Sausage Formulation Spreadsheet

Processors who make small batches of sausage for independent meat producers often use commercial, pre-blended mixes. Mixing a producer’s own specialty sausage recipe is time consuming and can be a logistical headache: processors must keep unique ingredients separated and communicate numerous different recipes to staff with individual batch calculations, increasing the chance of error. Custom

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Open-Sourced HACCP: Making Cured Meats Production More Accessible

  A Niche Meat Processor Assistance Network webinar                Date: April 23, 2015 (note: new date) Time: 10 am PST / 1pm EST for one hour To attend: Go to 5-10 minutes before start time and log in as a guest. All NMPAN webinars are free and open to the public. Overview: Many small-scale

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  If you are interested in preparing jerky in your processing facility, you will need to demonstrate lethality in your jerky-making process. Typically this means cooking under controlled humidity per Appendix A, and then drying. This AskFSIS question addresses this: A few words of advice on jerky making from our listserv: “A real smokehouse

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