Smoking ribs and cooking steaks is a lot of fun but if you want to take your “Meat Skills” to the next level then you are in the right place.

I consider sausage making to be an essential skill that anyone who is serious about being a true pitmaster ought to learn.  Making your own sausage is incredibly simple and you will have a lot of fun once you learn the basic technique.

Once you get the basic sausage making process down you can start looking at the different regional specialties like bratwurst, bockwurst and mortadella.

From there you can take the deep dive into jerky and other cured meats.  Heck, you might even get inspired to try making your own capicola!


General Information on Making Sausage

Get started with the Master Lesson, “How to Make Sausage” and then pick and choose which other recipes you want to look at in more detail.

The most important topic covered in the Master Lesson is sanitation and that concept applies to any sausages, jerky or other cured meat you ever want to prepare.

Summer Sausage with Crackers and Cheese

German Style Sausages

Here is a rundown on some of the most famous German sausages.  Personally I like the bratwurst more than any of the others but it is good to know the difference between them!

How to Cook Bratwurst in Oven

Italian Sausages and Cured Meats

Some of these sausages require highly specific fermentation temperatures and drying conditions that are beyond the control of most home sausage makers.  All the same, I wanted to provide an introduction to these classics as well as to help you understand the important differences between the styles.


Jerky and Other Cured Meats

You just have to make a few batches of jerky!  Homemade jerky is simple, delicious and healthy.  Start with the “How to Make Jerky” guide and branch out from there!

Amazing Beef Ribs