Click here to see our sausage spice mixes!
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Mexican Gunpowder Mix - 1oz (Item #619059) This spice contains jalapeno powder. Great to add that spicy touch.
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Jalapeno Flakes 1/4" - 2 oz (Item #619064) Great to add that spicy touch.
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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
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Curing Salt - 16 oz.
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Curing Salt - 32 oz.
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10 lb.Curing Salt (Item# 632401)
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25 lb.Curing Salt (Item# 632400)
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| Hog Salt (Item #634800) 3 lbs of the same old large flake hog salt your Grandparents used!!
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 | Morton Canning & Pickling Salt (Item #634789) 4 lb of salt used to pickle or can foods.
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| Saltpetre- Potassium Nitrate (Item #690013) Also called Saltpeter Poison! Must be diluted
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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.
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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.
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 | 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.
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| 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.
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Dextrose - 2 lbs. (Item # 632117)
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Morton's Sugar Cure (Item # 630098) 6 lb. for Bacon & hams
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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"!!
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| Cajun Signature Injector - 4 oz (Item #690779) For large turkeys, roasts and hams. Injects up to 5.5 inches deep.
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| Cajun Injector 6" Injector (Item #690780) Holds 2 ounces of marinade. Use it over and over. Marinate chicken, turkey, roast, & more in just 1 minute!!
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| Slanted Injector Needle (Item #600435) Slanted needle measures 5". Great for large spices such as pepper corn or garlic. Can even grind up seafood or other meats and inject through this needle.
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| Perforated Injector Needle (Item #600436) Slanted needle measures 5". Great for injecting any liquid. This needle will fit our #690779, #690780, #600403
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Whole Fennel Seed - 16oz. (Item #632357) Used in Italian Sausage Mix - also great in Sauerkraut
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Ground Fennel Seed - 16 oz. (Item #632358) Used in Italian Sausage Mix
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| Liquid Smoke - 1 Gallon (Item #632047)
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| Parsley Flakes (Item #632099)
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| Chopped Onion (Item #632399)
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| Ground Cayenne Pepper - 8oz
(Item #632068)
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| Whole Pickling Spice - 1 lb
(Item #632249)
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| Dark Chili Powder - 8oz
(Item #632030)
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| Granulated Garlic - 4oz
(Item #632196)
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| Crushed Red Pepper - 2oz.
(Item #632202)
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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.
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| Corned Beef Mix for 10 - 12 lb. Brisket (Item #632271) Includes Sodium Nitrate curing Salt
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White Sugar Cure (Item # 632250) 5 lb. Enough to cure two sides of bacon rubbed in dry or to be mixed into 2.5 gallons of water for a curing brine.( 10% pump). That brine will cure 250 lbs of meat if injected into the meat in a 10% amount.(each piece of meat must have 10% curing brine injected into it.) Then the whole batch must be covered with more of the 10% solution for about a day. After the day, you will want to soak and rinse the salt from the meat at least twice until it is palatable.
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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) That brine will cure 100 lbs of meat if injected into the meat in a 10% amount.(each piece of meat must have 10% curing brine injected into it.) Then the whole batch must be covered with more of the 10% solution for about a day. After the day, you will want to soak and rinse the salt from the meat at least twice until it is palatable. -So probably 2 bags will inject and cure 100 lbs of meat.
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Cajun Signature Injector - 2 oz (Item # 690780 ) Stainless Steel injector for chickens, turkeys, roasts & small hams)
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Black Pepper - Whole 8 oz.
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Black Pepper Medium Grind 8 oz. (Item # 632000)
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Black Pepper Fine Grind 1/2 lb. (Item # 632003)
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Black Pepper Whole 1 lb. (Item # 632007)
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Black Pepper Medium Grind 1 lb. (Item #632002) Great for sausage!
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Black Pepper Cracked 1 lb (Item # 632006). Great for Summer Sausage
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Black Pepper Fine Grind 1 lb. (Item # 632004) Really good black pepper
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Mustard Seed Whole 1 lb. (Item # 632029)
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Mustard Seed Ground 1 lb. (Item # 632042)
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Liquid Smoke 8 oz. (Item # 632041)
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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"
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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 | Mexican 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 |
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