We Now Accept Orders By Phone With Credit/Debit Cards!
Our Phone Orders Are Accepted 9:00 a.m. to 4:00
p.m (Central Standard Time) Monday through
To place your order by telephone call 573-837-7651
If you have questions about any of Our Sausage Making Kits,
please click on the Live Chat
We now have High Temperature Cheddar Cheese, High Temperature Pepper Jack Cheese
AND High Temperature Habanero Cheese!!!! These High Temperature Cheese's are perfect for adding that "Special Touch" to your Smoked Beef/Deer Sausage.
All varieties of cheese are available in 2˝ lb. Bags with FREE Shipping in the U.S.! Click Here to check out Our High Temperature Cheese's!
The Gluten Intolerance Group of North America
website notes that individuals following the
gluten-free diet must carefully avoid foods that
contain gluten. These foods include wheat, rye,
barley, triticale, spelt, and kamut. You should
also avoid foods made from these ingredients,
such as modified food starch. Because you need
to be vigilant about food additives, you might
believe that MSG must also be avoided.
Gluten Intolerance Group of North America lists
MSG as a substance that is allowed in a strict
gluten-free diet. If you have a
particular sensitivity to MSG, do not consume
Below is a link to a very thorough list of items
that are safe to consume if you are Allergic to
Gluten or are on a Gluten Free Diet.
**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.
Witts Smoked Beef/Deer Sausage Making Kits Witts Smoked
Beef/Deer Sausage Kits use our Clear Fibrous
Our Witts Smoked Beef/Deer Sausage Kits use Witts Smoked Beef/Deer Sausage Seasoning (which is a type of Salami Seasoning) and comes with clear Fibrous Casings which are 2 ˝ inches wide by 20 inches long.
AC Legg Snack Stick Kits AC Legg Snack Stick Kits use our
Our AC Legg Snack Stick Kits use AC Legg Snack Stick Seasoning and 19mm in diameter Collagen Casings.
Craig, Your advice was great, and the sausage turned out even better! The batch made 9 sausages, with a little left over. Just the right number, because my smoker would only have held one more, max. Put in on apple wood smoke for 9 hours on Saturday. It was cool and windy here, so it was hard to keep smoker up to proper temp, thus the longer cook time. But man, is it good. Took some into the office this morning, and it vanished. Thanks again, and I'll be ordering more supplies soon.
I’m not too sure you will remember me, but about a month ago I bought the kielbasa sausage kit from your company. You were very kind in answering a ton of questions I had for you after I made the purchase.
I thought you’d like to know that I have been very successful in making the sausages. And they have won praise after praise from my family! I can not thank you and your company enough. What a total success story my online purchase and support has been.
You will definitely being hearing more from me in the future! [Not too sure if that is a good thing!]
Thank you so much for your patience and help.
You guys are INCREDIBLY FAST!! I wish everybody shipped as fast as you guys. I am an internet merchant myself, so I can appreciate what it takes to be efficient. Thanks again, Steve
Just wanted you to know I really liked your website. I thought I knew a lot about meat, but I learned a lot this evening! Great Website! Marie in Ocala, Florida
Craig, You are very welcome and THANKS A BUNCH for the VERY GOOD customer service. It's very much appreciated. More power to your business ! Dante