Sausage Making Supplies

Evaporated Cane Juice or raw sugar is different than the more common sugars because it comes from the first pressing of sugar cane and retains more of the plant’s flavor and natural molasses. The...

The most common form of sugar. Cane is what we normally call table sugar. It is usually used in meat brines but not widely used in sausage because it has a tendency to burn or scorch.

LHP is a freeze-dried culture well suited for all fermented sausages where a relatively pronounced acidification is desired. The culture is recommended for the production of traditional fermented,...

Used primarily in Polish and Hungarian blood type sausages. These groats are unprocessed so that when used in sausage they will not overcook.

Potassium Sorbate is the potassium salt of sorbic acid, a naturally occurring organic acid that has been used extensively as a mold inhibitor for foods. It is a white crystalline powder, with...

Bactoferm (TM) F-RM-52 is a freeze-dried culture well suited for all fermented sausages where a relatively fast acidification is desired. The culture is recommended for the production of traditional...

Cultured Dextrose is a multifunctional, all natural food ingredient designed to improve overall product quality and profitability by enhancing the flavor profile and extending product shelf life...

Meat culture with bioprotective properties for production of fermented sausages with short or traditional production times. F-LC is recommended for production of all types of fermented sausages...

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...

2500 Staples for Automatic Hog Ring Pliers. These do not work with the single use hog ring plier S19. These will only work with the HRPA Automatic hog ring pliers.

A binding compound used for headcheese, souse, and blood tongue.

B-LC-007 meat culture with a bioprotective effect for production of traditional fermented sausage with a short fermentation time. B-LC-007 is a mixed culture containing Pediococcus acidilactici,...