Our 6-prong bacon hanger is made of stainless steel, with sharp points that penetrate with the least amount of effort. Made of 18/8 (304) Stainless Steel.

There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process...

One pack of fresh collagen snack stick casings for homemade snack sticks. Smart packaged with five strands that stretch out to approx 25 ft long each. Store unused casings for up to a year. These casings do require the slim 3/8" (10 mm) snack stick tube that is also available from SmokhouseChef.com...

The missing link for new sausage makers.Discover the joys of creating your own sausages at home with Easy Sausage Making. Filled with essential information for first timers, this sausage making book takes you from selecting the right tools and picking the best cuts of meat to twisting off perfect li...

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 more. These are products that do not require cooking, smoking, or refrigeration. Insta Cure No. 2 can be compared to the time re...

Black Plastic front ring cap for retaining the #873-3 black cone nozzle on all B-Line sausage guns; B12S20, B12S13, B12S10, B26S20, B18S20.

Our 4-prong bacon hanger is made of stainless steel, with sharp points that penetrate with the least amount of effort. Made of 18/8 (304) Stainless Steel.

Used in processing semi-dry cured and dry-cured sausages. Helps bind the meat together. Adds flavor and helps support the fermentation process. Helps hold the cured color of meats for a longer period of time. Use 1 1/2 Tb. corn syrup solids per 10 lbs. of meat. 1 lb. 8 oz. will process approximately...

Easily make dry cured pepperoni, snack sticks (pepperettes..), small diameter salami & sopressata, dried mexican chorizo or any other dry cured sausage in the comfort of your kitchen. Simply stuff your mixed ground meat into the UMAi Dry 32mm sausage casings, zip tie closed and refrigerate for recom...

The majority of books written on making sausages do not tackle the subject of fermented sausages at all. The topic is limited to a statement that this is an advanced field of sausage making which is not recommended for an amateur sausage maker. Well, the main reason for writing this book was that th...