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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 still.They also can be used be us..
This highly versatile flavour injector is perfect for injecting marinades and meat juices back into ..
Measures temperature ranges from 0°C to 250°C with smoke and BBQ range indicators.Heavy duty stainle..
Specialist thermometer for use when making jam.Glass Preserve ThermometerTemperature range : 0°C to ..
Pressure ham cooker for making delicious homemade burn ham . Made of stainless steel!Set contain: 1...
The string (cold meat yarn) is used for manual or mechanical tying of ham, kasslers, sirloin and oth..
Silicone Pressure Ham Cooker 1kgExcellent for making ham at home; with a multi-purpose thermometer f..
Pekla, curing salt with herbs is intended for making salt brine, curing, injecting ..
Injector for Meat 30ml + 2 needles
Your home-made cured meats can be exactly how you like them.
Salinity Meter 0-300g/l - Aerometer, Brine Hydrometer
Length: 20cmJust right now you can giv..
For monitoring the concentration of your brine. 0-25° Baumé.Length: 17.5cm
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