experimenting. I think i will continue to buy pork shoulders on sale , grind 'em into 1# packages and do 1# experimental batches to find my sweet spot on seasoning. or all the work of setting up and cleaning the grinder, i sure want to grind a big batch of meat at one time, not 1#!

Every time I've tried to do it myself I've hated how it comes out and end up with at least 10 pounds of meat I have to force myself to eat.

Better to leave it up to the pre made mix cause even if it's not amazing it has never been terrible for me.

Reduces risk at the end of the day I suppose

 

[Rack Daniels]

our local grocery stores carry it. Here in ND it is about 4-$6/LB. More than half the price i see elsewhere. A typical mix is 10% ratio 1LB for every 10 of meat. My batches are normally 25lbs i like a little more cheese i do 3-3.5.

What grocery store chain?? I can’t seem to find that stuff anywhere! I’m bout to order from the bearded butcher dudes if I have to…

 

[Nick87]

What grocery store chain?? I can’t seem to find that stuff anywhere! I’m bout to order from the bearded butcher dudes if I have to…

They are expensive but they do have pretty good quality fwiw.

 

[Dave N]

Haven't bought from here before but $6/lb is a pretty good price, I think. Spend enough for free shipping to keep it low.

Hi Temp Cheddar Cheese 5 lb. bag - Dutchman's Store https://share.google/eh07ddDmpgb07ByBl

 

[Nick87]

Haven't bought from here before but $6/lb is a pretty good price, I think. Spend enough for free shipping to keep it low.

Hi Temp Cheddar Cheese 5 lb. bag - Dutchman's Store https://share.google/eh07ddDmpgb07ByBl

I saw a guy on fb saying he buys from Bloomington meats for dirt cheap. Thought of you. Might be worth the drive.

 

[Jamen]

hugos is the cheapest in town, then cashwise is a little bit more but still like $5/lb

What grocery store chain?? I can’t seem to find that stuff anywhere! I’m bout to order from the bearded butcher dudes if I have to…

 

[Dave N]

I saw a guy on fb saying he buys from Bloomington meats for dirt cheap. Thought of you. Might be worth the drive.

Maybe if I made sausage anymore. No elk, no deer, no dice!

 

[SD_Prairie_Goat]

Haven't bought from here before but $6/lb is a pretty good price, I think. Spend enough for free shipping to keep it low.

Hi Temp Cheddar Cheese 5 lb. bag - Dutchman's Store https://share.google/eh07ddDmpgb07ByBl

$6/lbs is what I get it for as well locally at the butcher supply store. I haven't found a better price for hi temp

 

[Gellar]

View attachment 397449View attachment 397450

Do you guys package yours freshly stuffed? I feel like if I cut the twists when they’re still raw they won’t stay… and for some reason I feel like I need to smoke mine and give them to people fully cooked just reheat on the grill or in a pan or whatever. I first tried bear brats and smoked to 160-165 then deep freezer. They were a hit! Did a round of elk brats to that and they were DRY DRY. So I went 140-145 on next round and honestly didn’t even try one I had just ate dinner. They looked way better though.. tips on bratwurst/links welcome lol

You have some beautiful sausage, I can smell that first picture. The smell of the freshly stuffed meat could be my favorite part about the whole process.

I usually like to smoke whatever I am going to freeze, but if I run out of casings or don't have enough to fill a full casing I will just put the meat in a zip lock bag and fry it with eggs the next day.

 

[Gellar]

Haven't bought from here before but $6/lb is a pretty good price, I think. Spend enough for free shipping to keep it low.

Hi Temp Cheddar Cheese 5 lb. bag - Dutchman's Store https://share.google/eh07ddDmpgb07ByBl

The Dutchmans store in Cantrill Iowa is a true general store. When I lived in Southeast Iowa I would go there to buy my LaCrosse boots and they were the cheapest of any store Ive ever seen by at least $30. I didnt know they had a website you can order from but I will be buying from them again!

 

[Rack Daniels]

You have some beautiful sausage

https://media0.giphy.com/media/v1.Y2lkPTZjMDliOTUyODExNGJvYTUzaHQ0emFrODFkbHhzYTVrcHAzcHhsYmJhdHBkemk1byZlcD12MV9pbnRlcm5hbF9naWZfYnlfaWQmY3Q9Zw/i3tM0dsRMuLhS/giphy.gif

Stupid gifs never work anymore lol

 

[Gellar]

Early on I did buy the Hi Mountain seasoning and casing packages because I was intimidated and they had explicit instructions.

Bingo! This, plus when we make sausage there is heavy drinking involved and the premixed stuff is one less step. We do add to the premix like mustard seeds, or jalepenos, whatever flavor we are going for.

 

[marksjeep]

Progress.

 

[Dave N]

I started out with Hi Mountain starter kits. Stayed with them for jerky but probably doubled the seasoning per batch. Several varieties for sausage were fairly good. My salami, I got my supplies from Sausagemaker and tweaked the recipe after a few tries. They have mixes and individual spices for about anything plus equipment.

 

[Dave N]

I've used several mixes from Cabela's with good results as well. Breakfast sausage and andouille both turned out decent.