{"title":"Seasonings","description":"\u003cp\u003eBrowse our Seasonings collection. New Arrival.\u003c\/p\u003e","products":[{"product_id":"sweet-lebanon-bologna-seasoning","title":"Sweet Lebanon Bologna Seasoning","description":"\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eDiscover the distinct and delicious flavor of Sweet Lebanon Bologna Seasoning. Our original blend of spicy and sweet seasonings captures the essence of Lebanon, providing a delightful tang for your palate. Savor the perfect combination of flavors in every bite. Order now and experience it for yourself!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e Includes a packet of Fast Mix Cure.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eBrown Sugar, Salt, Black Pepper, Food Grade Phosphate, Potato Starch, Cloves. Net Wt. 55 oz. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eAllergens: None\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\n\u003cspan style=\"color: #000000;\"\u003e \u003cstrong\u003eMEAT RATIO:\u003c\/strong\u003e \u003c\/span\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eSausages 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cb\u003e Directions: \u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eGrind once through 1\/2\" plate and once through 1\/8\" plate. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eFor a more course sausage use a 3\/8\" plate for a finish grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eMIXING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePour 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSTUFFING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eStuff into natural or collagen casings for smoking and let hang at room temperature for 4-5 hours or refrigerate overnight before smoking or baking.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSMOKING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePlace in smokehouse preheated to 155.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eSet the damper open until product is dried off. (Smoke will not penetrate if casing is still sweating or if humidity is too high.)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eClose the damper and apply a heavy smoke for 2-3 hours or until desired color is obtained.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eRaise the smokehouse temperature to 185-200F until the internal temperature of the meat reaches 155 degrees.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eCOOLING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eRemove 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003eTIPS: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eMeat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eIn warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eOrder a new knife and plate, and keep the set together instead of mixing knives and plates.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eThe plate and knife must run tightly together. Add or replace thrust washers if needed.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eDo not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"color: #000000;\"\u003e \u003cstrong\u003eRECOMMENDATION:  \u003c\/strong\u003eWe 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 seasonin\u003c\/span\u003eg mixture.\u003c\/span\u003e\u003c\/p\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183605235814,"sku":"kwl1789504202761","price":11.22,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/sweet-lebanon-bologna-seasoning_1.jpg?v=1789504206"},{"product_id":"w-summer-sausage-seasoning","title":"W Summer Sausage Seasoning","description":"\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eThis W Summer Sausage Seasoning offers a delicious, savory taste closely resembling Witt's famous Summer Sausage. It's the perfect addition to enhance the flavor of your summer sausage without any MSG.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eIncludes a packet of Fast Mixture Cure.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eINGREDIENTS: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eSalt, Dextrose, Hydrolyzed Milk, Protein, Hydrolyzed Gelatin, Sodium Phosphate, Corn Syrup Solids, Spices, (Including Whole Mustard Seed), Natural Savory Flavor (Contains Maltodextrin), Garlic Powder, Natural Spice Extractives. Net Wt. 1 lb. 7.5 oz.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eALLERGENS:\u003c\/strong\u003e Milk\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eMEAT RATIO: \u003c\/strong\u003e70% Beef or wild game, 30% pork.  \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\"\u003eDIRECTIONS:\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\"\u003eMeat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\"\u003eGrind once through 1\/2\" plate and once through 1\/8\" plate.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eMIXING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\"\u003ePour 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. Add 4oz. jalapeno or habanero flakes to 25lbs. of meat to \"warm up\" any of these great summer sausages.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSTUFFING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\"\u003eAll fibrous casing should be soaked in warm water for 15-30 minutes before stuffing.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\"\u003eHog rings or butcher twine are used to close the ends of any fibrous casing.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\"\u003eStuff into size 2\" or 2 1\/2\" fibrous casings.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\"\u003eStuff into fibrous casings and let hang at room temperature for 4-5 hours or refrigerate overnight before smoking or baking.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSMOKING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\"\u003ePlace in smokehouse preheated to 155. Set the damper open until product is dried off .\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\"\u003eNext close the damper and apply a heavy smoke for 2-3 hours or until desired color is obtained.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\"\u003eFinally raise the smokehouse temperature to 185-200F until the internal temperature of the meat reaches 155 degrees.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\"\u003eAfter 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003eTIPS: 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.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183605268582,"sku":"inv1789504203587","price":9.04,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/w-summer-sausage-seasoning_1.png?v=1789504207"},{"product_id":"cracked-black-pepper-patty-mix","title":"Cracked Black Pepper Patty Mix","description":"\u003cp\u003eThis new Cracked Black Pepper flavor offers a peppery taste that is sure to impress. Our specially formulated patty mixes are designed for use with ground beef.  \u003cem\u003ePackaged for 25 pounds of meat.\u003c\/em\u003e\u003c\/p\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183605301350,"sku":"gfp1789504202021","price":9.88,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/cracked-black-pepper-patty-mix_1.jpg?v=1789504223"},{"product_id":"frankfurter-hot-dogwiener-seasoning","title":"Frankfurter Hot Dog\/Wiener Seasoning","description":"\u003cp\u003eThis hotdog\/wiener is a home run. The old fashion, robust flavor is always a hit. When your kids tell you that these are the \"best\" hotdogs they have ever eaten, you will smile.  Includes a packet of Fast Mixture Cure.  \u003cem\u003ePackaged for 25 pounds of meat.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eIngredients: \u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eSalt, Dextrose, Hydrolyzed Milk Protein, Hydrolyzed Gelatin, Sodium Phosphate, Monosodium Glutamate, (2.86%), Onion and Garlic Powder Sodium Erythorbate (7\/32 oz.) Spice Extractives \u0026amp; less than 2% Tricalcium Phosphate (anticaking). Net Wt. 15.5 oz.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eAllergen: \u003c\/strong\u003eMilk, MSG\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eMeat Ratio: \u003c\/strong\u003e50% beef or wild game along with 50% pork butt.   Or 75% lean meat and 25% pure fat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eDIRECTIONS:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eGrind once through 1\/2\" plate and once through 1\/8\" plate.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eMIXING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePour 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSTUFFING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eStuff into desired casings and let hang at room temperature for 4-5 hours or refrigerate overnight before smoking or baking.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eStuff into 24-26mm sheep casings, 26mm collagen, 26mm or 28mm cellulose casings.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSMOKING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePlace in smokehouse preheated to 155. Set the damper open until product is dried off .\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eNext close the damper and apply a heavy smoke for 2-3 hours or until desired color is obtained.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eFinally raise the smokehouse temperature to 185-200F until the internal temperature of the meat reaches 155 degrees.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eAfter 155 internal Put in cold water bath to bring down internal temp to 130 to stop cooking process and let air dry and package.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eWe 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. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183605366886,"sku":"njs1789504204430","price":10.01,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/frankfurter-hot-dogwiener-seasoning_1.png?v=1789504210"},{"product_id":"porkturkey-roll-seasoning","title":"Pork\/Turkey Roll Seasoning","description":"\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eThis bologna is made with pork, turkey, or chicken, giving it a unique sweet flavor. Its distinctive taste is reminiscent of ham. Includes a packet of Fast Mixture Cure. Seasoning mix is ready to use with no additional binders necessary. \u003cem\u003ePackaged for 25 pounds of meat.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eBrown Sugar, Salt, Hydrolyzed Milk, Protein, Hydrolyzed Gelatin, Sodium Phosphate, Potato Starch, Smoke Flavor. Net Wt. 39 oz. (2 lb. 7 oz.)\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e  Milk, Gluten\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eMEAT RATIO:\u003c\/strong\u003e \u003c\/span\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eSausages 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cb\u003e Directions: \u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eGrind once through 1\/2\" plate and once through 1\/8\" plate. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eFor a more course sausage use a 3\/8\" plate for a finish grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eMIXING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePour 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSTUFFING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eStuff into natural or collagen casings for smoking and let hang at room temperature for 4-5 hours or refrigerate overnight before smoking or baking.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSMOKING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePlace in smokehouse preheated to 155.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eSet the damper open until product is dried off. (Smoke will not penetrate if casing is still sweating or if humidity is too high.)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eClose the damper and apply a heavy smoke for 2-3 hours or until desired color is obtained.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eRaise the smokehouse temperature to 185-200F until the internal temperature of the meat reaches 155 degrees.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eCOOLING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eRemove 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e \u003cstrong\u003eTIPS: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eMeat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eIn warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eOrder a new knife and plate, and keep the set together instead of mixing knives and plates.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eThe plate and knife must run tightly together. Add or replace thrust washers if needed.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eDo not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e \u003cstrong\u003eRECOMMENDATION:  \u003c\/strong\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183606841446,"sku":"knz1789504221040","price":7.59,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/porkturkey-roll-seasoning_1.png?v=1789504224"},{"product_id":"champ-wiener-seasoning","title":"Champ Wiener Seasoning","description":"\u003cp\u003eAt The Seasoned Butcher, we know when it comes to flavor, every detail counts. Our Champ Wiener Seasoning delivers a classic, mild taste perfect for kids and anyone who enjoys that familiar ballpark hotdog flavor.  \u003cem\u003ePackaged for 25 pounds of meat.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIncludes a packet of Fast Mixture Cure. Please note, \u003cem\u003e\u003cstrong\u003ecasing is sold separately\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eIngredients: \u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eSalt, Corn Syrup Solids, Hydrolyzed Milk, Protein, Hydrolyzed Gelatin, Sodium Phosphate, Mustard, Dextrose, Spice, Sodium Erythorbate (.52%) Natural Spice Extractives. Net Wt. 1 lb. 9.5 oz.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eAllergen: \u003c\/strong\u003eMilk\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eMeat Ratio: \u003c\/strong\u003e50% beef or wild game along with 50% pork butt.   Or 75% lean meat and 25% pure fat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDIRECTIONS:\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eGrind once through 1\/2\" plate and once through 1\/8\" plate.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eMIXING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePour 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSTUFFING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eStuff into desired casings and let hang at room temperature for 4-5 hours or refrigerate overnight before smoking or baking.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eStuff into 24-26mm sheep casings, 26mm collagen, 26mm or 28mm cellulose casings.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSMOKING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePlace in smokehouse preheated to 155. Set the damper open until product is dried off .\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eNext close the damper and apply a heavy smoke for 2-3 hours or until desired color is obtained.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eFinally raise the smokehouse temperature to 185-200F until the internal temperature of the meat reaches 155 degrees.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eAfter 155 internal Put in cold water bath to bring down internal temp to 130 to stop cooking process and let air dry and package.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eWe 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. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183609364582,"sku":"axr1789504252725","price":10.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/champ-wiener-seasoning_1.jpg?v=1789504258"},{"product_id":"bratwurst-fresh-seasoning","title":"Bratwurst Fresh Seasoning","description":"\u003cp\u003e\u003cem\u003e\u003cspan style=\"color: #000000;\"\u003eOur Bratwurst Fresh Seasoning is the ideal way to get that genuine flavor of a traditional bratwurst in your homemade meals. Transform your sausage or potatoes and lardons with this powerful seasoning for a delicious, unforgettable meal. Get the flavor you've been dreaming of with Bratwurst Fresh Seasoning. Packaged for 25 pounds of meat.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eNonfat Dry Milk, Salt, Spices, Extractives of Cloves. Net Wt. 12oz.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem; color: #000000;\"\u003e \u003cstrong\u003eAllergens:\u003c\/strong\u003e Milk\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eMEAT RATIO:  \u003c\/strong\u003eFresh 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eDIRECTIONS: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eGRINDING AND STUFFING OPTIONS:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eGrind once or twice through 3\/16” plate, mix seasoning and water into meat and stuff. (Can mix seasonings between 1st and 2nd grinding.)