4″ X 20″ Clear Fibrous Casings – 10 Count

Soak casings in warm water for 20-30 minutes prior to stuffing. Approximate stuffed weight:2 1/2" x 20" - 3 lbs. 1 1/2" x 12" - 1 lb. 4" x 20" - 6 lbs. Fibrous casings are non-edible and string tied at one end. They can be clear, mahogany or printed with "Venison Sausage - Not for Sale". 4" x 20" clear fibrous Casings - 10 Count.

. They are used to make Summer Sausage, Salami, Bologna and other cured sausages.

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Hoosier Hill Farm Prague Powder No.1 Pink Curing Salt, 2.5 Pound

Of meat or 1 level teaspoon of cure for 5 lbs. A critical component in the meat curing and sausage making process, enough to cure 1000 lbs of meat. Prague powder #1 can be used in the preserving and curing of: Semi-dry and cooked meats, Pastrami, Ham, Sausage, Fish, Jerky, Hard Salami, Bacon, Corned Beef.

To cure correctly and within food safely guidelines, it is extremely important to use the proper amount of Prague Powder #1. A critical component in the meat curing and sausage making process, Prague Powder #1 is essential to prevent food poisoning. Too much or too little Pink Curing Salt can adversely affect health, taste, and food quality.

Hoosier hill farm is located in america's heartland of northeast Indiana. Mix cure with cold water. Prague powder #1, is used for all types of meats, fish, also referred to as Tinted Cure or Pink Curing Salt, sausage, and jerky curing. Contains 2. 5 lbs of prague powder no. 1 pink curing salt, also referred to as Tinted Cure or Pink Curing Salt.

Additionally, prague Powder #1 provides a distinct flavor and helps to prevent product discoloration. Of cure for 25 lbs. One of the most popular curing salts, Prague powder #1 contains 6.


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The Sausage Maker - 3-Prong USA Made Sausage Pricker

5 1/2" long. For removing air pockets in natural or fibrous casings. Too much or too little Pink Curing Salt can adversely affect health, taste, and food quality. Hoosier hill farm is located in america's heartland of northeast Indiana. Contains 2. 5 lbs of prague powder no. 1 pink curing salt, also referred to as Tinted Cure or Pink Curing Salt.

Mix cure with cold water. 5 1/2" long. Of cure for 25 lbs. Of meat or fish. A must-have tool in sausage making. As a curing agent, prague Powder #1 serves to inhibit bacteria growth and helps to maintain meat flavor and appearance. Use 1 oz. Our products and ingredients are guaranteed fresh and we are proud of our heritage and good, old-fashioned values!

A must-have tool in sausage making. Used for removing air pockets in natural or fibrous sausage casings. Of meat or 1 level teaspoon of cure for 5 lbs. A critical component in the meat curing and sausage making process, enough to cure 1000 lbs of meat. Prague powder #1 can be used in the preserving and curing of: Semi-dry and cooked meats, Fish, Ham, Hard Salami, Pastrami, Jerky, Sausage, Bacon, Corned Beef.




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Anthony's Pink Curing Salt No.1, 2lbs, Quick Cure Prague Powder

Use anthony's pink curing salt to preserve and wet-cure cooked meats like ham, sausage, jerky, fish, salami, and bacon. Pink salt #1 - batch Tested and Verified Gluten Free. Also known as ""pink salt", "quick Cure", "Curing Salt #1" or "Instacure #1". As a curing agent, this salt serves to inhibit bacterial growth and helps to maintain meat flavor and appearance.

Here are just a few of the different names this product goes by: prague powder #1, heller's cure, cure #1, legg cure, Fast Cure, DQ Curing Salt, Insta-Cure #1, Modern Cure, Pink Curing Salt #1, Witt's Cure, Instacure #1, Sure Cure, Quick Cure, Speed Cure, Curing Salt, LEM Cure. Mix cure with cold water.

Our products and ingredients are guaranteed fresh and we are proud of our heritage and good, old-fashioned values! A must-have tool in sausage making. Always cure the meat in the refrigerator and turn or flip it once or twice daily in order to cure evenly. As a curing agent, prague Powder #1 serves to inhibit bacteria growth and helps to maintain meat flavor and appearance.

Use 1 oz. Used for removing air pockets in natural or fibrous sausage casings. 5 1/2" long.


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LEM Products 126B 2 1/2 x 20-Inch Non-Edible Fibrous Casings Mahogany

Soak casings in warm water for 20 to 30 minutes prior to stuffing. Of meat or 1 level teaspoon of cure for 5 lbs. Mix cure with cold water. As a curing agent, prague Powder #1 serves to inhibit bacteria growth and helps to maintain meat flavor and appearance. Use 1 oz. Dimensions are 1 1/2" x 12". Contains 2. 5 lbs of prague powder no.

