One Stop Jerky Shop, LLC

Recipe To Make Sausage

Recipe To Make Sausage

A Recommended Procedure for Fresh Sausage at Home:

1. Using a meat grinder, grind the lean meat separate from the fat.
2. Add the seasoning to the lean portion and mix for 5 to 10 minutes to extract the protein.
3. Add the fat and trimmings and mix 5 minutes.
4. Grind this meat mixture as desired.
5. If stuffing into a Sausage Casing (such as an Italian sausage), chill the mixture for 2 hours before stuffing. This will prevent fat smear.

Making Smoked Sausage 50 lbs:


1. Using a meat grinder, grind the cold lean meat through a Breaker or Chili plate and place in mixer.
2. Add the Curing Salt (2 oz dissolved in 1 pint of cold water for 50 lb of meat). Spread it evenly throughout the meat. Next, add the proper flavor of seasoning and then mix for 5 to 10 minutes to extract the protein properly from the lean meat.
3. Add the additional fat and trimmings to the mixer at this time for the meat block you desire. This step helps eliminate smearing of the fat and allows the red color of the meat to show better.
4. Do the final grind of the meat mixture through a sausage plate and stuff into Sausage Casing.
5. Follow the normal procedures for your smokehouse as to times and temperatures.

Notes: For best flavor and color development let the product hang on a smoke tree overnight in the cooler. Also allow the sausage to reach at least 55°F before placing in the smokehouse.

Sausage Making Additives:

Modern Cure:
Meat Cure is a curing agent used in sausage products for color and flavor development as well as retarding the development of bacteria in low -temperature environment of smoked meats. It is composed of Salt ( 93.75% ) and Sodium Nitrite ( 6.25% ).

4 oz in 1 quart of cold water for 100 lb of meat
2 oz in 1 pint of cold water for 50 lb of meat
*Spread evenly over the meat and mix in well.

Citric Acid:
Citric Acid accelerates color fixing or preserves color of fresh sausage during storage.

Use 0.5 oz to 1.0 oz per 100 lb of meat.
Note: Too much Citric Acid will cause the meat to turn white.

Some of these products can be found on our Meat Cure , Sausage Casing and Meat Additives pages.