Smokehouse Run Record
Keep every run of the smoker on one page so a good result can be repeated, a poor one explained, and any batch matched to the run that smoked it.
FP-28 1 page
Food production and artisan makers · FP-26
Sausage and Cure Batch Record
A free printable curing batch record sheet — one batch of sausage, bacon, ham or salami with supplier lots, weights in and out, cure dates and where it went.
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One page. Choose your paper size — both versions are laid out identically, so neither one gets shrunk to fit.
Print it and write on it
Fill it in type and save
The fillable versions have real form fields — open them in any PDF reader, type into them and save. Printing help.
What this sheet is for
Lead any pack back to the meat, the supplier and the cure it came from, and show the batch was made the way your own recipe sets.
Who it is for
Small butchers, charcuterie makers and farm shops making sausage and cured meat for sale.
How to use it
- Start a fresh sheet for each batch and give it a batch number.
- List every ingredient, casing and cure component with the supplier's lot or kill number as it is weighed in.
- Fill in the process line from your own recipe sheet — cure used, dates, the loss you were aiming for and the loss achieved.
- Record the lot code that went on the pack.
- Add a row to the bottom table every time part of the batch leaves.
What is on the sheet
One page, top to bottom:
Printed under the title: One batch of sausage, bacon, ham or salami from raw meat to packed product — every ingredient with its supplier and lot, the weights in and out, the cure's start and end as your own process sets them, and where the batch went.
Write-on lines: Product · Batch no. · Date started · Made by
What went in — one row per ingredient, casing and cure component
Table, 6 rows: Ingredient / casing / cure · Supplier · Supplier lot / kill no. · Qty used · Checked
Process and yield — cure amounts, times and loss are your own recipe's
Write-on lines: Raw meat weight in · Cure mix used (yours) · Cure end / hang start · Target loss (yours) · Finished weight · Loss achieved · Packed as · Lot code on pack
Where the batch went
Table, 4 rows: Date · Customer / outlet / own counter · Qty · Left · Notes
Questions
Why is there no cure quantity or curing time on the sheet?
Because those are your recipe, and the amount of cure that may be used is set by the rules where you trade. The sheet has blanks for what you used and how long it took, labelled as yours, so the record shows your process was followed.
Can it be used for a fresh sausage batch with no cure?
Yes — leave the cure line blank and use the ingredient table and the weights. The traceability is the same either way.
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