Use a Vacuum Chamber Machine and get the best of both worlds

Do you vacuum package soups, stews and liquid rich food? The VacMaster® VP112 Chamber Machine takes traditional commercial technology and transforms it to fit your home. The VP112 has a sleek, low-profile design, making it easily manageable and counter-top friendly. With commercial chamber technology, the home kitchen enthusiast or recreational chef can use the same technology that professionals have been using for years. With this machine, you can vacuum package anything, including liquids! The VacMaster® VP112 Chamber Machine is so simple and fun; it will have you searching your house for things to vacuum package!

How does the chamber machine work? When sealing with a chamber machine, the vacuum pouch is placed inside the chamber and the lid is closed. Air is sucked out of the entire chamber, not just the pouch itself, allowing air pressure on both the inside and outside of the pouch to remain equal and liquids to stay inside the pouch. After the air has been removed, the pouch is fully sealed and air is returned back into the chamber. It’s simply amazing to see firsthand (watch our video)! Once you use the VacMaster® VP112 Chamber Machine, you’ll be addicted to vacuum packaging! You can vacuum package food or other items in our chamber pouches or use the accessory port with our vacuum canisters for easy storage. The VP112 accepts chamber pouches up to 12″W x 14″L.

Chamber machines only accept chamber pouches which are smooth on the inside, they do not use suction type bags that have grooves like those used for home use Vacuum Sealers. Assorted sizes of Vacuum Chamber Pouches available here.


  • 40 – Assorted Vacuum Chamber Pouches
  • 3 – Filler Plates
  • Accessory Hose
  • User Manual / Quick Start Guide


  • Commercial chamber technology
  • 12″ x 11″ x 5″ chamber size
  • New compact size with low profile design
  • Easy-to-use digital control panel
  • Easy-to-read pressure indicator
  • Patented, retractable 12″ seal bar
  • Wide 3/16″ seal so you know the freshness stays locked in
  • Stainless steel body
  • Accessory port for vacuum canisters


  • Chamber Size: 12” x 11“ x 5”
  • Overall Dimensions: 24” x 16” x 9”
  • Seal Bars: 1 @ 12”
  • Pump: Dry rocker piston
  • Cycle Time: 30-60 Seconds
  • Electrical Specifications: 110V, 60Hz, 6 Amps
  • Weight: 53 lbs.

VacMaster VP112 Vacuum Chamber Machine
Vacuum Chamber Pouches

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Smoke your Sausage!

You own a Smoker, now what to smoke? Before you start tackling a nine-pound brisket or inviting a crew over for a ribs-fest, consider starting with something more basic: sausage.

Rookie smokers often make the mistake of taking on large cuts of meat before mastering the fine art of temperature control. Unlike a grill, which rewards with a good char when you blast meat over high heat, a smoker slow cooks protein to barbecue goodness. Think of it like your oven. Screw with the heat too much and you’re either going to torch your dinner or wait forever until it’s done.

Kielbasa, a Polish sausage, is usually about the thickness of bratwurst and encased, but this version skips the casings and beefs up the meat to form a “fatty” sausage that feeds up to eight people. It’s heavy-handed on the garlic, packed with paprika, and carries a tinge of apple wood. Plus, it’ll only take about three hours to smoke—a relative breeze in BBQ time and just about all the time you need to practice the vital smoking skill of temperature regulation.

A few points to help you along the way:

  • Check the weather report – Most likely, your smoker is black. That means if it’s in direct sunlight, the inside temperature of the smoker will increase, usually by about 10°F. Partly cloudy days require more vigilance of your smoker’s temp gauge. Scorching-hot weather means you’ll use less coals. Cool and cloudy weather means you’ll need more.
  • Back off the rocks – After you bring your smoker up to temperature, there’s no need to keep dumping in coals. If you see your temp gauge dipping, toss in three or four cold coals, wait for them to catch fire, and then assess the temperature again in five to ten minutes. Consistent temperature is key. Overloading the smoker will create drastic fluctuations.
  • If you’re looking, you’re not cooking – Stop opening the smoker to check on your food! You’re losing valuable heat and ruining the perfect smoking environment necessary for great meals. Unless the recipe tells you to open the smoker, back off. Have a beer. Relax.

