best kept secret in montana! - sausage equipment supply · poultry, fish, bacon, pâtés, and...

Best Kept Secret in Montana!

2

CALL 406-285-3420 or Toll Free 800-286-2972 TO ORDER

WE ARE HERE TO SERVE YOU IN THREE WAYS:

• Come and See Us: Stop and shop at the store 93 Hilltop Road Three Forks, MT 59752

• Order by Phone: 406-285-3420 Toll Free: 800-286-2972

• Order by Mail: Sausage Equipment & Supply PO Box 1030 Three Forks, MT 59752

Order blanks can be found in the back of our catalog.

• Hours: September (after Labor Day) - April 30th 10 - 6 pm Monday - Friday (Closed Wednesday, Sunday & Holidays) 9 - 5 pm Saturday May 1st thru Labor Day - Call for hours

59.4 Mi

28 Mi51.7 Mi

COVER PHOTOS BY BETSY MANCUSO

3


Dear Friends,

If you are new to Sausage Equipment & Supply (SES) - WELCOME! We look forward to getting to know you and helping you in your sausage making endeavors. If you are a returning customer – Thank you for your patronage and support! The long awaited catalog has finally arrived! Your patience and encouragement has been much appreciated.

A little history of our company, SES was founded in 1986 by Hugh Strong. Hugh gained a passion for sausage making and was sought out for his knowledge and ability to acquire sausage making items. Hugh loved talking about, and teaching others how to make sausage. He developed his own mixes which are the cornerstone of our business and are still created and sold on site today. The business grew from his garage to a 12 x 12 shed and eventually to a retail store, mixing room and warehouse.

In December 2004 Hugh suddenly passed away leaving a viable business for his children to continue. In the fall of 2005 Carla, his daughter, and her husband Dewey took over the business. The learning curve was steep, as they had never worked with Hugh to learn the business. Fast forward to now. SES is still open and going strong. Although there have been some changes, the bones of the business remain the same – honesty, integrity and a love for helping people in making great sausage.

We look forward to a long relationship with you - serving you with quality products and excellent service. Please enjoy our catalog! Carla and Dewey Dean

Carla and Dewey Dean

Hugh Strong

4


FRESHSAUSAGEMIXES

Andouille #1005 Great grilled or on pizza.

Bratwurst #1011 A delicious sausage, add 1 quart buttermilk for a unique flavor. Best seller.

Chorizo #1017 Our mix with the most heat, a great Mexican flavor.

German #1023 Traditional German sausage with a wonderful sage taste.

Italian #1029Mild Italian flavor.

Hot Italian #1035 Great flavored Italian sausage with a little extra kick.

Kielbasa #1041 Our family favorite

Mountain Red Pork Breakfast #1047 Award winning breakfast sausage with just a hint of sage. If you like a maple sausage try adding 2-4 oz. of our maple powder (p. 6) to mix.

Mild Breakfast #1053 Our great breakfast sausage made without sage or the heat.

Polish #1059 Great dog for grilling.

Potato #1065 A hearty sausage, this recipe uses eitherfresh or frozen potatoes and must be stuffed and frozen as quickly as possible

If you are new to sausage making, fresh sausage is a great way to start. Just grind, mix in seasonings and stuff in casings or package bulk. Consume immediately or freeze product. Each package seasons 25 lbs. of meat. Instruction handout is available on request.

Brine/CuresCorned Beef Cure #1225Our mix with pickling spice included makes a wonderful product. Makes 1 gallon cure, directions on the package.

Ham/Bacon CureAdd maple, brown sugar or any other flavor to this cure to make your own unique ham and bacon. Packaged in two sizes for your convenience.#1255 1.90 lb Use with 1.75 gallon of water#1257 3.80 lb Use with 3.80 gallon of water Detailed Directions on the package

Imitation Bacon Cure #1263 Use ground beef, venison or pork and make a product that looks and tastes like bacon. Cook and then slice like bacon.

Turkey Cure #1275This 1.90 lb package is used with 3.5 gallons of water to make an excellent brine for any fowl. Directions on the package.

These mixes are custom blends and cannot be found anywhere else. They are made with fresh spices and ingredients. These mixes are gluten, dairy and soy free. They also contain no MSG, preservatives or additives. Can be used with game, beef or pork.

