The Sausage Shoppe

Home of Award-Winning Products Since 1938

Jerky judged 1st Place at 2010 Ohio Association of Meat Processors Product 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.

Labor Day Store Hours
Tues. Aug. 31 11:00 a.m.-4:00 p.m.
Wed. Sept. 1: 10:00 a.m - 5:00 p.m.
Thu .Sept. 2: 9:00 a.m. - 6:00 p.m.
Fri Sept. 3.: 9:00 a.m. - 6:00 p.m.
Sat. Sept. 4: 9:00 a.m. - 4:00 p.m.
View our Web coupons
The Sausage Shoppe on Facebook

 

Meat Processing 101 Illustrated

dance.jpg (42892 bytes)

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!

band.jpg (40996 bytes)
 

Back to Home

Copyright © 2009 The Sausage Shoppe
Comments? Webmaster
Phone: (216) 351-5213