Premium Freezer Paper 18 Inch X 1000 Feet
$76.85
per EA
Premium 18" Freezer Paper
Ships from: Southern Indiana Butcher Supply
54# Premium Poly Coated Locker/Freezer Paper. 18 inches by 1000 ft roll. Poly coating on one side locks out moisture. Prevents freezer burn. Heat sealable. FDA approved for direct contact with food. 3" Core diameter. 18 inches wide.
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The LEM MightyBite® 5-Pound Stainless Steel Vertical Sausage Stuffer is a durable and efficient kitchen tool for making delicious homemade sausages. Featuring a brushed nickel finish, single-gear operation, and a protective gearbox to keep gears and food contaminant-free, this stuffer allows you to easily stuff casings with up to 5 pounds of meat. The cylinder removes easily for filling and cleaning.
Your family will slide up to the table with Country Bob’s Spicy Sweet! Starting out with the delicate sweetness and ending on a light peppery heat, this sauce will have your taste buds dancing. Made in small batches using fresh, natural ingredients, Country Bob’s Spicy Sweet will bring the savory zest to the party. Fire up the grill and give it a go. We know you’ll love it! Tomato concentrate, sugar, water, vinegar, corn syrup, corn starch, molasses, salt, chili powder, ground mustard, garlic powder, onion powder, caramel color, tamarind, ground black pepper, ground red pepper, and other spices.
AC Legg's Old Plantation Summer Sausage Seasoning Blend 114 Use With Beef, Pork, Poultry, Deer Or Other Wild Game Leggs Old Plantation Summer Sausage Seasoning produces 25 pounds of delicious smoked summer sausage using beef, pork, poultry or venison. Stuff in fibrous or natural casings. Blended of Salt, Dextrose, Sugar, Spices, Garlic Powder, Sodium Erythorbate (7/32 ounce), and less than 2% Tricalcium Phosphate added as an anti-caking agent. All natural spices. Contains no MSG, wheat or dairy products. Net weight: 18oz. THIS PACKAGE DOES NOT CONTAIN THE SODIUM NITRITE CURE. Meat Cures For Smoked Sausage And Jerky If you are smoking or processing meats at low temperatures (below 140 degrees F) you must use a sodium nitrite cure. Cure for smoked sausage products are available in pre-measured one ounce packets or by the pound. A one ounce packet of Quick Cure is enough to cure 25 pounds of sausage. Please Visit The Cures Section of our store or see the related products below to order.