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Cure & Binder for Cooked Ham/Boiled/Sausage Kit
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Sausage making is an art that requires precision and experience to perfect. One of the key ingredients in sausage making is protein, which not ...
Aug
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Jerky is a type of meat that has been trimmed of fat, cut into strips, and then dried to prevent spoilage. The result is a lightweight, dry, and ...
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Boiled sausages, also known as emulsified sausages, or how to make Doctor’s sausage correctly.
Aug
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A natural protein product, collagen comes from a layer of beef tissue extracted from between the fat and hide, it is removed, refined and extruded ...
Sausage casings
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- New
3 Meter Long Tubes of Caramel color Collagen Casings - also known as Snack Stick Casings. Caliber:80mm
$7.99Price
$14.99Price
- New
- On sale!
- New
- On sale!
Natural Hog Casing, That Are Not Consistent Approx. 32/38 Diameters and Long ends: 2 m/+ 3 m/+ 5 m/+ 8 m/+
$14.99Price
- New
- New
Nitrite Salt sent in a heat sealed 1000g bag NaNo2 0.6% Curing salts are used in food preservation to prevent or slow spoilage by bacteria or fungus. Generally they are used for pickling meats as part of the process to make sausage or cured meat.
$23.80Price
- New
- New
Collagen sausage casing, caliber 19 mm, edible - is an excellent choice for making sausages, frankfurters and other sausage products. Made from natural collagen, it provides elasticity, bacterial purity and ease of use, preserving the natural taste of the finished product.
$9.00Price
$9.00Price
- New
- New
Collagen sausage casing, caliber 19 mm, edible - is an excellent choice for making sausages, frankfurters and other sausage products. Made from natural collagen, it provides elasticity, bacterial purity and ease of use, preserving the natural taste of the finished product.
$9.00Price