Commonly Asked Questions
Q. How long is the processing time for orders?
A. 3-5 Business Days
Q. Does Hawaii and Alaska qualify for Free Shipping over $29?
A. Unfortunately, not, those orders will be sent out by the United States Postal Service.
Q. Do I receive my order in 2-3 days if I choose Priority Mail 2-Day or Priority Mail 3-Day at checkout?
A. When 2-day or 3-day shipping is selected this does not mean you will receive the order in that time period due to our 3-5 business day processing time. The 2-3 day when selected only refers to shipping.
Q. Will I receive a notification that my package shipped?
A. Yes, you will receive an e-mail with a tracking number and information for your package once it ships.
Q. Do you ship to Canada?
A. Yes, however Canada does not qualify for Free Shipping at checkout.
Q. What is a B-Unit?
A. A B-Unit covers 25 lbs of meat
Q. What is a C-Unit?
A. A C-Unit covers 12.50 lbs of meat
Q. How long do seasonings last?
A. The seasonings never go "bad" they just tend to loose their potency over time. IF opened, make sure they are in a dry area with a sealed zip lock bag.
Q. Do we carry Salt-Free Products?
A. Yes, by typing in Salt-Free in the search box on our web page you will be able to locate our Salt-Free options that are available.
Q. What is the difference between clear and mahogany casings?
A. There is no difference besides the color, some individuals like a darker smoked color from the mahogany.
Q. How long do natural casings last?
A. 4-6 months in the refrigerator and 1 year in the freezer.
Q. Can I put collagen casings in the freezer?
A. No, if they are put in the freezer they will become brittle and break.
Q. What is the difference between the 290 Philly Cheese Steak Seasoning and the 395+ Philly Cheese Steak Seasoning?
A. The 395+ has a bolder flavor, where the 290 has a mild flavor to it.
Q. How long do I soak fibrous casings?
A. Soak in warm water for about 30 minutes before stuffing.
Q. How long do I soak natural casings?
A. Soak in warm water for about 20 minutes as they are already pre-soaked.
Q. What size casings are in the Snack Stick Kit?
A. 21 mm clear collagen.
Q. What size casings are in the Summer Sausage Kit?
A. 2.50 x 20 Fibrous
Q. Do I have to soak smoked or fresh collagen casings before using them?
A. No soaking is required for these casings.
Q. Do I have to soak collagen casings for ring bologna?
A. Yes, soak them for about 25-30 minutes in warm salt water.
Q. How much cheese do I use when making sausage?
A. 2-3 lbs of cheese per 25 lbs of meat.
Q. Do we have a retail store?
A. Unfortunately, we no longer have a physical brick & mortar retail store, however we do have our online retail store with all our prices and products. All orders can still be picked up at our location when in-store pickup is selected at checkout.
Q. Do you send out catalogs in the mail still?
A. We have switched over to a more digital way of things, where we can email you a version or you can view it on our online web page psseasoning.com.