- 24
- 992 050
The Sausage Maker
Приєднався 20 жов 2008
The Sausage Maker is the world's source for meat processing and sausage making equipment for home use.
Our product line includes all of the tools necessary to butcher and process meat, whether for use in a home kitchen or in a commercial butcher shop - Meat Grinders, Meat Mixers, Sausage Stuffers, Smokehouses, and Food Dehydrators. All of the machines we produce are made exclusively of the highest quality materials and have been designed by our engineers in Buffalo, New York.
Our product line includes all of the tools necessary to butcher and process meat, whether for use in a home kitchen or in a commercial butcher shop - Meat Grinders, Meat Mixers, Sausage Stuffers, Smokehouses, and Food Dehydrators. All of the machines we produce are made exclusively of the highest quality materials and have been designed by our engineers in Buffalo, New York.
The Sausage Maker
At The Sausage Maker, we have a wide range of stuffers, smokers, meat grinders and meat mixers for you to choose from. Visit our website to learn more.
www.sausagemaker.com/
TheSausageMaker/
thesausagemaker
www.sausagemaker.com/
TheSausageMaker/
thesausagemaker
Переглядів: 1 514
Відео
The Sausage Maker - How Our Seasonings Are Made
Переглядів 1,6 тис.Рік тому
Only the highest-quality ingredients earn a place in our seasonings, so you know you’re serving up the very best.
Honey Hickory Chicken Thighs
Переглядів 4 тис.5 років тому
Honey Hickory Chicken Thighs -= Ingredients =- Chicken - 16 Chicken thighs - ¼ cup - Olive oil - Hickory wood chips for smoking Honey Barbecue Rub - ¼ cup - Honey powder - 1 tbsp - Paprika - 1 tbsp - Guajillo powder - 1 tbsp - Garlic powder - 1 tbsp - Onion powder - 3 tsp - Kosher salt - 2 tsp - Black pepper Honey Barbecue Sauce - 2 cup - Ketchup - 1 cup - Honey - 1 cup - Dark brown sugar - ¾ c...
The Sausage Maker - Home Pack Hog Casings for Making Sausages
Переглядів 5 тис.6 років тому
When it comes to making sausages, not all casings are created equal. All of our natural hog casings are from North American hogs - which is a claim that not many casing suppliers can make! If you to make a great product you can feel confident about serving up - our Sausage Maker ‘Home Pack’ casings are a great way to stretch your dollar without sacrificing quality. In addition of carrying conti...
The Sausage Maker - Instacure #2 For Dry Aging & Fermenting Meats
Переглядів 8 тис.6 років тому
If you’re dry aging or fermenting a sausage product like salami, soppressata or any other sausage that will not be cooked you must use instacure #2 instead of #1 - It’s a special formulation containing sodium nitrate PLUS sodium nitrite. These work together like a time released cure - and when used in the right concentrations they’ll keep your meat product safe from botulism causing bacteria fo...
The Sausage Maker - Instacure #1 For Smoking, Drying & Curing Meats
Переглядів 15 тис.6 років тому
When uncooked meats are exposed to temperatures above 40 degrees for any length of time the risk of it harboring pathogenic bacteria can escalate quickly. That’s not usually not a problem as you’ll probably grill or otherwise cook them to a safe temperature that will kill any bacteria shortly after you take them out of refrigeration. But, if you’re smoking, curing or drying any type of meat pro...
The Sausage Maker - Three Prong Pricker for Sausage Making - Stop Links from Bursting!
Переглядів 6 тис.6 років тому
Our 3 Prong Sausage Pricker is made in the USA from durable materials. We've been selling it for nearly 40 years! It's the product our competitors try to imitate but can never quite copy! Pricking sausages plays an important part in preventing shrinkage as well as keeping casings from bursting during cooking. Of course pricking the sausages is no substitute for showering links with cold water f...
The Sausage Maker - Fine Cut Wood Chips for Smokehouses, Grills & Pit Barbeques!
Переглядів 1 тис.6 років тому
We've got all the classic smokey flavors plus some surprises! Our all natural wood chips are never kiln dried for less flareups, more flavor and slower burn times. Perfect for Smokehouses, Grills & Pit Barbeques! Want to know more? Call us at 1-888-490-8525 or visit us online at sausagemaker.com
The Sausage Maker - Meat Grinder Knife Sharpening System - The Easy Way to Sharpen Knives and Plates
Переглядів 13 тис.6 років тому
Tired of working with a dull cutting knife? Our Patent Pending Sausage Maker Meat Grinder Sharpening system makes freshening up those cutting edges simple and safe! The set includes a stone for truing your grinder's plate and a stone for sharpening the cutting knife. Available for #8, #10/12, #22 and #32 grinders. Want to know more? Call us at 1-888-490-8525 or visit us online at sausagemaker.com
The Sausage Maker Dry Curing Cabinet for Home Charcuterie Making
Переглядів 30 тис.6 років тому
The Sausage Maker, Inc is thrilled to be offering the industry's first Dry Curing Cabinet! Fully Climate Controlled for consistent charcuterie every time! This video shows the perfect settings for making three favorites: Soppressata, Salami and Dry Aged Meats (I.E. Steaks). Our Cabinets are Made in the U.S.A. with domestic and global components and feature a fully stainless steel interior. Want...
