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Spices for Sausage Making

Hi-Temp Cheddar Cheese 5lb      Hi-Temp Cheddar Cheese 5lb
(Item #632-512)

High temperature cheddar cheese is specially made so that it will not melt when cooked under normal smokehouse temperatures For sausage making. Works Great with our Summer Sausage Mix! Also great in burgers, casseroles , omelettes or really anything you can cook.
Price:  US$38.99 
Quantity:
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Hi Temp Hot Pepper Cheese 5-lb      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.
Price:  US$38.99 
Quantity:
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Jalapeno Flakes

      Jalapeno Flakes 1/4" - 8 oz
(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 size
Price:  US$14.99  
Quantity:
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Jalapeno Flakes

      Jalapeno Flakes 1/4" - 2 oz
(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.

Price:  US$4.99  
Quantity:
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Sausage Spices      Curing Salt 1 Oz.
(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, such as smoking, air drying, dehumidifying, etc. Cures 25 lbs of meat when mixed into meat (prevents botulism). Enhances an attractive red color in meat that has been smoked or dried. Also known as Prague Powder #1 or Instacure #1 or TCM (tinted cure mix) or DQ curing salt or pink salt. 
**Color will vary "not always pink".**

Price:  US$1.39 
Quantity:
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sausage spices and cures      Curing Salt 16 Oz.
(Item # 632-186)

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, such as smoking, air drying, dehumidifying, etc. Cures 400 lbs of meat when mixed into meat (prevents botulism). Enhances an attractive red color in meat that has been smoked or dried. Also known as Prague Powder #1 or Instacure #1 or TCM (tinted cure mix) or DQ curing salt or pink salt. 
**Color will vary "not always pink".**

Price:  US$3.99 
Quantity:
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sausage cures and spices Curing Salt 32 Oz.
(Item # 632-104)

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, such as smoking, air drying, dehumidifying, etc. Cures 800 lbs of meat when mixed into meat (prevents botulism). Enhances an attractive red color in meat that has been smoked or dried. Also known as Prague Powder #1 or Instacure #1 or TCM (tinted cure mix) or DQ curing salt or pink salt. 
**Color will vary "not always pink".**

Price:  US$5.99 
Quantity:
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Curing Salt      Curing Salt 5 Lb.
(Item# 632-401)

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, such as smoking, air drying, dehumidifying, etc. Cures when mixed into meat (prevents botulism). Enhances an attractive red color in meat that has been smoked or dried. Also known as Prague Powder #1 or Instacure #1 or TCM (tinted cure mix) or DQ curing salt or pink salt. 
**Color will vary "not always pink".**

Price:  US$14.99 
Quantity:
Curing Salt!
curing salt      Curing Salt 25 Lb.
(Item# 632-400)

Color will vary "not always pink".

Price:  US$55.99  
Quantity:
Curing Salt!
curing salt      50 lb.Curing Salt
(Item# 632-419)

Color will vary "Not Always Pink"
Price:  US$105.99  
Quantity:
Curing Salt!
Morton Canning & Pickling Salt     Morton Canning & Pickling Salt
(Item #634-789)

4 lb of salt used to pickle or can foods.
Price:  US$2.49 
Quantity:
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Hog Salt      Hog Salt
(Item #634-800)

5 lbs of the same old large flake hog salt your Grandparents used!!
Price:  US$5.99  
Quantity:
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sausage binder

Sausage Binder

(Item # 632-253)
To maintain moisture in any smoked sausage. Also known as soy protein. 1 lb for 25 lbs.
Price:  US$7.99 
Quantity:
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citric acid

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. 2 oz package
Price:  US$3.99 
Quantity:
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Sodium Phosphates 512     Sodium Phosphates 512
(Item #621-234)

Use 2 oz for 25 lb. of meat or poultry. Dissolve completely in water before adding to meat.
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.
Price:  US$3.19 
Quantity:
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Sodium Phosphates     Sodium Phosphates - 1 lb.
(Item #619-048)

Use 16 oz for 200 lb. of meat or poultry. Dissolve completely in water before adding to meat.
Aids in the absorption of water in sausage and jerky.
Price:  US$8.99 
Quantity:
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Sodium Phosphates     Sodium Phosphate - 10 lb.
(Item #619-071)

Use 16 oz for 200 lb. of meat or poultry. Dissolve completely in water before adding to meat.
Aids in the absorption of water in sausage and jerky.
Price:  US$79.99 
Quantity:
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Dextrose 5lbs      Dextrose 5lbs
(Item #632-119)

For sausage making.
Price:  US$22.99 
Quantity:
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Dextrose

Dextrose 2 lbs.

(Item # 632-117)
Price:  US$6.99 
Quantity:
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Ham Spice       Ham Spice 5 Lbs.
(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.

Price:  US$6.99 
Quantity:
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Tender Quick

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
Price:  US$4.99 
Quantity:
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White Sugar Cure-bacon curing brine

      White Sugar Cure 10 lbs
(Item # 632-252)

   Use 1.5 lbs cure w/ 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.

Price:  US$29.99  
Quantity:
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Cajun Signature Injector - 4 oz      Cajun Signature Injector - 4 Oz.
(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.

Price:  US$32.99  
Quantity:
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Seasoning shaker      Spice Shaker Jar
(Item #629-069)

32 oz. Shaker Jar
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.
Price:  US$3.99 
Quantity:
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Medium Grind Black Pepper

Black Pepper Medium Grind 1 lb.

(Item # 632-002)
Great for sausage - has a wonderful flavor!
Price:  US$17.99 
Quantity:
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cracked Black Pepper

Black Pepper Cracked 1 lb.

(Item # 632-006)
Great for Summer Sausage!
Price:  US$17.99 
Quantity:
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Mustard Seed

Mustard Seed Whole 1 lb.

(Item # 632-029)
Price:  US$7.99 
Quantity:
Mustard Seed Whole 1 lb
Liquid Smoke

Liquid Smoke 8 oz.

(Item # 632-041)
Price:  US$3.49 
Quantity:
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Hickory Smoke Powder

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"
Price:  US$2.69 
Quantity:
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***Cajun Signature Injector 2 oz.
(Item # 690-780)

Stainless Steel injector for chickens, turkeys, roasts & small hams

Price:  US$29.99 
Quantity:
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