The new Smokehouse grinder grinds all meat and food. The ¾ HP gear reduction motor and all-metal gears powerfully grind through wild meat tendons and sinew with ease. Simple push button controls for on/off/reverse. Grinder comes complete with fine and coarse grinding plates and sausage stuffer plate which works in tandem with included sausage stuffer tubes. Unit is compact and light enough to store in your kitchen with a superior all metal exterior that is easy to clean. Perfect for daily kitchen cooking, powerful enough for the serious outdoorsmen.
The Smokehouse Jerky gun mechanism is made of corrosion resistant metal for years of trouble free service. The tube is one of the largest in the industry. It can handle nearly 1 lb. of ground meat per load. It's easy to use. Just fill the tube with ground meat seasoned with one of our fine Smokehouse Jerky Dry Rub & Mix seasonings or your own recipe. Attach one of the two tips included; then squeeze the handle for jerky strips or sticks.
Net weight 2 ounces (55 grams) Helps retain and preserve natural meat color while assisting in the curing of Sausage meats. Directions: Use one-third (1/3) teaspoon for every pound of sausage meat used. Mix with dry ingredients first before mixing with meat. Carefully follow the Smokehouse recipe found in the sausage kits and recipe books. Ingredients: Salt, Sodium Nitrite (6.25%), Propylene Glycol and Sodium Bicarbonate added as a processing aid, Red 3.
18 10-inch long 52MM Collagen Casings allow smoke to penetrate sausage. Made in Germany. Directions: Place casing on tube, submerge in cold running water until casing is soft and pliable. After filling, tie loose string ends tightly.
Easy To Use! Includes Free Recipe Booklet and Instructions. Reusable molded plunger tube and packer allow for easy sausage stuffing. 10 Collagen Casings allow smoke flavor to penetrate the meat. (8 Casings will hold about 5 pounds of ground meat) 2 oz. Salt Cure FREE Smokehouse Sausage Seasoning Mix The Ideal Companion to your Home Electric Smokehouse.