F Dick Pork Splitting Cleaver 13-3/4 Inch (Call For Availability/Pricing)
$279.64
per EA
Ships from: F Dick
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White poly knife scabbard. 5" x 14" Seamless molded white polyethylene construction. Angled flange keeps knives close to scabbard and safely out of the way. Pouch front slips out of scabbard frame for easy cleaning. Extended scabbard neck allows knives to hang lower, for a more comfortable grasping distance. Made by Granton
Perfect amount sweet, a dabble of heat, but doesn't lose that little hint of salt that throws you over the edge.
You need a great sauce to produce championship BBQ, and this one delivers every time. The BBQ Sauce is a perfectly balanced blend of tangy and sweet with just the right level of spice to give your BBQ a killer flavor. Plus, you can't beat the color and shine The BBQ Sauce gives your 'que. 16 ounce bottle.
25 or 100 LB Summer Sausage Kit. Everything you need but the meat to make delicious summer sausage. Includes 1 or 4 18oz bags of Leggs Old Plantation summer sausage seasoning, fibrous casings, cure, and directions. Can be used for wild game, beef, pork, poultry. Please select casing style. All casings are 2 1/2 X 20 fibrous.
Dual probe so one can be used for instant read and the other for inserting into the meat so no need to open the grill!
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.
