|
|
Texas Gunpowder Mix - 1oz (Item #619059) This spice contains jalapeno powder. Great to add that spicy touch.
|
|
|
Jalapeno Flakes 1/4" - 2 oz (Item #619064) Great to add that spicy touch.
|
|
|
Curing Salt - 1 oz (Item #632026) (Curing Salt is 6.25% Sodium Nitrite and 93.75% Salt} Used at any time meat is not immediately put into freezer or refrigerator, Such as smoking, air drying, dehumidifying, etc. Cures 25 lbs of meat when mixed into meat Similar to Prague Powder or instacure
|
 | Curing Salt - 2 oz (Item #632012) Cures 50 Lbs. Meat. Similar to Prague Powder or Instacure.
|
|
|
Curing Salt - 16 oz.
|
|
|
Curing Salt - 32 oz.
|
 |
10 lb.Curing Salt (Item# 632401)
|
|
|
25 lb.Curing Salt (Item# 632400)
|
|
| Saltpetre- Potassium Nitrate (Item #690013) Also called Saltpeter Poison! Must be diluted
|
|
Sausage Binder (Item # 632253) Binder is used to maintain moisture in any smoked sausage. It is also known as soy protein. 1 lb package is enough for 25 lbs. of meat.
|
|
Encapsulated Citric Acid (Item # 632105) - Utilized to impart the tart taste in summer sausage when you don't want to wait for it to age. Comes in 2oz. package.
|
 | Sodium Phosphates 512 (Item #621234) Use 2 oz for 25 lb. of meat or poultry. Dissolve completely in water before adding to meat. Aids in the absorption of water in sausage and jerky.
|
|
| Sodium Phosphates - 1 lb. (Item #619048) Use 16 oz for 200 lb. of meat or poultry. Dissolve completely in water before adding to meat. Aids in the absorption of water in sausage and jerky.
|
|
Dextrose - 2 lbs. (Item # 632117)
|
|
Morton's Sugar Cure (Item # 630098) 6 lb. for Bacon & hams
|
The Powered smoke found below can be added to any of the sugar cures for enhanced flavor.
|
Pistol grip Injector - 1.8 oz. (Item # 600403) For large turkeys, roasts and hams. Injects up to 5.5 inches deep. Includes one perforated needle and one straight thru needle THIS IS BIG! Needle measures 5.5"!!
|
Cajun Signature Injector - 4 oz.
(Item # 690779)
For large turkeys, roasts and hams. Injects up to
5.5 inches deep.
| Price: | US$32.99 |
|---|
 |
Whole Fennel Seed - 8 oz. (Item #632357) Used in Italian Sausage Mix - also great in Sauerkraut Write something about the product! |
| Price: | US$19.99 |
|---|
|
|
Ground Fennel Seed - 8 oz. (Item #632358) Used in Italian Sausage Mix |
| Price: | US$4.99 |
|---|
|
| Liquid Smoke - 1 Gallon (Item #632047)
|
|
| Parsley Flakes (Item #632099)
|
|
| Chopped Onion (Item #632399)
|
|
| Ground Cayenne Pepper - 8oz
(Item #632068)
|
|
| Whole Pickling Spice - 8oz
(Item #632256)
|
|
| Dark Chili Powder - 8oz
(Item #632030)
|
|
| Granulated Garlic - 4oz
(Item #632196)
|
 |
Garlic Powder - 4oz
(Item #631992)
|
|
| Crushed Red Pepper - 2oz.
(Item #632202)
|
|
Morton's Tender Quick (Item #630812) (A mix of Sodium Nitrate, Sodium Nitrite, Sugar and more for curing meat and enhancing the red color of dried meat) 2 lbs.
|
|
Corned Beef Mix for 10 - 12 lb. Brisket (Item # 632271) Make your own corned beef! Includes Sodium Nitrate curing Salt
|
|
|
White Sugar Cure (Item # 632250) From Heinsohn's Country Store. 2 lb. Enough to cure one side of bacon or to be mixed into one gallon of water for a curing brine.( 10% pump)
|
|
|
Brown Sugar Cure (Item # 632251) From Heinsohn's Country Store. 2 lb. Enough to cure one side of bacon or to be mixed into one gallon of water for a curing brine.( 10% pump)
|
|
|
Cajun Signature Injector - 2 oz (Item # 690780 ) Stainless Steel injector for chickens, turkeys, roasts & small hams)
|
 |
Black Pepper - Whole 8 oz.
|
|
|
Black Pepper Medium Grind 8 oz. (Item # 632000)
|
|
|
Black Pepper Fine Grind 1/2 lb. (Item # 632003)
|
|
|
Black Pepper Whole 1 lb. (Item # 632007)
|
|
|
Black Pepper Medium Grind 1 lb. (Item #*632002) Great for sausage!
|
|
|
Black Pepper Cracked 1 lb (Item # 632006). Great for Summer Sausage
|
|
|
Black Pepper Fine Grind 1 lb. (Item # 632004) Really good black pepper
|
|
|
Mustard Seed Whole 8 oz. (Item # 632018)
|
<
|
|
Mustard Seed Whole 1 lb. (Item # 632029)
|
|
|
Mustard Seed Whole 1 lb. (Item # 632042)
|
|
|
Liquid Smoke 8 oz. (Item # 632041)
|
|
|
Hickory Smoke Powder (Item # 632025) Powdered Smoke 1 oz (Normal treatment for 25 lbs of meat) This is distilled smoke that has been dehydrated. Commercial use of this product is allowed to be advertised as "Naturally Smoked"
|
Spices And Cures | Curing Meat Salt | Morton Sugar Cure | Sausage Making Spices | Smoked Sausage Binder | Salt Meat Curing | White Sugar Cure | Brown Sugar Cure | Cajun Signature Injector | Black Pepper Medium Grind | Hickory Smoke Powder | Black Pepper Fine Grind | Soy Protein | Texas Gun Powder | Encapsulated Citric Acid | Saltpetre- Potassium Nitrate | Morton's Tender Quick | Maple Sugar Cure | Black Pepper Cracked | Mustard Seed Whole | Liquid Smoke | Homemade Sausage | Summer Sausage Spices | Breakfast Sausage Spices | Italian Sausage Spices |
Home | Meat Grinders | Sausage Stuffers | Meat Tenderizers | Manual Meat Grinders | Meat Slicers | Butcher Saws | Books & Videos | Site Map | Resources