1 pink curing salt, also referred to as Tinted Cure or Pink Curing Salt. Lem products 124b clear, unprinted, Fibrous Casings are non-edible and string tied at one end. 2 1/2" x 20"; mahogany, Unprinted. Of cure for 25 lbs. Our products and ingredients are guaranteed fresh and we are proud of our heritage and good, old-fashioned values!

Pink salt #1 - batch Tested and Verified Gluten Free. Our goal is to deliver high quality products that make food preparation easy and fun. 5 1/2" long. Soak in warm water 20 to 30 minutes before stuffing. Perfect for wet-curing/preserving sausages, ham, salami's, white fish, all types of bacon and more!. Enough to cure hundreds of pounds of meat - contains 6.




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Black - STX Turboforce II"Platinum" w/Foot Pedal Heavy Duty Electric Meat Grinder & Sausage Stuffer: 6 Grinding Plates, 3 S/S Blades, 3 Sausage Tubes, Kubbe, 2 Meat Claws, Burger-Slider Patty Maker

Too much or too little Pink Curing Salt can adversely affect health, taste, and food quality. Hoosier hill farm is located in america's heartland of northeast Indiana. Used for removing air pockets in natural or fibrous sausage casings. This complete electric meat grinder package includes: 1 - 2000 watt main grinding unit 1 - foot pedal control for hands free operation 1 - size #12 polished aluminum grinding head with meat hopper 3 - stainless steel cutting blades 5 - sizes of tempered steel grinding plates 1 - beaner plate - sausage stuffing plate 1 - set of 3 sizes of sausage stuffing Tubes 1 - Kubbe/Kibbe Making Attachment 1 - Meat Pusher/Stuffer Specifications: Voltage: 110/120 Volts - 60Hz 2000 Watts Peak Power Under Load - 600 Watts Running Power No Load Grinds 175 to 225 Lbs of Meat Per Hour on High Speed 3 Speed System - High, Low and Reverse 1 Stop and Reset Switch Dimensions of Unit - Set Up - 19" L x 8" W x 14" H Weight of Unit - Set Up - 13 Lbs Weight of Unit for Shipping - 14 Lbs 1 Kubbe Attachment Complete Instructions Included Contains 2.

5 lbs of prague powder no. 1 pink curing salt, also referred to as Tinted Cure or Pink Curing Salt. Available in either Black or White with Chrome Accents. The futuristic styling of our turboforce II was a creation of our Model/Art Design Department and is designed to complement any kitchen counter. Of cure for 25 lbs.

Generally used to wet-cure meat that requires cooking before consumption. The motor inside this unit features 2000 Watts of Peak Output Power and this allows it to grind even the toughest cuts of meat without bogging down in the least.


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LEM Backwoods Cured Sausage Seasoning with Cure Packet

3 stainless blades, 5 grinding plates, 1 Beaner Plate, Set of 3 Stuffing Tubes and Kubbe Attachment. This is a size #12 grinder with a 2-1/2" Diameter Output for Grinding and a 2" Diameter Feeding Tube. Cure packet included. As a curing agent, prague Powder #1 serves to inhibit bacteria growth and helps to maintain meat flavor and appearance.

Use 1 oz. A critical component in the meat curing and sausage making process, enough to cure 1000 lbs of meat. Prague powder #1 can be used in the preserving and curing of: Semi-dry and cooked meats, Pastrami, Hard Salami, Sausage, Fish, Bacon, Ham, Jerky, Corned Beef. To cure correctly and within food safely guidelines, it is extremely important to use the proper amount of Prague Powder #1.

Mix cure with cold water. All of our lem products and Backwoods seasonings have been customized and crafted with the home game processor in mind. Seasons 25 pounds of meat. Stuff into fibrous casings or make ring bologna. If you have never made sausage, we urge you to try. Of meat or fish. Enough seasoning for 25 pounds.

The patented "quad air cooling" System of the Grinder will Virtually Double the Life of this Product.


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LEM Products 1243 Pre-Tubed Sheep Casings

A must-have tool in sausage making. Our goal is to deliver high quality products that make food preparation easy and fun. Our products allow everyone from butchers, jerky and other meat products, and the at-home meat processor to make delicious sausage, restaurants, all while controlling the healthy content of the foods they provide for their family and friends.