TSM Plum Pitter Demonstration
Переглядів 14 тис.10 років тому
Our TSM Plum Stoner is made in Buffalo, New York from stainless steel and is the perfect way to effortlessly pit five plum at once.
TSM Deluxe Cherry Pitter Demonstration
Переглядів 55 тис.10 років тому
Our TSM Deluxe Cherry Pitter is made in Buffalo, New York from stainless steel and is the perfect way to effortlessly pit five cherries at once. www.sausagemaker.com/32115tsmcherrystonerjr.aspx
Harvest Fiesta Fruit Press & Crusher Introduction & Demonstration
Переглядів 134 тис.10 років тому
Learn a little more about our exciting new Stainless Steel Harvest Fiesta Fruit Press & Crusher, Made right here in the USA!
Cabbage Shredder & Pusher
Переглядів 16 тис.12 років тому
The Sausage Maker, Inc's demonstration of our Cabbage Shredder using our unique Pusher and specialty Brackets to fit large food lugs. www.sausagemaker.com/32123pusherattachmentforstainlesssteelcabbageshredder.aspx
Deluxe Cabbage Shredder Product Demonstration
Переглядів 113 тис.12 років тому
Deluxe Cabbage Shredder Product Demonstration
Cabbage Shredder Product Demonstration
Переглядів 29 тис.12 років тому
Cabbage Shredder Product Demonstration
Stuffing Sausage & Salami with 5 Lb. Stuffer
Переглядів 111 тис.15 років тому
Stuffing Sausage & Salami with 5 Lb. Stuffer
Stuffing Sausage with a Motorized 20 Lb Stuffer
Переглядів 99 тис.15 років тому
Stuffing Sausage with a Motorized 20 Lb Stuffer
Stuffing Sausage Sticks (Pepperettes) with Motorized Stuffer
Переглядів 41 тис.15 років тому
Stuffing Sausage Sticks (Pepperettes) with Motorized Stuffer
How much?? & How can I order????
People say it’s not fitting to the grinder. It’s not for that. It’s for a sausage stuffer or summer sausage stuffer venison bologna whatever you’re making or hamburger it’s not for a grinder.
The one i got is just the opposite. Its not for a stuffer. Came with several grinder head attachments. I had to machine a stuffer nut to fit the tube for patty maker.
@@davedunn2124 I kind of forgot the whole situation here though that photo up above is what I have for my stuffer, we hand crank it and it pushes everything down and out. This was made directly for that, and I believe it will work for a grinder, but electric would be much too fast and would overpack it and probably break, send me a picture of what kind you use
@@davedunn2124 is there also a secret way to send photos on here doesn’t make any sense to me
Price???
Can cut thin slice
How to buy
I got mine and it came with 8 through 32 grinder attachments only. So I ended up taking a heat gun to soften the plastic on the patty maker to fit my Vevor 15L summer sausage tube and fasten it on that way. otherwise I'm not seeing how it'd fit on any stuffer including my smaller 7lb Walton's unit.
Get Yours www.sausagemaker.com/product/hand-held-hotjaw-sealer/
So frustrating that people are using volume measurement instead of weight. This is safety advice: use weight. Also, get your measurements right. You seem to be saying one thing, and your measurements are another.
Be serious !😂
I got the solution for your channel Monetization. I have visited all of Your Social Media and analyzed Your UA-cam Channel I really liked and commented on Your Video. But some update needs to be showed below Below we found your UA-cam Channel issue 1 No SEO and Tag Your UA-cam Channel 2 NO SEO and Tag YOUR videos this is the very important 3 No Optimize Your Channel Perfectly
Ready Your UA-cam Channel for Monetization and Earning Your Subscribers ok But no views of your video Because Below we found your UA-cam Channel issue 1 No SEO and Tag Your UA-cam Channel 2 NO SEO and Tag YOUR videos this is the very important 3 No Optimize Your Channel Perfectly
How do you store what you don't use?
From North America, but are they processed here as well? Some companies source the casings from North America, but ship them to China for processing. I prefer using casings sourced and processed in the USA or Canada.
i tried this but still not nearly as good as hand lapping your plates and blades. I was not happy with the product
And make sure you use a binder
I just got one o like it but the patties are 2 big just under 1/2 lb
mute
DOLLARS????????????