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eWhen mixing add 1 1\/2 cups water.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eChunk meat fairly small, mix seasonings and water into chunked meat and grind and stuff in one operation.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eFresh sausages can be made into patties or stuffed into natural or collagen casings for breakfast links or brats.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eTIPS:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eMeat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eIn warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eOrder a new knife and plate, and keep the set together instead of mixing knives and plates.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eThe plate and knife must run tightly together. Add or replace thrust washers if needed.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eDo not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eRECOMMENDATION:\u003c\/strong\u003e 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. \u003c\/span\u003e\u003c\/p\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183611560038,"sku":"rct1789504265356","price":6.08,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/bratwurst-fresh-seasoning_1.png?v=1789504271"},{"product_id":"country-style-sausage-seasoning","title":"Country Style Sausage Seasoning","description":"\u003cp\u003e\u003cem\u003eExperience the perfect blend of flavors with our Country Style Sausage Seasoning. Crafted with an authentic country flavor, this seasoning is perfect for creating mouthwatering smoked sausages. Elevate your dishes and indulge in the deliciousness of our Country Style Sausage Seasoning.  Packaged for 25 pounds of meat.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIncludes a packet of Fast Mixture Cure. Seasoning mix is ready to use with no additional binders necessary.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eSalt, Dextrose, Hydrolyzed Milk, Protein, Hydrolyzed Gelatin, Sodium Phosphate, Spices (including Mustard, 3.81%), MSG (6.7%), Garlic Powder, Spice Extractives, and less than 2% Tricalcium Phosphate added to prevent caking. Net Wt. 15.7 oz.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eAllergen's:\u003c\/strong\u003e  Milk, MSG\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cspan style=\"color: #000000;\"\u003e \u003cstrong\u003eMEAT RATIO:\u003c\/strong\u003e \u003c\/span\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eSausages 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cb\u003e Directions: \u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eGrind once through 1\/2\" plate and once through 1\/8\" plate.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eMIXING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePour 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSTUFFING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eStuff into natural or collagen casings for smoking and let hang at room temperature for 4-5 hours or refrigerate overnight before smoking or baking.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSMOKING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePlace in smokehouse preheated to 155.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eSet the damper open until product is dried off. (Smoke will not penetrate if casing is still sweating or if humidity is too high.)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eClose the damper and apply a heavy smoke for 2-3 hours or until desired color is obtained.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eRaise the smokehouse temperature to 185-200F until the internal temperature of the meat reaches 155 degrees.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eCOOLING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eRemove 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e \u003cstrong\u003eTIPS: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eMeat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eIn warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eOrder a new knife and plate, and keep the set together instead of mixing knives and plates.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eThe plate and knife must run tightly together. Add or replace thrust washers if needed.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan style=\"color: #000000;\"\u003eDo not soak meat in water before grinding. Thi\u003c\/span\u003es allows the meat to absorb water, making it harder to grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e \u003cstrong\u003eRECOMMENDATION:  \u003c\/strong\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183613198438,"sku":"ppl1789504322264","price":6.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/country-style-sausage-seasoning_1.png?v=1789504327"},{"product_id":"natural-hot-dog-and-german-bologna-seasoning","title":"Natural Hot Dog and German Bologna Seasoning","description":"\u003cp\u003eMake your own flavorful hot dogs with this high-quality seasoning blend. Designed for those who favor natural ingredients, it contains no MSG, BHA, BHT, corn syrup, or artificial flavors and colors. Use a binder for best results. Each package includes a Veg-a-Cure packet to support preservation.  \u003cem\u003ePackaged for 25 pounds of meat.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eIngredients: \u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eSea Salt, All Dairy Blend (whey powder, nonfat dry milk, buttermilk powder), Non-GMO Maltodextrin, Raw Cane Sugar, Isolated Oat Product, Natural Flavor, Paprika, Ground Mustard Seed, Onion Powder, Hickory Smoke Powder, Coriander, Garlic Powder, Non-GMO Soy Sauce Powder (fermented soybeans, wheat, maltodextrin, salt), Non-GMO Expeller Pressed Canola Oil, Tart Cherry Powder (cherry powder), Organic Cane Sugar (evaporated cane juice), silicon dioxide (anticaking), Beet Extract, White Pepper, Paprika Extractive, Ascorbic Acid (Vitamin C), Silicon Dioxide, Spice Extractives. Net Weight 2 lb.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eAllergens: \u003c\/strong\u003eMilk, Soy, Wheat\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eMeat Ratio: \u003c\/strong\u003e50% beef or wild game along with 50% pork butt.   Or 75% lean meat and 25% pure fat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eDIRECTIONS:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eGRINDING  \u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"color: #000000;\"\u003eGrind once through 1\/2\" plate and once through 1\/8\" plate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eMIXING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePour 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSTUFFING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eStuff into desired casings and let hang at room temperature for 4-5 hours or refrigerate overnight before smoking or baking.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eStuff into 24-26mm sheep casings, 26mm collagen, 26mm or 28mm cellulose casings.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSMOKING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePlace in smokehouse preheated to 155. Set the damper open until product is dried off .\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eNext close the damper and apply a heavy smoke for 2-3 hours or until desired color is obtained.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eFinally raise the smokehouse temperature to 185-200F until the internal temperature of the meat reaches 155 degrees.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eAfter 155 internal Put in cold water bath to bring down internal temp to 130 to stop cooking process and let air dry and package.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eWe 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. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183613329510,"sku":"tit1789504330190","price":18.87,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/natural-hot-dog-and-german-bologna-seasoning_1.png?v=1789504335"},{"product_id":"the-edge-pork-sausage","title":"The Edge Pork Sausage","description":"\u003cp\u003e\u003cem\u003eThis pork sausage offers a distinct yet mild flavor that makes it a popular choice for breakfast. Experience the delicious taste of high-quality pork sausage with a delicate, but satisfying flavor, perfect for starting your day off right.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSalt, Non Fat Dry Milk Powder, Dextrose, Spices, Maltodextrin, Ascorbic Acid, Natural Spice Extractives. Net Wt. 15 oz.\u003c\/li\u003e\n\u003cli\u003eAllergen: Milk \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDIRECTIONS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eGRINDING AND STUFFING OPTIONS:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGrind once or twice through 3\/16” plate, mix seasoning and water into meat and stuff. (Can mix seasonings between 1st and 2nd grinding.)\u003c\/li\u003e\n\u003cli\u003eWhen mixing add 1 1\/2 cups water.\u003c\/li\u003e\n\u003cli\u003eChunk meat fairly small, mix seasonings and water into chunked meat and grind and stuff in one operation.\u003c\/li\u003e\n\u003cli\u003eFresh sausages can be made into patties or stuffed into natural or collagen casings for breakfast links or brats.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMEAT RATIO:\u003c\/strong\u003e  \u003cspan data-mce-fragment=\"1\"\u003eFresh 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eTIPS:\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMeat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.\u003c\/li\u003e\n\u003cli\u003eIn warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.\u003c\/li\u003e\n\u003cli\u003eOrder a new knife and plate, and keep the set together instead of mixing knives and plates.\u003c\/li\u003e\n\u003cli\u003eThe plate and knife must run tightly together. Add or replace thrust washers if needed.\u003c\/li\u003e\n\u003cli\u003eDo not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRECOMMENDATION:\u003c\/strong\u003e  \u003cspan data-mce-fragment=\"1\"\u003eWe 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. \u003c\/span\u003e\u003c\/p\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183613395046,"sku":"xtd1789504335261","price":7.11,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/the-edge-pork-sausage_1.png?v=1789504339"},{"product_id":"cajun-jerky-seasoning","title":"Cajun Jerky Seasoning","description":"\u003cp\u003eExperience the robust flavor of Louisiana in your jerky with Cajun Jerky Seasoning. Perfect for making homemade, low-fat jerky. Each package contains the necessary seasoning and cure for 5 lbs. of meat, yielding approximately 2.5 lbs. of finished jerky at a fraction of the cost of store-bought.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eINGREDIENTS:  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSEASONING PKG:\u003c\/strong\u003e Salt, Pepper, Dextrose, Garlic, Onion, Spices, Sugar, Spice Extractives, and less than 1% Silicon Dioxide and Vegetable Oil added to prevent caking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCURE PKG:\u003c\/strong\u003e Salt, Cane, Brown and Maple Sugars, Sodium Nitrate, and less than 1.0% Glycerine added to prevent caking. Net Weight 2.6 oz.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan\u003e\u003cstrong\u003eDIRECTIONS: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch4\u003e\u003cspan\u003eWhole Muscle Jerky\u003c\/span\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eRemove all fat and sinew from lean cut of meat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSlice into strips. Slicing cross grain makes jerky easier to chew.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMix cure and seasoning, tumble into meat and refrigerate overnight.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDehydrate in smokehouse, dehydrator or oven at 155°F for 7-8 hours.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSmoke screens work best, but cookie trays will work also.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eGROUND MEAT JERKY\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eRemove all fat and sinew.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eGrind once threw 1\/2 inch plate and twice threw 1\/8 inch plate.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMix cure and seasoning and then mix into meat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eUse jerky gun to press onto screens or trays and refrigerate overnight.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDehydrate in smokehouse, dehydrator or oven at 145°F for 3-4 hours.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003e\u003cspan color=\"#000000\"\u003eFOR BEST RESULTS: \u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWhen using a dehydrator with the temp set at 145-155 degrees dehydration time is 7-8 hours depending on each unit.\u003c\/li\u003e\n\u003cli\u003eMarinating 3 to 5 days in a refrigerator will give jerky a better flavor.\u003c\/li\u003e\n\u003cli\u003eWhile marinating occasionally stir the meat and mixture around.\u003c\/li\u003e\n\u003cli\u003eCheck the surface. Pay close attention to the appearance of the\u003cstrong\u003e \u003c\/strong\u003ejerky's\u003cstrong\u003e \u003c\/strong\u003esurface. If it looks greasy and is soft to the touch then it still needs more time in the dehydrator. The ideal bit of jerky should be dry to the touch, and very leather-like in appearance.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183613493350,"sku":"hym1789504337246","price":3.74,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/cajun-jerky-seasoning_1.png?v=1789504340"},{"product_id":"sun-dried-tomato-and-basil-sausage-seasoning","title":"Sun Dried Tomato and Basil Sausage Seasoning","description":"\u003cp\u003e\u003cem\u003eThis all-natural blend of sun-dried tomato and basil creates a savory mix perfect for patties or casseroles. No MSG, BHA, BHT, corn syrup, artificial flavors or colors - and no binder required. For a looser texture, add Veg-a-Bind or no binder at all.  \u003cspan style=\"color: #000000;\"\u003ePackaged for 25 pounds of meat.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSea Salt, Natural Sun Dried Tomato Powder (sundried tomatoes, salt), Raw Cane Sugar, Isolated Oat Product, Non GMO Maltodextrin, Dairy Blend (whey, Nonfat dry milk, buttermilk powder), Tomato Powder (with silicon dioxide), Onion Granules, Black Pepper, Basil, Non GMO Expeller Pressed Canola Oil, Roasted Garlic Granules, Parsley, Paprika Extractive, Spice Extractives, Beet Extract, Ascorbic Acid (Vitamin C). Weight 1 lb. 8.8 oz.\u003c\/li\u003e\n\u003cli\u003eAllergens: Milk\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDIRECTIONS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eGRINDING AND STUFFING OPTIONS:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eGrind once or twice through 3\/16” plate, mix seasoning and water into meat and stuff. (Can mix seasonings between 1st and 2nd grinding.)\u003c\/li\u003e\n\u003cli\u003eWhen mixing add 1 1\/2 cups water.\u003c\/li\u003e\n\u003cli\u003eChunk meat fairly small, mix seasonings and water into chunked meat and grind and stuff in one operation.\u003c\/li\u003e\n\u003cli\u003eFresh sausages can be made into patties or stuffed into natural or collagen casings for breakfast links or brats.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMEAT RATIO: \u003c\/strong\u003e \u003cspan\u003eFresh 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eTIPS:\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMeat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.\u003c\/li\u003e\n\u003cli\u003eIn warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.\u003c\/li\u003e\n\u003cli\u003eOrder a new knife and plate, and keep the set together instead of mixing knives and plates.\u003c\/li\u003e\n\u003cli\u003eThe plate and knife must run tightly together. Add or replace thrust washers if needed.\u003c\/li\u003e\n\u003cli\u003eDo not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRECOMMENDATION:\u003c\/strong\u003e  \u003cspan\u003eWe 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. \u003c\/span\u003e\u003c\/p\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183613558886,"sku":"hgr1789504341730","price":18.57,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/sun-dried-tomato-and-basil-sausage-seasoning_1.png?v=1789504345"},{"product_id":"dill-pickle-snack-stick-seasoning","title":"Dill Pickle Snack Stick Seasoning","description":"\u003cp\u003e\u003cem\u003e\u003cspan style=\"color: #000000;\"\u003eTry something different with this Dill Pickle flavored snack stick! Includes a packet of Fast Mixture Cure. No MSG.  Packaged for 25 pounds of meat.