Meat Curing
Curing meat is a step that is required for virtually all kinds of food that will be cooked or smoked at a low temperature. This is essential because it will prevent food poisoning and the growth of bacteria. The longer that food stays within the temperatures of 40 and 140, the increased opportunity for botulism to grow and contaminate your meat. However, in addition to preventing the bacteria growth, cures can add flavor and preserve color. The main ingredient for most cures is salt and is mostly combined with other agents including sugar, sodium nitrite, and/or sodium nitrate. There are two main methods for curing meat and they are, dry cure or brine curing. Our goal is to provide our clients with everything they need to properly prepare any and all of their great recipes.
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Sausage Maker 3" Brown Diamond Pattern Netting, Model# 11-1617
An essential component in the drying and smoking of sausages and hams, this elastic diamond netting from The Sausage Maker (model 11-1617) is brown colored, and features that distinctive diamond pattern. With five nets included in this bundle, these nets... -
Weston Curing Salt - 4 oz, Model# 02-0000-W
This bottle of pink curing salt from Weston (model 02-0000-W) contains a time-honored salt cure (Prague Powder No. 1) that will successfully inhibit bacterial growth in meat while maintaining the meats' flavor and appearance. Salt is tinted pink so its... -
Butcher Paper Twine 185 Ft, Model# CT185
Introducing Cotton Butchers Twine, the perfect kitchen companion for all your trussing and tying needs. This high-quality twine is ideal for trussing chicken for brining, securing stuffed turkey for roasting, forming a crown roast, wrapping bacon around... -
Sausage Maker 36" Ham Bag Stockinettes, Model# 11-1625
You're viewing our Sausage Maker 36" ham bag stockinettes. These Sausage Maker bags are made for hanging and smoking hams, poultry, bacon, pork butts, and more. Add meat to the bag then smoke to produce a professional-style smoked meat product. Package... -
Sausage Maker Red Diamond Pattern Netting - 9" Diameter, Model# 11-1620
For the smoking and drying of sausages, this red diamond pattern elastic netting from The Sausage Maker (model 11-1620) is essential. With its 9" diameter, this red netting has a classic diamond pattern. This is a bundle of five red diamond nets and each... -
Sausage Maker Natural Diamond Pattern Netting - 11.5" Diameter, Model# 11-1621
This diamond-patterned netting from The Sausage Maker (model 11-1621) has a rated maximum temperature of 207F. This bundle includes five of these nets; individual nets measure 11.5" by about 36". Color: white. -
Sausage Maker 1 Lb. Insta Cure No 1 (Prague Powder 1), Model# 11-1012
Insta Cure #1 from Sausage Maker (model 11-1012) is a basic cure for use with all meats that require cooking, brining, smoking or canning. This includes poultry, fish, ham, bacon, luncheon meats, corned beef and other products too numerous to mention... -
Sausage Maker 8 Oz. Insta Cure 2 (Prague Powder 2), Model# 11-1015
You're viewing our Sausage Maker Insta Cure No. 2, ounce container (model 11-1015). A cure specifically formulated to be used for making dry cured products such as pepperoni, hard salami, genoa salami, proscuitti hams, dried farmers sausage, capicola and... -
Sausage Maker 1 Lb. Insta Cure No 2 (Prague Powder 2), Model# 11-1016
This 1-lb package of powdered cure from SausageMaker - "InstaCure #2" (model 11-1016) is specifically formulated to be used for making dry cured products such as pepperoni, hard salami, genoa salami, proscuitti hams, dried farmers sausage, capicola and... -
Sausage Maker Six-Prong Bacon Hanger, Model# 11-1811
You're viewing our Sausage Maker six-prong bacon hanger. Smoke or cure your own bacon with this sturdy six-prong bacon hanger. Made of durable 18/8 (304) stainless steel, with sharp points able to penetrate meat with the least amount of effort. The... -
Sausage Maker Powdered Dextrose 1 Lb 8 Oz., Model# 11-1020
You're viewing our Sausage Maker powdered dextrose, 1 lb. 8 oz. container (model 11-1020. TSM's powdered dextrose is used for processing dry-cured and semi-dry cured sausages. Dextrose is a sweetener that is 70% as sweet compared to regular sugar, it is... -
Sausage Maker 5" Brown Diamond Pattern Netting, Model# 11-1618
You're viewing our Sausage Maker brown diamond pattern netting 5" diameter. TSM's netting is perfect for smoking meat, the netting is 3' long and can withstand smoking temperatures up to 180 degree or lower. The netting comes with 5 nets per bundle. -
Sausage Maker Red Diamond Pattern Netting - 7" Diameter, Model# 11-1619
You're viewing our Sausage Maker red diamond pattern netting 7" diameter. TSM's red netting is used when drying and smoking sausages. The netting has a diamond pattern, each net measures approximately 3 feet long. Max rated temperature: 207 degree F... -
Sausage Maker Eight-Prong Bacon Hanger, Model# 11-1812
You're viewing our Sausage Maker eight-prong bacon hanger. Smoke or cure your own bacon with this sturdy eight-prong bacon hanger. Made of durable 18/8 (304) stainless steel, with sharp points able to penetrate meat with the least amount of effort. The... -
Sausage Maker Corn Syrup Solids 1 Lb 8 Oz., Model# 11-1024
You're viewing our Sausage Maker corn syrup solids 1 lb, 8 oz. TSM's corn syrup solids is used in processing dry-cured and semi-dry-cured sausages. The corn syrup solids helps maintain the cured color of meats longer. Use Use 1-1/2 tbsp. corn syrup... -
Sausage Maker Cotton Butcher Twine (2-Pack), Model# 14-1813
Need to tie up a roast or hang a salami? This two-pack of butcher's twine from The Sausage Maker (model 14-1813) will help you tie up your loose ends, whether it's sausage casings or a stuffed pork chop. Each twine ball has 402 feet of twine (that's 804... -
Sausage Maker Size 16 Netting Roll 4-3/8 Inch x 50 Ft, Model# 11-1612
You're viewing our Sausage Maker #16 netting roll. TSM's #16 netting roll is perfect for making salamis, capicolas and mortadella. The netting roll's flat width is 2 1/4", with a maximum stuffing diameter of 5 1/2". TSM's netting is 50 feet per roll, and... -
Sausage Maker Size 14 Netting Roll 4 Inch x 50 Ft, Model# 11-1611
You're viewing our Sausage Maker #14 netting roll. TSM's netting roll is perfect for making soppressatta or smaller diameter semi-dry or dry cured sausages, and can also be used for making capicolas, salamis, and mortadella. TSM 11-1611 netting can also... -
Sausage Maker Country Brown Sugar Cure 3 Lbs., Model# 11-1111
The Sausage Maker is famous for its brown sugar ham cure (item 11700) and now this fabulous meat cure comes in a three pound jar (formerly 2 lbs. Great for both hams or bacon, this three-pound container is enough to cure as much as 25 pounds of meat... -
Sausage Maker Size 20 Netting Roll 5-3/8 Inch x 50 Ft, Model# 11-1613
You're viewing our Sausage Maker #20 netting roll. TSM's #20 netting roll will tie up to 12 roasts. The netting roll's flat width is 3-1/2" to 4", with a maximum stuffing diameter of 7". TSM's netting is 50 feet per roll, and can withstand temperatures...