5


SMOKEDSAUSAGEMIXES

These mixes are unique to Sausage Equipment and Supply and cannot be found anywhere else. They are made with fresh spices and ingredients. These mixes are gluten, dairy and soy free. They also contain no MSG or preservatives. Can be used with game, beef or pork. Each package is complete with 1 oz. packet of cure for 25 lbs. of meat. If you are new to sausage making please ask for a handout to help you make a great tasting product and smoking guidelines that can be used with any smoker.

Andouille #1106A Cajun flavor used in gumbo and similar dishes. If you love Andouille you will love this mix.Bologna/Franks #1112 Versatile mix for the best lunch meat that we all love plus the Hot Dog flavor the kids love.Bratwurst #1118Authentic taste of a good Brat. German #1124Traditional German sausage with a slight sage flavor.Mild Italian #1130Same Italian flavor without the heat. Try using it with meatballs or season your spaghetti. Hot Italian #1136 Mama mia that’s a spicy Italian! Jerky #1142 Basic pepper/garlic Jerky mix can be used with whole muscle or in ground meat.Kielbasa #1148 Our family favorite, here’s a hint - increase the pork fat on this one.Pepperoni #1154 Perfect as a Snack Stick or use a 1-1/2 diameter casing for slicing on pizza. Also makes great Jerky.Pepperstick – Slim Jim #1160 Use as a Snack Stick or Jerky. One of our customer favorites. Polish #1166 Perfect by itself or add jalapeno and cheddar to spice it up.Salami #1172 One of our best sellers, if you like peppercorns don’t be afraid to add more.Smokies #1178 Mini smoked cocktail sausage with a unique hickory flavor.

Summer #1184 Blue ribbon winner flavor, great also as a Snack Stick.Teriyaki #1190 The way to a woman’s heart, the guys and kids like it, too! Snack Sticks or Jerky. This is our only mix that does contain soy and wheat.Thuringer #1196 From it’s German origins this one is a great sausage for grilling, sliced for sandwiches, or made into Hot Dogs.

6


ADDITIVES&BINDERS

Corn Syrup Solids #1405 Helps hold the cured color of semi-dry and dry-cured sausages longer. Corn syrup solids help bind the meat together, adds flavor and helps support the fermentation process. Amount of corn syrup required varies by recipe. 1 lb. package approx. 2 cups.

Dextrose #1411A sweetner used in processing semi-dry and dry-cured sausages. Dextrose forces itself into the cells of meat, helping in fermentation. 1 lb. package approx. 2 cups.

Encapsulated Citric AcidAdds the tang to sausage.To achieve a 4.9 pH, use 12 oz. to 100 lbs. of meat.Do NOT regrind.Also acts as a nitrite accellerator so do NOT hold overnight.#1417-04 4 oz.#1417-12 12 oz.

Insta Cure™ No. 1 A basic cure for smoked and cooked sausages and meats such as ham, poultry, fish, bacon, pâtés, and corned beef. Can also be used for dry-curing products when fast acidification is needed. Use 1 oz. per 25 lbs. of meat.#1423-04 4 oz. cures 100 lbs. meat#1423-1 1 lb. cures 400 lbs. meat

Insta Cure™ No. 2 This formula dissipates over a period of time, making it ideal for dry cure meats and sausages like pepperoni, hard salami, dried farmers sausage, Genoa Sausage, Proscutti Hams and Capicola. Use 1 oz. per 30 lbs. of meat.#1425-04 4 oz. #1425-1 1 lb.

Maple Flavoring, Powder Use to add a wonderful maple taste to sausage or brine.#1435-02 2 oz. #1435-08 8 oz.#1435-04 4 oz. #1435-1 1 lb.

Morton Tenderquick #1447A fast cure product for use on meats, game, poultry, salmon and other fish. Can be used as a dry cure or a pickling cure.

MSG Flavor booster. Use 2 to 5 oz. to 100 lbs. of product.#1453-08 8 oz.#1453-1 1 lb.