Kielbasa Roll

¼ cup ice water
3 garlic cloves, rough chopped
1 Tbsp Kosher salt
1 Tbsp paprika
1 tsp black pepper
1 tsp sugar
1 tsp dried marjoram
1 lb ground beef
1 lb ground pork

How to make it:
1. Prepare your smoker to 235°F, using medium apple wood chunks for smoke flavor.
2. In a small bowl, combine the ice water, garlic salt, paprika, pepper, sugar, and marjoram. Mix well and set aside.

3. In a large bowl, mist together the beef and pork. Top with the spice mixture and mix well with your hands until well blended.

Lay out a sheet of aluminum foil about 12 to 16 inches. Form the kielbasa into a uniform log about 10 inches long and lay it on the foil. Roll the log up in the foil, sealing both ends like a candy wrapper.

Put the kielbasa directly on the cooking grate and cook for 30 minutes.

4. Open the foil leaving the kielbasa on it, and roll the kielbasa over so the flat side is on top. Cook until the kielbasa has firmed up, another 30 minutes.
5. Remove the kielbasa from the foil completely and transfer the kielbasa directly to the cooking grate. Cook until the internal temperature reaches 165°F, about 2 hours longer.
6. Transfer the sausage to a platter and tent loosely with foil. Allow the kielbasa to rest for 10 minutes. Slice to serve. Makes 8 servings.

Want an even quicker way to taste the glory of smoked sausage? Just pick up a pack of precooked sausages and the toss them on the smoker until the outside is well browned and the sausage is warmed through.

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It’s time for Summer Sausage Making

It is that time of year when Summer Sausage is made by hunters and sausage enthusiasts alike. Finding the right recipe is half the battle but it isn’t as hard as one would think. Hi Mountain has taken the guess work out of making this delightful treat while providing everything you need in one easy to use kit. So roll up your sleeves, get your best cuts of meat out and follow this easy to use summer sausage recipe, you won’t be disappointed.

Summer Sausage Recipe

Summer Sausage requires .67 oz of seasoning and .28 oz of cure per pound.

The secrets to making great sausage are: Use quality meat. Never make sausage out of old or tainted meat. Use quality non-extracted spices. Quick cures and Prague Powders are not recommended by Hi Mountain Jerky. Follow the instructions exactly, not “close.” Don’t ever add your secrets until after you have made at least one batch; however, we’d like to point out that Hi Mountain got to where they are today by listening to how other people make their sausage, especially recipes handed down from early-day pioneers. If you have a secret and it makes the product even better, share it with us if you wish.

1. If you are making a full 30 lbs mix the two bags of seasonings (darker colored pouches) with the two bags of cure (cream colored pouches). Blend thoroughly. Set aside until ready for use. If you are making a smaller batch, mix seasonings and cure proportionately to the amount of meat being used. Follow the chart shown below. It’s better to have too little rather than too much seasoning.
2. Mix 24 lbs of lean beef or venison (ground twice) with 6 lbs of lean pork (ground once). Blend thoroughly. Note: If you are using venison that has been made into hamburger, be sure it has not been prepared with added pork, pork fat, beef or beef suet.
3. Add 24 oz. Ice cold water and continue blending, adding the seasoning and cure mixture a little at a time. Continue mixing approximately 15 minutes until all the seasoning and cure has been thoroughly blended into the meat mixture.
4. The casings provided are 2 ½” x 20” and will hold approximately 3 lbs of raw meat. For best results, soak casings in warm water for one hour or more before stuffing.
5. Place stuffed sausages in refrigerator overnight; do not leave in refrigerator over 24 hours.
6. When ready to smoke or oven cook remove stuffed sausages from refrigerator and let stand at room temperature for 2 hours. DO NOT SMOKE OR OVEN COOK ICE COLD SAUSAGES!
7. Cook in oven or smokehouse to an internal temperature of 156°F (see Cooking Instructions).


Smoker temperatures will vary due to type of smoker, location, outdoor temperature, wind, etc. Smoking meat is fun and easy to do. By following these instructions carefully, you will produce great tasting sausages that look and taste great, and are sure to please everyone! Remember: Too much smoke will produce an off taste. If your smoker will not reach the temperature required, leave sausages in the smokehouse until they are dry to the touch. Then turn smoke “on,” smoke to desired color, and finish cooking in your oven (180° – 200° F) until sausages reach an internal temperature of 156°F. Use a Meat Thermometer for an accurate reading.

