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Collagen Casings 45mm – 10mts Protein Casing
Protein casing for steaming or smoking - also for cold
Collagen Rounds are curved collagen casings designed for
bologna, kielbasa, polish sausage and ring sausage.
Usage: Before filling soak the casing for 15 minutes in 20
degrees in 10-15%solution of salt (half of glass to 1 litre of water). Brewing
in maximum temperature of 75 degrees, smoking in 90 degrees, processing with
cold smoke max. 40 degrees.
Measures temperature ranges from 0°C to 250°C with smoke and BBQ range indicators.Heavy duty stainle..
Testing the temperature of product is essential for food safetyInsert the thermometer into center of..
Hooks for hanging fish in smoking chambers - made of stainless steel.
Meat netting, ham netting, and roast netting for all your meat processing needs.The netting is an el..
The string (cold meat yarn) is used for manual or mechanical tying of ham, kasslers, sirloin and oth..
Natural pork casing in 28/30mm calibration.
Length: 15 meters
Testing the temperature of product is essential for food safety
Horizontal sausage stuffer, perfect for every enthusiast of curing m..
Horizontal sausage stuffer, perfect for every enthusiast of curing meats at home. The stuffer is eas..
Natural lamb casing with 18/20mm calibration.
Length: 15 meters
Camping Grill – Bonfire grill set
The Bon-Fire set ideal for campfire co..
Bonfire baking plate - stainless steel
The dimensions of the plate..
Meat netting, ham netting, and roast netting for all your meat processing need..
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Tags: Pork Casing