Despite a high volume of orders in recent days, our amazing shipping team continues to ship orders out quickly. Today we're shipping orders for in-stock items placed March 28. Our customer service department is open, but due to higher call and email volume, our response time has slowed. If you’re unable to reach us by phone, please leave a message and we will get back to you as soon as possible. Our Hampton store is temporarily closed. We greatly appreciate your business as we do our very best to serve you!
An excellent DVD by Bill Buero, professional meat cutter, avid hunter and excellent teacher. Easily make both fresh and smoked sausage as Bill takes you through a step-by-step process teaching you how to make many types of sausage from start to finish. Bill has owned his own sausage making business for over twenty years and his wealth of knowledge shows in this detailed video. Topics include the selection, preparation and slicing of meat for jerky, along with recipes. 125 minutes. 2nd Edition.
"With thousands of repeat customers, quality has always been priority one!" — Bill
Fresh sausages – Polish, Mild, Breakfast
Smoked sausages – Salami, Hunters, Jerky, Smoked Kielbasa, Ring Bologna
Know what's in your sausage
Step-by-step methods for making consistent, uniform sausage
Tips for preparing the smokehouse
Learn the importance of temperature control
Learn the difference between cooking, smoking and curing
Detailed grinding, mixing and meat preparation procedures
“Great company to work with!”
– Chris A., WA
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We stock this product in our Nebraska warehouse. Most of our shipments are by FedEx Ground and such shipments usually arrive in three business days or less, following ship-out. Click here for more information about shipping.
"I have never before received such prompt service when ordering any item from a company. I placed my order late in the afternoon and had exactly what I ordered in my mailbox less than 48 hours later. It was a pleasure doing business with you." — Sue Belair, WI