Click here to see our sausage spice mixes!
| Hi-Temp Cheddar Cheese 5lb (Item #632512) For sausage making. Works Great with our Summer Sausage Mix! Also great in burgers, casseroles , omelettes or really anything you can cook. Enough for 25lbs of meat.
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| Trehalose 6 oz. (Item #632231) Want to improve the taste of your sausage? Make it look fresher longer? Elimate "freezer flavor"? Trehalose is a natural sweetner and anti-oxidant that is half as sweet as sugar. It will take the "wild" out of game, "fishy" out of fish and "fowl" out of turkey sausage.
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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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Jalapeno Flakes 1/4" - 8 oz (Item #619047) Great to add that spicy touch.New larger size
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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 COLOR WILL VARY "NOT ALWAYS PINK"
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Curing Salt - 16 oz.
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Curing Salt - 32 oz.
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5 lb. Curing Salt (Item# 632401) COLOR WILL VARY "NOT ALWAYS PINK"
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25 lb.Curing Salt (Item# 632400) COLOR WILL VARY "NOT ALWAYS PINK"
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 | Hog Salt (Item #634800) 5 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) 6 oz. 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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| Sausage Binder 5lb (Item #632367) Binder is used to maintain moisture in any smoked sausage. It is also known as soy protein.
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| Sausage Binder 10lb (Item #632255) Binder is used to maintain moisture in any smoked sausage. It is also known as soy protein.
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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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| Sodium Phosphate - 10 lb. (Item #619071) 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 5lbs (Item #632119) For sausage making.
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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.This needle will fit our #690779, #690780, #600403
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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) A sausage seasoning used in Italian Sausage. - also great in Sauerkraut
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Ground Fennel Seed - 16 oz. (Item #632358) Used in Italian Sausage Mix. A great sausage seasoning!
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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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| Garlic Powder 4 OZ (Item #632039)
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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 Seasoning for 10 - 12 lb. Brisket (Item #632271) Includes Sodium Nitrate curing Salt
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White Sugar Cure (Item # 632250) 5 lb. Use 2.5 lbs cure w/ 1 gallon water 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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| Corn Sugar (Item #690586) 4 lb. Corn sugar for wine making or sausage making.
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| Corn Syrup Solids (Item #632107) 2lbs Corn syrup solids for making wine or sausage.
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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 2oz. (Item # 632042)
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Liquid Smoke 8 oz. (Item # 632041)
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| Liquid Smoke - 1 Gallon (Item #632047)
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The Powered smoke found below can be added to any of the sugar cures for enhanced flavor.
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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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