Butcher BBQ Digital Thermometer Dual Probe
$17.99
per EA
Meat Thermometer
Ships from: Southern Indiana Butcher Supply
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Curing Salt #2. The is the basic cure used for dry curing hams and sausage. One pound is enough for 400 pounds of meat. Use 1 oz per 25 lb of product or 1 level teaspoon per 5 lb product. Also known as Prague Powder #2, Sure Cure #2, Pink Salt #2. For use in dry curing only. Curing Salt #2 must NOT to be used alone as a dry rub. Proper use of cures is the responsibility of the user. Ingredients: Salt, sodium nitrite 5.67%, sodium nitrate 3.63%, and FD & C Red #3.
Get the hog rings you need for your Hog Ring Pliers to make your meat processing and storage seamless. Our 3/8" and 1/2" galvanized steel hog rings are designed to work with our standard hog ring pliers (sold separately) and come in 100-count packs. Whether you're closing sausage casings, bags of ground meat and game, fish netting, mesh traps, or more, our hog rings are exactly what you need.
Vinyl gloves are disposable, cost-effective, latex-free gloves made from Polyvinyl Chloride (PVC) and plasticizers. They offer a loose fit and are ideal for short-term, low-risk, or non-hazardous tasks like food handling, cleaning, and painting. However, they are less durable, less tactile, and less protective against chemicals than nitrile or latex options.
Injection molded poly meat lug nests and cross stacks. Top measures 25 inches long x 15-1/2 inches wide. Easily holds 50 pounds of meat. Black, USDA approved. 1.3 cu ft
High performance fibers provide a high level of abrasion resistance. Excellent tensile strength and superior cut resistance. Outstanding wear and long service life, prewashed and preshrunk for a close flexible fit. 3 inch cuff. Glove is sold individually.