Frequently Asked Questions

Welcome to our FAQ page—where the only thing more satisfying than a perfectly smoked brisket is getting the answers to all your burning questions!

Whether you're a home smoker, an experienced butcher, or a seasoned hunter, we've got the tools, spices, and know-how to elevate your meat game. If you don't find what you're looking for here, feel free to reach out directly—we’re always happy to help you achieve the perfect cut, the juiciest sausage, or the crispiest bacon. Now, let’s get to the answers!

1. What types of products do you sell? We offer a wide variety of products for butchers, hunters, BBQ enthusiasts, and home meat processors. Our inventory includes:

  • Spices & Seasonings for sausage, jerky, burgers, and more.
  • Pre-mixed Recipes for easy sausage, jerky, and burger creation.
  • Cures & Cure Mixes for making bacon, hams, and other cured meats.
  • Sausage Casings for all types of applications from fresh/snack-sticks/salami.
  • Meat Processing Equipment, from home-use gadgets to heavy-duty commercial machinery.
  • Knives & Tools to help you prep, cut, and trim with precision.
  • Hot Sauces & Miscellaneous Kitchen Gadgets for the adventurous cook.
  • Packaging Supplies, including butcher paper, waxed paper, poly bags, and more.

2. Do you sell both home and commercial equipment?
Yes, we carry equipment for both small-scale home use and large-scale commercial processing. Whether you're just starting to smoke meat at home or managing a professional butcher shop, we have everything you need! Plus, our service department is here to support you, offering maintenance and repairs for most common commercial equipment brands.

3. What kinds of packaging do you carry?
We have all your packaging needs covered! Our offerings include:

  • Butcher Paper & Waxed Butcher Paper for wrapping meat.
  • Poly Bags for storing and preserving meats.
  • Other Packaging Solutions, including vacuum seal bags, sausage casings, and more.

4. Do you have any products suitable for beginners?
Absolutely! We offer a range of beginner-friendly products, including easy-to-follow recipes, pre-mixed seasonings, starter kits for sausage making, and basic meat processing tools. Plus, our staff is always happy to offer guidance if you're new to the world of curing, smoking, or sausage making!

5. Can I find custom seasoning mixes or blends?
Yes! We can help you find the perfect seasoning blend for your specific needs, whether you're making jerky, sausage, or even a custom blend for your own special recipe. If you're looking for something unique, feel free to ask—we love helping customers find just the right flavor.

6. Do you offer shipping?
Yes, we offer both local and nationwide shipping. Shipping fees and delivery times will vary depending on your location and the size of your order. If you're ever in a hurry, we also offer expedited shipping options.

7. Can I get advice on the best products for my needs?
Of course! Whether you're a backyard BBQ enthusiast or a professional butcher, we can help you choose the best equipment, spices, and tools based on your needs and skill level. Just give us a call, send us an email, or stop by our store, and we'll be happy to assist you!

8. How can I get in touch with you?
We’re always just a phone call or an email away! You can reach us at [306-359-6500] or email us at [info@jbsausage.ca]. If you’re local, feel free to stop by our stores—we love chatting about all things meat!  

Our Regina store is located at 425 Maxwell Crescent -- just off of Henderson Drive (which is off of McDonald).

Why Do My Casings Stink?

Natural casings can sometimes have a strong odor, which is usually normal and not a sign of spoilage. Here’s what might be causing the smell and how to fix it:

Brine or Salt Odor
Natural casings are preserved in brine or heavy salt, which can create a strong, sometimes sulfur-like smell. Rinse them thoroughly under cold running water and soak in fresh water with a splash of vinegar (optional) to neutralize odors.

Expired or Improperly Stored Casings
Casings that have been exposed to warm or humid conditions for too long can start to break down. Always store them in the fridge (not the freezer!) and keep them submerged in brine or a light salt solution to maintain freshness.

Fermentation or Bacterial Growth
If casings develop a putrid, rotten, or fishy smell, bacteria may be present due to improper storage. Any casings with an offensive, sour, or rotten odor should be discarded, as they are no longer safe to use.

Improper Cleaning Before Use
Casings need to be thoroughly flushed and soaked before stuffing to remove residual brine or salt. Soak them in warm (not hot) water for at least 30 minutes, then flush inside and out before using.

Proper Storage Tips

  • For short-term use, keep casings in an airtight container in the fridge, submerged in brine or light salt water.
  • For long-term storage, pack them in heavy salt and refrigerate.
  • Never freeze casings, as freezing damages their structure.

If the smell doesn’t go away after rinsing and soaking, and the casings still have an unpleasant odor, it’s best to replace them with a fresh batch.