Hickory Liquid Smoke Liquid smoke is a natural product. Wet hickory wood is burned and the concentrated moisture is bottled, allowing you to add a smoked flavor to turkey, fish and poultry in your kitchen oven. Easy, quick and convenient! Simply mix the ingredients from our mixes with cold water, and the liquid smoke then cook it in your oven as usual. Use sparingly–only one teaspoon in required for every 5 lbs. of meat.#1459-05 5 oz. #1459-QT 1 qt.#1459-10 10 oz.

Hickory Smoke Powder Adds nice smoke flavor to productUse 4 oz. for 100 lbs. of product.#1461-02 2 oz.#1461-04 4 oz.#1461-08 8 oz.

Peel-Ease #1471Used extensively for dipping or spraying equipment to prevent meat from sticking to it, especially on smokehouse shelves. Having no taste, it can also be used with stockinette bags so that they peel off the hams or poultry easily. Peel-Ease is also great when using your grill to barbecue or grill chops, steaks, burgers, etc. 16 oz. sprayer included.

Sodium Erythorbate This product speeds up the nitrite conversion to nitric oxide gas, thus burning the meat redder and allowing the meat to stay red after slicing.Use level is 7/8 oz. per 100 lbs. of product or per gallon of pickle for a 10% pump.#1483-04 4 oz.#1483-08 8 oz.

Soy Protein Concentrate #1489Used in both smoked and cooked sausages to bind the fat with meat, creating a smoother consistency. This additive cuts shrinkage in the smokehouse by improving moisture retention.1 lb. package approx. 2 cups.

High Temp Cheese This cheese is made specifically to withstand high smoking and cooking temperatures without melting: keeping its original cubed shape after stuffing, smoking and cooking. Already diced and neatly packaged for easy use. 1 lb. packages of cheddar or pepperjack.#1491 1 lb. Cheddar#1491-15 15 lbs. Cheddar#1493 1 lb. Habanero#1493-15 15 lbs. Habanero#1495 1 lb. Pepper Jack#1495-15 15 lbs. Pepper Jack

We will package all of our additives in larger quantities to fit your needs.

7


Individual Bulk Spices Quality fresh, bacteria free spices are offered in a variety of sizes to avoid spices getting old before they are used. Please specify 2 oz., 4 oz., 8 oz. or 1# when ordering.

Larger quantities are available upon request.

SPICES

#1605 Allspice Bologna, pork sausage, frankfurters, hamburgers, potato sausage.

#1611 AniseSeed Dry sausage: mortadella and pepperoni.

#1617 Caraway Polish sausage, italian sausage, sauerkraut.

#1623 Cayenne,60HU Any sausage- spice to taste.

#1629 CelerySeed,Ground Beef stews, meat loaf, poultry.

#1635 Cloves,Ground Bologna, frankfurters, liver sausage, corned beef and pastrami.

#1641 Coriander,Ground Bologna, frankfurters, knockwurst, polish sausage, and many other sausages.

#1647 FennelSeed Italian sausages, pizza sausage, pizza salami.

#1653 GarlicGranules Polish sausage, beef sausages, salamis, bologna, frankfurters.

#1659 GarlicPowder Polish sausage, beef sausages, salamis, bologna, frankfurters.

#1665 Ginger,Ground Pork sausage, frankfurters, knockwurst, and other sausages.

#1671 HabaneroPowder Any sausage to taste.

#1677 JalapenoPeppers Any sausage to taste.

#1683 JalapenoPowder Any sausage to taste.

#1689 Mace Bologna, mortadella, bratwurst, bockwurst, and other sausages.

#1695 Marjoram Braunschweiger, liverwurst,and polish sausage.

#1697 MarjoramGround Braunschweiger, liverwurst,and polish sausage.

#1712 MustardSeed Bologna, frankfurters, salamis, summer sausage.

#1718 Mustard,Ground Bologna, frankfurters, salamis, summer sausage.

#1724 Nutmeg,Ground Bologna, frankfurters, knockwurst, minced ham sausages, liver sausage.

#1730 OnionPowder Braunschweiger, liver sausage, headcheese, baked luncheon loves.

#1736 Paprika Bologna, frankfurters, italian sausage, and other sausages.

#1742 PicklingSpice Corned beef and pastrami.

#1748 Pepper,TableGrind Most sausages bologna, frankfurters, salamis, summer sausage, salamis, etc.

