A new way of organizing and accessing any information you might need to make homemade meat products. Broken up into 7 categories and then presented in a class like structure.

93 Topics 800 Posts


  • Learn the science behind why, when and how to use different seasonings & additives to make the best product you can.

    7 Topics
    75 Posts

    processhead I guess it is always nice to be over prepared.

  • Learn about the equipment, casings, and processes necessary to make a variety of fresh sausages like bratwurst, breakfast sausage, and more, and then watch as we go over how to process each type step by step.

    6 Topics
    61 Posts

    Great article! I always made my sausages the “old fashioned” way and measured consistency/protein extraction by feel. It’s worked OK but I think I’ll be getting some equipment to help me fine tune my processes.

  • Learn about the equipment, casings and processes necessary to make Snack Sticks, Summer Sausage and Smoked Sausage and then watch as we go over how to process each type step by step.

    14 Topics
    134 Posts

    Kyle Voss Water aids in the stuffing, aids in the seasoning to blend and mix into the meat better AND does not degrade the end product. That is what I’ve been told for 15 years.

  • Learn about the equipment, best cuts of meat to use and seasonings and additives to use to make jerky.

    8 Topics
    128 Posts

    PatrickB Do you think I could use my kitchen aid mixer on lowest speed for tumbling, with either the paddle or dough hook? Probably only 2-3 lbs at a time.

  • Learn how to choose the correct casings for your sausage, how to prepare it for use and the advantages and disadvantages of each type.

    7 Topics
    72 Posts

    chrisb That is some really nice looking sausage! I may have to try that out myself with some of my venison.

  • Learn about the importance, functions and abilities of meat processing equipment.

    18 Topics
    158 Posts

    Hi !

    First thanks for the video I really loved this and wow that’s a huge difference with the soaker towel to get to 40+% RH. I few questions:

    Was the water preheated before adding it to the water pan? If so what temperature? Was it taken to boil point?

    The information you gave is not sufficient to get the relative humidity … the calculator you referenced calls for entering temperature and dew point, your instructions say to use the calculator with wet bulb and dry bulb temperature readings. Dew point requires a calculator also, it requires wet bulb and dry bulb temperature. Most wet bulb dry bulb charts online only go up to about 130 F. Can you provide a link for a calculator you use for smoking with wet bulb an dry bulb capability to 212 F?

    Can you point to any information how you could do such an experiment for smoking temperatures above 212 F such as 250 F? Everything changes after 212 F when it comes to humidity and I have been searching for a method to get RH at a smoking temperature of 250 F. I do not have access to expensive professional smoke house monitoring systems so this would be something for us small guys!

    Thanks for your great educational video’s !!

  • Learn how to make the best deer snack sticks, deer sausage or any other wild game products.

    7 Topics
    49 Posts

    Good afternoon, this will be my first time making jalapeño cheddar snack stick, I plan on a 25lb batch, I have the Excalibur seasoning. Can I use nonfat dry milk as a binder as I do in summer sausage? And how much would you recommend? Thanks

  • Learn about different types of smokers, using different varieties of wood and best practices for smoking your own meat at home.

    4 Topics
    12 Posts

    What Are The Safe Internal Temperatures?
    For Beef, Pork, Veal and Lamb you want to cook entire pieces like steaks, chops or roasts up to 145° and cook any ground product like hamburger or ground beef up to 160°. The reasoning for this is that the center of something like a steak has been protected from being introduced to harmful bacteria by the meat on the outside, as soon as you grind that up you are potentially exposing all of it to the bacteria.

    For Poultry, like chicken and turkey, you want to cook your meat until the internal temperature is 165°. This includes all cuts of poultry including the breast, legs, wings, and ground meat. This is going to kill off a large number of harmful bacteria including E. Coli, Salmonella and Staphylococcus amongst other.

    For Fish, including shellfish, the safe internal temperature is also 145°. There are obviously some exceptions to this like sushi and sashimi but those are made safe in other ways, mostly freezing it to a temperature that will kill any parasites that are living within the fish.

    How Can You Monitor This?
    The best way to ensure you are cooking your meat to the correct internal temperature is to use a digital probe thermometer. The Grilleye Pro Plus Thermometer makes monitoring your foods internal temperature easy, with this system you leave the probe in the meat through the cooking process. It communicates the temperature back to the base of the unit that sits outside the smoker or grill and this one will communicate that information back to your smartphone so you don’t even have to be able to see the base unit to monitor the temperature.

  • Learn about the equipment and cures needed to process your own hams and bacon at home and then follow along with our step by step videos.

    6 Topics
    48 Posts

    What would be your recommendation for temps and times for smoking when the low temp on my smoker is 150 deg. Do I hold it there longer before bumping up the temp?

  • Learn how to make specialty sausages such as Braunschweiger, Lebanon Bologna or Blood Sausage.

    7 Topics
    44 Posts

    Please note, Jonathan says in directions, “If you are using encapsulated citric acid,…” However, the use of ECA is really mandatory if you want anything close to Lebanon Baloney. The spice pack page details say,
    “USAGE:Use 2.1875 lbs of seasoning plus 1 oz of SURE CURE and 4 oz of encapsulated citric acid to 25 lbs of meat.”
    Then also below:
    "Lebanon Bologna SeasoningExcalibur Seasoning

    A Lebanon bologna is an old-style, sweet, and tangy sausage from Lebanon County, Pennsylvania. It is typically made with beef, then fermented and dried to produce a product similar to salami or summer sausage. It is also classically semi-dried, but use this seasoning with 4 oz of encapsulated citric acid to make a cured and fully cooked product. It will be darker in color than normal bologna and look more like salami, but will taste unmistakenly like bologna!"

    I make this as an uncooked, fermented salami style sausage, where a really significant lactic acid tang develops. You for sure need that tang! I would also recommend using Walton’s “smoth acid blend” (encapsulated lactic plus ECA) instead of Encapsulated Citric Acid, for a truer flavor.
    Lastly, don’t use the whole bag of spices, remember that is for 25 lbs and calculate accordingly.

  • Learn about common additives, choosing safe deli meat from the store and how to process your own deli meat at home.

    7 Topics
    9 Posts

    Great video, I bookmarked it. I’m going to do a batch when turkey prices drop around Thanksgiving time. Diablo will be my casing of choice.

  • Learn the science behind why, when and how to use different seasonings & additives to make the best product you can.

    2 Topics
    10 Posts

    Found and used Jesus you guys are fast!