1. Lay product on screens or hang from racks.
2. 120°F for 1 hour (product needs to be dry to the touch before starting smoke).
3. 140°F for 1 hour with smoke “ON.”
4. 160°F for 30 minutes with smoke “ON.”
5. 180°F until product reaches an internal temperature of 156°F.


Your sausage product will cook in your oven, and the flavor will be excellent. You will have some color created by our cure and spices, although the color will not be as heavy as it would be if the sausages were placed in a smokehouse.

1. Lay product on screens.
2. Cook at lowest heat possible for first hour. Leave oven door opened slightly if necessary.
3. 180°F – 200°F until product reaches an internal temperature of 156°F.

**** After smoking Sausage must be refrigerated or frozen.


Tip: A number of ingredients can be added when making sausage, so let your taste buds be your guide: onions, garlic, jalapeno’s, green chili’s, cheddar cheese, etc.

Mixing Chart

# of Casings Pounds Meat Hi Mountain Seasoning Hi Mountain Cure Water
¼ cup + 2 tablespoon + 2 ½ teaspoon 2 tablespoon 3.25 oz
¾ cup + 1 tablespoon + 2 teaspoon ¼ cup 6.5 oz
1 ¼ cup 1/3 cup + 1 tablespoon 9.75 oz
1 2/3 cup + 1 tablespoon + 1 teaspoon ½ cup 12.75 oz
1 pouch 1 pouch 16 oz

Hi Mountain Summer Sausage Kit
Hi Mountain Jalapeno Summer Sausage Kit
Hi Mountain Cracked Pepper and Garlic Summer Sausage Kit

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Breakfast Sausage

Homemade breakfast sausage is most often made with 100% pork. If you butcher your own pork you will have all the pork trim you need to make great sausage. Hi Mountain seasonings work GREAT when making sausage with wild game. Remember that you need at least 30% pork. If you purchase your meat at your local supermarket we recommend buying pork trim that is at least 70% lean or buying a Boston Butt pork roast. It is very easy to bone a Boston Butt as it has only one small bone to remove, other cuts work equally as well, some are harder to bone.

Depending upon the size of your grinder, dice your fresh meat accordingly. Usually 1″ squares. Weigh the meat after dicing. DON’T GUESS! Measure out the proper amount of seasoning according to the mixing chart below. Place meat in large mixing bowl and sprinkle lightly with seasoning, tumble the meat while seasoning trying to get a small amount of seasoning on each piece. At this point your meat is ready to grind, however, I would like to point out that if your meat has warmed up to room temperature it is better to let the seasoned meat cool down in the refrigerator three or four hours. Cold meat grinds much better than warm. Tumble the meat one more time. Now your meat is ready to grind. Don’t overload your meat grinder but grind the meat as fast as possible. The moisture produced by letting the meat set will aid in the grinding process. After grinding, mix ¼ cup ice water to 1 lb. of meat. Mix thoroughly with your bare hands, squeeze it through your fingers while making a fist. When you think you have it mixed thoroughly, mix it a little more to be sure. Patty your sausage into the size patties you desire. Fresh sausage will last 3 days in the refrigerator or should be frozen. (Sooner is better than later.) Making link sausage requires a sausage stuffer and sausage casings (Hog, Sheep or Collagen) which we do carry. The meat prepared as above is ready for stuffing into casing, however, you may want to increase the amount of water depending on the type of stuffer being used.

Mixing Chart

lbs Meat
Hi Mountain Seasoning
1- 1/2
1/2 oz. seasoning or 1 tablespoon
1 oz. seasoning or 2 tablespoons
2 oz. seasoning or 4 tablespoons
4 oz. seasoning or 8 tablespoons
8 oz. seasoning or 16 tablespoons

Breakfast Sausage Seasoning Kits
Sheep Casings
21 mm Collagen Casing

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It’s all about the storage of your meat!

After your done grinding your meat or making sausage then what, how are you going to store it?

Well, fresh sausage can be kept in the refrigerator for a few days before being grilled or cooked. If longer storage is needed it is best to vacuum seal it or wrap in freezer paper. This method will generally keep your sausage safe while maintaining the favor for about a year. If doing ground meat (seasoned or not) then store it in a poly meat bags  or vacuum seal for extended storage. Our preferred method is Vacuum Sealing the sausage links or using the Poly Meat Bags for ground meat. Both options keep as little air as possible from getting to the meat which is the main reason freezer burn happens. The Poly Meat Bags are a nice option when making breakfast patties since the poly bag gives you the perfect shape to for slicing.

