Tellicherry Malabar Pepper Blend-8 oz.-Black Pepper
Malabar Island Pepper Blend Normal 0 MicrosoftInternetExplorer4 Our Malabar Island Pepper is a 50/50 blend of the world’s two best tasting peppers – Tellicherry and Malabar. Both peppers are grown in the Malabar area of India. The Tellicherry pepper is exported from the town of Tellicherry on the Malabar Coast of India. Tellicherry is a higher-grade pepper, made from the largest, ripest 10% of berries from Malabar plants grown on Mount Tellicherry. The Malabar pepper is the most common spice used in almost all cooking and food applications. Very pungent and biting taste. This spice is a dried berry of a tropical vine. Packaged in 8 oz. heat sealed bags.
Mike’s Original Snack Stick Seasoning Kit: Make Your Own Hunter’s Sausages
Mike’s Original Snack Stick Kit (Also known as Hunter’s Sausages) Make your own snack sticks. Just follow the easy cooking instructions and cook in your kitchen oven or smoker. FRESH INGREDIENTS ARE BETTER! Why would you buy your seasonings from Mike’s? · Mike’s Seasonings come from an original recipe, NOT from a pre-packaged mix. · Mike’s Seasonings uses the freshest domestic spices available on the market. · Store-bought seasonings could be sitting on the shelf for months. · Mike’s Seasonings are made fresh every week. Vacuumed Sealed in air-tight packages. Comes complete with seasoning, pre-mixed and pre-measured cure, 21 mm mahogany collagen casings, and complete instructions. Enough seasoning, cure, and edible collagen casing to accommodate 10 pounds of meat. Comes with complete instructions for making delicious snack sticks! Also, try Mike’s Jerky Seasoning!
Curing Salt for Jerky & Sausage 8 oz.-cures 200 lbs.
Normal 0 MicrosoftInternetExplorer4 Mike’s Curing Salt 8 oz. (half pound) Pink tinted cure, Prague Powder # 1, Insta-Cure, Modern Cure are all the same. The pink color is not what gives the meat a reddish hue – that is done by the curing process. Using Mike’s CURE, your jerky or sausage will be ready to cook or smoke as soon as you have prepared it (there is no need to wait). When used in a brine solution, the reason for allowing the product to set for 24 hours is to make sure that all of the curing compounds have had a chance to be distributed evenly into the meat. After the meat has been cured and dehydrated or cooked, it will have a longer shelf life than uncured cooked meat. Total package shipping weight is indicated above. Use 1 teaspoon (tsp.) per 5 pounds of meat or 4 oz. per 100 pounds of meat.
Curing Salt for Jerky & Sausage 20 pounds.-cures 8000 lbs.
Normal 0 MicrosoftInternetExplorer4 Mike’s Curing Salt 10 pounds Pink tinted cure, Prague Powder # 1, Insta-Cure, Modern Cure are all the same. The pink color is not what gives the meat a reddish hue – that is done by the curing process. Using Mike’s CURE, your jerky or sausage will be ready to cook or smoke as soon as you have prepared it (there is no need to wait). When used in a brine solution, the reason for allowing the product to set for 24 hours is to make sure that all of the curing compounds have had a chance to be distributed evenly into the meat. After the meat has been cured and dehydrated or cooked, it will have a longer shelf life than uncured cooked meat. Total package shipping weight is indicated above. Use 1 teaspoon (tsp.) per 5 pounds of meat or 4 oz. per 100 pounds of meat.
Curing Salt for Jerky & Sausage 10 pounds.-cures 4000 lbs.
Normal 0 MicrosoftInternetExplorer4 Mike’s Curing Salt 10 pounds Pink tinted cure, Prague Powder # 1, Insta-Cure, Modern Cure are all the same. The pink color is not what gives the meat a reddish hue – that is done by the curing process. Using Mike’s CURE, your jerky or sausage will be ready to cook or smoke as soon as you have prepared it (there is no need to wait). When used in a brine solution, the reason for allowing the product to set for 24 hours is to make sure that all of the curing compounds have had a chance to be distributed evenly into the meat. After the meat has been cured and dehydrated or cooked, it will have a longer shelf life than uncured cooked meat. Total package shipping weight is indicated above. Use 1 teaspoon (tsp.) per 5 pounds of meat or 4 oz. per 100 pounds of meat.
