"My wife and I do a lot of online ordering and we have seldom dealt with a merchant as conscientious and professional as your organization. Thank you for your patience and outstanding customer service. " — Chuck Hall, CA
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
“PHG is always a pleasant place to do business, with real people who speak my language and know about the products they sell.”
– Amy W. MI
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