Here is a list of things I use on a yearly basis when making dry cured whole muscle meat and sausage. The Basic Equipment is really all you need to get started on the hobby, you should have most of that in the house already. If you want to make sausage you'll need to invest in a quality grinder and a sausage stuffer. All of my equipment below cost me approximately $1,000 over several years, give or take, and I already had some of the stuff in the house. You don't need to spend this much money if your just getting started in the hobby. I've been doing this for several years and felt the need to upgrade some equipment this year.
LEM Meat Grinder
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LEM Meat Mixer
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LEM Stainless Steel Scale
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Winco Cutting Board
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Food Grade Plastic Bins
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The Sausage Maker Bacon Hooks
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Heavy Duty Meat Hooks
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Small Black Hooks
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Boning Knife
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1. Equipment
Basic Equipment for Whole Muscle:
a. Cutting Boards
b. Knifes
c. Plastic Tubs w/ Lids
d. Large & Small Scale
e. Humidifier & Hygrometer
f. Tables to work on with solid tops to secure equipment
g. Bucket for Sanitizer
Basic Equipment for Sausage (in addition to above):
a. Grinder with Detachable Grinding Head
b. Sausage Stuffer
Other Equipment:
a. Cold Smoker
b. Bacon Hangers, Hooks
c. Hog Ring Pliers
d. Sausage Pricker
e. Cotton Twine Dispenser
2. Consumables
a. Salt
b. Cure #1 & Cure #2
c. Casings
d. Cotton Twine
e. Hog Rings
f. Sanitizer - Star San Foaming
g. Herbs/Spices/Garlic/Cheese
h. Meat
i. Plastic Wrap
j. Starter Culture for Sausage
k. Mold Culture for Sausage
3. Space
a. Refrigerator
b. Cure Room or Curing Chamber
c. Heater or Air Conditioning (temperature control)
d. Fan to Circulate Air
5 июл 2024