Whatever your choice for meat storage is, just be sure to remove as much air as possible. Storage times longer than 1 year are not recommended so if you have meat (roasts or steaks) left over from last years hunt the best thing to do it turn it in Beef Jerky or Snack Sticks.

Poly Meat Bags
Vacuum Sealer Bags and Rolls
Meat Storage Supplies


Wild Game Poly Meat Bag

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Mahogany Casings for Summer Sausage

Mahogany Casings come in several sizes for making summer sausage. You can purchase a 1 1/2″ x 12″ for a smaller chub size summer sausage which makes a great gift idea or you can use the standard 2 1/2″ x 20″ mahogany casing for 3 lbs. of meat. Once filled the summer sausage can be smoked in your gas or electric smoker or you can even cook them in your oven. You can buy the casings in as small of quantities as one piece up to however many you think you may need to get the project done from One Stop Jerky Shop.

Usage is easy; all you do is soak them in warm water for about an hour then fill them with your favorite summer sausage meat mixture. You can add cheese, jalapenos or peppers to add some additional flavor to your sausage. Don’t be afraid to experiment and try a new Recipe for Sausage. Making sausage at home is pretty darn easy and the whole family will enjoy helping and eating it of course.

One Stop Jerky Shop has some detailed recipes, books and videos if you want to learn to make sausage at home. It takes a little trial and error on your part but the end result is a product that you know what went into it and a flavor you and the family enjoy.

Sausage Casings

Sausage making Books and Videos

Mahogany Summer Sausage Casing

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Make your own Snack Sticks at Home

Making snack sticks at home is easier than you think, with the right recipe and meat processing supplies it is quick and fun. We have found that the Hi Mountain Snack Stick Kits provide you with everything you need from the seasoning and cure to the casings and the easy to follow instructions. Once you have the casings filled you can put them in a smoker, dehydrator or even your oven. These kits are perfect for the novice sausage maker or the meat processor with years of experience.

Nothing could be simpler and your family will love them, they make a great after school snack or a perfect snack for your next hunting trip. The snack stick kits come in a variety of flavors from original, mesquite, hickory, sweet and spicy or even inferno if you like things hot.

Hi Mountain Snack Stick Kits
Snack Stick Recipe

These Hi Mountain kits come in a variety of flavors

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The Best Bratwurst Sausage Recipe

Bratwurst Sausage Recipe
The secret to making great sausage is to use quality meat. Use non-extracted spices. Follow the instructions exactly, not “close.” Don’t ever add your secrets until after you have made at least one batch.

Fresh German Style Bratwurst Sausage Seasoning makes 2 – 12 pound batches of sausage.

Meat needed:
10 lbs. Boneless Fresh Picnic or Boneless Boston Butt
2 lb. lean boneless red meat (beef or game)
1. Cut meat into 1 ½ – 2” cubes
2. Place meat into large mixing bowl
3. Add one 4 oz. pouch of Bratwurst seasoning (no cure needed if not smoking)
4. Mix thoroughly
5. Add ¾ cup ice water and mix again
6. Grind meat through 1/8 inch plate
7. Mix again, stuff into sausage casing, cook immediately or store in freezer.

Dewied Natural Casings

Follow the instructions on the package. However, you do not need to soak and prepare the entire package if you are making a batch less than 24 pounds. Any casings left over can be frozen and kept for later use.

Cooking Instructions:
Brats can be grilled, pan-fried or broiled for 20 – 25 minutes. They can also be boiled in beer and then grilled for extra flavor.

For Smoked Sausage
Follow instructions but add 4.2 oz. pouch of Cure with seasonings. Stuff and follow smoking instructions.

Smoker temperatures will vary due to type of smoker, location, outdoor temperature, wind, etc. Smoking meat is fun and easy to do. By following these instructions carefully, you will produce great tasting sausages that look and taste great, and are sure to please everyone! Remember: Too much smoke will produce an off taste. If your smoker will not reach the warmer temperature required, leave sausages in the smokehouse until they are dry to the touch. Then turn smoke “on,” smoke to desired color, and finish cooking in your oven (180 – 200°F) until sausages reach an internal temperature of 156°F. Use a Meat Thermometer for an accurate reading.