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eINGREDIENTS: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eSalt, Cure gel (hydrolyzed Milk protein, hydrolyzed gelatin, sodium phosphate), Spices (including dill), Sugar, Garlic Powder, Citric Acid, Natural Spice Extractives. Net Weight 16.3 oz.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eALLERGENS: Milk \u003c\/strong\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eMEAT RATIO:\u003c\/strong\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003e  \u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e 70% Beef or wild game, 30% pork\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eDIRECTIONS: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cspan style=\"color: #000000;\"\u003eGRINDING\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eGrind once through 1\/2\" plate and once through 3\/8\" plate or smaller.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eMIXING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePour package of seasoning and packet of cure into a food tote.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eAdd the amount of water stated on seasoning label and mix to dissolve the seasoning.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eAdd 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSTUFFING\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eStuff 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSMOKING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePlace in smokehouse preheated to 155.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eSet the damper open until product is dried off. (Smoke will not penetrate if casing is still sweating or if humidity is too high.)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eClose the damper and apply a heavy smoke for 2-3 hours or until desired color is obtained.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eRaise the smokehouse temperature to 185-200F until the internal temperature of the meat reaches 145 degrees and hold for 30 minutes.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eCOOLING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eRemove 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183613591654,"sku":"uwt1789504343680","price":6.3,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/dill-pickle-snack-stick-seasoning_1.png?v=1789504346"},{"product_id":"sweet-bologna-seasoning","title":"Sweet Bologna Seasoning","description":"\u003cp\u003eExperience the authentic flavor of Sweet Bologna with our original seasoning mix. Perfectly balanced to enhance the natural taste of bologna, this blend will elevate your dishes to new heights. Made with high-quality ingredients, our seasoning guarantees a sweet and savory flavor that will leave your taste buds wanting more. Try it today and taste the difference! Includes a packet of Fast Mix Cure.  \u003cspan style=\"color: #000000;\"\u003e\u003cem\u003ePackaged for 25 pounds of meat.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003e Brown Sugar, Salt, Black Pepper, Food Grade Phosphate, Potato Starch, Cloves. Net Wt. 52.5 oz.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eAllergens: None\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cspan style=\"color: #000000;\"\u003e \u003cstrong\u003eMEAT RATIO:\u003c\/strong\u003e \u003c\/span\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eSausages 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cb\u003e Directions: \u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eGrind once through 1\/2\" plate and once through 1\/8\" plate. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eFor a more course sausage use a 3\/8\" plate for a finish grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eMIXING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePour 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSTUFFING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eStuff into natural or collagen casings for smoking and let hang at room temperature for 4-5 hours or refrigerate overnight before smoking or baking.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSMOKING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePlace in smokehouse preheated to 155.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eSet the damper open until product is dried off. (Smoke will not penetrate if casing is still sweating or if humidity is too high.)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eClose the damper and apply a heavy smoke for 2-3 hours or until desired color is obtained.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eRaise the smokehouse temperature to 185-200F until the internal temperature of the meat reaches 155 degrees.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eCOOLING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eRemove 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e \u003cstrong\u003eTIPS: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eMeat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eIn warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eOrder a new knife and plate, and keep the set together instead of mixing knives and plates.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eThe plate and knife must run tightly together. Add or replace thrust washers if needed.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eDo not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e \u003cstrong\u003eRECOMMENDATION:  \u003c\/strong\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183613722726,"sku":"uzz1789504353873","price":8.16,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/sweet-bologna-seasoning_1.jpg?v=1789504358"},{"product_id":"pa-style-sausage-seasoning","title":"PA Style Sausage Seasoning","description":"\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eOur PA Style Sausage Seasoning offers a unique blend of ingredients that creates a delicious, peppery flavor. As industry experts, we guarantee it will become a household favorite for all sausage lovers. Try it now for a flavorful twist on traditional sausage recipes. \u003cem\u003ePackaged for 25 pounds of meat.\u003c\/em\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e Salt, Nonfat Dry Milk , Black Pepper.   Net Wt. 12.5 oz.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Milk\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eDIRECTIONS:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eFresh sausages are usually 100% pork, but adding beef or venison will yield a leaner sausage.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: #000000;\"\u003eGRINDING AND STUFFING OPTIONS:\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eGrind once or twice through 3\/16” plate, mix seasoning and water into meat and stuff. (Can mix seasonings between 1st and 2nd grinding.)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eWhen mixing add 1 1\/2 cups water.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eChunk meat fairly small, mix seasonings and water into chunked meat and grind and stuff in one operation.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eFresh sausages can be made into patties or stuffed into natural or collagen casings for breakfast links or brats.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eRECOMMENDATION:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eTIP:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eMeat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eIn warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eOrder a new knife and plate, and keep the set together instead of mixing knives and plates.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eThe plate and knife must run tightly together. Add or replace thrust washers if needed.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eDo not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183613755494,"sku":"mnv1789504358065","price":3.46,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/pa-style-sausage-seasoning_1.jpg?v=1789504361"},{"product_id":"gluten-free-porkturkey-roll","title":"Gluten Free Pork\/Turkey Roll","description":"\u003cp\u003e\u003cem\u003eThis Pork\/Turkey Roll delivers a delicious lunch option with the familiar taste and texture of ham. Ideal for creating flavorful sandwiches. This gluten-free product is a must-try for those with dietary restrictions.  Packaged for 25 pounds of meat.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBrown Sugar, Salt, Potato Starch, Food Grade Phosphate. Net Wt. 44 oz. \u003c\/li\u003e\n\u003c\/ul\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183615000678,"sku":"mlr1789504376185","price":8.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/gluten-free-porkturkey-roll_1.jpg?v=1789504379"},{"product_id":"lebanon-bologna-seasoning","title":"Lebanon Bologna Seasoning","description":"\u003cp\u003eLebanon Bologna Seasoning adds rich, authentic flavor to your meals without MSG, corn syrup, or artificial additives. Made from non-GMO ingredients, it’s a wholesome way to enhance everyday dishes. \u003cem\u003ePackaged for 25 pounds of meat.\u003c\/em\u003e  Includes a free Veg-a-Cure packet.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRaw Cane Sugar, Sea Salt, Non-GMO Expeller Pressed Canola Oil, Non-GMO Molasses Powder (molasses, maltodextrin), Ground Mustard Seed, Black Pepper, Beet Extractive, Coriander, Ascorbic Acid (Vitamin C), Cayenne Pepper Powder, Allspice, Silicon Dioxide, Spice Extractives, Mace. Net Weight 2 lb. 12 oz.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e  None\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cspan\u003e\u003cstrong\u003eMEAT RATIO:\u003c\/strong\u003e \u003c\/span\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eSausages 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cb\u003e Directions: \u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eGrind once through 1\/2\" plate and once through 1\/8\" plate. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFor a more course sausage use a 3\/8\" plate for a finish grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eMIXING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003ePour 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSTUFFING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eStuff into natural or collagen casings for smoking and let hang at room temperature for 4-5 hours or refrigerate overnight before smoking or baking.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSMOKING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003ePlace in smokehouse preheated to 155.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSet the damper open until product is dried off. (Smoke will not penetrate if casing is still sweating or if humidity is too high.)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eClose the damper and apply a heavy smoke for 2-3 hours or until desired color is obtained.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRaise the smokehouse temperature to 185-200F until the internal temperature of the meat reaches 155 degrees.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eCOOLING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eRemove 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e \u003cstrong\u003eTIPS: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eMeat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIn warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eOrder a new knife and plate, and keep the set together instead of mixing knives and plates.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eThe plate and knife must run tightly together. Add or replace thrust washers if needed.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDo not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e \u003cstrong\u003eRECOMMENDATION:  \u003c\/strong\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183640428646,"sku":"crh1789504392923","price":25.28,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/lebanon-bologna-seasoning_1.jpg?v=1789504399"},{"product_id":"mrt-sausage-meatloaf-seasoning-mix","title":"MRT Sausage \u0026 Meatloaf Seasoning Mix","description":"\u003cp\u003e\u003cem\u003eDesigned for those who love Meatloaf, these patty mixes are specially crafted for use with ground hamburger. Encapsulated salt is included in the mix to prevent the meat from sticking when forming patties.  No MSG.  Packaged for 25 pounds of meat.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSalt, Sage, Black Pepper, Red Pepper, Coriander, Dextrose. Net Weight 8.4 oz.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e None\u003c\/p\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183640821862,"sku":"gkq1789504398596","price":3.58,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/mrt-sausage-meatloaf-seasoning-mix_1.jpg?v=1789504406"},{"product_id":"texas-hotdog-seasoning","title":"Texas Hotdog Seasoning","description":"\u003cp\u003eThis seasoning is designed to satisfy all your cravings without breaking the bank! It's not your average hot dog - the traditional spices are combined with a Texas flair to create the perfect addition to any cookout or backyard party, surrounded by friends and family. \u003c\/p\u003e\n\u003cp\u003eIncludes a packet of Fast Mixture Cure.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eIngredients: \u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eSalt, Hydrolyzed Milk, Protein, Hydrolyzed Gelatin, Sodium Phosphate, Mustard, Spices. Net Wt. 1 lb. 2.9 oz.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eAllergen: \u003c\/strong\u003eMilk\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eMeat Ratio: \u003c\/strong\u003e50% beef or wild game along with 50% pork butt.   Or 75% lean meat and 25% pure fat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eDIRECTIONS:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eGrind once through 1\/2\" plate and once through 1\/8\" plate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eMIXING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePour 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSTUFFING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eStuff into desired casings and let hang at room temperature for 4-5 hours or refrigerate overnight before smoking or baking.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eStuff into 24-26mm sheep casings, 26mm collagen, 26mm or 28mm cellulose casings.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSMOKING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePlace in smokehouse preheated to 155. Set the damper open until product is dried off .\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eNext close the damper and apply a heavy smoke for 2-3 hours or until desired color is obtained.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eFinally raise the smokehouse temperature to 185-200F until the internal temperature of the meat reaches 155 degrees.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eAfter 155 internal Put in cold water bath to bring down internal temp to 130 to stop cooking process and let air dry and package.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eWe 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. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183652061286,"sku":"aht1789504424091","price":7.46,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/texas-hotdog-seasoning_1.png?v=1789504433"},{"product_id":"landjaegar-seasoning","title":"Landjaegar Seasoning","description":"\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eDiscover the delicious taste of Landjaeger, a classic German snack with a salty twist. The smoky flavor and hearty texture will satisfy any appetite and add warmth to your palate.  Includes a packet of Fast Mixture Cure.  \u003cem\u003ePackaged for 25 pounds of meat.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eINGREDIENTS: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eSalt, Dextrose, Pepper, Spices, Garlic, Net Wt. 17.5 oz. (1 lb. 1.5 oz.)\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\n\u003cspan style=\"color: #000000;\"\u003e \u003cstrong\u003eMEAT RATIO: \u003c\/strong\u003e \u003c\/span\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003e70% Beef or wild game, 30% pork\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003e DIRECTIONS\u003c\/strong\u003e:\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eGrind once through 1\/2\" plate and once through 1\/8\" plate.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eMIXING\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePour package of seasoning and packet of cure into a food tote.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eAdd the amount of water stated on seasoning label and mix to dissolve the seasoning.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eAdd 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSTUFFING\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eStuff 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSMOKING\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePlace in smokehouse preheated to 155.