Process

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We begin our sausage-making process with quality pork and/or beef from Carlton Farms located in Carlton, Oregon.

We then place the meat in the chopper and add the seasonings. There is No gluten, No fillers, and No additives of any kind that go into our sausages. Just the meat and seasonings are chopped up to the desired consistency.

Then, we place the meat into the hopper, where it is stuffed into the natural casings.

At this point, fresh sausages are sent straight out to be sold, and we begin the smoking process for the smoked sausages. After the sausage has been stuffed, we hang it on the rack and wheel the rack into the smokehouses. Our smokehouses have been around since the very beginning, so they are well seasoned and ready to smoke the sausage to perfection.

When the smoked sausage has just the right amount of color and smoke, it is then placed into a cook tank where it is brought to an internal temperature of 160º F. This same cooking process is used for our Chicken Sausage, Bockwurst, and Swedish Potato Sausage, as well as, all of our smoked products like the Pastrami, Salami, Hunter Sausage, and Summer Sausage.

After the cooking process, the sausages are placed into an ice bath to quickly cool. They are then wheeled into the cooler where it is ready to be sold to you our valued customer.

Enjoy!

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