Weston 82-0102-W, Instructions Manual

SAUSAGE INFORMATION

MEAT SELECTION FOR SAUSAGE MAKING

Sausage making has evolved over many years and generations, and as a result there are countless 

types of sausage you can make using the basic ingredients of meat, fat and a few carefully blended 

spices.  Following are a few simple guidelines that will help you make the best tasting sausage 

possible.

Any type of meat can be used for making sausage: pork, beef, bison, moose and caribou, even 

antelope make great sausage.  It is important when preparing venison or other red game meats to trim 

all the fat from the meat, as red game tallow will turn rancid in as few as five days.  Replace the fat with 

either pork or beef fat, depending on the type of product you are making, at a ratio of 1 pound (0.5 kg) 

of fat for every 4 pounds (1.8 kg) of game meat.

The fat content of your sausage will affect the taste, texture, cooking characteristics and shelf life of 

your product.  Most commercially made sausage has a fat content of about 20%. Using less than 12% 

fat will result in a very dry tasting sausage, while using more than 20% may result in a sticky flavorless 

sausage that will be difficult to cook. 

CURING

It is important to properly cure meats to preserve meat and poultry, and to destroy undesirable 

microorganisms on the meat surfaces that cause spoilage and foodbourne illnesses. There are many 

steps that help in this process, including smoking, cooking, drying, chilling and the addition of cure 

ingredients. The oldest means of accomplishing this is by introducing salt into the meat. The resistance 

of bacteria to salt varies widely among different types of bacteria. The growth of some bacteria is 

inhibited by salt concentrations as low as 3%, e.g., Salmonella, whereas other types are able to survive 

in much higher salt concentrations, e.g., Staphylococcus. Fortunately, the growth of many undesirable 

organisms normally found in cured meat and poultry products is inhibited at low concentrations of salt.

Modern curing is based on Nitrates and is very scientific.  Purchase Weston Pink Curing Salt 

(02-0000-W) and follow the included instructions to ensure that you are properly curing your 

homemade sausage.

CASING

Weston offers a complete variety of casings.  The right choice depends on personal preference as well 

as the type of sausage you wish to make.  For most sausages, your choices are natural or collagen.  

Don’t let the names fool you; collagen casings are not a synthetic.  They are made from beef skin and 

other tissues.  Collagen casings are uniform in size and texture and require almost no preparation.  

“Natural” casings are the intestines of lamb, sheep, hogs or beef.  They are less uniform in size and 

require preparation. There are also fibrous non-edible casings that are most commonly used for 

summer sausage and ring bologna

TYPES OF SAUSAGE

Most sausages fall into one of four categories: Fresh, Smoked, Cooked or Dried.  All sausages, except 

dried, require refrigerated storage.  There is also a sub-category of uncooked smoked sausages.

Among the fresh and uncooked smoked sausages, you will find such flavors as kielbasa or Polish 

sausage, Italian sausage, breakfast sausage and many others. Both  fresh and uncooked smoked 

sausages require cooking before eating and also require  refrigerated storage.

Smoked and cooked sausages include salami, bologna, the ever-popular hot dogs and many others. 

Proper smoking requires a smokehouse or smoker. Weston offers Outdoor Propane Smokers in a 

variety of sizes (41-0701-W, 41-0301-W, or 41-0401-W). Most smoked sausages are warmed before 

serving.  Many people think that a smoked sausage will last much longer without spoilage, but this is 

not true. Smoked sausages should be treated the same as fresh sausage in terms of storage.

Dried sausages require the longest processing time, as they are air dried over a long period of time. 

Dry cured sausages include salami, chorizo, pepperoni, among others. The conditions under which the 

meat is dried are very exacting; temperature, time and humidity must all be carefully monitored for a 

safe and delicious product.

STORAGE

For the best flavors, we recommend vacuum sealing your fresh sausages, then storing them in the 

refrigerator (short term) or freezer (long term). Weston manufactures a variety of vacuum sealers. Ask 

the retailer from which you purchased this unit for their selection. Store dry cured products in paper or 

other breathable wrapping, unrefrigerated.

ENGLISH INSTRUCTIONS

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