#1754 Pepper,½Cracked Most sausages bologna, frankfurters, salamis, summer sausage, salamis, etc.

#1760 Pepper,Whole Most sausages bologna, frankfurters, salamis, summer sausage, salamis, etc.

#1766 Pepper,White Used when black pepper specks are not desired. Pork sausage and deviled ham.

#1772 RedPepper,Crushed Chorizo, smoked country sausage, italian sausage, pepperoni, pork sausages.

#1778 Sage,Ground Pork sausage, pizza sausage, breakfast sausage, and old fashioned loaf.

#1784 Thyme,Ground Pork sausage, liver sausage, and bockwurst.

ITEM # SPICE USED IN

8


CASINGS

Natural Casings - EdibleOur high quality natural casings are packed in a salt brine solution to provide a very long shelf life when stored properly. Refrigerated casings can be stored up to 6 months and last even longer when frozen. If you do not use all your casings just leave in salt brine and store till the next time you make sausage. All natural casings must be soaked in cool water 2-3 hours and rinsed before use to remove the salt.

#2022-R 22-24mm Sheep Casings Approx. 5/8” Dia. Used for making fresh pork sausage links and some Slim Jims. Sheep casings are strong, but tender for eating. One hank will hold about 45 lbs. of meat.

#2032-R 32-35 Hog Casings Approx. 1 1/4” Dia. Mostly used for Bratwurst, Kielbasa, Polish, Italian, German and most sausage links. One hank will hold about 110 lbs. of meat.

#2032-T 32-35 Tubed Hog Casings Approx.1 1/4” Dia. Tubed casings – The casing is placed on a piece of plastic. You slip the plastic onto the stuffer tube with the casing on it, and then pull the plastic toward the machine off of the stuffer tube while holding the casing on the tube. One hank will hold about 90 lbs. of meat.

#2032-HP 32-35 Homepack Tubed Hog Casings Is a whole hank of casings too much for your need? Then this homepack is just right for you. Casings are tubed for easy use and will stuff approximately 25-30 lbs. of sausage.

#2035-R 35-38 Hog Casings Approx. 1 1/2” Dia. Used for Chorizo, Knockwurst, and some types of Polish sausage. One hank will do about 125 lbs. of meat.

Collagen Casings - EdibleCollagen casings are an easy way to stuff sausage. They are used dry and are ready for immediate use. Smoked casings are stronger than fresh so they can be hung while smoking and not break.

Many more natural casings and sizes are available by special order!

19mm (5/8”) Collagen Casings Smoked Mahogany#2119-3 3 pack Stuffs 26 lbs.#2119-C Caddy Stuffs 285 lbs. Used for Dried Sausage Sticks or small diameter sausage.

21mm (3/4”) Collagen Casings Fresh and Smoked Clear#2121-3S 3 pack Smoked Stuffs 33 lbs.#2121-C Caddy Stuffs 495 lbs.#2121-3F 3 pack Fresh Stuffs 27 lbs. Small diameter Breakfast Sausage or Snack Stick sized casings.

23mm (7/8”) Collagen Casings Smoked Clear#2123-3S 3 pack Stuffs 28 lbs.#2123-C Caddy Stuffs 300 lbs. Popular for making Breakfast Sausage or Snack Sticks.

26mm (1”) Collagen Casings Smoked Clear #2126-2S 2 pack Stuffs 25 lbs. Great for making sausages like Chorizo, Bratwurst and Wieners; excellent grilling size diameter.

30mm (1-1/4”) Collagen Casings Fresh & Smoked Clear #2130-1S 1 pack Smoked Stuffs 22 lbs. #2130-1F 1 pack Fresh Stuffs 22 lbs. Known for making smoked sausages like Bratwurst, Italian, Polish and Ball Park Hot Dog.

9


CASINGS

Fibrous Casings - Non-Edible & PreStuckAll casings are prestuck and pretied with string on one end. Fibrous casings can be stored in a cool, dry place. Soak in tepid water about 30 minutes before using. Make sure you get water on the inside of casings before using. When smoking the casings can be pricked – same as natural casings to eliminate air pockets.

Package sizes of fibrous casings come in two sizes to accommodate your needs. The small packages have enough casings for you to make 25# of sausage. Fibrous casings are also available in a 20 pack for larger quantities.