Perfect for wet-curing/preserving sausages, salami's, ham, white fish, all types of bacon and more!. Enough to cure hundreds of pounds of meat - contains 6. 25% sodium nitrite for Curing Meats. Includes foot pedal control optional Use - Plug Grinder into Foot Pedal Control For Hands Free Use. Bundle of 25 fibrous, salami, non-edible casings; Use for summer sausage, etc.

Tie with string or use hog rings to close after filling. Features 2000 watts of peak output power with 3 Speeds High, Low, Reverse & Safety Circuit Breaker. Our dehydrators and slicers are built for meat processors who love making jerky and deli-thin meat. To use after cleaning: simply put the tube/straw over the stuffing tube and hold the casing back and pull out the straw.

20-25 pounds; size: 19mm - 21mm approx. Lem products makes home meat processing easy! We deliver high quality meat processing equipment: meat grinders, jerky making equipment, and vacuum sealers along with the needed supplies for the hunter and home meat processor.


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Stainless Steel Meat Press for Making Healthy Homemade Deli Meat with Thermometer and Recipes - Ham Maker

As a curing agent, prague Powder #1 serves to inhibit bacteria growth and helps to maintain meat flavor and appearance. Use 1 oz. 5 1/2" long. 3 stainless blades, 5 grinding plates, 1 Beaner Plate, Set of 3 Stuffing Tubes and Kubbe Attachment. This is a size #12 grinder with a 2-1/2" Diameter Output for Grinding and a 2" Diameter Feeding Tube.

The patented "quad air cooling" System of the Grinder will Virtually Double the Life of this Product. 3/4 inch. Stuff into fibrous casings or make ring bologna. Includes foot pedal control optional Use - Plug Grinder into Foot Pedal Control For Hands Free Use. In addition, the handy thermometer will display the temperature in both Celsius and Fahrenheit for your maximum convenience.

Bundle of 25 fibrous, salami, non-edible casings; Use for summer sausage, etc. Tie with string or use hog rings to close after filling. Use for: snack sticks, breakfast sausage links or more. Perfect for wet-curing/preserving sausages, salami's, ham, white fish, all types of bacon and more!. Enough to cure hundreds of pounds of meat - contains 6.

25% sodium nitrite for Curing Meats. Of cure for 25 lbs.


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A.C. Legg Bologna/Frank Seasoning

Then stuff the sausage into natural hog casings for links. Of meat or 1 level teaspoon of cure for 5 lbs. 2 tablespoons = 1 ounce. Contains Soy. Pink salt #1 - batch Tested and Verified Gluten Free. Empty entire bag of seasoning into the 25 lbs. Seasons 1. 75 lbs. Batch - 1 oz. 3 stainless blades, 1 beaner plate, 5 grinding plates, Set of 3 Stuffing Tubes and Kubbe Attachment.

This is a size #12 grinder with a 2-1/2" Diameter Output for Grinding and a 2" Diameter Feeding Tube. All you have to do is follow the step-by-step detailed instructions. Your family's healthy diet is our #1 priority - We confidently back our stunning meat press with a premium, hassle-free, 30-day money back guarantee.

Everyone will love this blend, which produces "old-fashioned" bologna or frankfurters. Bag. Very popular seasoning; An all time favorite. Stuff into fibrous casings or make ring bologna. Bundle of 25 fibrous, non-edible casings; Use for summer sausage, salami, etc. Tie with string or use hog rings to close after filling.

Legg's exclusive high-barrier, multi-wall packaging protects the seasoning's freshness and flavor for at least 12 months.


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Pink Curing Salt #1 Premium Prague Powder 2.5 lb Bag by Wishful

Too much or too little Pink Curing Salt can adversely affect health, taste, and food quality. Hoosier hill farm is located in america's heartland of northeast Indiana. A must-have tool in sausage making. Easy to follow directions. Of meat and mix thoroughly it works best if you cut the meat into small chunks first.

3/4 inch. Also known as ""pink salt", "quick Cure", "Curing Salt #1" or "Instacure #1". Then stuff the sausage into natural hog casings for links. As a curing agent, prague Powder #1 serves to inhibit bacteria growth and helps to maintain meat flavor and appearance. Use 1 oz. Cure packet included. Bag of Sodium Nitrite.

Legg's exclusive high-barrier, multi-wall packaging protects the seasoning's freshness and flavor for at least 12 months. Of meat. 3 stainless blades, 1 beaner plate, 5 grinding plates, Set of 3 Stuffing Tubes and Kubbe Attachment. This is a size #12 grinder with a 2-1/2" Diameter Output for Grinding and a 2" Diameter Feeding Tube.

Perfect for wet-curing/preserving sausages, salami's, white fish, ham, all types of bacon and more!. Enough to cure hundreds of pounds of meat - contains 6.


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