Are patty maker for sausage unverisal for all stuffer or just only fits one. What's the size of base that connects to stuffer mine base is 2 1/16 made by Hakka. Thank you hope itvworks on mine.
Pls contact number and address
beau materiel
CORRECTION: I'm sure Bob just mis-spoke, but #1 cures such as Instacure #1 contain sodium nitrite (with an "i") not sodium nitrate (with an "a"). Sodium Nitrate is in #2 cures which are used to cure dry-aged meats.
I bought this and it doesn't fit on my sausage stuffer, big thumbs down
I want to buy this I dont see it on your website
Thank you! I learned something new, today.
How do you put the cabbage in it? I have one and I is not cutting it right
Dobar spric,
Cause that's what you want when you're using a sharp knife, a board that slips all over the counter. Rubber pads would have been relatively cheap to include with this, without impacting price points. Safety over cost cutting.
This is 10 years ago, ppl weren't as smart as us
Где можно купить такую?
Using the SausageMaker dry curing cabinet for the first time. It seems to have quite a swing with the humidity readings. We are seven weeks into the salami making and they seem to be drying too fast. The inside is too soft with only two weeks left (60mm salami at 55 degrees and 80% humidity). I have watched all of the videos and the two suggestions to correct this seem to be lower the humidity and reduce the air flow. Is there any way to reduce the air flow in the cabinet and is there any calibration for the humidity? I have dropped the humidity to 75%. Any suggestions?
In South Louisiana I've never used fans to create airflow due to fears of case hardening. You may want to disconnect one or both of the fans or cover them? I also rarely if at all need to add additional humidity but Louisiana is humid. Another thing I've noticed over the few years I've been doing this is that when I first hang the cured meats to dry, the humidity is quite high and bounces all over the spectrum. Eventually it evens out but the cabinet pretty much maintains and does the work for me. Essentially, I don't worry about it and just forget until I can measure a 30% loss in weight. I've never spent any concern over the amount of time I have my cured meats hanging to dry, I rather weigh each item individually over time / several times while recording the weights vs the original on a tag on the item. Once I've reached a 30+% loss of weight, I know I'm (pretty much) safe to consume. Whole muscle salumi is much easier to manage in the beginning and I mostly focused on such until I gained confidence enough to try ground products. Finally, I never change temp or humidity and leave my (home-built) cabinet at the same settings for everything....this may be due to the common environment and location I have my setup. In my opinion, changing values is a gimmick and unnecessary in the grand scheme....especially when starting out and learning. I hope this helps even though I see your comment is six months old. Cheers and best of luck to you with your food projects.
@@crimsonfancy Thanks for responding. We did make changes to the cabinet so we can adjust the fan speed or even turn it off. We may invest in additional humidity/temp meters just to see how well they match the ones installed in the cabinet. We have done some whole muscle since my last post. This is all so new but very exciting. I follow "2 Guys & a Cooler" and am having much better results. Thanks again.
Cómo ago para conseguir una de esa
Can this be us for olives? Thank you
That's what I was thinking as well 🙂
Can't you tilt the tray up and have them roll down into the hopper?
Why did you stop making the plum pitter? Sad face…
I cant find it either...
@@mint_soup9743 I sure wish they would make the plum pitter again. I have three plum trees.
I've got 10 chicken thighs brining in the fridge and I'm making these today. The mahogany color looks amazing and if they taste 1/2 as good as they look we are in for a treat
This channel needs more content. Love it.
I want it pls send me details
Very nice how much this
I just bought one. $195.00 Very well made. All stainless steel with adjustable blades plus a hand guard.
@@libation14221 where did you purchase this from?
@@Tina-lt8nt Just do a search for “The Sausage Maker” it will be the site in Buffalo NY. They have an online catalog. Multiple models to choose from.
Hallo
Price
Cost sir
Were can u get those at
Price and give your detail address 9168095486
Can you ship to Australia
Hi I need to buy this mold please give price WhatsApp +61433259369Radhay
Great video. When using pink salt #2, is that all the salt I need to use or do I need to use an additional salts along with the pink salt. Thank you.
What's the price...? Regards, Avishek from India
Why am I watching this
The pre pitted cherry tray needs to be slightly angled
So, does the addition of Instacure (2) alter the salt to meat ratio?
Is that a standard size for all grinders? I have a universal 345. When I try to grind venison it lasts a bout two minutes if I feed it very very slowly then I have to take it apart and clean it out. There's an old electric motor attached to it. I have no idea what horsepower it is. Do you have any idea what hp I should use with it?
I make raw cat food, grinding bone-in chicken. Do you think the coarse or fine would work best for sharpening the blade and plate periodically?