Size (inches) Color Pounds Item# Quantity Item# Quantity 1 1/2 x 24 Clear 1 1/2-1 3/4 #2207-16 16 pk #2207-20 20 pk 2 x 12 Clear 1 #2211 sold by each 2 x 22 Clear 2 #2213-13 13 pk #2213-20 20 pk 2 1/2 x 15 Clear 1 1/2-1 3/4 #2219-16 16 pk #2219-20 20 pk 2 1/2 x 20 Clear 3 #2221-9 9 pk #2221-20 20 pk 2 1/2 x 24 Clear 4 #2223-7 7 pk #2223-20 20 pk 2 1/2 x 30 Clear 6 #2225-5 5 pk #2225-20 20 pk 4 x 24 Clear 5 #2243-6 6 pk #2243-20 20 pk 4 x 30 Clear 7 #2245-4 4 pk #2245-20 20 pk 6 1/2 x 24 Clear 8 #2263-4 4 pk #2263-20 20 pk

Collagen Rounds - Non-Edible #2310Use rounds to make ring bologna or any other ring sausage. Soak casings in cool water 2 -3 minutes before stuffing. 1 1/2” x 18” Clear. Holds 1 1/4 - 1 1/2 lbs. Sold by each.

Item# Novelty Casings Size Pounds Quantity #2330 Christmas 2 1/2” x 12” 1 1/2 #’s Sold by each#2334 Beer Bottle 2 1/2” x 12” 1 1/4 #’s Sold by each #2338 Football Approx 13”L 1 1/4 #’s Sold by each

Braunschweiger #2320Use for liverwurst or braunschweiger Non-edible 2 1/2 x 20 holds 3#Sold by each

10


ROASTS&HAMS

Plastic Roast Tyer #2508 If you are looking for an economical alternative to rolling and tying your roast, look no further than our plastic Roast Tyer. The same great end-product at a fraction of the price. Plastic Roast Tyes are a must have in the kitchen! 18 1/4” x 4 1/4”

Roast Stuffer • Madeofpolishedstainlesssteel • Stainlesssteelflexiblestuffinghorn • Needsnoplunger • Simpletoclean • SMALLRoastTyer#2502 Rolls product 3” to 5” in dia • MEDIUMRoastTyer#2504 Rolls product 4” to 9” in dia • LARGERoastTyer#2506 Rolls product 8” to 12” in dia

Stockinette Bags #2431-10 •Pre-clippedandpre-cuttakesless time with less waste •Permitsbettersmokepenetration for that bright smoked color •USDAapproved •DipinvinegarorPeel-Ease, (p. 6) for easier release •37”10ct.

Stockinette HooksStainless steel stockinette hooks are used with stockinette bags to hang hams, turkeys or chickens.Round#8261 3/16” x 3 1/4” for 1” sticks#8263 3/16” x 3 1/2” for 1 1/4” sticks#8265 3/16” x 4” for 1 1/2” sticks#8267 1/4” x 4 1/4” for 1 1/2” sticksTriangle#8271 3/16” x 5”

Cotton/Polyester Netting for Roast Stuffers - Each Roll 150’ long Item # Size Working Dia Use#2409 5/14 4” - 9” Hamlets or poultry breasts#2411 5/16 4.5” - 10” Rolled picnic hams, boned turkeys, boneless turkey breasts, roll 4##2413 5/18 5” - 11” Boneless rump roasts, brisket, boned pork butts/loins, shoulder of veal or lamb#2415 5/22 6” - 13” Boneless chuck/boston, heel of round, sirloin tip, ham boned, leg of lamb/veal#2419 5/28 8” - 18” Clods, beef round (sm -med)

11


CASINGACCESSORIES

#2520 Length 6” 8 needles

#2524Length 5 1/2” 3 needles

Cotton Twine 24 ply, USDA approved Use to tie casings or roasts before smoking and grilling.#2560 1/2 lb ball#2562 2 1/2 lb cone

Cotton Twine Holder #2564Holds 2 1/2 lb cotton twine cone for easy dispensing.

