THE Place To Purchase The Products YOU Need For Processing Beefs, Hogs and Deer At Home And Learn How The Professionals Do It! We Are Not JUST A Home Butcher Store! We've Been in Business and Processing Meat Since 1949! All Orders Shipped FREE in the U.S.!
We Only Sell Products That We Use - So YOU Only Buy The BEST Products! {We do NOT sell any type of meat products on the website. We only sell meat processing supplies and seasonings.}
You will be making gourmet sausages that are better than anything you can buy in the market, and at half the cost! And, making your own sausage in flavors that can't be matched by the industrial sausage found in the supermarket. Plus, you have the knowledge of being in control of every ingredient that goes into the sausage and what type of meat goes into your sausage!
These Fibrous casings are the same kind we have used for our beef and deer sausage for over 25 years!
Our casings are string tied at one end and and come with a cotton loop for hanging when smoking/cooking. We also provide the correct number of pre-cut butcher twine to tie the casings ends.
They are nearly impossible to break while stuffing!
Fibrous Casings are easy to use and store.
They take smoke perfectly, and adhere to the sausage as they shrink.
All casings are pre-stuck (pin pricked) to allow for better smoking and eliminate air pockets.
Fibrous casings are not edible and need to be peeled away before eating.
Sold in 50 foot lengths. 50 feet will stuff approximately 8 1/2 lbs. of raw meat. Clear in color.
They are 19 mm in diameter, and when they are finished smoke/cooking, they will be just a little larger in diameter than a Slim Jim. (19mm = .748 inches. Approximately ¾ inch in diameter)
Non-refrigerated storage (Optimum storage is in a cool, dry place at 41°F to 59°F)
Strong Uniform in size
Elastic -- they will shrink with the product
Permeable to smoke and moisture
Consistent casing size
They work GREAT for making Deer Snack Sticks.
Snack Sticks are a GREAT SUMMER TIME SNACK!
These are what we use to make Deer Snack Sticks here at Jackson Frozen Food Locker!
Sold by the Hank ($49.99 or less) or theHome Pack Size($19.99) - Either Size Shipped FREE!
One Hank will stuff approximately 100 to 125 lbs. of sausage while the Home Size Packwill stuff 20 to 25 lbs. of sausage. [1 lb. of meat uses approximately 2 feet of casings]
Hanks Packaged in Preflushed Vac-Pack.
Available ONLY in 32 - 35 mm Size (1¼ - 1½ inches) in diameter - The Same as Bratwurst at the store.
Natural hog casings stay fresh up to 1 to 2 years in your refrigerator!!
We ship our DeWied Natural Hog Casings un-refrigerated. They are shipped to us un-refrigerated also. They are perfectly safe this way during the short time of shipping. Just place them in your refrigerator when you receive them and they will last for 1 to 2 years stored this way!
Thanks Craig. The "Witts Sweet Italian Mix" was exactly what my husband remembers. The guys mixed up a batch over the weekend and grilled some Saturday. We were all thrilled with the taste. AND I don't know how you did it but the order was in our Monday noon Mail. Thanks again for your help. Deb Kramar
By purchasing our Pre-Mixed Seasonings, you usually do not have leftover seasoning to get old. This is the advantage of our Pre-Mixed Seasonings over buying individual spices - that you probably won't use up all the spices - as most recipes call for a teaspoon of this or a tablespoon of that.
You MAY modify our Pre-Mixed Seasonings to suit your own taste. For example, you may want to add red pepper or add more garlic, etc.
When using our Pre-Mixed Seasonings for the 1st time, make small batches, making sure to WRITE down exactly what you used and what you did when making the batch. Later, when you eat the sausage from this batch, you will know what you did and what you used. You may then adjust the next batch to get the EXACT taste you desire!
These Seasonings Are Available ONLY From Commercial Meat Processors. You WON'T find them in your local grocery store!
NOW Available - Big Discounts on Multiple Bag Purchases. Stock Up Now and SAVE!
PLUS - All of our Pork Sausage Seasonings Are Shipped FREE!
