| Hi-Temp Cheddar Cheese 5lb (Item #632-512) For sausage making. Works Great with our Summer Sausage Mix! Also great in burgers, casseroles , omelettes or really anything you can cook.
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| Hi Temp Cheddar Cheese 2-lb (Item #632-503) For sausage making. Works Great with our Summer Sausage Mix! Also great in burgers, casseroles , omelettes or really anything you can cook.
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| Hi Temp Hot Pepper Cheese 5-lb (Item #632-511) For sausage making. Works Great with our Summer Sausage Mix! Also great in burgers, casseroles , omelettes or really anything you can cook.
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| Hi Temp Hot Pepper Cheese 2-lb (Item #632-510) For sausage making. Works Great with our Summer Sausage Mix! Also great in burgers, casseroles , omelettes or really anything you can cook.
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| High-Temp American Cheese 5lb (Item #632-513) For sausage making. Works Great with our Summer Sausage Mix! Also great in burgers, casseroles , omelettes or really anything you can cook.
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| High-Temp American Cheese 2lb (Item #632-514) For sausage making. Works Great with our Summer Sausage Mix! Also great in burgers, casseroles , omelettes or really anything you can cook.
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Curing Salt 1 oz.(Item # 632-026)(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.(Item # 632-186) Cures 400 lbs of meat when mixed in. Similar to Prague Powder or Instacure.
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Curing Salt 32 oz.(Item # 632-104)Cures 800 lbs of meat when mixed in. Similar to Prague Powder or Instacure.
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| Morton Canning & Pickling Salt (Item #634-789) 4 lb of salt used to pickle or can foods.
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Sausage Binder(Item # 632-253)To maintain moisture in any smoked sausage. Also known as soy protein. 1 lb for 25 lbs.
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Encapsulated Citric Acid(Item # 632-105)Utilized to impart the tart taste in summer sausage when you don't want to wait for it to age.
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| Dextrose 5lbs (Item #632-119) For sausage making.
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Dextrose 2 lbs.(Item # 632-117)
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Morton's Sugar Cure 6 lb.(Item # 630-098)For Bacon & Hams
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Morton's Tender Quick 2 lbs.(Item # 630-812)A mix of Sodium Nitrate, Sodium Nitrite, Sugar and more for curing meat and enhancing the red color of dried meat
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White Sugar Cure 2 lb.(Item # 632-250)Enough to cure one side of bacon or to be mixed into one gallon of water for a curing brine.(10% Pump)
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Brown Sugar Cure 2 lbs.(Item # 632-251)Enough to cure one side of bacon or to be mixed into one gallon of water for a curing brine.(10% pump)
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 | Cajun Signature Injector 4 oz.(Item # 690-779) For large turkeys, roasts and hams. Injects up to 5.5 inches deep
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Black Pepper - Whole 8 oz.(Item # 632-008)Sterilized
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Black Pepper Medium Grind 8 oz.(Item # 632-000)
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Black Pepper Fine Grind 8 oz.(Item # 632-003)
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Black Pepper Whole 1 lb.(Item # 632-007)
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Black Pepper Medium Grind 1 lb.(Item # 632-002)Great for sausage - has a wonderful flavor!
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Black Pepper Cracked 1 lb.(Item # 632-006)Great for Summer Sausage!
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Mustard Seed Whole 1 lb.(Item # 632-029)
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Liquid Smoke 8 oz.(Item # 632-041)
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Hickory Smoke Powder(Item # 632-025)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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 | Cajun Signature Injector 2 oz.\ (Item # 690-780) Stainless Steel injector for chickens, turkeys, roasts & small hams
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