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eSet the damper open until product is dried off. (Smoke will not penetrate if casing is still sweating or if humidity is too high.)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eClose the damper and apply a heavy smoke for 2-3 hours or until desired color is obtained.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eRaise the smokehouse temperature to 185-200F until the internal temperature of the meat reaches 145 degrees and hold for 30 minutes.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eCOOLING\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eRemove 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183652683878,"sku":"njf1789504450769","price":5.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/landjaegar-seasoning_1.png?v=1789504456"},{"product_id":"habanaro-bbq-snack-stick-seasoning","title":"Habanaro BBQ Snack Stick Seasoning","description":"\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eHabanero BBQ Snack Stick Seasoning packs a zesty blend of sweet and spicy for a unique kick. The perfect seasoning for when you're feeling adventurous. Its fiery habanero flavor adds a delicious, bold flavor to any meat. Make your snack sticks stand out with this one-of-a-kind seasoning.  \u003cem\u003ePackaged for 25 pounds of meat.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e Includes a packet of Fast Mixture Cure.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\n\u003cspan style=\"color: #000000;\"\u003e \u003cstrong\u003eINGREDIENTS: \u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eSugar, Salt, Spices, (Incl. Gr. Mustard) Dehydrated Habanero Peppers and Powder Blend, (including dried Chilies, spices), Dehydrated Garlic and Onion, Paprika, Natural Spice Extractives (Incl. Paprika). Net Wt. 3 Lb. 4 oz.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan style=\"color: #000000;\"\u003e \u003cstrong\u003eMEAT RATIO: \u003c\/strong\u003e 70% Beef or wild game, 30% pork\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch2\u003e\u003cstrong\u003eDIRECTIONS:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch4\u003e\u003cspan style=\"color: #000000;\"\u003eGRINDING\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eGrind once through 1\/2\" plate and once through 1\/8\" plate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eMIXING\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePour package of seasoning and packet of cure into a food tote.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eAdd the amount of water stated on seasoning label and mix to dissolve the seasoning.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eAdd 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSTUFFING\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eStuff 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSMOKING\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePlace in smokehouse preheated to 155.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eSet the damper open until product is dried off. (Smoke will not penetrate if casing is still sweating or if humidity is too high.)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eClose the damper and apply a heavy smoke for 2-3 hours or until desired color is obtained.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eRaise the smokehouse temperature to 185-200F until the internal temperature of the meat reaches 145 degrees and hold for 30 minutes.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eCOOLING\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eRemove 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183652782182,"sku":"wjc1789504460626","price":18.62,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/habanaro-bbq-snack-stick-seasoning_1.png?v=1789504466"},{"product_id":"natural-poultry-sausage-seasoning","title":"Natural Poultry Sausage Seasoning","description":"\u003cp\u003e\u003cem\u003eA tasty seasoning blend to bring out the delicate flavor of poultry. Get a natural sausage experience with no MSG, BHA, BHT, corn syrup, or artificial flavors or colors. Make fresh sausage with our Poultry Seasoning and your choice of Veg-a-Bind or no binder for a loosely held sausage. Packaged for 25 pounds of meat.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eSuggestion ~ Stuff in bologna casings, bake to 165°F, cool, and cut in ½\" slices for delicious chicken or turkey patties - heat or fry both sides until golden brown.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSea Salt, Raw Cane Sugar, Black Pepper, White Pepper, Onion Powder, Celery Powder, Non GMO Expeller Pressed Canola Oil, Garlic Powder, Sage, Beet Extractive, Ascorbic Acid (Vitamin C), Paprika, Ground Red Pepper, Spice Extractives, Thyme, Nutmeg. Net Weight 10 oz.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDIRECTIONS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eGRINDING AND STUFFING OPTIONS:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eGrind once or twice through 3\/16” plate, mix seasoning and water into meat and stuff. (Can mix seasonings between 1st and 2nd grinding.)\u003c\/li\u003e\n\u003cli\u003eWhen mixing add 1 1\/2 cups water.\u003c\/li\u003e\n\u003cli\u003eChunk meat fairly small, mix seasonings and water into chunked meat and grind and stuff in one operation.\u003c\/li\u003e\n\u003cli\u003eFresh sausages can be made into patties or stuffed into natural or collagen casings for breakfast links or brats.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMEAT RATIO: \u003c\/strong\u003e \u003cspan\u003eFresh 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTIPS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMeat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.\u003c\/li\u003e\n\u003cli\u003eIn warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.\u003c\/li\u003e\n\u003cli\u003eOrder a new knife and plate, and keep the set together instead of mixing knives and plates.\u003c\/li\u003e\n\u003cli\u003eThe plate and knife must run tightly together. Add or replace thrust washers if needed.\u003c\/li\u003e\n\u003cli\u003eDo not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRECOMMENDATION:\u003c\/strong\u003e  \u003cspan\u003eWe 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183654387814,"sku":"bsg1789504491984","price":5.68,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/natural-poultry-sausage-seasoning_1.png?v=1789504500"},{"product_id":"honey-ham-jerky-seasoning","title":"Honey Ham Jerky Seasoning","description":"\u003cp\u003eThis Honey Ham Jerky seasoning boasts both sweetness and savory notes, enticing the taste buds with a single mention. Each package includes enough seasoning and cure for 5 lbs. of meat. Experience the ultimate in jerky variety, with a rotating selection of flavors that will keep you satisfied.  \u003cem\u003ePackaged for 5 pounds of meat.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSEASONING PKG:\u003c\/strong\u003e Sugar, Honey Powder (Cane Sugar, Honey), Salt, Hydrolyzed Soy Protein (salt, caramel color), Dextrose, Natural Hickory Smoke Flavor, Spices, Natural Spice Extractives.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCURE PKG:\u003c\/strong\u003e Salt, 6.25% Sodium Nitrite, Red #3, less than 1% Glycerine. Net Weight 6.2 oz.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eALLERGEN:\u003c\/strong\u003e Soy\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eDIRECTIONS: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch4\u003e\u003cspan\u003eWhole Muscle Jerky\u003c\/span\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eRemove all fat and sinew from lean cut of meat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSlice into strips. Slicing cross grain makes jerky easier to chew.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMix cure and seasoning, tumble into meat and refrigerate overnight.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDehydrate in smokehouse, dehydrator or oven at 155°F for 7-8 hours.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSmoke screens work best, but cookie trays will work also.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eGROUND MEAT JERKY\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eRemove all fat and sinew.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eGrind once threw 1\/2 inch plate and twice threw 1\/8 inch plate.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMix cure and seasoning and then mix into meat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eUse jerky gun to press onto screens or trays and refrigerate overnight.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDehydrate in smokehouse, dehydrator or oven at 145°F for 3-4 hours.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003e\u003cspan color=\"#000000\"\u003eFOR BEST RESULTS: \u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWhen using a dehydrator with the temp set at 145-155 degrees dehydration time is 7-8 hours depending on each unit.\u003c\/li\u003e\n\u003cli\u003eMarinating 3 to 5 days in a refrigerator will give jerky a better flavor.\u003c\/li\u003e\n\u003cli\u003eWhile marinating occasionally stir the meat and mixture around.\u003c\/li\u003e\n\u003cli\u003eCheck the surface. Pay close attention to the appearance of the\u003cstrong\u003e \u003c\/strong\u003ejerky's\u003cstrong\u003e \u003c\/strong\u003esurface. If it looks greasy and is soft to the touch then it still needs more time in the dehydrator. The ideal bit of jerky should be dry to the touch, and very leather-like in appearance.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183654781030,"sku":"zvv1789504511719","price":3.66,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/honey-ham-jerky-seasoning_1.png?v=1789504522"},{"product_id":"blue-ribbon-summer-seasoning","title":"Blue Ribbon Summer Seasoning","description":"\u003cp\u003e\u003cem\u003e\u003cspan style=\"color: #000000;\"\u003eExperience the taste of summer all year round with Blue Ribbon Summer Seasoning. This popular blend combines rich, robust seasonings to create a delightful, fresh flavor that is sure to please. Enjoy the best of summer with this delicious seasoning!\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eIncludes a packet of Fast Mixture Cure.  \u003cem\u003ePackaged for 25 pounds of meat.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eINGREDIENTS: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSalt, Corn Syrup Solids, Spices (including ground \u0026amp; whole mustard seed), Hydrolyzed Protein Blend (milk protein, sodium phosphate, hydrolyzed gelatin), MSG, Garlic Powder, Natural Spice Extractives (including celery). Net Wt. 23.5 oz. (1 LB. 7.5 OZ.)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Milk, MSG\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMEAT RATIO: \u003c\/strong\u003e70% Beef or wild game, 30% pork.  \u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: #000000;\"\u003eDIRECTIONS:\u003cbr\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eMeat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eGrind once through 1\/2\" plate and once through 1\/8\" plate.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eMIXING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePour 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. Add 4oz. jalapeno or habanero flakes to 25lbs. of meat to \"warm up\" any of these great summer sausages.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSTUFFING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eAll fibrous casing should be soaked in warm water for 15-30 minutes before stuffing.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eHog rings or butcher twine are used to close the ends of any fibrous casing.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eStuff into size 2\" or 2 1\/2\" fibrous casings.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eStuff into fibrous casings and let hang at room temperature for 4-5 hours or refrigerate overnight before smoking or baking.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSMOKING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePlace in smokehouse preheated to 155. Set the damper open until product is dried off .\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eNext close the damper and apply a heavy smoke for 2-3 hours or until desired color is obtained.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eFinally raise the smokehouse temperature to 185-200F until the internal temperature of the meat reaches 155 degrees.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eAfter 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan style=\"color: #000000;\"\u003e \u003cstrong\u003eTIPS: 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.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183654977638,"sku":"tyk1789504545589","price":8.45,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/blue-ribbon-summer-seasoning_1.jpg?v=1789504550"},{"product_id":"pa-style-sausage-seasoning-2","title":"PA Style Sausage Seasoning","description":"\u003cp\u003eThis PA sausage seasoning is designed to impart a fresh, traditional flavor. Ideal for links, patties, and casseroles. Free from MSG, BHA, BHT, corn syrup, artificial flavors, and colors, this natural sausage seasoning offers the ability to make looser sausages without using Veg-a-Bind or any other binder.  \u003cspan style=\"color: #000000;\"\u003e\u003cem\u003ePackaged for 25 pounds of meat.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSea Salt, Black Pepper, Coriander, White Pepper, Non GMO Expeller Pressed Canola Oil, Beet Extractive, Tart Cherry Powder (cherry powder, organic cane sugar (evaporated cane juice) and silicon dioxide (anti caking), Spice Extractives. Net Wt. 7.2 oz.\u003c\/li\u003e\n\u003cli\u003eAllergens: None\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDIRECTIONS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eGRINDING AND STUFFING OPTIONS:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eGrind once or twice through 3\/16” plate, mix seasoning and water into meat and stuff. (Can mix seasonings between 1st and 2nd grinding.)\u003c\/li\u003e\n\u003cli\u003eWhen mixing add 1 1\/2 cups water.\u003c\/li\u003e\n\u003cli\u003eChunk meat fairly small, mix seasonings and water into chunked meat and grind and stuff in one operation.\u003c\/li\u003e\n\u003cli\u003eFresh sausages can be made into patties or stuffed into natural or collagen casings for breakfast links or brats.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMEAT RATIO:  \u003c\/strong\u003eFresh 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTIPS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMeat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.\u003c\/li\u003e\n\u003cli\u003eIn warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.\u003c\/li\u003e\n\u003cli\u003eOrder a new knife and plate, and keep the set together instead of mixing knives and plates.\u003c\/li\u003e\n\u003cli\u003eThe plate and knife must run tightly together. Add or replace thrust washers if needed.\u003c\/li\u003e\n\u003cli\u003eDo not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRECOMMENDATION:  \u003c\/strong\u003e\u003cspan\u003eWe 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. \u003c\/span\u003e\u003c\/p\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183655927910,"sku":"zkz1789504557555","price":3.96,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/pa-style-sausage-seasoning_1.png?v=1789504561"},{"product_id":"feta-cheese-spinach-brat","title":"Feta Cheese \u0026 Spinach Brat","description":"\u003cp\u003e\u003cem\u003eA delectable bratwurst, packed with gourmet flavor. If you want to wow your hunting friends, this one is sure to hit the mark. Packaged for 25 pounds of meat.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSalt, Nonfat Dry Milk , Natural Feta Cheese Flavor (Maltodextrin, Natural Feta Cheese Flavor, Salt) Dehydrated Vegetables (Spina Ch, Garlic, Onion), Sugar, Spices (Incl. Turmeric), Nat. Butter Flavor (Maltodextrin, Nat. Butter Flavor), Nat. Bleu Cheese Flavor (Maltodextrin, Nat. Bleu Cheese Flavor, Salt) Nat. Savory Flavor, ( Contains Maltodextrin), Parsley Flakes. Net Wt. 21.4 oz.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergen:\u003c\/strong\u003e Milk  \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMEAT RATIO: \u003c\/strong\u003e\u003cspan\u003eFresh 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTIPS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMeat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.\u003c\/li\u003e\n\u003cli\u003eIn warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.\u003c\/li\u003e\n\u003cli\u003eOrder a new knife and plate, and keep the set together instead of mixing knives and plates.