| Cheddar Cheese Hi-Temp (Item #632-512) This high temperature cheese is for sausage making. It is delicious with our summer sausage mix! Also great in burgers, casseroles, omelettes or really anything you can cook. Enough for 25 lbs. of meat. 5 lb. package.
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| Hot Pepper Cheese Hi Temp (Item #632-511) This high temperature cheese is for sausage making. It is delicious with our summer sausage mix! Also great in burgers, casseroles, omelettes or really anything you can cook. 5 lb. package.
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Black Pepper Medium Grind (Item #632-002) Great for sausage - has a wonderful flavor! 1 lb. package.
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Black Pepper Cracked (Item #632-006) Great for summer sausage! 1 lb. package.
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Black Pepper Coarse 14 Mesh (Item #632-070) Great for summer sausage! 1 lb. package. Popular in regular sausage or jerky
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Black Pepper Coarse 14 Mesh (Item #632-187) Great for summer sausage! 5 lb. package.(Much cheaper!)
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Black Pepper Coarse 14 Mesh (Item #632-021) Great for summer sausage! 50 lb. package. SAVE!
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Black Pepper Whole (Item #632-007) This great quality whole pepper is perfect for your summer sausage recipes and in your kitchen! 1 lb. package.
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Black Pepper Medium (Item #632-001) Great for summer sausage! 5 lb. package. 20 mesh Very Popular Grind
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Black Pepper - Table grind 1 lb.
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Black Pepper - Table grind 5 lb.
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Black Pepper - Fine grind 1 lb.
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Jalapeno Flakes 1/4" (Item #619-047) These handy jalapeno flakes can be used in chili, corn bread, salsa, sauces, spice blends, stews, taco meat or sprinkled over chicken, eggs, pork chops and of course pizza! Great to add that spicy touch. New larger 8 oz. package.
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Jalapeno Flakes 1/4" (Item #619-064) These handy jalapeno flakes can be used in chili, corn bread, salsa, sauces, spice blends, stews, taco meat or sprinkled over chicken, eggs, pork chops and of course pizza! Great to add that spicy touch. 2 ounce package
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Curing Salt (Item #632-026) Curing salt is 6.25% sodium nitrite and 93.75% salt. It is used at any time meat is not immediately put into a freezer or refrigerator to prevent botulism. This includes smoking, air drying, dehumidifying, etc. Mix this package into 25 lbs. of meat to cure. It will enhance an attractive red color in meat that has been smoked or dried. This product is also known as Prague Powder #1, Instacure #1, TCM (tinted cure mix), DQ curing salt or pink salt. **Color will vary "not always pink".** 1 oz. package.
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Curing Salt (Item #632-186) This is the same curing salt as above just in a larger package. It will cure 400 lbs. of meat when mixed in. 16 oz. package.
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Curing Salt (Item # 632-104) This is the same curing salt as above just in a larger package. It will cure 800 lbs. of meat when mixed in. 32 oz. package.
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Curing Salt (Item #632-401) This is the same curing salt as above just in a larger amount. 5 lb. box.
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Curing Salt (Item #632-400) This is the same curing salt as above just in a larger amount. 25 lb. box.
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Curing Salt (Item #632-419) This is the same curing salt as above but in a larger amount. 50 lb. box.
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 | Morton Canning & Pickling Salt (Item #634-789) This salt is used to pickle or can foods. 4 lb. box.
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| Pig Salt (Item #634-800) This is the same old large flake pig salt your grandparents used! 5 lb. box.
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| Sea Salt (Item #632493) For that special flavor that only comes from Sea Salt 1 lb.
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Sausage Binder (Item #632-253) Binder is used to maintain moisture in any smoked sausage. It is also known as soy protein. This package is for 25 lbs. of meat. 1 lb. package.
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Encapsulated Citric Acid (Item #632-105) This product is utilized to impart the tart taste in summer sausage when you don't want to wait for it to age. 2 oz. package.
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 | Sodium Phosphates 512 Food Grade (Item #621-234) This product aids in the absorption of water in sausage and jerky. Sodium phosphate added to food serves as a dietary supplement which provides an essential nutrient to any diet. It also improves flavor and digestability. Use 2 oz. for 25 lbs. of meat or poultry. Dissolve completely in water before adding to meat. 2 oz. package.
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| Sodium Phosphates 512 Food Grade (Item #619-048) This product aids in the absorption of water in sausage and jerky. Sodium phosphate added to food serves as a dietary supplement which provides an essential nutrient to any diet. It also improves flavor and digestability. Use 16 oz. for 200 lbs. of meat or poultry. Dissolve completely in water before adding to meat. 1 lb. package.
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| Dextrose (Item #632-119) Dextrose is a monosaccharide or simple sugar, about 70% as sweet as the regular sugar you keep in the pantry. It serves as a nutrient for the lactic acid organisms that help in fermentation, giving your sausages and other processed meats a tangy flavor. 5 lb. package.
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Dextrose (Item #632-117) Dextrose is a monosaccharide or simple sugar, about 70% as sweet as the regular sugar you keep in the pantry. It serves as a nutrient for the lactic acid organisms that help in fermentation, giving your sausages and other processed meats a tangy flavor. 2 lb. package.
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Ham Spice (Item #630-602) This is a unique mixture of sugar and spices for seasoning ham. The suggested starting point for using this product is 8 oz. per 100 lbs. of meat. Dissolve this 8 oz. along with 4 oz. of curing salt in one gallon of water. To get the cure, the whole gallon must be injected into the 100 lbs. of meat. The way to check that is to weigh the finished meat and it should weigh 108 lbs. including the gallon of water. This is a simple way to accomplish this but any way that you can get 4 oz. of curing salt evenly dispersed in 100 lbs. of meat will be the proper mixture. A good way to mix larger quantities is with an immersion blender with the blender tube. 5 lb. package.
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Morton's Tender Quick (Item #630-812) A mix of sodium nitrate, sugar and more for curing meat and enhancing the red color of dried meat. 2 lb. package.
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White Sugar Cure (Item #632-252) Use 1.5 lbs. cure with 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. 10 lb. package.
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| Cajun Signature Injector (Item #690-779) This injector is for large turkeys, roasts and hams and will inject up to 5.5 inches deep. Includes a 3" needle with holes on opposite sides to maximize marinade distribution. 4 oz.
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| Spice Shaker Jar (Item #629-069) We've had lots of folks asking for these so they can evenly spread their seasoning on the meat before making sausage or BBQ. Has a large opening and 7 - 1/4" holes on the other side.
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Mustard Seed Whole (Item #632-029) Whole mustard seed is used in making summer sausage, Polish sausage and pickling vegetables. 1 lb. package.
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Liquid Smoke (Item # 632-041) 8 oz. jar. CURRENTLY UNAVAILABLE
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Hickory Smoke Powder (Item #632-025) This 1 oz. package of powdered smoke is the 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 (Item #690-780) Stainless steel injector for chickens, turkeys, roasts & small hams. 2 oz. capacity.
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