I'm with Dan something I wanna do as well

It's Great to be a part of this group of professionals.

I'm not the kind of sausagemaker I worked with growing up who took their years of experience and secrets to the grave with them. 

I will be glad to share my knowledge with anyone on this site.

I want to thank Leon for answering my email and inviting me to join.

Ron

I am a sausage maker and it's great to have another here on the list.
I have been so busy lately and haven't been on as much as I want to be
With our Wednesday Ground Chuck Sale (now up to 6500lbs last wed and climbing every week)
and we just had a one day meat sale that generated $40000.00 of sales in one day
and the Brewers in the playoffs which means me making tons of sausage and cutting tons of meat

it's great being busy at work but I miss my virtual friends

Big Beef wrote:

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I am a sausage maker and it's great to have another here on the list.
I have been so busy lately and haven't been on as much as I want to be
With our Wednesday Ground Chuck Sale (now up to 6500lbs last wed and climbing every week)
and we just had a one day meat sale that generated $40000.00 of sales in one day
and the Brewers in the playoffs which means me making tons of sausage and cutting tons of meat

it's great being busy at work but I miss my virtual friends

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Was the 40000 for the whole dept or just the special....those would be some nice sales

Your right they are beef sticks.  we officially call them snack sticks (it's a legal matter) but everyone calls them smokies.

we make beef and beef and pork sticks. mild, spicy, honey BBQ, pepper and swiss, teriyaki and jalapeno cheese.

our beef and pork smokies are the best sellers because Gold Rush smokies federally inspected plant is about 30 min away and the area is saturated with all beef at a price we can't compete with. Still we make about 10,000 lbs a week of smokies alone 7 sticks per pound. the photos of the cryo-machine are out dated. we have a fully automated wrapper that allows to pkg around 1,500 lbs a day.

apcowboy wrote:

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Think I would like to try the jalapeno cheese.

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Ur to old Leon the jalapino will give u heart burn....I'm still young I'll taste it for you and tell u wut I think..lol

sausagemaker wrote:

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Nice to meet you Big Beef. I've seen some of your sausage formulas and I can tell you are an experienced sausage maker. I like the chorizo formula you posted. I'm going to  rework mine and incorporate some of your spices into mine.

Are fresh and cooked bratwurst your best sellers?

Wow 40,000 in one day is a thing of the past around here. I have worked for Super Kmart off and on for the last 17 years in the beginning we were giving every thing away (.99 cent family pack grinds and 4.99 FP T-Bones) and we were having $150,000 weeks.

75% of the meat dept. sales is in electronic food stamps.

Now a 40,000 week is the norm but many times (end of the month) it's lower than that. 

What store do you work for?

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 I sell a lot of fresh sausage. Brats are really big here in Wisconsin.

We don't precook them, just fresh.

Thank God this store has a water jacketed stuffer

I work for a small (soon to be 10 store) Chain called Sendik's

We are high end in customer service, quality and experience (when was the last time you shopped a store that was carpeted?)

and we do it with competitive pricing

I ran a smokehouse for a few years back about 6-7 years ago...I absolutly loved it & miss it! I wish the store I'm in now had a smokehouse...hell they dont even have a sausage stuffer...we just make bulk sausage....but I kept all my smokehouse recipies (just in case)....Had some real good sellers...used to make a chicken cherry bratwurst that when sampled out, I could not keep up & I had an automatic stuffer.....used to make : bologna,braunsweiger, hot dogs, beefsticks, landjagers, jerky, smoked meats like chicken, salmon,///made a beef bacon that went very well....

WELCOME TO THE CLUB SAUSAGEMAKER!!!!