\u003c\/li\u003e\n\u003cli\u003eThe plate and knife must run tightly together. Add or replace thrust washers if needed.\u003c\/li\u003e\n\u003cli\u003eDo not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRECOMMENDATION:  \u003c\/strong\u003e\u003cspan\u003eWe 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. \u003c\/span\u003e\u003c\/p\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183658090598,"sku":"lhm1789504583190","price":20.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/feta-cheese-spinach-brat_1.jpg?v=1789504588"},{"product_id":"gourmet-bacon-patty-seasoning-mix","title":"Gourmet Bacon Patty Seasoning Mix","description":"\u003cp\u003eEnhance the flavor of your burgers with our specially-crafted patty mix that features a delicious bacon twist. Perfectly designed for ground beef, our seasoning will elevate your burgers to a whole new level of deliciousness.  \u003cem\u003ePackaged for 25 pounds of meat.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003ePatty Mixes have encapsulated salt to keep the meat from becoming sticky while forming patties.\u003c\/p\u003e\n\u003cp\u003eINGREDIENTS:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEncapsulated Salt (sodium chloride, hydrogenated soybean oil), Maltodextrin, Maple Sugar (100% maple syrup), Spices (including turmeric), Bacon Type Flavor (sunflower oil, smoke flavor, natural flavor), Natural Flavor, Rice Starch, Tapioca Dextrin, Salt, Smoke Flavor, Natural Spice Extractives, Grill Flavor (from Sunflower Oil), Tocopherol (Preservative). Net Weight 15 oz. \u003c\/li\u003e\n\u003cli\u003eALLERGEN: Soy\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDIRECTIONS:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCan be used as desired per pound or in one large batch.\u003c\/li\u003e\n\u003cli\u003eUse our Non-Stick Burger Press for pre-made patties.\u003c\/li\u003e\n\u003cli\u003eBe sure to order dry waxed patty paper.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183660843110,"sku":"sem1789504600651","price":15.64,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/gourmet-bacon-patty-seasoning-mix_1.jpg?v=1789504607"},{"product_id":"parmesan-garlic-brat","title":"Parmesan Garlic Brat","description":"\u003cp\u003e\u003cem\u003eOur Parmesan Garlic Brat delivers a powerful flavor experience with its savory, full-bodied taste. Experience a burst of bold flavor with every bite. This brat offers a savory and full-bodied taste that's perfect for any meal.  \u003cspan style=\"color: #000000;\"\u003ePackaged for 25 pounds of meat.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSalt, Nonfat Dry Milk , Sugar, Natural Parmesan Cheese Flavor (Sweet Whey Powder, Maltodextrin, Buttermilk Solids, Natural Parmesan Cheese Flavor, Salt), Garlic and Onion Powder, Nat. Butter Flavor (Maltodextrin, Nat. Butter Flavor), Buttermilk Flavor (Sweet Cream Buttermilk Powder, Nat. Butter Flavor, Maltodextrin, Whole Milk Powder, Cultured Buttermilk, Citric Acid, Salt), Spices, Nat. Spice Extractives (Including Garlic).    Net Wt. 13.9 oz.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens: \u003c\/strong\u003eMilk \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMEAT RATIO: \u003c\/strong\u003eFresh 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTIPS:\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMeat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.\u003c\/li\u003e\n\u003cli\u003eIn warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.\u003c\/li\u003e\n\u003cli\u003eOrder a new knife and plate, and keep the set together instead of mixing knives and plates.\u003c\/li\u003e\n\u003cli\u003eThe plate and knife must run tightly together. Add or replace thrust washers if needed.\u003c\/li\u003e\n\u003cli\u003eDo not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRECOMMENDATION:  \u003c\/strong\u003eWe 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.\u003c\/p\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183670870118,"sku":"qwv1789504624158","price":10.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/parmesan-garlic-brat_1.jpg?v=1789504628"},{"product_id":"habanero-bbq-jerky-seasoning","title":"Habanero BBQ Jerky Seasoning","description":"\u003cp\u003eLooking for a unique snack? Our Habanero BBQ Jerky seasoning combines beef, succulent meat, and spicy habanero peppers to create a delicious, unforgettable flavor. Unlike other jerky, this one will take you on a spicy adventure. Each package has enough seasoning and cure for 5 lbs. of meat, so you'll be well-equipped for your next adventure.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSEASONING PKG: \u003c\/strong\u003e Sugar, Salt, Spices, Dehydrated Habanero Peppers and Powder Blend, (including dried chilies, spices), Dehydrated Garlic and Onion, Paprika, Natural Spice Extractives.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCURE PKG: \u003c\/strong\u003eSalt, 6.25% Sodium Nitrite, Red #3, less than 1% Glycerine to prevent caking, Net Wt. 9.2 oz.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan\u003e\u003cstrong\u003eDIRECTIONS: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch4\u003e\u003cspan\u003eWhole Muscle Jerky\u003c\/span\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eRemove all fat and sinew from lean cut of meat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSlice into strips. Slicing cross grain makes jerky easier to chew.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMix cure and seasoning, tumble into meat and refrigerate overnight.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDehydrate in smokehouse, dehydrator or oven at 155°F for 7-8 hours.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSmoke screens work best, but cookie trays will work also.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eGROUND MEAT JERKY\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eRemove all fat and sinew.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eGrind once threw 1\/2 inch plate and twice threw 1\/8 inch plate.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMix cure and seasoning and then mix into meat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eUse jerky gun to press onto screens or trays and refrigerate overnight.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDehydrate in smokehouse, dehydrator or oven at 145°F for 3-4 hours.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003e\u003cspan color=\"#000000\"\u003eFOR BEST RESULTS: \u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWhen using a dehydrator with the temp set at 145-155 degrees dehydration time is 7-8 hours depending on each unit.\u003c\/li\u003e\n\u003cli\u003eMarinating 3 to 5 days in a refrigerator will give jerky a better flavor.\u003c\/li\u003e\n\u003cli\u003eWhile marinating occasionally stir the meat and mixture around.\u003c\/li\u003e\n\u003cli\u003eCheck the surface. Pay close attention to the appearance of the\u003cstrong\u003e \u003c\/strong\u003ejerky's\u003cstrong\u003e \u003c\/strong\u003esurface. If it looks greasy and is soft to the touch then it still needs more time in the dehydrator. The ideal bit of jerky should be dry to the touch, and very leather-like in appearance.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183672246374,"sku":"rdl1789504640895","price":4.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/habanero-bbq-jerky-seasoning_1.png?v=1789504644"},{"product_id":"southern-style-pork-sausage-seasoning","title":"Southern Style Pork Sausage Seasoning","description":"\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eEnhance your morning meals with a touch of Southern flavor by using our pork sausage seasoning in the Southern Style. With its spicy sage taste, this blend is ideal for crafting delectable links or patties to pair perfectly with biscuits and gravy. Elevate the caliber of your breakfast with this irresistible seasoning.  \u003cem\u003ePackaged for 25 pounds of meat.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e Salt, Nonfat Dry Milk, Spices (including black and red pepper), Dextrose, Monosodium Glutamate, Spice Extractives, Citric Acid, BHT (.031%) Net Wt. 12 oz.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Milk, MSG\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eDIRECTIONS:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eFresh sausages are usually 100% pork, but adding beef or venison will yield a leaner sausage.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: #000000;\"\u003eGRINDING AND STUFFING OPTIONS:\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eGrind once or twice through 3\/16” plate, mix seasoning and water into meat and stuff. (Can mix seasonings between 1st and 2nd grinding.)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eWhen mixing add 1 1\/2 cups water.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eChunk meat fairly small, mix seasonings and water into chunked meat and grind and stuff in one operation.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eFresh sausages can be made into patties or stuffed into natural or collagen casings for breakfast links or brats.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eRECOMMENDATION:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eTIP:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eMeat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eIn warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eOrder a new knife and plate, and keep the set together instead of mixing knives and plates.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eThe plate and knife must run tightly together. Add or replace thrust washers if needed.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eDo not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183673065574,"sku":"sbv1789504648962","price":5.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/southern-style-pork-sausage-seasoning_1.png?v=1789504653"},{"product_id":"natural-polish-kielbasi-seasoning","title":"Natural Polish Kielbasi Seasoning","description":"\u003cp\u003e\u003cem\u003eThis Kielbasi seasoning offers a unique garlic taste that strikes a perfect balance between delicate and robust. It is perfect for Natural sausage and contains no MSG, BHA, BHT, corn syrup, or artificial flavors and colors. Additionally, our fresh sausage seasonings do not contain any binders, though you can add Veg-a-Bind or omit binders to make a less compact sausage.  Packaged for 25 pounds of meat.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSea Salt, Dairy Blend (whey powder, Nonfat dry milk, buttermilk powder) Isolated Oat Product, Non GMO Maltodextrin, Dextrose, Raw Cane Sugar, Black Pepper, Mustard Seed, Onion Powder, Granulated Garlic, Beet Extractive, Garlic Powder, Celery Powder, Ground Mustard Seed, Non GMO Soy Sauce Powder (Fermented soybeans, wheat, maltodextrin, salt), Non GMO Expeller Pressed Canola Oil, Coriander, White Pepper, Ascorbic Acid (Vitamin C), Ground Caraway Seed, Spice Extractives. Net Wt. 1 lb. \u003c\/li\u003e\n\u003cli\u003eAllergens: Milk, Soy, Wheat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDIRECTIONS:\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eGRINDING AND STUFFING OPTIONS:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eGrind once or twice through 3\/16” plate, mix seasoning and water into meat and stuff. (Can mix seasonings between 1st and 2nd grinding.)\u003c\/li\u003e\n\u003cli\u003eWhen mixing add 1 1\/2 cups water.\u003c\/li\u003e\n\u003cli\u003eChunk meat fairly small, mix seasonings and water into chunked meat and grind and stuff in one operation.\u003c\/li\u003e\n\u003cli\u003eFresh sausages can be made into patties or stuffed into natural or collagen casings for breakfast links or brats.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMEAT RATIO:  \u003c\/strong\u003e\u003cspan\u003eFresh 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTIPS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMeat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.\u003c\/li\u003e\n\u003cli\u003eIn warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.\u003c\/li\u003e\n\u003cli\u003eOrder a new knife and plate, and keep the set together instead of mixing knives and plates.\u003c\/li\u003e\n\u003cli\u003eThe plate and knife must run tightly together. Add or replace thrust washers if needed.\u003c\/li\u003e\n\u003cli\u003eDo not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRECOMMENDATION: \u003c\/strong\u003e \u003cspan\u003eWe 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183674605670,"sku":"ddg1789504666014","price":8.62,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/natural-polish-kielbasi-seasoning_1.png?v=1789504668"},{"product_id":"ultimate-teriyaki-snack-stick-seasoning","title":"Ultimate Teriyaki Snack Stick Seasoning","description":"\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eExperience traditional teriyaki flavor with Ultimate Teriyaki Snack Stick Seasoning. Enjoy the flavorful combination of spices perfect for all teriyaki fans. For a unique twist, add our granulated pineapple (sku#562).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eINGREDIENTS: \u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eSugar, Worcestershire Sauce Solids (Salt, Worcestershire Sauce [vinegar, sugar, salt, onion, tomato, apple, caramel color, spices yeast extract], maltodextrin, spices, caramel color, garlic and onion powder), Salt, Honey Powder (cane sugar, honey), Dehydrated Soy Sauce Solids (soy sauce [wheat, soybeans, salt], maltodextrin, salt), Spice (including Celery), Hydrolyzed Soy Protein, Garlic and Onion Powder, Orange Oil.  NET WEIGHT 1 LB 13 OZ.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eAllergens: Gluten, Soy, Wheat\u003c\/strong\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eMEAT RATIO: \u003c\/strong\u003e 70% Beef or wild game, 30% pork\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cspan style=\"color: #000000;\"\u003eDIRECTIONS:\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch4\u003e\u003cspan style=\"color: #000000;\"\u003eGRINDING\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eGrind once through 1\/2\" plate and once through 1\/8\" plate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eMIXING\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePour package of seasoning and packet of cure into a food tote.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eAdd the amount of water stated on seasoning label and mix to dissolve the seasoning.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eAdd 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSTUFFING\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eStuff 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSMOKING\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePlace in smokehouse preheated to 155.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eSet the damper open until product is dried off. (Smoke will not penetrate if casing is still sweating or if humidity is too high.)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eClose the damper and apply a heavy smoke for 2-3 hours or until desired color is obtained.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eRaise the smokehouse temperature to 185-200F until the internal temperature of the meat reaches 145 degrees and hold for 30 minutes.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eCOOLING\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eRemove 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183675293798,"sku":"utq1789504671205","price":21.33,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/ultimate-teriyaki-snack-stick-seasoning_1.png?v=1789504674"},{"product_id":"breakfast-sausage-sage-seasoning","title":"Breakfast Sausage Sage Seasoning","description":"\u003cp\u003e\u003cem\u003e\u003cspan style=\"color: #000000;\"\u003eThis sausage seasoning is a top-selling product that contains sage and cayenne pepper. It pairs perfectly with sausage gravy on biscuits and can be used to create links or patties. Whether you prefer a natural sausage or not, try this seasoning without MSG, BHA, BHT, corn syrup, or artificial flavors and colors. These fresh seasonings do not require a binder and can be made with or without Veg-a-Bind for a looser sausage texture.  Packaged for 25 pounds of meat.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eSea Salt, Raw Cane Sugar, Sage, Black Pepper, Ground Red Pepper, Non-GMO Expeller Pressed Canola Oil, Non-GMO Soy Sauce Powder (fermented soybeans, wheat, maltodextrin, salt), Coriander, Ground Mustard Seed, Crushed Red Pepper, Beet Extractive, Thyme, Ground Celery, Ascorbic Acid (Vitamin C), Paprika Extractive, Spice Extractives. Net Weight 12 oz.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Soy, Wheat\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eDIRECTIONS:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eFresh sausages are usually 100% pork, but adding beef or venison will yield a leaner sausage.