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LEM CURE - 4 OZ BAG
Item#: 208
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LEM Cure is a mixture of salt and sodium nitrite (6.25%), and should be used to control botulism and add color and flavor to your smoked or cooked sausage. The conditions created during the low temperature cooking of sausages and jerky are ideal for the promotion of botulism. This cure will not kill salmonella or E-coli bacteria. These bacteria ...
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HAM CURING KITS
Item#: HAM CURING KITS
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Ever had a smoked deer ham? They're excellent! This kit will enable you to smoke the hams of any animal. Everything you need is included: ham curing seasoning, two nets to hang them, meat injector for injecting the ham, diagram showing you how to inject the ham, and complete directions. Kit will cure 20 lbs. of meat, one large ham or two small ones...
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Options Available
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33" POLY HAM NETS- 10 PAK
Item#: 634
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Use these 33" poly ham nets for smoking pork hams, turkeys, roasts, bacon, deer hams and shoulders. 33" long poly net. Package of 10.
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32" STOCKINETTE- 10 PAK
Item#: 750
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The 32" stockinettes are a 50/50 poly/cotton blend and are great for smoking. The tight weave of the stockinettes captures the juices imparting optimal flavor to your smoked products. Package of 10.
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BACON CURE
Item#: BACON
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Homemade bacon makes breakfast extraordinary and any sandwich heavenly. There is something about the combination of pork, salt and smoke that makes your mouth water. Making homemade bacon is easier than you think. Allyou need is your brine or rub and a little time. So grab some pork bellies and get smokin'!
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BACON HANGER
Item#: 1134
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This 10 pronged stainless steel hanger is perfect for hanging pork bellies in your
smoker so you can enjoy delicious homemade bacon. Can also be used to
hang spare ribs, jerky, even brisket. Sharp points pierce meat easily. Hang
hook fixture is offset to avoid tipping when loaded. Size 113⁄4" wide by 61⁄2" high.
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MORTON CURING SALTS
Item#: MORTON
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Morton Curing Salts are perfectly formulated. The Plain Sugar Cure Mix is for dry or sweet pickle curing of meat, game, poultry, salmon, and other fish. The Smoke Flavored is great for large cuts of meat like bacon and hames. Only for dry curing, not for making a pickling brine. The Tender Quick is a fast cure product used on meats, game, poultry, ...
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