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Weston’s durable products give you control over the processing, preservation, and preparation of your bounty, from both field and farm. From grinders, slicers, saws and strainers for processing, to vacuum sealers, canning equipment and dehydrators for preservation, and slow cookers and smokers for preparation, Weston is uniquely positioned to help you throughout the entire cycle. Be confident your food will have the best flavor, longevity, and nourishment for your family for years to come.

This savory State Fair Fennel Sausage recipe is a favorite creation by Food Network's Chopped competition winner Tanya C...
12/18/2025

This savory State Fair Fennel Sausage recipe is a favorite creation by Food Network's Chopped competition winner Tanya Cauthen. https://bit.ly/3tOxVDw

Ingredients
1.25 lbs pork fatback
3.75 lbs pork shoulder
5 tsp kosher salt
2 tsp black pepper
4 tsp fennel seed
1+ tsp chili flake (more if you like spice)
4 tsp oregano
WESTON hog casings
Directions
Food Network's Chopped competition champion and Butcher/Owner of Richmond, Virginia's Belmont Butchery, Tanya Cauthen shares one of her favorite recipes for State Fair Fennel Sausage.

Chill pork shoulder and fatback to make processing easier.
Meanwhile, set up your meat grinder according to the manufacturer’s instructions and soak the recommended natural hog casings in lukewarm water. Once the casings are pliable, change the water and give them another soak for 20 – 30 minutes. Then fit one end of each casing over the kitchen faucet and run a cup or two of water into the casing. Push the water all the way through, to rinse the inside of the casing. Set aside in clean water until ready to use.
Combine the chilled shoulder and fat back cubes.
Fill a tub with ice and place the bowl of meat inside the tub to keep it cool. Using a coarse grinder plate, grind the meat mixture into another bowl that’s set over ice.
Combine ground meat with spices and mix well.
Fill the hopper of your sausage stuffer or grinder with the sausage mixture, and fit the stuffer tube with a cleaned casing. Start pushing meat through the stuffer to clear any air in the stuffer tube. Before meat enters the casing, tie the end with a simple granny knot. Working slowly, stuff the sausage into the casings. Be careful not to overstuff, and expel any large air bubbles inside the casing by pricking it with a sewing needle.
When filled, tie off the casing with another granny knot.
Create links every 6 inches by twisting casings.

12/15/2025

One of our favorite foods to dehydrate is homemade marshmallows. We love using them in drinks, desserts, and occasionally eating them as is. The 10 tray dehydrator makes it easy to dehydrate a large batch to last us for a few months. https://bit.ly/3UqPRhF
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Marshmallow recipe:
⁃ 1/2 cup cold water
⁃ 2 1/2 tablespoons beef gelatin
⁃ 2 cups granulated sugar
⁃ 3/4 cup hot water
⁃ 1/4 teaspoon salt
⁃ 1 tablespoon vanilla
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⁃ 2 tablespoons room temperature butter (to coat baking sheet)
⁃ powdered sugar (for dusting and coating baking sheet)
Marshmallow instructions:
⁃ Prep the baking sheet by coating with butter and a generous dusting of powdered sugar.
⁃ Mix the cold water and beef gelatin and set to the side.
⁃ In a pot add the hot water, granulated sugar, and salt. Heat over high heat until it reaches 240°F.
⁃ Pour the mixture into a stand mixer bowl. (Do NOT pour into a glass bowl. It will shatter.) Add the beef gelatin mixture.
⁃ Mix on 2 for 1 minute.
⁃ Mix on 6 for 1 minute.
⁃ Mix on 10 for 3 minutes.
⁃ Stop mixer. Add the vanilla.
⁃ Mix on 2 for 10 seconds.
⁃ Mix on 10 for 1 minute.
⁃ Pour the mixture onto the prepped baking sheet. Spread out and allow to set for 2-3 hours.
⁃ After the marshmallows are set sprinkle with powdered sugar and cut them into 1/2 inch squares.
⁃ Coat all sides to prevent sticking.
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How to dehydrate using the 10 tray dehydrator:
⁃ set the dehydrator to 160°F and let the marshmallows dehydrate for 3 hours. (If you made your marshmallows bigger you will need to dehydrate them longer until they are dehydrated in the center.)

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Whatever the season, these handpicked gift guides for hunters, gardeners and grill masters are full of the well-designed...
12/12/2025

Whatever the season, these handpicked gift guides for hunters, gardeners and grill masters are full of the well-designed tools they need. https://bit.ly/4q8NSfM

12/08/2025

Have you ever wanted to make your own garnish to use or give as gifts? It’s so easy to do with Weston Brands 10 Tray dehydrated. Simply cut your citrus fruits, place them in the dehydrator and allow it to cook at 135 degrees F for 17 hours. With 10 trays you can make a huge batch of oranges, limes and lemons.

There’s also so many possibilities with this dehydrator from jerky to dried herbs and fruit. I’m also dipping my oranges in chocolate for a fun snack pairing.

What recipes would you love to see me make with this dehydrator next?

https://bit.ly/3UqPRhF
Video and caption by: .boozy.ginger

12/01/2025

I love having a simmer pot on the stove all fall and winter! The Weston 10 tray dehydrator made it so easy to make the dried oranges and apples that I can use all season long. I can make several jars up to have on hand when we have company and for gifts for the holidays! https://bit.ly/3UqPRhF

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11/18/2025

Ready for mac and cheese like never before? Cold smoking is the secret to infusing mouthwatering flavor without overcooking.

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11/11/2025

Twist on a classic tortilla soup with smoked venison. Obv. You can use chicken here (smoked), but this is a great way to use those tough cuts of venison that are still lurking in freezer. https://bit.ly/45x8ENd

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11/04/2025

Welcome soup season with this hearty and wholesome recipe. It's pure comfort in a bowl. https://bit.ly/45x8ENd

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10/28/2025

I got to try out smoker-slow cooker combo and made some venison barbacoa. Being able to smoke and braise the meat in the same appliance is super convenient. The barbacoa turned out great, smoky and super tender.

If you had one of these nifty devices, what would you cook first? https://bit.ly/45x8ENd

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Southern Pines, NC

Opening Hours

Monday 8am - 5pm
Tuesday 8am - 5pm
Wednesday 8am - 5pm
Thursday 8am - 5pm
Friday 8am - 5pm

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