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Meat netting is used for storage of home-made smoked products and maturing meat.
This netting has no compressive properties and extends up to 42cm.
The specially selected materials enable heat processing of meat up to the temperature of 125°C without changing its aroma or taste. The meat should be put inside loosely, and the recommended weight of meat is up to 1.5kg.
Hooks for hanging meat products in smokehouses - made of stainless steel.
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Glass Preserve Thermometer
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Salinity Meter 0-300g/l - Aerometer, Brine Hydrometer
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Tags: meat netting