Ask A Sausage Maker
Ask a Sausage Maker: Casing Types Explained
Three casing types, one simple rule: if you can eat it, it's natural or collagen — if you peel it off, it's fibrous. PS Seasoning breaks down when to use each one so your next batch of brats, snack sticks, or summer sausage comes out right.
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Ask A Sausage Maker: Using Binders to Reduce Shrinkage When You Smoke Meats
Ask a Sausage Maker is an educational series from PS Seasoning where Certified Master Meat Crafter and Executive Chef...
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Ask A Sausage Maker: How Much Cure Do You Actually Need?
Cure helps cure helps set color, retain flavor, and control pathogens but it's hard to know how much to use. Our calculator does the math for you.
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Ask A Sausage Maker: What is Encapsulated Citric Acid?
Ask a Sausage Maker is an educational series from PS Seasoning where Certified Master Meat Crafter and Executive Chef...
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Ask A Sausage Maker: Water Usage In Sausage Making
Water is one of the most overlooked variables in home sausage making. Certified Master Meat Crafter Chef Jed Hanson explains how much to add, why it matters, and how to get consistent results every batch.
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