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Elk Mountain Products Home of the Dakotah Sausage Stuffer

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About Dakotah Sausage Stuffer

Dakotah Sausage Stuffer is owned by Eldon and Karen, who have over 60 years of combined sausage and jerky making experience, hence the company slogan "Built for Sausage Makers by Sausage Makers". They want to help you make the best sausage and jerky possible and make you proud to share it with your friends and family. Eldon and Karen stand behind their products and will make every effort to satisfy you. Perhaps it's time you gave the Dakotah Sausage Stuffer a try!

Fresh Sausage Jerky Smoked Sausage Venison Jerky

About Eldon

Our owner Eldon isn't a stranger to the meat industry. He began his apprenticeship as a journeyman meat cutter in the early 1970's, moving on to a commercial sausage kitchen years later during which time he was introduced to the art of sausage making by an old-world "wurstmacher" (sausage maker). Eldon has accumulated hundreds of sausage and jerky recipes and formulas along the way, many of which are featured in his book.

Eldon and Karen moved to Idaho in 1980 and opened a custom sausage kitchen in Harpster, Idaho, which they operated for seven years. During this time they produced a pair of successful home processing videos titled Easy Sausage Making and Easy Deer Cutting. Later, the couple started Eldon's Products, now Eldon's Sausage & Jerky Supply, a thriving sausage and jerky supply business. During this time, Eldon authored the Sausage and Jerky Handbook and 98 Ways to Cook Venison.

After 10 years, the couple sold Eldon's Products. In 2004, Karen purchased the Dakotah Water-Pack Sausage Stuffer business from the late Chuck Wilz out of Bismark, North Dakota. Because they had sold the stuffer during their tenure at Eldon's Products, the couple was keenly aware of the Dakotah Sausage Stuffer and its proven track record.

About Karen

Karen knows the home processing business backward and forward and has come to be known as "The Sausage Lady." She has personally made thousands upon thousands of pounds of sausage and jerky during the last 30 years. Karen definitely knows the best of the wurst when it comes to making sausage.

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