Sausage Maker’s Hub | Batch Builder, Cure, Casings & Smoke Schedules

Sausage Maker’s Hub

Scale recipes by meat/fat %, compute Cure #1, estimate casings, plan smoke schedules, and time your chill & bloom. Eat Wild.

Safety first: This hub provides educational guidance only. For nitrite curing, verify with the Cure PPM Calculator and follow validated processes. Keep foods ≤ 40°F (4°C) and see Meat Safety & Storage.
Cure PPM Calculator Brine & Injection Smoking Times Storage & Thaw Pork Wild Game Beef USDA Prime

Batch Builder

Scale by total batch size and ratios. Spice % is based on meat block (lean+fat). Water/ice % is based on total (meat block + water).

lb (toggle units below)
0 for fresh sausage (no nitrite)
One per line: Ingredient: percent. Example: Black Pepper: 0.30

Casing Estimator

Estimate casing length from stuffed weight and diameter. Assumes average batter density of ~1.05 g/cm³ (varies by recipe).

lb (toggle units below)
inches (or cm if Metric)

Smoke Schedule Planner

Choose fresh (no nitrite) or cured (Cure #1) and get a step-by-step plan. For cured sausage, aim for ~156 ppm nitrite (verify with Cure PPM).

Chill & Bloom Timer

After cooking, shower/ice-bath to stop carryover, then bloom (color set) before refrigeration. Rapidly cool to ≤ 41°F (≤ 5°C) within food-safety windows.

lb (toggle units below)
Shopping? Start with high-quality meats for best bind and flavor: Pork, Wild Game, Beef, Grass-Fed, Grain-Fed, and ultra-marbled USDA Prime or Wagyu/Kobe.