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: #000000;\"\u003eGRINDING AND STUFFING OPTIONS:\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eGrind once or twice through 3\/16” plate, mix seasoning and water into meat and stuff. (Can mix seasonings between 1st and 2nd grinding.)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eWhen mixing add 1 1\/2 cups water.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eChunk meat fairly small, mix seasonings and water into chunked meat and grind and stuff in one operation.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eFresh sausages can be made into patties or stuffed into natural or collagen casings for breakfast links or brats.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eRECOMMENDATION:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eTIP:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eMeat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eIn warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eOrder a new knife and plate, and keep the set together instead of mixing knives and plates.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eThe plate and knife must run tightly together. Add or replace thrust washers if needed.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eDo not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183676670054,"sku":"gcg1789504676971","price":5.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/breakfast-sausage-sage-seasoning_1.png?v=1789504680"},{"product_id":"cheddarwurst-seasoning","title":"Cheddarwurst Seasoning","description":"\u003cp\u003e\u003cem\u003eElevate your grilling game with our Cheddarwurst Seasoning! Made for cheese brat fans, this flavorful seasoning will take your BBQ to the next level. Perfect for any grilling occasion, it's a must-have for your sausage selection. Includes a packet of Fast Mixture Cure. Seasoning mix is ready to use with no additional binders necessary.  Packaged for 25 pounds of meat.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eSalt, Spices (including ground mustard), Degerminated Yellow Corn Flour, Hydrolyzed Milk, Protein, Hydrolyzed Gelatin, Sugar, Sodium Phosphate (9.5%), Whole Wheat Flour, MSG, Sodium Erythorbate (0.95%). Net Wt. 23 oz.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e \u003cstrong style=\"font-size: 0.875rem;\"\u003eAllergens:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eWheat, Milk, MSG\u003c\/span\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cspan style=\"color: #000000;\"\u003e \u003cstrong\u003eMEAT RATIO:\u003c\/strong\u003e \u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eSausages 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cb\u003e Directions: \u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eGrind once through 1\/2\" plate and once through 1\/8\" plate.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eMIXING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePour 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSTUFFING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eStuff into natural or collagen casings for smoking and let hang at room temperature for 4-5 hours or refrigerate overnight before smoking or baking.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSMOKING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePlace in smokehouse preheated to 155.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eSet the damper open until product is dried off. (Smoke will not penetrate if casing is still sweating or if humidity is too high.)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eClose the damper and apply a heavy smoke for 2-3 hours or until desired color is obtained.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eRaise the smokehouse temperature to 185-200F until the internal temperature of the meat reaches 155 degrees.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eCOOLING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eRemove 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr style=\"font-size: 0.875rem;\"\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 0.875rem;\"\u003e\u003cspan style=\"color: #000000;\"\u003e \u003cstrong style=\"font-size: 0.875rem;\"\u003eTIPS: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eMeat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eIn warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eOrder a new knife and plate, and keep the set together instead of mixing knives and plates.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eThe plate and knife must run tightly together. Add or replace thrust washers if needed.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eDo not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e \u003cstrong\u003eRECOMMENDATION:  \u003c\/strong\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183678242918,"sku":"bhu1789504693993","price":12.48,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/cheddarwurst-seasoning_1.png?v=1789504698"},{"product_id":"snack-stick-1-seasoning","title":"Snack Stick #1 Seasoning","description":"\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eSNACK STICK #1 seasoning is a top seller due to its time-tested recipe. This mix offers the perfect blend of seasonings and is enhanced with an encapsulated citric acid packet to ensure maximum flavor.  \u003cem\u003ePackaged for 25 pounds of meat.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e Includes a Fast Mixture Cure packet.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cb\u003eINGREDIENTS: \u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSalt, Sugar, Hydrolyzed Milk, Protein, Hydrolyzed Gelatin, Sodium Phosphate, Spices, Citric Acid, MSG, Garlic, Spice Extractives, and less than 1% Vegetable Oil added to prevent caking. Net Wt. 24 oz. (1 lb. 8 oz.)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e           Allergens\u003c\/strong\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003e: Milk, MSG\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eMEAT RATIO:\u003c\/strong\u003e\u003cstrong\u003e  \u003c\/strong\u003e 70% Beef or wild game, 30% pork\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eDIRECTIONS: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cspan style=\"color: #000000;\"\u003eGRINDING\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eGrind once through 1\/2\" plate and once through 1\/8\" plate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eMIXING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePour package of seasoning and packet of cure into a food tote.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eAdd the amount of water stated on seasoning label and mix to dissolve the seasoning.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eAdd 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSTUFFING\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eStuff 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSMOKING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePlace in smokehouse preheated to 155.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eSet the damper open until product is dried off. (Smoke will not penetrate if casing is still sweating or if humidity is too high.)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eClose the damper and apply a heavy smoke for 2-3 hours or until desired color is obtained.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eRaise the smokehouse temperature to 185-200F until the internal temperature of the meat reaches 145 degrees and hold for 30 minutes.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eCOOLING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eRemove 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183678472294,"sku":"bmd1789504698927","price":14.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/snack-stick-1-seasoning_1.png?v=1789504703"},{"product_id":"lil-smokies-seasoning","title":"Li'l Smokies Seasoning","description":"\u003cp\u003eThe name says it all. A perfect appetizer for deer camp, family gatherings, football parties and more. There is nothing more satisfying than living from field to table.  We suggest stuffing into breakfast link casings.\u003c\/p\u003e\n\u003cp\u003eIncludes a packet of Fast Mixture Cure.  \u003cem\u003ePackaged for 25 pounds of meat.\u003c\/em\u003e.  \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eIngredients: \u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eSalt, Corn Syrup Solids, Hydrolyzed Milk, Protein, Hydrolyzed Gelatin, Sodium Phosphate, Spices (including ground mustard, celery), Dextrose, Ascorbic Acid, Natural Hickory Smoke Flavor (contains maltodextrin). Net Weight 29.5 oz.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eAllergen: \u003c\/strong\u003eMilk\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eMeat Ratio: \u003c\/strong\u003e50% beef or wild game along with 50% pork butt.   Or 75% lean meat and 25% pure fat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eDIRECTIONS:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eGrind once through 1\/2\" plate and once through 1\/8\" plate.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eMIXING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePour 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSTUFFING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eStuff into desired casings and let hang at room temperature for 4-5 hours or refrigerate overnight before smoking or baking.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eStuff into 24-26mm sheep casings, 26mm collagen, 26mm or 28mm cellulose casings.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSMOKING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePlace in smokehouse preheated to 155. Set the damper open until product is dried off .\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eNext close the damper and apply a heavy smoke for 2-3 hours or until desired color is obtained.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eFinally raise the smokehouse temperature to 185-200F until the internal temperature of the meat reaches 155 degrees.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eAfter 155 internal Put in cold water bath to bring down internal temp to 130 to stop cooking process and let air dry and package.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eWe 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. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183678865510,"sku":"vpp1789504701420","price":9.36,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/lil-smokies-seasoning_1.png?v=1789504704"},{"product_id":"pit-smoked-bbq-pork","title":"Pit Smoked BBQ Pork","description":"\u003cp\u003e\u003cem\u003eThis bratwurst is the perfect option for a classic Smokey BBQ flavor. Enjoy a rich, pulled pork taste with every bite. This brat has quickly become a family favorite.  \u003cspan style=\"color: #000000;\"\u003ePackaged for 25 pounds of meat.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBrown Sugar, Molasses Powder (Cane Sugar, Cane Molasses, Cane Caramel), Sea Salt, Spices, Dried Vinegar, Natural Hickory \u0026amp; Mesquite Smoke Flavors, Grill Flavor Powder (Tapioca Dextrin, Salt, Grill flavor, Smoke flavor), Onion \u0026amp; Garlic Powder.  Net Wt. 38.9 oz. (2 lb. 6.9 oz.)\u003c\/li\u003e\n\u003cli\u003eAllergens: None\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDIRECTIONS:\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eGRINDING AND STUFFING OPTIONS:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eGrind once or twice through 3\/16” plate, mix seasoning and water into meat and stuff. (Can mix seasonings between 1st and 2nd grinding.)\u003c\/li\u003e\n\u003cli\u003eWhen mixing add 1 1\/2 cups water.\u003c\/li\u003e\n\u003cli\u003eChunk meat fairly small, mix seasonings and water into chunked meat and grind and stuff in one operation.\u003c\/li\u003e\n\u003cli\u003eFresh sausages can be made into patties or stuffed into natural or collagen casings for breakfast links or brats.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMEAT RATIO:  \u003c\/strong\u003eFresh 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTIPS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMeat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.\u003c\/li\u003e\n\u003cli\u003eIn warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.\u003c\/li\u003e\n\u003cli\u003eOrder a new knife and plate, and keep the set together instead of mixing knives and plates.\u003c\/li\u003e\n\u003cli\u003eThe plate and knife must run tightly together. Add or replace thrust washers if needed.\u003c\/li\u003e\n\u003cli\u003eDo not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRECOMMENDATION:  \u003c\/strong\u003eWe 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.\u003c\/p\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183679422566,"sku":"cbz1789504706320","price":18.91,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/pit-smoked-bbq-pork_1.jpg?v=1789504710"},{"product_id":"bleu-cheese-brat","title":"Bleu Cheese Brat","description":"\u003cp\u003e\u003cem\u003eExperience the subtle yet distinct taste of bleu cheese in this brat. Savor a one-of-a-kind flavor with every bite.  Packaged for 25 pounds of meat.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSalt, Nonfat Dry Milk , Natural Bleu Cheese Flavor (Maltodextrin, Whey Solids, Natural Bleu Cheese Flavor, Salt) Spices, Sugar, Onion and Garlic Powder.   Net Wt. 1 lb. 3 oz.\u003c\/li\u003e\n\u003cli\u003eALLERGEN: Milk \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMEAT RATIO:\u003c\/strong\u003e  \u003cspan data-mce-fragment=\"1\"\u003eFresh 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDIRECTIONS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFresh sausages are usually 100% pork, but adding beef or venison will yield a leaner sausage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGRINDING AND STUFFING OPTIONS:\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGrind once or twice through 3\/16” plate, mix seasoning and water into meat and stuff. (Can mix seasonings between 1st and 2nd grinding.)\u003c\/li\u003e\n\u003cli\u003eWhen mixing add amount of water as stated on label.\u003c\/li\u003e\n\u003cli\u003eChunk meat fairly small, mix seasonings and water into chunked meat and grind and stuff in one operation.\u003c\/li\u003e\n\u003cli\u003eFresh sausages can be made into patties or stuffed into natural or collagen casings for breakfast links or brats.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTIP:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMeat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.\u003c\/li\u003e\n\u003cli\u003eIn warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.\u003c\/li\u003e\n\u003cli\u003eOrder a new knife and plate, and keep the set together instead of mixing knives and plates.\u003c\/li\u003e\n\u003cli\u003eThe plate and knife must run tightly together. Add or replace thrust washers if needed.\u003c\/li\u003e\n\u003cli\u003eDo not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRECOMMENDATION:  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003eWe 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183680471142,"sku":"mbx1789504723486","price":21.45,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/bleu-cheese-brat_1.jpg?v=1789504727"},{"product_id":"apple-sausage-seasoning","title":"Apple Sausage Seasoning","description":"\u003cp\u003e\u003cem\u003eThis delicious fresh sausage seasoning is perfect for creating an old-fashioned treat with the addition of apples or apple butter. Natural sausages? Look no further. With no MSG, BHA, BHT, corn syrup, or artificial flavors\/colors, this fresh sausage seasoning offers a healthier alternative. Plus, it requires either none or a minimal amount of Veg-a-Bind to achieve a looser hold. Packaged for 25 pounds of meat.\u003c\/em\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eINGREDIENTS: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eDextrose, Sea Salt, Raw Cane Sugar, Non GMO Maltodextrin, Diced Apples, Non GMO Expeller Pressed Canola Oil, Organic Cinnamon, Natural Sweet Fuji Apple Flavor, Citric Acid, Beet Extractive, Organic Caramel Color, Ascorbic Acid, Nutmeg, Spice Extractives. Net Weight 20 oz.           \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMEAT RATIO:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDIRECTIONS: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGrind once or twice through 3\/16” plate, mix seasoning and water into meat and stuff. (Can mix seasonings between 1st and 2nd grinding.)\u003c\/li\u003e\n\u003cli\u003eWhen mixing add 1 1\/2 cups water.\u003c\/li\u003e\n\u003cli\u003eChunk meat fairly small, mix seasonings and water into chunked meat and grind and stuff in one operation.