We Now Accept Orders By Phone With
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 the Witt's
please click on the Live Chat
The only question I really have is “how do
you do it?” I placed my order on Sunday
and I got it today. Thank you so much for
actually doing what you say you will do! I
will recommend you to all my friends that cut
their own wild game and make sausage, jerky,
etc. The Witt’s 102 was recommended by a
friend and since the place she gets it is about
200 miles from where I live I went online and
came to your site. I will let her know how
pleased I am with the service. I ordered
the BBQ seasoning because I’m a BBQ fanatic.
J Thanks again!
These High Temperature Cheese's are perfect for adding that "Special Touch" to your Smoked
Deer Sausage, Deer Snack Sticks or ANY AC Legg or Witts Seasoned Sausage.
All varieties of cheese are available in 2½ lb. Bags with FREE Shipping in the U.S.!
**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.
Friday, October 03, 2014 03:03 PM
Brief Directions for Sausage Making.
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