- Grind Meat fresh before you make sausage. Regular grind is 3/16" fine grind for salami's, bolognas, or ground meat jerky is 1/8"..
- Always soak natural hog casings overnight in luke warm water before use...this will soften the casings and flush salt from them.
- To make casings more tender, add liquid smoke or vinegar to the water that the casings are soaking in..this will make them more tender to eat
- Soak salami, bologna, garlic coil casings( fibrous) for at least 1/2 before use...
- Store Collegan casings in the freezer or fridge.. 19,21,23,30mm. They need moisture to keep them plyable, fresh and easy to use
- Always use good meat to make great sausage...
- Add lots of water to the sausage binders...
- (especially with wild game, recommended 6 cups or 1.5 quarts to 15
lbs)...
- Anything going into a smokehouse or to be cooked at under 200 degrees
F must have PRAQUE POWDER (CURE)...
- To make a salami type or a slicing texture sausage you must add a polyphosphate
(FOSB)...
- All sausages & smokehouse products are at a ready to eat stage
at 154 - 160 degrees F...
- When in doubt...give us a call...We're always there to help
Sausage Making Ideas
**add mild cheddar to any sausage binder to make cheese smokies**
If your not sure what to try, we always have new ideas and solutions to every
problem...
Have fun making your sausage and enjoy!!!
Beef Jerky Instructions
**Ground Meat Jerky**
Mix 1.5TBSP of Atlas Flavored Jerky Spice & 1/4Tsp of prague powder(cure), 1/4tsp of fos b(polyphosphate), 1/4 cup of water in a bowl, for each pound of meat. Have extra lean meat ground in a bowl. Mix spice and water mixture in... Roll between wax paper until thin, and cut into strips, or use jerky gun.. let air dry overnight ..Preheat oven, smokehouse, dehydrator to 180 degrees F. Place on racks, or trays. Cook and smoke until desired dryness of meat..usually around 3 hours. Let cool, package, eat and enjoy.....
Beef Jerky Instructions
**Whole Muscle Jerky**
Mix 1TBSP of Atlas Flavored Jerky Spice & 1/4Tsp of prague powder(cure) in a bowl, for each lb of meat. Have meat sliced in a bowl. Mix spice mixture in and let marinate overnight..Preheat oven, smokehouse, dehydrator to 180 degrees F. Place on racks, or trays. Cook and smoke until desired dryness of meat.usually around 3 hours. Let cool, package, eat and enjoy.....
Have fun making your jerky and enjoy!!!