HOG RINGS - For Spring Loaded Plier#2542 3/8” Rings (100 count) up to 2” casings and poly bags#2544 1/2” Rings (100 count) up to 4” casings#2546 5/8” Rings (100 count) up to 6 1/2” casings

P7 Stapling Plier #2530Allows for convenient one handed sealing of meat bags or fibrous casings.

Plier Staples - For P7 Stapler500 count#2532 11/16” Blunt

Spring Loaded Plier #2540Concave notches and springs hold rings securely in place. Pliers allow for an extra tight crimp when used with proper ring size.

Casing Perforators For removing air pockets in natural or fibrous casings.

#2522 Length 8” Knife with 3 needles

12


GRINDERS

LEM Meat Grinders Durable heavy duty grinders made of high quality materials. A two year warranty is offered on these “semi-commercial” grinders. Skilled technicians and an extensive parts inventory are available to support these grinders after you purchase them.

Standard Features for All Models Include •AllMetalGearswithRollerBearings •AllStainlessSteelMotorHousing •HeavyDutyHandleforEasyMoving •110Volt,PermanentlyLubricatedMotor •BuiltinCircuitBreaker •StainlessSteelHead,AugerandMeatPan •30DayMoneyBackGuarantee •2yearFactoryWarranty

Accessories Included with All Models •1MeatStomper •1StainlessSteelKnife •1StainlessSteelStuffingPlate •1StainlessSteelFinePlate-3/16”(4.5mm) •1StainlessSteelCoarsePlate-3/8”(10mm) •3StuffingTubes–3/8”,3/4”,11/4” •LargeStainlessSteelMeatPan

Oversized “bite” allows auger to carry more meat per minute!

StandardAuger“Bite”

BigBite™GrabsMoreMeat!

BigBite™Grinder30-50%FasterThanStandardGrinders!

13


#3008 (#8) - .35 Horsepower The perfect size if you grind a few deer a year. Don’t let the size of this grinder fool you. It’s all most people will ever need! Grinds approximately 240 lbs. an hour.

#3012 (#12) - 3/4 Horsepower Here is a unit that is a tremendous buy! This .75 HP grinder is priced like grinders with less horsepower, but offers you a strong step up from the #8. The #12 grinds approximately 360 lbs. per hour. Meat pan is 11-1/2” x 8 1/2” x 2 1/4”.

#3022 (#22) - 1 Horsepower This grinder has a big 1 HP motor that lets you really grind some meat. This machine can produce more than 550 lbs. of ground meat per hour.

#3032 (#32 )- 1.5 Horsepower Here’s a 1.5 HP grinder that can handle large quantities of meat easily. Capable of grinding 720 lbs. per hour, this unit is built to handle big jobs.

#3005 (#5)- .25 Horsepower Grinder - Special Order

GRINDERS

14


HANDMEATGRINDERS

This grinder comes in two sizes and is furnished with a fine and coarse plate, 1 knife and 3 stuffing tubes. #22 has a 4”x 6” hopper that will grind 4 lbs. of meat per minute. #32 has a 5”x 6” hopper that will grind 5 lbs. of meat per minute. Chrome plated cast iron. Durable, made to last and designed for heavy-duty household use. Easily taken apart, cleaned and reassembled.

#3061 (#22) Bolt Down Hand Grinder - Cast Iron#3071 (#32) Bolt Down Hand Grinder - Cast Iron

#3065 (#22) Grinder Pan#3075 (#32) Grinder Pan

Safety Cover and Pan•Forcrankhandleorbeltdrivegrinders•Aluminumbasefitssecurelyovergrinderthroat•10x12x2StainlessSteelPan•Stomperincluded

If hand grinders are converted to other than hand power: 1. There is no warranty. 2. We assume no liability of personal injury or damage.

Optional LidsLight gray contour lid design allows easy lug-on-lug stacking.#5726 Fits light gray and gray lugs#5732 Fits dark gray lug

Meat Lugs• Nestable• Resistscuts&scratches• Easytohandlegrips• Smoothinteriorforeasycleaning#5720 Light gray 5” x 15” x 20” Holds 25 lbs.#5724 Gray 7” x 15” x 20” Holds 40 lbs.#5730 Dark gray 8 3/4” x 15 1/2” x 25” Holds 50 lbs.

