sausage making spices?

archerynut · #1 11-02-2018, 09:55 PM

good day. looking for a source in Calgary for sausage making spices. needing between 30 and 40 pounds. anyone know an outfit? I recall seeing something at princess auto a while ago but not sure if that's the right thing. never made sausage before. been tasked with the job of acquiring sausage making ingredients. thanks.

omega50 · #2 11-02-2018, 10:14 PM

http://www.dnrsausagesupplies.ca/

HunterDave · #3 11-02-2018, 11:26 PM

If there’s a Halford’s Hides still in Calgary they have bulk sausage spices. I’ve tried a few different types from the Edmonton location and it was really good. They have an online catalogue as well.

Atex · #4 11-02-2018, 11:26 PM

CTR Refrigeration on 52nd St SE has everything you need.

calgarychef · #5 11-02-2018, 11:28 PM

CTR is the place. Princess auto and spices shouldn’t be said in the same sentance

sarahfaye · #6 11-02-2018, 11:41 PM

CTR, great advice also.

Beeman3 · #7 11-03-2018, 06:19 AM

I am just getting into making my own sausage. I have ordered spices from LEM (Backwoods) which were awesome. I went this route because they offer pre measured spice packs to make small 5 lb batch. Didn't want to make a 25 lb recipe and not like how it tasted. Tried the breakfast,sweet and hot italian,bratwurst and cajun. All are very good with cajun being my favorite. Also ordered from Walton's Inc. Have not tried these yet. These retailers are in the U.S. I live close to the border so I just go pick up my orders. May be more inconvenient for others.

tallieho · #8 11-03-2018, 07:14 AM

If you want fresh spices,go to chinese supermarket or east indian.You'll get your pork always fresher at a chinese store..CTR actually has sausage making classes .Great place to learn,the safe,right way//

eagleflyfisher · #9 11-03-2018, 07:43 AM

Is that 30-40 lbs of spices or your making that much sausage ?
Casings I get from ctr.
I like bulk barn for spices, seem to have everything and they turn over so much product most spices are pretty fresh. Super cheap too.

BG2016 · #10 11-03-2018, 08:22 AM

D N R formly Hellford

amosfella · #11 11-03-2018, 08:48 AM

The silk road spice merchant. You'll probably have to mix your own though. By far the most potent and freshest spices I've run across.

They do have some blends though, so that may be what you're looking for.

The big store is in Inglewood across the street and down the block from Proline Shooters.

TomE · #12 11-03-2018, 08:51 AM

https://www.mapquest.com/canada/albe...ords-280987371
D n R leather..same place..

Soulcousin · #13 11-04-2018, 07:44 PM

Quote:

Originally Posted by calgarychef

CTR is the place. Princess auto and spices shouldn’t be said in the same sentance

Lol sorry OP but I was thinking the same thing

To keep this post on topic I just made my first 5lb batch of sausage with my homemade harissa paste, pork, moose, and deer. Turned out great!

I'll give another vote to Silk Road, and will def check out CTR.

archerynut · #14 11-07-2018, 10:57 PM

thanks for weighing in everyone. I checked out CTR. they look like they have what I need. we are planning to turn about 200 pounds of meat into sausage. thank you for the warning regarding the supplies they sell at princess auto. I will stay well away from them.

tool · #15 11-09-2018, 12:51 AM

Has anybody actually used the spices from Princess auto?

MountainTi · #16 11-09-2018, 05:38 AM

Quote:

Originally Posted by tool

Has anybody actually used the spices from Princess auto?

I believe PA uses high mountain spices do they not?
I have used a couple of different high mountain products a few years ago. One was a breakfast sausage. It wasn't bad, but it was horribly bland. Gave it a whirl and was very unimpressed. For the most part, I just uses recipes and mix my own ingredients (spices)

Beeman3 · #17 11-09-2018, 07:45 AM

Mixed up a 80/20 blend of beef and pork last night for 25 lbs of pepperoni sticks. Used spice mix from Waltons Inc. Very strong smell of fennel. Hope it mellows out after sitting and curing for 12 hrs. Will cook and smoke today. Try to report back after the taste test.

fishtank · #18 11-09-2018, 07:48 AM

Quote:

Originally Posted by archerynut

thanks for weighing in everyone. I checked out CTR. they look like they have what I need. we are planning to turn about 200 pounds of meat into sausage. thank you for the warning regarding the supplies they sell at princess auto. I will stay well away from them.

Might be better to make a small batch first to see if you like the taste, it more work but at lease you don’t have to throw out or eat 200lb of it ..

tool · #19 11-10-2018, 02:29 AM

Quote:

Originally Posted by MountainTi

I believe PA uses high mountain spices do they not?
I have used a couple of different high mountain products a few years ago. One was a breakfast sausage. It wasn't bad, but it was horribly bland. Gave it a whirl and was very unimpressed. For the most part, I just uses recipes and mix my own ingredients (spices)

I'm not sure, I've never bought spice there. I've used some of the High Mountain stuff before, it was only so so.

