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Sausage 101 @ MSU - This week Cameron & I attended a Sausage 101 class at Mississippi State University. The class was sponsored by two of my suppliers - Reiser who I purchased the vacuum stuffer from and A.C. Legg who I purchase our sausage seasonings from. A third supplier was Winpak.
There were about 25 folks from Mississippi & Alabama in attendance. There was a good mix of folks from various plants and experience levels.
Several MSU folks gave a presentation and each sponsor presented. Stefan Neumann, Reiser Manager of Food Technology Group, presentation was outstanding. Stefan was born & raised in Germany. After the 9th grade students then find a job where they intern for three years. If they like it then after the three years they can apprentice. Stefan chose sausage making (really big business in Germany) and continued to progress to become a "Master Sausage Maker".
Stefan has been making sausage now for 40 years. He has been in the USA for 28 years and worked for numerous large companies over the years before coming to Reiser. He told me at dinner Tuesday evening that one year ago that day he received his US Citizenship. Really cool!
Reiser shipped in a "bowl cutter" for the hands on period to prep the meat vs. using a mixer grinder. This machine was amazing! It cuts the trim into appropriate particle size, mixes in the seasonings, and then empties the meat into a lug ready to be stuffed into sausage casings - all in about one minute. So much easier and better than using a mixer - grinder. Only catch is the price and electrical service required.
During discussions with Stefan & AC Legg I learned some winning strategies to not only sell better products, but help our customers tackle your food menus. So, be looking for more on this soon.
Picture of the Week - The duck family from last weeks picture of the week have been identified. About a half dozen folks replied and all said Black Belly Whistler ducks from Mexico - South America.
MSU's facility was amazing. This room is where they do further processing like making ground beef. Those walls are stainless steel. The plant is so under utilized for the size and capability that is there. It is very nice - just needs to have more work to justify... in my opinion.
Folks in the picture are (L-R) Matt Corr Reiser Sales Rep, Boo Persica Reiser Food Technologist (retired from LSU), Cameron who works for NGF, Stefan Neumann Reiser Manager of Food Technology Group, and myself.
Half-Beef Custom Processed Orders - SEPTEMBER harvest order window is now open. Harvest will be September 1st. Availability will be about September 21st. Thanks 😉 September order window will close August 24th.
Follow this link to check out our Custom Processing Ordering Tips, to place an order and complete your individualized cut sheet. Please reply to this email with any questions.
And, when you buy a half or whole beef receive a Jarrard Meat Maximizer tenderizer at no extra charge. Jarrard is the choice of professional chefs and cooking enthusiasts for more than 40 years! The Meat Maximizer improves meat tenderness and texture, reduces marinating & cooking time, and is easy to clean and maintain.
Nature's Gourmet Farm product value proposition is to create a community that evolves around one of the most intrinsically important and critical needs of the ages, and that’s the provision of sustenance. That's our passion - to raise healthy animals to provide nutrient dense protein and saturated fat that nourish families and strengthens immune systems.
Our Beef is always grass finished with NO grains. Additionally, our animals are free of mRNA, GMO's (chemicals), Antibiotics, and Hormones. We ethically raise them on diverse forage pastures that regenerates our soils; grows the MOST nutritious beef, pork, chicken, turkey, and eggs; and protects our ecosystem.
Let me encourage you to "Be The Change" our food system needs by "Voting With Your Fork" at every meal.
** Product Availability Update **
NOTE: Restocks are made about 6 PM on the dates indicated below!
Chicken - Next restock is August 12th.
Turkey - Restocked April 22nd. Restocked ground turkey July 3rd. Next is several months away
Eggs - Restock each Tuesday prior to your delivery date.
Beef - Next restock is August 23rd.
Pork – Next restock is August 12th. Smoked items about 2 weeks later
Lamb - Restocked July 28, 2026
Custom Half or Whole Beef- Next Order Window for custom half & whole beef is August 8th - 24th. Harvest will be September 1st. Yes, I want to Order Custom Beef & Pork
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