Weston Tonics™ & Dusts™ do have a 'Best By' date, which you can find toward the bottom of the bottle. They are not harmful if consumed after this date, however they will lose potency and we cannot guarantee the flavor quality past that date.

Hog Casings must be soaked in water for one hour and rinsed prior to using.

Collagen Casings do not require any preparation before stuffing.

You should soak your Mahogany Casings for at least a half hour prior to use in order to reshape them.

Hog Casings have a shelf life of 1 year unopened and can be used up to 6 months after opening the package if refrigerated.

Collagen Casings have an unlimited shelf life unopened and can be stored in a sealed bag for up to 1 year after opening if refrigerated. They are best sealed in a manually sealed vacuum bag with light vacuum so as to not crush the casings.

Mahogany Casings have an unlimited self life if unopened and can be stored in a sealed bag for up to 1 year after opening if refrigerated. They are best sealed in a manually sealed vacuum bag with light vacuum so as to not crush the casings.

Weston Curing Salt does have a 'Best By' date, which you can find toward the bottom of the bottle. Cure has a shelf life 36 months beyond the 'Best By' date.

Seasonings and Seasoning Kits are not returnable after the ‘Best By’ date labeled on the product(s).

Warnings are listed on the side of each bottle or kit box. The following seasonings contain potential allergens:

• No. 13 Classic Sausage Dust™ contains MUSTARD
• No. 14 Hot & Spicy Sausage Dust™ contains MUSTARD
• No. 15 Polish Sausage Dust™ contains MUSTARD
• No. 21 Signature Jerky Tonic™ contains SOY, FISH, WHEAT
• No. 22 Cajun Jerky Tonic™ contains SOY, FISH
• No. 23 Sweet & Spicy Jerky Tonic™ contains SOY, WHEAT

Neither Tonics™ nor Dusts™ should be stored at temperatures above 80°F. Ideal storage conditions are at ambient temperature (72°F with a relative humidity of about 50%).

• Both Jerky Dust™ and Jerky Tonic™ can be used to make ground meat jerky or whole muscle jerky.
• To make whole muscle jerky, it is ideal to marinate your meat with seasoning overnight.
• When using Jerky Dust™, mix 1 tablespoon seasoning per 1 pound of meat.
• When using Jerky Tonic™, mix 3 tablespoons seasoning per 1 pound of meat.

• To make sausage, it is ideal to marinate your meat with seasoning overnight.
• When using Sausage Dust™, mix 1 tablespoon seasoning per 1 pound of meat.
• When using Sausage Tonic™, mix 3 tablespoons seasoning per 1 pound of meat.
• Follow your casings instructions for preparing sausage.
• If cure is needed, mix 1/4 – 1/8 teaspoon cure for every one pound of meat.

Sausage Seasoning Kits are not eligible for sale in Canada due to Federal Trade Regulations between the United States and Canada that strictly regulate the sales of casings cross border.