Curing Salt for Jerky & Sausage 5 pounds.-cures 2000 lbs.
Normal 0 MicrosoftInternetExplorer4 Mike’s Curing Salt 5 pounds Pink tinted cure, Prague Powder # 1, Insta-Cure, Modern Cure are all the same. The pink color is not what gives the meat a reddish hue – that is done by the curing process. Using Mike’s CURE, your jerky or sausage will be ready to cook or smoke as soon as you have prepared it (there is no need to wait). When used in a brine solution, the reason for allowing the product to set for 24 hours is to make sure that all of the curing compounds have had a chance to be distributed evenly into the meat. After the meat has been cured and dehydrated or cooked, it will have a longer shelf life than uncured cooked meat. Total package shipping weight is indicated above. Use 1 teaspoon (tsp.) per 5 pounds of meat or 4 oz. per 100 pounds of meat.
Hickory Smoked Smoke Salt One Full Pound (16 ounces)
Normal 0 MicrosoftInternetExplorer4 Hickory Smoked Salt One Full Pound Hickory Smoked Salt adds a delicious smoky flavor to poultry, pork, beef, or fish. Rub or marinade 6–8 hours before grilling, broiling, or frying. Hickory Smoked Salt is also great for flavoring your favorite sauces. Our Hickory Smoked Salt does not contain MSG, sugar or preservatives. Made from natural hickory wood and contains NO artificial flavoring. Comes sealed and packaged in air-tight food grade plastic bags.
Curing Salt for Jerky & Sausage 2 pounds.-cures 800 lbs.
Normal 0 MicrosoftInternetExplorer4 Mike’s Curing Salt 2 pounds Pink tinted cure, Prague Powder # 1, Insta-Cure, Modern Cure are all the same. The pink color is not what gives the meat a reddish hue – that is done by the curing process. Using Mike’s CURE, your jerky or sausage will be ready to cook or smoke as soon as you have prepared it (there is no need to wait). When used in a brine solution, the reason for allowing the product to set for 24 hours is to make sure that all of the curing compounds have had a chance to be distributed evenly into the meat. After the meat has been cured and dehydrated or cooked, it will have a longer shelf life than uncured cooked meat. Total package shipping weight is indicated above. Use 1 teaspoon (tsp.) per 5 pounds of meat or 4 oz. per 100 pounds of meat.
Curing Salt for Jerky & Sausage 4 oz.-cures 100 lbs.
Normal 0 MicrosoftInternetExplorer4 Mike’s Curing Salt 4 oz. (quarter pound) Pink tinted cure, Prague Powder # 1, Insta-Cure, Modern Cure are all the same. The pink color is not what gives the meat a reddish hue – that is done by the curing process Using Mike’s CURE, your jerky or sausage will be ready to cook or smoke as soon as you have prepared it (there is no need to wait). When used in a brine solution, the reason for allowing the product to set for 24 hours is to make sure that all of the curing compounds have had a chance to be distributed evenly into the meat. After the meat has been cured and dehydrated or cooked, it will have a longer shelf life than uncured cooked meat. Use 1 teaspoon (tsp.) per 5 pounds of meat or 4 oz. per 100 pounds of meat.
Hickory Smoked Smoke Salt-2 ounces
Normal 0 MicrosoftInternetExplorer4 Hickory Smoked Salt 2 oz. package Hickory Smoked Salt adds a delicious smoky flavor to poultry, pork, beef, or fish. Rub or marinade 6–8 hours before grilling, broiling, or frying. Hickory Smoked Salt is also great for flavoring your favorite sauces. Our Hickory Smoked Salt does not contain MSG, sugar or preservatives. Made from natural hickory wood and contains NO artificial flavoring. Comes sealed and packaged in air-tight food grade plastic bags.