Sausage Making Supplies

Here is a product which can eliminate the need for any other form of meat binder. Soy protein concentrate, milk powder, whey, starches, and gums are all binders which are used to retain water which...

Soy protein concentrate is made from the refining process of soy beans. The first step is soy grits, which are used in patties and products like Hamburger Helper

3 prong stainless steel casing pricker. This is used on large diameter casings to let air escape.

100% pure Maple Sugar

Meat culture for production of moulded dried sausages with a white/cream coloured appearance. Mold-600 is a single strain culture containing spores of Penicillium nalgiovense in a convenient...

Easy to use, multi-purpose closures are perfect for closing casings. These pliers are good on fibrous and collagen sausage casings, and also any type of meat bag. Use only item HRPACLIP clips for...

Brown sugar is used very similarly to granulated white sugar, but it provides a touch of extra flavor due to the molasses. Common uses for brown sugar include sweetening baked goods, sauces,...

One pound of natural maple flavored sugar. Used like regular sugar, but will give you that added maple flavor.

Milk powder has been used for years in sausage making. Although not highly effective as a binder, it can impart a creamier taste to some sausage products. Milk powder is good at hiding salt flavor in...

These hog ring pliers are used on all 00B clips. Just place clip in jaws and squeeze. Prefect for sealing casings, sausage and burger bags.

Freeze-dried culture well suited for all fermented sausages where a relatively acidification is desired. The culture is recommended for production of traditional Southern European types of fermented,...