Best Non Gmo Meat Seasonings in 2026

These pre-tubed natural hog casings remove the struggle of putting them on your stuffing tube

Simply slide one end over your stuffing tube and pull the plastic off the other end

Makes approximately 60 lbs. of sausage

No more struggling to put those casings on your stuffing tube! Ease your nerves with these pre-tubed natural hog casings

After soaking them with the plastic still on, simply slide one end over your stuffing tube and pull the plastic off the other end

Makes approximately 45 lbs. of sausage

Flavor of Italy is a new culture blend that is used extensively in the European market for enhancing the quality of the finished product while increasing its bio-protection

Has a distinctive Mediterranean flavor and antagonistic properties against Listeria

Usage: for up to 440 lbs. of Salami

Kit consists of: Trail Bologna Seasoning, 5 Fibrous Casings, 3" x 24", Hickory Liquid Smoke, Insta Cure No. 1, Hog Rings and Pliers

Makes 25 lbs.

Our Colorado seasoning is the best if you want the natural beef or venison taste to come through but want a mild yet delectable aftertaste that everyone can enjoy!

Perfect proportion of sugar, pepper and garlic

Insta Cure #1 ( 2 oz.) included

A natural product and not synthetic in nature

Wet hickory wood is burned and the concentrated moisture is then bottled

Only one teaspoon is required for each five pounds of meat

Part of The Sausage Maker’s natural meat curing line, as an alternative to traditional pink curing salt and prague powder. Made using a proprietary natural filtration process that removes insoluble plant materials, thus reducing the celery flavor, smell and color in your finished product while still curing effectively

Our celery powder does not clump and dissolves entirely. Works great for easy stitch pump injection too. For best results, use in conjunction with Acerola Cherry Juice Powder @ 250ppm or 2.5 oz. per 20 lbs. Meat. Add to salt and other spices and mix thoroughly

Usage: For Ground Meat/Sausage Curing (125ppm) = Use 0.42% or approximately 0.67 oz. per 10 lbs. Meat. For Brine-Curing Whole Muscle (200ppm) = Use the 0.67% or approximately 1 oz. per 10 lbs. Meat & Brine Combined Weight