The Sausage Shoppe

Home of Award-Winning Products Since 1938

Jerky judged Reserve Champion at 2008 American Association of Meat Processors Cured Meat Competition

Jerky and Irish Potato Sausage each judged Reserve Grand Champion at 2008 Ohio Association of Meat Processors Cured Meat Competition

Store Hours
Wed.: 10:00 a.m. - 5:00 p.m.
Thu.: 10:00 a.m. - 5:00 p.m.
Fri.: 9:00 a.m. - 6:00 p.m.
Sat.: 9:00 a.m. - 4:00 p.m.

Closed
Sun., Mon., Tue.

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Meat Processing 101 Illustrated

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This is "The Making of Sausage Illustrated".
Check out Meat Processing 101 for more detail.

boning.jpg (30784 bytes) Once the meat has arrived it must be trimmed to be used.

This is referred to as "boning the meat".

mixer.jpg (33663 bytes) The meat is then mixed. Often, it is a mix of beef, pork and several spices.
grinder.jpg (38598 bytes) The meat is then further mixed by grinding it into a pan or meat lug.
chopper.jpg (30481 bytes) If a finer mix is needed, the meat is then chopped. This is used for Bologna and Wieners.
stuffer.jpg (27635 bytes) The meat is then "stuffed" into a natural casing. Depending on the product, it can be a sheep or hog casing.
smokehouse.jpg (27946 bytes) Most items are then smoked in the smokehouse for 4 to 72 hours, depending on the product.
cooker.jpg (39380 bytes) Some products are then cooked in a hot water tank.

Bring out the band, the sausage making is all done for the day!

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