\u003c\/li\u003e\n\u003cli\u003eFresh sausages can be made into patties or stuffed into natural or collagen casings for breakfast links or brats.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRECOMMENDATION:\u003c\/strong\u003e \u003cspan data-mce-fragment=\"1\"\u003eWe 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183681945702,"sku":"wku1789504736450","price":8.16,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/apple-sausage-seasoning_1.png?v=1789504739"},{"product_id":"german-bologna-seasoning","title":"German Bologna Seasoning","description":"\u003cp\u003e\u003cem\u003eGerman Bologna Seasoning is a robust and flavorful seasoning, perfect for creating your own delicious sausages and hotdogs. With its decades-old recipe, this seasoning has been a customer favorite for years. Impress your family and friends with homemade sausages using German Bologna Seasoning.  Packaged for 25 pounds of meat.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIncludes a packet of Fast Mixture Cure. Seasoning mix is ready to use with no additional binders necessary.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSalt, Dextrose, Corn Syrup Solids, Spices (including whole and ground mustard seed), Hydrolyzed Protein Blend (hydrolized milk protein, sodium phosphate, hydrolyzed gelatin), MSG, Onion and Garlic Powder. Net Wt. 24.5oz.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e  Milk, MSG\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cspan\u003e\u003cstrong\u003eMEAT RATIO:\u003c\/strong\u003e \u003c\/span\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eSausages 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cb\u003e Directions: \u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eGrind once through 1\/2\" plate and once through 1\/8\" plate. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFor a more course sausage use a 3\/8\" plate for a finish grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eMIXING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003ePour 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSTUFFING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eStuff into natural or collagen casings for smoking and let hang at room temperature for 4-5 hours or refrigerate overnight before smoking or baking.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSMOKING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003ePlace in smokehouse preheated to 155.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSet the damper open until product is dried off. (Smoke will not penetrate if casing is still sweating or if humidity is too high.)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eClose the damper and apply a heavy smoke for 2-3 hours or until desired color is obtained.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRaise the smokehouse temperature to 185-200F until the internal temperature of the meat reaches 155 degrees.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eCOOLING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eRemove 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e \u003c\/span\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eTIPS: \u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eMeat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIn warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eOrder a new knife and plate, and keep the set together instead of mixing knives and plates.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eThe plate and knife must run tightly together. Add or replace thrust washers if needed.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDo not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e \u003cstrong\u003eRECOMMENDATION:  \u003c\/strong\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183682175078,"sku":"jex1789504747894","price":10.29,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/german-bologna-seasoning_1.png?v=1789504751"},{"product_id":"weiner-bologna","title":"Weiner Bologna","description":"\u003cp\u003eCreate delicious bologna with a traditional wiener taste using our Weiner Bologna seasoning. Perfect for those looking for a popular and flavorful option. Elevate your bologna game with this must-have seasoning. Includes a packet of Fast Mixture cure.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eSalt, Corn Syrup Solids, Hydrolyzed Milk Protein, Hydrolyzed Gelatin, Sodium Phosphate, Granulated Onion, Granulated Garlic, MSG, Ascorbic Acid, Citric Acid, and less than 1% Vegetable Oil added to prevent caking. Net Wt. 23.2 oz.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Milk, MSG\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cspan style=\"color: #000000;\"\u003e \u003cstrong\u003eMEAT RATIO:\u003c\/strong\u003e \u003c\/span\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eSausages 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cb\u003e Directions: \u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eGrind once through 1\/2\" plate and once through 1\/8\" plate. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eFor a more course sausage use a 3\/8\" plate for a finish grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eMIXING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePour 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSTUFFING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eStuff into natural or collagen casings for smoking and let hang at room temperature for 4-5 hours or refrigerate overnight before smoking or baking.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSMOKING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePlace in smokehouse preheated to 155.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eSet the damper open until product is dried off. (Smoke will not penetrate if casing is still sweating or if humidity is too high.)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eClose the damper and apply a heavy smoke for 2-3 hours or until desired color is obtained.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eRaise the smokehouse temperature to 185-200F until the internal temperature of the meat reaches 155 degrees.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eCOOLING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eRemove 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e \u003cstrong data-mce-fragment=\"1\"\u003eTIPS: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eMeat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIn warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eOrder a new knife and plate, and keep the set together instead of mixing knives and plates.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eThe plate and knife must run tightly together. Add or replace thrust washers if needed.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDo not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e \u003cstrong\u003eRECOMMENDATION:  \u003c\/strong\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183682273382,"sku":"bcd1789504750276","price":9.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/weiner-bologna_1.jpg?v=1789504753"},{"product_id":"better-burger-patty-seasoning-mix","title":"Better Burger Patty Seasoning Mix","description":"\u003cp\u003e\u003cem\u003eA popular burger seasoning. While most of our fresh sausage seasonings will taste delicious with hamburger, this patty mix is formulated specifically for ground hamburger. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eBetter Burger Patty Seasoning Mix is a popular seasoning mix specifically formulated for ground hamburger. Its rich flavor makes hamburgers delicious and more flavorful without added MSG. Try this mix for a perfect burger every time. Packaged for 25 pounds of meat.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePatty Mixes have encapsulated salt to keep the meat from becoming sticky while forming patties. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEncapsulated Salt (sodium chloride, hydrogenated soybean oil), Spices, Dehydrated Garlic, Natural Butter Flavor (contains maltodextrin). Net Weight 8oz.\u003c\/li\u003e\n\u003cli\u003eAllergen: Milk\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDIRECTIONS\/TIPS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCan be used as desired per pound or in one large batch.\u003c\/li\u003e\n\u003cli\u003eUse our Non-Stick Burger Press for pre-made patties.\u003c\/li\u003e\n\u003cli\u003eBe sure to order dry waxed patty paper.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183682469990,"sku":"bpm1789504751614","price":6.74,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/better-burger-patty-seasoning-mix_1.png?v=1789504758"},{"product_id":"alf-summer-sausage-seasoning","title":"Alf Summer Sausage Seasoning","description":"\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eExperience the time-honored taste of Alferi's in your own kitchen with this premium summer sausage seasoning blend. Carefully formulated to capture the brand's signature mild flavor profile, this mix delivers authentic results without overwhelming heat, allowing the quality of your meat to shine through.  Packaged for 25 pounds of meat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eIncludes a packet of Fast Mixture Cure.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003e \u003cstrong\u003eINGREDIENTS: \u003c\/strong\u003eSalt, Spices (including ground mustard, paprika), Corn Syrup Solids, Hydrolyzed Milk, Protein, Hydrolyzed Gelatin, Sodium Phosphate, Dextrose, Sodium Erythorbate (0.82%).\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003e \u003cstrong\u003eAllergen\u003c\/strong\u003e: Milk\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eMEAT RATIO: \u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-size: 0.875rem;\"\u003e70% Beef or wild game, 30% pork. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-size: 0.875rem; color: #000000;\"\u003eDIRECTIONS:\u003cbr\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eMeat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eGrind once through 1\/2\" plate and once through 1\/8\" plate.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eMIXING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePour 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSTUFFING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eAll fibrous casing should be soaked in warm water for 15-30 minutes before stuffing.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eHog rings or butcher twine are used to close the ends of any fibrous casing.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eStuff into size 2\" or 2 1\/2\" fibrous casings.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eAdd 4oz. jalapeno or habanero flakes to 25lbs. of meat to \"warm up\" any of these great summer sausages.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eStuff into fibrous casings and let hang at room temperature for 4-5 hours or refrigerate overnight before smoking or baking.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSMOKING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePlace in smokehouse preheated to 155. Set the damper open until product is dried off .\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eNext close the damper and apply a heavy smoke for 2-3 hours or until desired color is obtained.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eFinally raise the smokehouse temperature to 185-200F until the internal temperature of the meat reaches 155 degrees.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eAfter 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan style=\"color: #000000;\"\u003e \u003cstrong\u003eTIPS: 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.\u003c\/strong\u003e \u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/zEfWdag8ZH0?si=_1lnE663l-m1avU6\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183684173926,"sku":"jvq1789504778268","price":9.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/alf-summer-sausage-seasoning_1.png?v=1789504782"},{"product_id":"pepperoni-sausage-seasoning","title":"Pepperoni Sausage Seasoning","description":"\u003cp\u003eElevate your appreciation for pepperoni with our Pepperoni Sausage Seasoning. Crafted specifically for pepperoni sausage, this seasoning expertly enhances the flavors of your go-to dish. Upgrade your pizza experience with this essential ingredient.  \u003cspan style=\"color: #000000;\"\u003e\u003cem\u003ePackaged for 25 pounds of meat.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e Includes a packet of Fast Mixture Cure. Seasoning mix is ready to use with no additional binders necessary.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSalt, Corn Syrup Solids (35.37%), Hydrolyzed Milk, Protein, Hydrolyzed Gelatin, Sodium Phosphate, Spices, MSG, Garlic Powder, and less than 1% Vegetable Oil added to prevent caking. Net Wt. 25oz.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e  Milk, MSG\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cspan style=\"color: #000000;\"\u003e \u003cstrong\u003eMEAT RATIO:\u003c\/strong\u003e \u003c\/span\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eSausages 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cb\u003e Directions: \u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan style=\"color: #000000;\"\u003eGrind on\u003c\/span\u003ece through 1\/2\" plate and once through 1\/8\" plate. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFor a more course sausage use a 3\/8\" plate for a finish grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eMIXING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003ePour 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSTUFFING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eStuff into natural or collagen casings for smoking and let hang at room temperature for 4-5 hours or refrigerate overnight before smoking or baking.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSMOKING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003ePlace in smokehouse preheated to 155.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSet the damper open until product is dried off. (Smoke will not penetrate if casing is still sweating or if humidity is too high.)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eClose the damper and apply a heavy smoke for 2-3 hours or until desired color is obtained.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRaise the smokehouse temperature to 185-200F until the internal temperature of the meat reaches 155 degrees.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eCOOLING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eRemove 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e \u003cstrong\u003eTIPS: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eMeat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIn warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eOrder a new knife and plate, and keep the set together instead of mixing knives and plates.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eThe plate and knife must run tightly together. Add or replace thrust washers if needed.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDo not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e \u003cstrong\u003eRECOMMENDATION:  \u003c\/strong\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183684468838,"sku":"eiu1789504798045","price":10.12,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/pepperoni-sausage-seasoning_1.png?v=1789504802"},{"product_id":"smoked-polish-sausage-seasoning","title":"Smoked Polish Sausage Seasoning","description":"\u003cp\u003eAdd a bold and nuanced smoky flavor to your sausage with this Smoked Polish Sausage Seasoning. Elevate your menu with the delicious taste of Polish Sausage. This seasoning is easy to use and does not require any additional binders. \u003cspan style=\"color: #000000;\"\u003e\u003cem\u003ePackaged for 25 pounds of meat.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e Includes a packet of Fast Mixture Cure.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eSalt, Corn Syrup Solids, Hydrolyzed Milk, Protein, Hydrolyzed Gelatin, Sodium Phosphate, Spices, MSG, Garlic Powder, and less than 1% Vegetable Oil added to prevent caking. Net Wt. 22.7oz.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e  Milk, MSG\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cspan style=\"color: #000000;\"\u003e \u003cstrong\u003eMEAT RATIO:\u003c\/strong\u003e \u003c\/span\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eSausages 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cb\u003e Directions: \u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eGrind once through 1\/2\" plate and once through 1\/8\" plate. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eFor a more course sausage use a 3\/8\" plate for a finish grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eMIXING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePour 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSTUFFING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eStuff into natural or collagen casings for smoking and let hang at room temperature for 4-5 hours or refrigerate overnight before smoking or baking.