Meat Lug Liners can be found on page 36

15


GRINDERSTUFFINGTUBES&BRUSHES

Stainless Steel Stuffing TubesThese stainless steel tubes are made for easy clean up and long lasting performance. Can be used for commercial, electric or hand operated meat grinders.

2” Aluminum Stuffing TubeGreat for filling poly bags with ground meat. Also use to stuff 2 1/2” or larger casings for Salami, Bologna, etc. 6 1/4” long.

#3140 (#8) Stuffing Tube#3142 (#12) Stuffing Tube#3144 (#22) Stuffing Tube#3146 (#32) Stuffing Tube

1/2” Stuffing Tubes are for 21 and 23mm casings or breakfast sausage 3/4” Stuffing Tubes are for Polish, Italian, Bratwurst & German Sausages 1 1/4” Stuffing Tubes are for Summer & Salami

Stuffing Tube Cleaning Brush Nylon brushes make cleaning stuffing tubes easy.

Brush Head Length#3504 1/2” x 3 1/2” 18”#3506 3/4” 9”#3508 1” x 4 1/2” 18”#3512 2” x 4 3/4” 18”

#3102 (#8) - 1/2” O.D. x 7 1/4”#3104 (#8) - 3/4” O.D. x 7 1/4”#3108 (#8) - 1 1/4” O.D. x 7 1/4”#3100 Set of 3 #3112 (#10) - 1/2” O.D. x 8 5/8”#3114 (#10) - 3/4” O.D. x 8 5/8”#3118 (#10) - 1 1/4” O.D. x 8 5/8”#3110 Set of 3

#3122 (#22) - 1/2” O.D. x 8 5/8”#3124 (#22) - 3/4” O.D. x 8 5/8”#3128 (#22) - 1 1/4” O.D. x 8 5/8”#3120 Set of 3 #3132 (#32) - 1/2” O.D. x 8 5/8”#3134 (#32) - 3/4” O.D. x 8 5/8”#3138 (#32) - 1 1/4” O.D. x 8 5/8”#3130 Set of 3

16


MEATSTOMPERS

Meat StompersFor safety’s sake, always use a meat stomper to push meat down into your grinder. This solid poly stomper will keep hands and fingers away from your grinder’s moving parts. Stomper can be cut to size.

Diameter Overall Length Length Below Collar GR01 2” 10 1/2” 6”GR02 1 1/2” 12” 7”GR04 2 3/4” 17 1/2” 13 1/2”GR05 2” 11 3/4” 6 1/2”GR06 2” 12 1/2” 7 1/4”GR08 2” 17 1/2” 11 1/2”GR03 & GR07 Special Order

Wood Meat Stomper #32201 3/4” x 12 1/2” Length under collar 7”

Grinder Foot Switch #3720Just plug your grinder into this 15 amp. foot pedal and then plug the pedal into an 110V outlet. Allows you to start and stop your grinder with a tap of your foot. Keeps both hands free for stuffing casings or filling ground meat bags. Comes with an 8’cord. A must have for those who use their grinders a lot.

Item #

#3201#3202#3204#3205#3206#3208

Hollow Plastic Stomper Diameter Overall Length Length Below Collar 1 1/2” 8 1/2” 4 1/4”1 7/8” 8 1/2” 6 1/2”

Item #

#3230#3240

17


GRINDERKNIVES

(#5) #3305-SS Stainless Steel #3305-C Carbon (#8) #3308-SS Stainless Steel #3308-C Carbon (#12) #3312-SS Stainless Steel #3312-C Carbon #3312-EL Everlasting (#22) #3322-SS Stainless Steel #3322-C Carbon #3322-EL Everlasting (#32) #3332-SS Stainless Steel #3332-C Carbon #3332-EL Everlasting #3352-C Carbon #3352-EL Everlasting

Grinder KnivesStainless Steel

Carbon Steel (Commercial Quality)Everlasting - Longest wearing solid knife available. These knives can be re-sharpend.

Stainless Steel Carbon Steel Everlasting

When grinding, if your meat seems to be mashing instead of coming out in “strips,” one or more of the following things could be wrong. 1. The retaining ring on the head is not tight enough. 2. The knife, plate, or both are worn and dull. Try replacing the knife first. 3. Your meat may not be cold enough. Meat grinds best at 40º or below.

