Staging

3445

BOENBM1001 

60mm x 24 in. tan fibrous casing. Soak for 15 minutes in warm water before stuffing. Cold smoke or hot smoke and cook, or dry curing. ONLY SOLD IN BUNDLES OF 25 priced per piece

50mm x 25 in. gold moisture proof casing. Not for smoking. Sold by 25 priced by the piece. can be used to steam cook or a water bath up to 120 celsius or 248 fahrenheit

8168

An edible, collagen casing for fresh or smoked sausage.DO NOT SOAK

Use the contents of this bag with 11.34 kg (25lbs) of meat ( including ice/ water)Grind meat and mix all ingredients throughly, stuff jnto casings..Contains: toasted wheat crumbs, salt, apple flavor, tricalcium phosphate and spice extracts.

Use one unit of 510 g. to 22.68 kg. or 50 lbs. meatblock.Ingredients: salt, spices & spice extract, sodium diacetate and onion & garlic extract.

Use to tasterates 2500-5000 on the scoville scaleSPCHIPOTL2,5 

MILE9964 Backwoods® Encapsulated Citric Acid is citric acid with a hydrogenated cotton seed oil coating. The coating prevents the citric acid from releasing in the meat during mixing and stuffing. If released prematurely, the sausage will not hold together. Meat must reach 150°F for the...

Usage: Use the contents of this bag with 23lbs of meat and 2lb of water/ice. This refers to 72g of seasoning and 100ml of water/ice per kg of meat. Cut or grind the meat to desired coarseness. Stuff into casings.Ingredients: Rice Flour, Salt, Spices...

Usage: Use the contents of this bag with 23 lbs of meat and 2 lbs of water/ice.This refers to 65 g of seasoning and 100 ml of water/ice per kg of meat.Cut or grind the meat to desired coarseness and mix all ingredients thoroughly.Cure...

RBIMOGFANDUse the content of this bag with 25lbs of meat (including water/ice) for a total batch of 26.5 lbs Or Use 60g per kg of meat ( including water/ice)Ingredients: Toasted Rice Crumb, Salt, Spice (Incl. Garlic) , Dextrose, Tricalcium Phosphate (Mfg. Aid), Spice Extracts,...

5367

8158SPECIAL BUYACCUSHARP