Meat Church Honey Hog BBQ Rub 14 Ounce Shaker

Upgrade your food processing routine with a heavy-duty, dual-gear sausage stuffer exclusively designed for LEM Products and crafted to make your sausage-making experience efficient and enjoyable. The BigBite® Dual Gear Sausage Stuffer is perfect for hunters, food processors, chefs, and culinary enthusiasts who desire to make their own foods. Our premium dual-gear stuffer is built with a large drive gear, notched piston rod, and all-metal gears that easily deliver the pressure needed to stuff even small sausages. The 90-degree handle provides greater leverage, making cranking effortless. Four solid stainless steel bars create a sturdy frame that won't bend or bow under pressure. And the unique dual-speed functionality allows for quick piston raising during cylinder filling and precise low-speed stuffing for casings. An air release valve in the piston ensures even pressure and better results. The heavy-duty rubber gasket seals the cylinder to prevent leaks, while the removable stainless cylinder allows easy filling and cleaning. Mounting holes in the base ensure stability during use. Includes: four stainless steel stuffing tubes (5/8", 3/4", 1", and 1-1/2" OD).

2lb Poly Pork Sausage Bags Printed "Pork Sausage Not For Sale" 2 Mil White Opaque Poly Bags Keep Air And Light Out Prevent Freezer Burn, Save Freezer Space Meat Bags are made with 1 inch bottom gusset for added burst protection. Safe Handling Instructions are printed on back. Available in 100 count or case of 1000 count. Fill bags tightly to force out air and prevent freezer burn. Close bags with tape, twist tie, small zip tie, hog ring, or staple. Properly packed chubs extend product life and save lots of space in the freezer!

Painted steel bag taping machine, one roll of bag sealing tape and 200 2lb Ground Beef bags.

INGREDIENTS: Salt, Spices (including Hatch Chili Pepper), Dehydrated Vegetables (Onion, Garlic Tomatillo), Sugar, Soybean Oil, Citric Acid, Dehydrated Lime Peel, Dextrin, Modified Corn Starch, Natural and Artificial Green Chili Flavor, Fractionated Coconut Oil, Extractives of Paprika (color), and not more than 2% Calcium Silicate (added to prevent caking).

This is a Carolina Gold Style, mustard base with the perfect blend of spices. A nice savory, spicy flavor for all those mustard sauce lovers! Great for smoking, air frying, baking, grilling, dipping and a perfect condiment for many of your favorite foods or snacks. 

Kinder's Sweet & Spicy Korean Qing Sauce &Dip is a thick & bold glaze that is inspired by traditional Korean flavors.It features a savory sweet profile with a clean ingredient list that contains no high fructose corn syrup or artificial flavors. INGREDIENTS: Surgar, Soy Sauce, (Water,Soybeans, Wheat Salt, Vinegar, Fermented Red Jalapeno Puree (Fermented Red Jalapeno Chili Mash, Salt), Ginger Puree, (Ginger Water), Garlic Powder, Tosted Sesame Oil, Ground Red Pepper, Cultured Dextrose, Lactic Acid, Salt, Xanthan Gum, Gochugaru CONTAINS: SOY, WHEAT, SESAME

Blanco originated as a steak shake but we have learned from the Meat Church Congregation that this Texas BBQ rub is great on EVERYTHING! Whether you're cooking a juicy steak, a succulent piece of chicken, or a tasty vegetable dish, Blanco will enhance the flavors and take your culinary creations to the next level. So, if you're looking for a versatile seasoning that will add a delicious twist to your meals, give Blanco a try and taste the difference!   Ingredients: Salt, Spices, Dehydrated Garlic, Dehydrated Onion, Monosodium Glutamate, Butter Flavor (Maltodextrin, Salt, Organic Sunflower Oil, Enzyme-Modified Sunflower Oil, Rice Starch, Natural Flavors, Tocopherol to preserve freshness) No Gluten. No Dairy. NET WT 12 OZ 340.2 G

AC Legg's Old Plantation Cajun Jerky Seasoning Blend 132 Leggs Old Plantation Cajun Jerky Seasoning blend #132 is a blend of red, black, and white pepper with garlic and onion for an authentic cajun flavor. One bag of seasoniong flavors 25 pounds of raw jerky meat. Suggested directions for use printed on the label. Can be used in a vacuum tumble, as a soak, marinade, or dry rub. THIS PACKAGE DOES NOT CONTAIN THE SODIUM NITRITE CURE. Meat Cures For Smoked Sausage And Jerky If you are smoking or processing meats at low temperatures (below 140 degrees F) you must use a sodium nitrite cure. Cure for smoked sausage products are available in pre-measured one ounce packets or by the pound. A one ounce packet of Quick Cure is enough to cure 25 pounds of sausage. Please Visit The Cures Section of our store or see the related products below to order.