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Shipping

SEND US SOMETHING

Marsha Cook – Office Administrator
Evan Brady – Owner (evan@butcherspantry.com)

ADDRESS

410 E Railroad St.
Peshtigo, WI 54157

 

OPENING HOURS

Monday to Friday: 9am – 2:30pm

All orders require a minimum of 1 day of processing before shipping, but in most cases orders are packed and shipped same day. The cutoff for Express shipping options for same day shipping is 2:00pm. The last pickup for Express orders with UPS is 2:30pm, so if your order comes through before then we can do our best to ship same day.

Orders that come in on a Saturday will be shipped the following Monday – unless the Monday falls on a national holiday where shipping locations may be closed. If that is the case the orders will ship the next day on Tuesday.

Saturday: Closed
Sunday: Closed

STAY SOCIAL

Comments (6)

  1. Petar Dimitrov 2 years ago

    Hi!I got a Mold 600 from you but I didn’t get the instructions for use?Where I can find it?

  2. Petar Dimitrov 2 years ago

    Thank you!

  3. dean.gustafson 3 months ago

    When making summer sausage with your seasoning, you recommend using F-RM-52 as a starter culture. There is nothing that recommends a fermenting temperature/time. I have used F-LC when making Lebanon Bologna, and fermented 24 hours at 90*F. What is the recommendation for using F-RM-52? Thank you!

    • Author
      Evan Brady 3 months ago

      Hi Dean, there are so many processes out there, so this is kind of up to you to decide. When I personally use F-RM-52, I do 90ºF for about 15 hours. I check the pH and am looking for 4.6. If I am there, I cook and continue. If not, I continue to ferment for another few hours.

  4. Stephen S Dobbins 2 months ago

    Order #46791
    Beef rounds, cut and tied.
    Ordered a pack of 10.
    Received 9

    I’m placing an order for more right now.

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