Beeman3 · #20 11-10-2018, 07:05 AM

Pepperoni sticks turned out very good. I would recommend the Excaliber seasonings from Walton's Inc. Cook time was very slow because my smoker is to small and I over crowded my oven to finish them. I will do smaller batches to cook next time. Took forever to reach a internal temp of 160 degrees. But they taste great. The Anise smell/flavor I was worried about is not strong after curing for twelve hours and cooking.

Habfan · #21 11-10-2018, 09:59 AM

PA sells High Mountain Kits. The Original and Goose blends are very good jerky kits. I never used any sausage kits though. Almost forgot that the Inferno was very good as well.

cocktail · #22 11-10-2018, 10:43 AM

hmmmm

cocktail · #23 11-10-2018, 10:45 AM

Quote:

Originally Posted by calgarychef

CTR is the place. Princess auto and spices shouldn’t be said in the same sentance

Made me chuckle.....good one

AlbertaWild · #24 11-10-2018, 10:46 AM

Quote:

Originally Posted by archerynut

good day. looking for a source in Calgary for sausage making spices. needing between 30 and 40 pounds. anyone know an outfit? I recall seeing something at princess auto a while ago but not sure if that's the right thing. never made sausage before. been tasked with the job of acquiring sausage making ingredients. thanks.

BULK BARN for SPICES

amosfella · #25 11-10-2018, 11:07 AM

Quote:

Originally Posted by cocktail

Made me chuckle.....good one

Only lower place I could think of would be Bianca Amor's and Uncle Weiners... lol

Mhunter51 · #26 11-10-2018, 12:22 PM

Beeman-- I would recomend you not cook your beer or peperoni sticks in the oven. They can get quite dry and are quite messy and as you found, take a long time. The best way I have found over many years of doing it is if you can find a stainless steel ' pan ' that is about 20 inches long, 13 wide and 4 inches deep ( the exact same ones they use at an asian buffet table to serve the food ).. These fit across two burners ( front to back ) of your kitchen oven. Put about 3 inches of water in them and heat it up to 170* F and use that to cook the peperoni or beer sausage. Put an instant read thermometer in and cook them to min of 152 and no more than 156* f. If you go more than 157 or so you will melt the fat in the pork mix in the sausage and it will migrate to the caseing and not look nice. I use the same method for summer sausage and works awesome. For beer sausage it only takes 15 to 20 minutes and summer sausage 20 to 30 in the 170* water. I try NEVER to crowd the smoker either. It will probably smoke quicker with two smaller, well seperated batches than in on crowded one--and you will get complete smoke coverage with no unsmoked spots from touching each other. You can buy these pans from any food or sausage equipment place, or maybe get a dented one from your favourite chinese buffet place. Temperature is very critical. Make sure it is at least 152 to be food safe but not above 157.

Beeman3 · #27 11-10-2018, 04:37 PM

Thanks for the tip. It actually wasn’t messy in the oven at all. I placed the sticks onto a three tier jerky rack. My blend had about 30% fat and they are not dry. Probably wouldn’t win any first place awards for looks but not bad. I’m pleased overall for my first try. Kids say they are way better than store bought. Winter project may be building a smoker. Now to shoot a elk. Up next is Texas hot links, Cajun, sweet Italian and breakfast sausage.

Mhunter51 · #28 11-10-2018, 05:54 PM

Home made beer/peperoni sticks are way better than any store bought. Most of the mass produced store bought ones are VERY salty. I also use about 25 to 30 percent pork in my beer and summer sausage. Enjoy.

amosfella · #29 11-10-2018, 05:58 PM

Quote:

Originally Posted by Mhunter51

Beeman-- I would recomend you not cook your beer or peperoni sticks in the oven. They can get quite dry and are quite messy and as you found, take a long time. The best way I have found over many years of doing it is if you can find a stainless steel ' pan ' that is about 20 inches long, 13 wide and 4 inches deep ( the exact same ones they use at an asian buffet table to serve the food ).. These fit across two burners ( front to back ) of your kitchen oven. Put about 3 inches of water in them and heat it up to 170* F and use that to cook the peperoni or beer sausage. Put an instant read thermometer in and cook them to min of 152 and no more than 156* f. If you go more than 157 or so you will melt the fat in the pork mix in the sausage and it will migrate to the caseing and not look nice. I use the same method for summer sausage and works awesome. For beer sausage it only takes 15 to 20 minutes and summer sausage 20 to 30 in the 170* water. I try NEVER to crowd the smoker either. It will probably smoke quicker with two smaller, well seperated batches than in on crowded one--and you will get complete smoke coverage with no unsmoked spots from touching each other. You can buy these pans from any food or sausage equipment place, or maybe get a dented one from your favourite chinese buffet place. Temperature is very critical. Make sure it is at least 152 to be food safe but not above 157.

Real Canadian Wholesale Club sells these pans.

AndrewM · #30 12-18-2018, 09:28 PM

Anyone have a recommendation from CTR or DNR that is a favourite?