All our Fresh Pork Seasonings are Nitrate FREE!
Sausage Making Tip #1: Try to maintain near-freezing temperatures (of the meat) throughout the process. This will keep the sausage from crumbling when being cooked.
**We make our Fresh Deer Sausage by combining 50% Lean Deer Meat with 50% Lean Pork. To use this recipe with any one bag of seasoning above, we combine 12 1/2 lbs. of Lean Deer with 12 1/2 lbs. of Lean Pork. Then we add one bag of seasoning to 5 cups (approximately 2 1/2 lbs) of water and stir till the seasoning is dissolved. We first grind the combination of deer and pork meat through a 1/2 inch plate. Then we add the dissolved seasoning/water mix to the meat. Stir thoroughly. Then grind this again through the "hamburger" plate. We then stuff the meat into 32/35mm hog casings, wrap and freeze. You can also patty out the meat, or leave it in bulk 1 or 2 lb. packages. Most butcher shops will see you lean pork, which is usually called "80/20" Pork Trim. If you can't find a local butcher to buy "80/20"Pork Trim, you can substitute Boneless Pork Butts from a Grocery Store Meat Dept. Cook you Fresh Deer Sausage just like you would your Fresh Pork Sausage.
Conversion Guidelines:
2 Cups = 1 lb. of Liquid
2 Tablespoons = 1 oz. of Seasoning
[Since MOST of our seasonings are Pre-Mixed for 25 lbs. of meat, you would mix 1 bag of seasoning in with 5 cups of water (2½ lbs of water) - then pour this seasoning/water mixture over the 25 lbs. of meat and stir together.]
All of the following Seasonings work GREAT for fresh Deer Sausage too! Just add 1 lb. of boneless lean pork to every 1 lb. of boneless deer.
Witts Southern Style #110 Pork Sausage Seasoning Similar to Witts #1504 Seasoning listed below, but with more of that Southern Flavoring.
8 oz. bag seasons 25 of meat. Breakdown for less than a 25 lb. batch - 3 Tablespoons of seasoning per 5 lbs. of meat Brief Sausage Making Directions ONLY $14.97 for 1 Bag by clicking the "Add To Cart" Button Below
Purchase 2 Bags of Witts Southern Style #110 Sausage Seasoning for ONLY $23.97 by clicking the "Add To Cart" Button Below
Purchase 3 Bags of Witts Southern Style #110 Sausage Seasoning for ONLY $29.99 by clicking the "Add To Cart" Button Below
Purchase 1 Case (24 Bags) of Witts Southern Style #110 Sausage Seasoning for ONLY $125.00 by clicking the "Add To Cart" Button Below
Witts #1504 Pork Sausage Seasoning with NO MSG! This seasoning is sold as a commercial seasoning to Meat Processing Plants. You won't find this seasoning in your grocery store! This is a GREAT pork sausage for those of you who develop headaches from consuming MSG.
8 oz. bag will season 25 lbs. of meat. Breakdown for less than a 25 lb. batch - 3 Tablespoons of seasoning per 5 lbs. of meat Brief Sausage Making Directions
ONLY $14.97 for 1 Bag of Witts #1504 by clicking the "Add To Cart" Button Below
Purchase 2 Bags ofWitts #1504 Pork Sausage Seasoning for ONLY $23.97 by clicking the "Add To Cart" Button Below
Purchase 3 Bags ofWitts #1504 Pork Sausage Seasoning for ONLY $29.99 by clicking the "Add To Cart" Button Below
Purchase 1 Case (24 Bags) of Witts #1504 Pork Sausage Seasoning for ONLY $125.00 by clicking the "Add To Cart" Button Below
Witts #102 Pork Sausage Seasoning This seasoning is sold as a commercial seasoning to Meat Processing Plants. You won't find this seasoning in your grocery store either!
Ingredients: Salt, Dextrose, Sugar, Monosodium Glutamate, Spices, Spice Extractives, BHA (0.083%), Propylgallate (0.030%), and Citric Acid (0.015%) to protect flavor, with less than 2% Propylene Glycol and Partially Hydrogenated Cottonseed and/or Soybean Oil added to prevent caking.
