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Sausage Making Supplies

Sausage Making Supplies
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  • Sausage Making Supplies

    Post #1 - November 29th, 2014, 7:20 am
    Post #1 - November 29th, 2014, 7:20 am Post #1 - November 29th, 2014, 7:20 am
    To quote Jim Anchower, it has been a while since I rapped at ya. However I find myself in need of your help.

    A month ago I received a meat grinder and a copy of The Fatted Calf's Charcuterie book. It appears I am going to get involved in making sausages.

    Where do you folks go for sausage making supplies?

    I picked up 25 feet of pork casing at Northwestern Cutlery. Are there other sources?

    Also pork fat. Where? I think pork skin is available at Peoria Packing. Leaf lard? Back fat? Caul fat? Help!
    I'm not Angry, I'm hungry.
  • Post #2 - November 29th, 2014, 8:04 am
    Post #2 - November 29th, 2014, 8:04 am Post #2 - November 29th, 2014, 8:04 am
    Mariano's sold me hog casings. They'd prefer to only sell them with the meat you're going to grind, but you can talk them into selling just the casings.

    You don't want lard, leaf or otherwise. You just want really fatty pieces of meat.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #3 - November 29th, 2014, 8:05 am
    Post #3 - November 29th, 2014, 8:05 am Post #3 - November 29th, 2014, 8:05 am
    Butcher and Packer Supply Company has most everything you will need. Try http://www.butcher-packer.com for info.
  • Post #4 - November 29th, 2014, 8:35 am
    Post #4 - November 29th, 2014, 8:35 am Post #4 - November 29th, 2014, 8:35 am
    JoelF wrote:You don't want lard, leaf or otherwise. You just want really fatty pieces of meat.

    True. Fatback, otoh, can be important. Any good butcher, especially those who make their own sausage, should have it. Many will also sell you casings. Zier's (in Wilmette), Butcher & Larder, and Publican Quality Meats immediately come to mind.

    Puckjam wrote:Butcher and Packer Supply Company has most everything you will need. Try http://www.butcher-packer.com for info.

    A good source. I also use Sausage Maker from time to time: http://www.sausagemaker.com/

    =R=
    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #5 - November 30th, 2014, 11:12 am
    Post #5 - November 30th, 2014, 11:12 am Post #5 - November 30th, 2014, 11:12 am
    I do quite a bit of sausage making and use the above mentioned www.sausagemaker.com for all my supplies.

    I have found that a crucial piece of equipment is a sausage stuffer. I use the grinder attachment on my kitchenaid, but the stuffer attachment just does not work well. Sausagemaker sells some reasonably priced 5Lb. stuffers.
  • Post #6 - November 30th, 2014, 11:19 am
    Post #6 - November 30th, 2014, 11:19 am Post #6 - November 30th, 2014, 11:19 am
    lougord99 wrote:I do quite a bit of sausage making and use the above mentioned http://www.sausagemaker.com for all my supplies.

    I have found that a crucial piece of equipment is a sausage stuffer. I use the grinder attachment on my kitchenaid, but the stuffer attachment just does not work well. Sausagemaker sells some reasonably priced 5Lb. stuffers.

    Agreed. The kitchenaid grinder is adequate (though, I've moved on to a dedicated unit) but the ka stuffer attachment is almost useless.

    =R=
    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #7 - December 15th, 2014, 3:22 pm
    Post #7 - December 15th, 2014, 3:22 pm Post #7 - December 15th, 2014, 3:22 pm
    Hello,

    Paulina Meat Market is a great place with knowledgeable staff and they will also have what you need. That is the only place I've been able to find pink curing salt in Chicago.

    3501 North Lincoln Avenue, Chicago, IL 60657

    Thanks
    Jeff
  • Post #8 - December 15th, 2014, 3:35 pm
    Post #8 - December 15th, 2014, 3:35 pm Post #8 - December 15th, 2014, 3:35 pm
    The Spice House also has pink salt.
  • Post #9 - December 15th, 2014, 5:26 pm
    Post #9 - December 15th, 2014, 5:26 pm Post #9 - December 15th, 2014, 5:26 pm
    You will need 2 feet of 35mm casing per LB. of meat plus another 1-2 feet total.

    Please read the recipe carefully on pink salt. Typically you are using 1 tsp. per 5 lbs of meat. Pink salt is critical in certain sausages to prevent botulism, but is toxic in larger quantities. Please measure it carefully.
  • Post #10 - October 24th, 2018, 1:12 am
    Post #10 - October 24th, 2018, 1:12 am Post #10 - October 24th, 2018, 1:12 am
    JoelF wrote:Mariano's sold me hog casings. They'd prefer to only sell them with the meat you're going to grind, but you can talk them into selling just the casings.

    Fresh Farms in Niles had hog casings on the shelf today, no talking into involved.

    FreshFarmsHogCasings1.jpg Hog Casings, Fresh Farms in Niles


    Fresh Farms
    5740 W Touhy Ave
    Niles, IL 60714
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #11 - October 24th, 2018, 7:46 pm
    Post #11 - October 24th, 2018, 7:46 pm Post #11 - October 24th, 2018, 7:46 pm
    I hope somewhere on the package they told you what size the casings were.
  • Post #12 - November 7th, 2018, 7:16 pm
    Post #12 - November 7th, 2018, 7:16 pm Post #12 - November 7th, 2018, 7:16 pm
    G Wiv wrote:
    JoelF wrote:Mariano's sold me hog casings. They'd prefer to only sell them with the meat you're going to grind, but you can talk them into selling just the casings.

    Fresh Farms in Niles had hog casings on the shelf today, no talking into involved.

    FreshFarmsHogCasings1.jpg


    Fresh Farms
    5740 W Touhy Ave
    Niles, IL 60714

    HarvesTime (2632 W. Lawrence Ave, Chicago 60625) has the same product, packages are on top of the meat counter at the far right end, $7.49 for the 8-oz package shown above

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