1. Lay product on screens or hang on racks.
2. 120°F for 30 minutes or 1 hour depending on the size of the product (product needs to be dry to the touch before smoking).
3. 140°F for 1 hour with smoke “ON.”
4. 160°F for 30 minutes with smoke “ON.”
5. 180°F until product reaches an internal temperature of 156°F.

*** After smoking Sausage must be refrigerated or frozen. ***
Tip: You can change the flavor profile by adding diced onions, diced cheddar cheese, diced jalapeno pepper, and diced fresh garlic cloves, the list is endless. We suggest when making your link sausage you should experiment with the above instructions on a few links at first rather than a full batch.

Sausage Stuffer
Meat Grinder
How to Make Sausage

Homemade bratwurst

Making bratwurst is easy and fun for the whole family

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Make Your Own Delicious Summer Sausage

Recipe For Sausage is celebrating summer, and if you want to make your own sausage, follow this delicious recipe that is fast and easy.

Summer Sausage is made using high quality meat cuts. Finished moisture content is low, usually about 50%. A true summer sausage is fermented; however it can be quite expensive to get starter culture for the hobbyist.

Suggested Meats

1. Beef Rounds 75% and Beef Fat 25%
2. Beef Chuck 40%, Pork Shoulder 30% & Pork Trimmings 30%
3. Venison Lean 75% & Pork Trimmings 25%


1. The meat needs to be grounded twice. First through a 3/16” plate, and second through a ½” plate
2. Combine the meats; add the cure mix and Zach’s Summer Sausage Seasonings. Mix evenly, and be careful not to over mix.
3. Place mixture in meat tubs no more than 6” deep. Cover and place in a 38°-40° cooler for two to four days, which helps develop the flavor.
4. After curing, regrind meat mixture through a 1/8” plate and stuff into a fibrous sausage casing. Make sure there are no air pockets.
5. Allow sausages to dry for 2 hours at room temperature.

Smoking Process

The thicker the sausage, the longer it takes to smoke. Times below are using a 2.5” thick casing

1. Place sausage in preheated smokehouse or smoker at 110° for 12 hours.
2. Apply cool, dense smoke during this time.
3. Raise temperature to 165°F and cook until the internal temperature of the sausage is 155°F. Use a thermometer to check the sausage. The time required is dependent upon the equipment that is used. Possibly one to three hours.
4. Reduce heat. Shower sausage to cool. Allow to stand at room temperature for two hours to develop a bloom.
5. Package and Refrigerate.

Enjoy your homemade summer sausage on its own, or slice it up and serve it on crackers. Dice it for salads, or serve it as a hot tasty snack. It spices up a pizza nicely, and is great on sandwiches.

Meat smoker
Work Sharp knife sharpener

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Better Safe Than Sorry

Recipe For Sausage has everything you need to make your own sausage. Whether you own a butcher shop, or want to start making your own at home, One Stop Jerky Shop is the premier online retail store.

The latest pink slime scare made millions of people all over the United States rethink ground beef. Pink slime is a meat that is processed mechanically as a food additive. Meat manufacturers separate fat, connective tissue, bone fragments and sinew from the beef. Once the meat is recovered, it is heated and treated with ammonia. Although it cannot be sold directly to consumers, it can legally constitute 15% of ground beef without labeling. When pink slime was pointed out to the public in March of 2012, it was reported that 70% of ground beef sold in supermarkets contained pink slime. With that being said, it is safer to shop with One Stop Jerky Shop and grind your own beef, lamb, pork, chicken, and turkey.

The first thing you will need is a meat grinder. You can buy a hand or electric grinder that will get the job done just fine. After you ground up all of that meat, you can make it into patties, which can get rather boring, or buy a sausage stuffer from One Stop Jerky Shop, and make your own sausages, hot links, wieners, Kielbasa and Bratwurst.

Depending on your needs, you can buy vertical sausage stuffers that will accommodate three to sixteen pounds of meat. Butcher shops tend to go with a larger eleven or sixteen pound sausage stuffer, while home cooks prefer something smaller.

The LEM brand sausage stuffer is perfect and features a stainless steel base and cylinder. This little workhorse is easy to clean, and can hold up to five pounds of meat. The 3/8” stainless steel stuffing tube is an optional accessory that allows you to stuff smaller casing for delicious snack sticks.

Sausage Casings
How to Make Beef Jerky


5 lbs Vertical Sausage Stuffer

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