Sausage Making Tip #2: Try and limit the time you keep the sausage at room temperature to 30 minutes or less. So estimate how pounds of sausage you can grind, stuff or package in less than 30 minutes. If you have a lot of sausage to make, break it into batches that can be made in 30 minutes or less. This helps by keeping the temperature of the meat as cold as possible - which is safer and leads to better tasting sausage.
Witts Bratwurst Seasoning without SAGE This is a GREAT pork sausage for those of you who do not like the flavor of SAGE!
ONLY $14.97 for 1 Bag of Witts Bratwurst Seasoning With Out Sage by clicking the "Add To Cart" Button Below
Purchase 2 Bags of Witts Bratwurst Seasoning With Out Sage for ONLY $26.90 by clicking the "Add To Cart" Button Below
Purchase 4 Bags of Witts Bratwurst Seasoning With Out Sage for ONLY $35.99 by clicking the "Add To Cart" Button Below
Witts Cajun Style Sausage Seasoning This seasoning is sold as a commercial seasoning to Meat Processing Plants. You won't find this seasoning in your grocery store!
Ingredients: Salt, Spices, Paprika, Garlic Powder, Onion Powder, Sugar, and less than 2% Silicon Dioxide and Partially Hydrogenated Cottonseed and Soybean Oil added to prevent caking.
Purchase One 5 Lb. Bag of Witts FlavorMost Seasoning for ONLY $50.00 by clicking the "Add To Cart" Button Below Season To Taste.
Brief Directions.
Cut meat into chunks about 2 inches by 2 inches by 2 inches.
Mix in seasoning thoroughly and grind through 1/8 inch grinder plate
After stuffing into Natural Hog Casings, you may cook by simmering, frying, or oven baking.
After stuffing, they must be treated as any fresh meat product.
Keep refrigerated or freeze.
Any seasoned sausage should be used within two (2) days of storage in the refrigerator.
For the BEST flavor and taste, do not keep the sausage in the freezer any longer than 3 months.
Your Natural Casings will last 1 year in the refrigerator.
Sausage Making Tip #1: Try to maintain near-freezing temperatures (of the meat) throughout the process. This will keep the sausage from crumbling when being cooked.
Sausage Making Tip #2: Try and limit the time you keep the sausage at room temperature to 30 minutes or less. So estimate how pounds of sausage you can grind, stuff or package in less than 30 minutes. If you have a lot of sausage to make, break it into batches that can be made in 30 minutes or less. This helps by keeping the temperature of the meat as cold as possible - which is safer and leads to better tasting sausage.
We are NOT JUST a Retail Home Butcher Supply Store! We ACTUALLY Process Beefs, Hogs and Deer.
We Have Since 1949! And we continue to do so today.
WE ONLY SELL PRODUCTS THAT WE USE!
You may want to check out other Home Butcher Supply Web stores and see if they actually use the products that they sell in "Their" Meat Processing Plant (that is, if they have one!).
We have a FREE PDF article on "The Art and Practice of Sausage Making". It is 24 pages long! To view it, just click here.
If you would rather download the FREE PDF "The Art and Practice of Sausage Making" article and save it to your computer, just right click here., and choose "Save Target As"
You will need Adobe Acrobat Reader to view this file. If don't have it already on your computer, you can download from the Adobe website by clicking here.
*NO MINIMUM ORDER!* [You may have noticed most other websites selling butcher shop supplies have either a minimum dollar order (such as $26.90) or add a handling charge (such as $14.97) for orders under a minimum amount. NOT HERE! We feel our customers should be able to just purchase 1 item without being hit with outrageous add-on costs.]
We will still gladly accept your orders by regular Postal mailwith payment in advanceby Money Order or Personal Check. (Sorry, we can no longer accept credit card orders by email, regular mail or phone. We will gladly accept your credit card order on this website 24 hours a day!)
Denotes NO MSG!
With Every Order of $100.00 or more we will include a set of our