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After the sausage is mixed and stuffed it is time to finish the product. There are a few simple steps to complete to be sure the sausage is finished, cooled and stored properly.

FINISHING PROCESS

  1. Thermometer needs to read 150° F
  2. After sausage reaches temp it needs to be cooled to 40° F
    If it is fresh eating is the best policy.
  3. When the product is 40° F or cooler it is time to package product.
  4. While packaging there is to be sampling.
  5. After pakaging freeze until the munchies begin.
  6. Thaw and eat.
summersausage

NEEDS

smokedring

NEEDS

cooked fresh

NEEDS