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSMOKING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePlace in smokehouse preheated to 155.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eSet the damper open until product is dried off. (Smoke will not penetrate if casing is still sweating or if humidity is too high.)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eClose the damper and apply a heavy smoke for 2-3 hours or until desired color is obtained.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan style=\"color: #000000;\"\u003eRaise the smokehouse tempera\u003c\/span\u003eture to 185-200F until the internal temperature of the meat reaches 155 degrees.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eCOOLING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eRemove 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e \u003cstrong\u003eTIPS: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eMeat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIn warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eOrder a new knife and plate, and keep the set together instead of mixing knives and plates.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eThe plate and knife must run tightly together. Add or replace thrust washers if needed.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDo not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e \u003cstrong\u003eRECOMMENDATION:  \u003c\/strong\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183684993126,"sku":"igl1789504802475","price":12.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/smoked-polish-sausage-seasoning_1.png?v=1789504806"},{"product_id":"mild-country-sausage-seasoning","title":"Mild Country Sausage Seasoning","description":"\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eCraft delicious breakfast sausage with Mild Country Sausage Seasoning. Enjoy a traditional flavor without any artificial additives, MSG, or corn syrup. This natural seasoning allows you to control the bind, resulting in perfectly textured links or patties. Try it for a wholesome breakfast experience.  \u003cem\u003ePackaged for 25 pounds of meat.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e.\u003cstrong\u003eINGREDIENTS\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eSea Salt, Raw Cane Sugar, Black Pepper, Non GMO Expeller Pressed Canola Oil, Garlic Powder, Parsley, Sage, Ascorbic Acid (Vitamin C), Ground Celery, Beet Extractive. Net Weight 12 oz.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e None\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eDIRECTIONS:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eFresh sausages are usually 100% pork, but adding beef or venison will yield a leaner sausage.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: #000000;\"\u003eGRINDING AND STUFFING OPTIONS:\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eGrind once or twice through 3\/16” plate, mix seasoning and water into meat and stuff. (Can mix seasonings between 1st and 2nd grinding.)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eWhen mixing add 1 1\/2 cups water.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eChunk meat fairly small, mix seasonings and water into chunked meat and grind and stuff in one operation.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eFresh sausages can be made into patties or stuffed into natural or collagen casings for breakfast links or brats.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eRECOMMENDATION:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eTIP:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eMeat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eIn warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eOrder a new knife and plate, and keep the set together instead of mixing knives and plates.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eThe plate and knife must run tightly together. Add or replace thrust washers if needed.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eDo not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183685058662,"sku":"icl1789504811770","price":7.11,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/mild-country-sausage-seasoning_1.png?v=1789504815"},{"product_id":"maple-bacon-pork-snack-stick-seasoning","title":"Maple Bacon Pork Snack Stick Seasoning","description":"\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eTantalize your taste buds with our Maple Bacon Pork Snack Stick seasoning. Crafted with a unique blend of maple, bacon, and traditional snack stick seasoning, each bite offers the perfect balance of sweet and salty flavors. Enjoy a delicious snack with a hint of smokiness.  \u003cem\u003ePackaged for 25 pounds of meat.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: #000000;\"\u003eINGREDIENTS:\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eHydrolyzed Milk Protein, Dextrose, Sugar (Maple, Cane, brown) Maltodextrin, Smoke Powder, Maple Flavor, Monosodium Glutamate, Hydrolyzed Soy Protein, Natural Bacon Flavor, Spice Extractives. Net Wt. 15 oz. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eAllergens: \u003c\/strong\u003eMilk , Soy, MSG\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\n\u003cspan style=\"color: #000000;\"\u003e \u003cstrong\u003eMEAT RATIO: \u003c\/strong\u003e \u003c\/span\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003e70% Beef or wild game, 30% pork\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003e DIRECTIONS\u003c\/strong\u003e:\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eGrind once through 1\/2\" plate and once through 1\/8\" plate.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eMIXING\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePour package of seasoning and packet of cure into a food tote.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eAdd the amount of water stated on seasoning label and mix to dissolve the seasoning.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eAdd 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSTUFFING\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eStuff 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. \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eSMOKING\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003ePlace in smokehouse preheated to 155.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eSet the damper open until product is dried off. (Smoke will not penetrate if casing is still sweating or if humidity is too high.)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eClose the damper and apply a heavy smoke for 2-3 hours or until desired color is obtained.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eRaise the smokehouse temperature to 185-200F until the internal temperature of the meat reaches 145 degrees and hold for 30 minutes.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eCOOLING\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan style=\"color: #000000;\"\u003eRemove from smokehouse and shower with tap water until an internal temperature of 130 degrees is obtained. Let hang 1 to 2 hours at room\u003c\/span\u003e temperature before freezing.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183685288038,"sku":"mlh1789504832235","price":8.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/maple-bacon-pork-snack-stick-seasoning_1.png?v=1789504837"},{"product_id":"ultimate-teriyaki-jerky-seasoning","title":"Ultimate Teriyaki Jerky Seasoning","description":"\u003cp\u003eOur Ultimate Teriyaki Jerky Seasoning boasts a delectable blend of sweet and citrusy flavors. Craft your own jerky at a fraction of the cost of store-bought options. Say goodbye to monotony - enjoy a variety of flavors in your jerky every time!\u003c\/p\u003e\n\u003cp\u003eEach package contains seasoning and cure for 5 lbs. of meat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSEASONING PKG:\u003c\/strong\u003e Sugar, Worcestershire Sauce Solids, Salt, Honey Powder (cane sugar, honey), Dehydrated Soy Sauce (contains wheat, soybeans), Spice (including celery), Hydrolyzed Soy Protein, Garlic and Onion Powder, Orange Oil.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCURE PKG\u003c\/strong\u003e: Salt, 6.25% Sodium Nitrite, Red #3, less than 1% Glycerine. Net Weight 6 oz.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Soy, Wheat, Gluten\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eDIRECTIONS: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch4\u003e\u003cspan\u003eWhole Muscle Jerky\u003c\/span\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eRemove all fat and sinew from lean cut of meat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSlice into strips. Slicing cross grain makes jerky easier to chew.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMix cure and seasoning, tumble into meat and refrigerate overnight.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDehydrate in smokehouse, dehydrator or oven at 155°F for 7-8 hours.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSmoke screens work best, but cookie trays will work also.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eGROUND MEAT JERKY\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eRemove all fat and sinew.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eGrind once threw 1\/2 inch plate and twice threw 1\/8 inch plate.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMix cure and seasoning and then mix into meat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eUse jerky gun to press onto screens or trays and refrigerate overnight.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDehydrate in smokehouse, dehydrator or oven at 145°F for 3-4 hours.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003e\u003cspan color=\"#000000\"\u003eFOR BEST RESULTS: \u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWhen using a dehydrator with the temp set at 145-155 degrees dehydration time is 7-8 hours depending on each unit.\u003c\/li\u003e\n\u003cli\u003eMarinating 3 to 5 days in a refrigerator will give jerky a better flavor.\u003c\/li\u003e\n\u003cli\u003eWhile marinating occasionally stir the meat and mixture around.\u003c\/li\u003e\n\u003cli\u003eCheck the surface. Pay close attention to the appearance of the\u003cstrong\u003e \u003c\/strong\u003ejerky's\u003cstrong\u003e \u003c\/strong\u003esurface. If it looks greasy and is soft to the touch then it still needs more time in the dehydrator. The ideal bit of jerky should be dry to the touch, and very leather-like in appearance.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183685353574,"sku":"zgr1789504833881","price":5.12,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/ultimate-teriyaki-jerky-seasoning_1.png?v=1789504838"},{"product_id":"wxn-summer-sausage-seasoning","title":"WXN Summer Sausage Seasoning","description":"\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eDiscover the bold flavors our WXN Summer Sausage Seasoning adds to your wild game meats. It's the ideal accompaniment for crafting a mouthwatering summer sausage. Experience it now! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eIncludes a packet of Fast Mixture Cure.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eINGREDIENTS: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eSalt, Dextrose, Hydrolyzed Milk, Protein, Hydrolyzed Gelatin, Sodium Phosphate, Spices (including turmeric), Monosodium Glutamate, Sugar, Mustard Seed, Spice Extractives (including celery). Net Wt. 1 lb. 6 oz.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan style=\"color: #000000;\"\u003eALLERGENS: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"color: #000000;\"\u003eMilk, MSG\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eMEAT RATIO: \u003c\/strong\u003e70% Beef or wild game, 30% pork.  \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\"\u003eDIRECTIONS:\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\"\u003eMeat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\"\u003eGrind once through 1\/2\" plate and once through 1\/8\" plate.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eMIXING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\"\u003ePour 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. Add 4oz. jalapeno or habanero flakes to 25lbs. of meat to \"warm up\" any of these great summer sausages.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSTUFFING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\"\u003eAll fibrous casing should be soaked in warm water for 15-30 minutes before stuffing.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\"\u003eHog rings or butcher twine are used to close the ends of any fibrous casing.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\"\u003eStuff into size 2\" or 2 1\/2\" fibrous casings.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\"\u003eStuff into fibrous casings and let hang at room temperature for 4-5 hours or refrigerate overnight before smoking or baking.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSMOKING\u003c\/strong\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\"\u003ePlace in smokehouse preheated to 155. Set the damper open until product is dried off .\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\"\u003eNext close the damper and apply a heavy smoke for 2-3 hours or until desired color is obtained.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\"\u003eFinally raise the smokehouse temperature to 185-200F until the internal temperature of the meat reaches 155 degrees.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\"\u003eAfter 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003eTIPS: 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.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183685386342,"sku":"qee1789504832570","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/wxn-summer-sausage-seasoning_1.png?v=1789504839"},{"product_id":"maple-pork-sausage-seasoning","title":"Maple Pork Sausage Seasoning","description":"\u003cp\u003e\u003cem\u003e\u003cspan style=\"color: #000000;\"\u003eTransform your breakfast into a gourmet experience with our Maple Pork Sausage Seasoning. Infused with the sweet aroma of maple, this mild sausage mix allows you to create delicious links or patties. You'll love the perfect balance of flavors that will elevate your breakfast game.  Packaged for 25 pounds of meat.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eINGREDIENTS\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eSalt, Nonfat Dry Milk, Spices, Sugar, Natural and Artificial Flavors (contains maltodextrin), Citric Acid (1.38%). Net Wt. 13 oz.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Milk\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eDIRECTIONS:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eFresh sausages are usually 100% pork, but adding beef or venison will yield a leaner sausage.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: #000000;\"\u003eGRINDING AND STUFFING OPTIONS:\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eGrind once or twice through 3\/16” plate, mix seasoning and water into meat and stuff. (Can mix seasonings between 1st and 2nd grinding.)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eWhen mixing add 1 1\/2 cups water.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eChunk meat fairly small, mix seasonings and water into chunked meat and grind and stuff in one operation.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eFresh sausages can be made into patties or stuffed into natural or collagen casings for breakfast links or brats.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eRECOMMENDATION:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eWe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eTIP:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eMeat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eIn warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eOrder a new knife and plate, and keep the set together instead of mixing knives and plates.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eThe plate and knife must run tightly together. Add or replace thrust washers if needed.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: #000000;\"\u003eDo not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"The Seasoned Butcher","offers":[{"title":"Default Title","offer_id":47183686729830,"sku":"lag1789504850743","price":9.24,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/7714\/0326\/files\/maple-pork-sausage-seasoning_1.png?v=1789504855"}],"url":"https:\/\/velourwearfashion.shop\/collections\/seasonings.oembed","provider":"My Store","version":"1.0","type":"link"}