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.

  • SALE
    Sausage Maker 3" Brown Diamond Pattern Netting, Model# 11-1617

    Sausage Maker 3" Brown Diamond Pattern Netting, Model# 11-1617

    Compare At: $15.69
    Sale: $4.99
    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...
    Compare At: $15.69
    Sale: $4.99
  • Out of Stock
    Weston Curing Salt - 4 oz, Model# 02-0000-W

    Weston Curing Salt - 4 oz, Model# 02-0000-W

    Compare At: $14.57
    Sale: $10.59
    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...
    Compare At: $14.57
    Sale: $10.59
  • Butcher Paper Twine 185 Ft, Model# CT185

    Butcher Paper Twine 185 Ft, Model# CT185

    Compare At: $14.00
    Sale: $12.99
    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...
    Compare At: $14.00
    Sale: $12.99
  • SALE
    Sausage Maker 5 Gallon Brining Bucket, Model# 11-1418

    Sausage Maker 5 Gallon Brining Bucket, Model# 11-1418

    Compare At: $26.63
    Sale: $14.42
    This sturdy five-gallon plastic brining bucket from The Sausage Maker (model 11-1418) is a handy tool to use when marinating meats or other foods. Mix your spices in water or other liquids and then brine and soak. This method works great with poultry,...
    Compare At: $26.63
    Sale: $14.42
  • Sausage Maker 36" Ham Bag Stockinettes, Model# 11-1625

    Sausage Maker 36" Ham Bag Stockinettes, Model# 11-1625

    Compare At: $25.03
    Sale: $19.86
    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...
    Compare At: $25.03
    Sale: $19.86
  • Sausage Maker Six-Prong Bacon Hanger, Model# 11-1811

    Sausage Maker Six-Prong Bacon Hanger, Model# 11-1811

    Compare At: $29.10
    Sale: $22.05
    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...
    Compare At: $29.10
    Sale: $22.05
  • Sausage Maker Powdered Dextrose 1 Lb 8 Oz., Model# 11-1020

    Sausage Maker Powdered Dextrose 1 Lb 8 Oz., Model# 11-1020

    Compare At: $28.26
    Sale: $22.16
    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...
    Compare At: $28.26
    Sale: $22.16
  • Sausage Maker Eight-Prong Bacon Hanger, Model# 11-1812

    Sausage Maker Eight-Prong Bacon Hanger, Model# 11-1812

    Compare At: $31.01
    Sale: $22.88
    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...
    Compare At: $31.01
    Sale: $22.88
  • Sausage Maker Corn Syrup Solids 1 Lb 8 Oz., Model# 11-1024

    Sausage Maker Corn Syrup Solids 1 Lb 8 Oz., Model# 11-1024

    Compare At: $37.43
    Sale: $25.64
    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...
    Compare At: $37.43
    Sale: $25.64
  • Sausage Maker Cotton Butcher Twine (2-Pack), Model# 14-1813

    Sausage Maker Cotton Butcher Twine (2-Pack), Model# 14-1813

    Compare At: $36.74
    Sale: $26.27
    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...
    Compare At: $36.74
    Sale: $26.27
  • Sausage Maker Country Brown Sugar Cure 3 Lbs., Model# 11-1111

    Sausage Maker Country Brown Sugar Cure 3 Lbs., Model# 11-1111

    Compare At: $36.78
    Sale: $27.63
    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...
    Compare At: $36.78
    Sale: $27.63