Produkte

USED TO STOP BONES FROM PUNCTURING HOLES IN THE BAGS WHEN VACUUM PACKAGING MEAT.NET WEIGHT: 13 LBS

KNBOVI5660312

Large handleMade by: Caribou Custom Knives of Abbotsford, BC

Reg handleMade by: Caribou Custom Knives of Abbotsford, BC

Large handle

Large handleMade by: Caribou Custom Knives of Abbotsford, BC

STUFFERS BRATWURST SEASONING 2kg 6/case  Use 22 g per kg of meat (including water/ice). Use up to 10% water/ ice of meat blockGrind meat and mix all ingredients thoroughly. Stuff into casings.  ingredients: Salt, Dextrose, Spices, Spice Extracts, Canola oil (mfg.Aid)

by Victorinox

Used to inject meat with brine.

Used for injecting brine into meat.

Made by: Caribou Custom Knives of Abbotsford, BC

Burger/Patty Press

Used for tying meat. Unwinds from the outside. Cardboard center.

Gluten FreeUsage: Use the content of this bag with 24 lbs sliced meat and 1 lb of waterBlend it well or tumble it for 2 hours. Dry as usual.Cure packed separately inside.Ingredients: Salt, Spices (incl. Garlic & Onion), Sugar, Hydrolysed Plant Protein (corn/soy), Dextrose,...

Use the contents of this bag with 24 lbs. of meat and 1 lb. of water or 52 grams/kgCure packed separately inside. Use with Mondostart 2M cultureIngredients: Salt, Spices (incl garlic), Dextrose, Flavour (sulphites), Sodium Nitrite

USED IN CONJUNCTION WITH A SALT BASED HAM CURE.SEASONINGUSAGE: Use 6g per kg of product.Gives the typical taste to your hamIngredients: Sugar, Spice Extracts

CALIFORNIA HAM SPICE IS A TRADITIONAL COOKED HAM SPICE THAT IS USED IN CONJUNCTION WITH A SALT BASED HAM CURE.USE: 28 TO 57 G (1 TO 2 OZ) FOR 4.54 L (1 IMPERIAL GALLON) WATER.CONTAINS: SALT, DEXTROSE, SPICE EXTRACTS, SILICON DIOXIDE, GLYCERIN.NET WEIGHT: 11.02...