Making your own sausage or jerky is a big job. This video series walks you through step by step how to prepare for and make your own sausage or jerky at home.
In this tutorial, join our qualified instructor in the High Caliber Kitchen as he walks you through selecting the right sausage casing for your masterpiece.
About the instructor: Aaron has been active in the meat industry since 2000. He has had the opportunity to gain experience in almost every avenue of meat cutting and processing. His interest in sausage making was developed at a young age when he would make family recipes in the kitchen with a hand press. From there his career took him to small butcher shops, abattoirs, large grocery chains, high-end butcher shops, to finally instructing at Olds College in the National Meat Training Center. Read more
If you have any questions on types of sausage casings. We will give the professional answers to your questions.