Frequently Asked Questions
Everything you need to know about crafting professional sausages at home.
What is the shelf life of your sausage seasonings and cures?
Most of our dry seasonings and cures have a shelf life of 12 to 24 months when stored in a cool, dry place away from direct sunlight. Always check the 'Best By' date on the individual packaging for specific guidance.
Do you offer international shipping for equipment and supplies?
Currently, we ship across North America. Shipping rates and delivery times vary based on the weight of the equipment and your specific location. You can calculate shipping costs directly in your cart before checkout.
Are your natural casings pre-flushed and ready to use?
Our natural casings are packed in salt or brine for preservation. We recommend soaking them in lukewarm water for at least 30 minutes and flushing the inside with water before stuffing to ensure flexibility and remove excess salt.
What is your return policy on food-grade items?
For safety and hygiene reasons, we cannot accept returns on opened seasonings, cures, or casings. However, if there is a defect or an error with your order, please contact our support team within 14 days for a replacement or refund.
How do I choose the right grinder plate size for my sausage?
The plate size depends on the texture you desire. A 3mm to 4.5mm plate is standard for fine textures like franks or bologna, while an 8mm to 10mm plate is ideal for coarse sausages like bratwurst or summer sausage.
Can I use your seasonings for meats other than pork?
Absolutely! While our blends are crafted with traditional sausage in mind, they work exceptionally well with beef, venison, poultry, and even plant-based meat substitutes.