18


GRINDERPLATES&BRUSHES

Plate Cleaning BrushesNylon brushes make cleaning grinding plates easy.

What Hole Size do you need on your Grinder Plate?1/8” 3mm Hamburger, Bologna, Hot Dogs, Jerky3/16” 4.5mm Coarse hamburger, 2nd grind for sausages (Polish, German, Breakfast) 1/4” 6mm Coarse sausages, (Summer, Salami, Pepperoni, Snack Sticks)3/8” 10mm First grind, Chili, Chorizo, Linguisa1/2” 12mm First grind, coarse Chili, Stew

Stuffing

#3532 1/8” and 1/4” pointed tip brushes#3534 3/8” brush#3536 1/2” brush#3538 3/4” brush#3540 Set of 5 brushes

Stuffing Star

19


#32

#12

#22

GRINDERPLATES

#12 Grinder Plates (2 3/4” Diameter)#3431-SS 3/16” Holes #3433-SS 1/4” Holes#3435-SS 3/8” Holes

#22 Grinder Plates (3 1/4” Diameter)#3447-SS 3/16” Holes #3449-SS 1/4” Holes#3451-SS 3/8” Holes

#32 Grinder Plates (3 7/8” Diameter)# 3463-SS 3/16” Holes # 3465-SS 1/4” Holes# 3467-SS 3/8” Holes

Stainless Steel Reversible Grinder Plates

Grinder PlatesCarbon Steel Reversible Grinder Plates Commercial Quality, German Made

PLATE OR KNIFE SIZE:Can be determined by laying your old plate or knife on this pattern.

#8

#5

#5 Grinder Plates (2 1/8” Diameter)#3401 1/8” Holes#3403 3/16” Holes#3405 1/4” Holes#3407 3/8” Holes#3411 StuffingPlate

#8 Grinder Plates (2 1/2” Diameter)#3413 1/8” Holes #3415 3/16” Holes #3417 1/4” Holes#3419 3/8” Holes#3421 1/2” Holes#3427 StuffingPlate

#12 Grinder Plates (2 3/4” Diameter)#3429 1/8” Holes #3430 5/32” Holes#3431 3/16” Holes #3433 1/4” Holes#3435 3/8” Holes#3437 1/2” Holes#3441 StuffingStar#3443 StuffingPlate

#22 Grinder Plates (3 1/4” Diameter)#3445 1/8” Holes#3446 5/32” Holes #3447 3/16” Holes #3449 1/4” Holes#3451 3/8” Holes#3453 1/2” Holes#3457 StuffingStar#3459 StuffingPlate

#32 Grinder Plates (3 7/8” Diameter)#3461 1/8” Holes#3462 5/32” Holes #3463 3/16” Holes #3465 1/4” Holes#3467 3/8” Holes#3469 1/2” Holes#3473 StuffingStar#3475 StuffingPlate

20


MEATGRINDERATTACHMENTS

Colosimo’s Sausage & Jerky Press•Makeskinlesssausage,snacksticksandrestructuredjerky•Includesyourchoiceoftwoofthedieslisted•Includescuttingshears,onerollofpaper•Attachestoyour#32or#52grinderhead• Orderadditionaldiesforotherproducts#3801-32 #32 Grinder Head#3801-52 #52 Grinder Head

Burger, Snack Stick & Jerky AttachmentUse this grinder attachment to make burgers, jerky and snack sticks for yourself or friends & family. Attach unit to the grinder before you start grinding the second grind. Thread the waxed paper onto the chute and begin pushing the meat into the grinding head. As the meat extrudes from the patty maker it will push the meat and paper down the chute. Makes 1⁄2” x 4” patties without any plate added. Add one of the additional three plates included to make 3⁄8” patties, 3⁄16” x 1 1/4” jerky strips or 1⁄2” diameter snack sticks. Use the 11” meat shears (not shown) to cut the meat you are producing into any length you like. This all metal unit comes with 1 roll of paper, three plates, meat shears, and a 16” chute. Instructions included. Order by grinder size.Item # Grinder size:#3871-12 #12#3871-22 #22#3871-32 #32

#3808 Brat/Polish Die - 4 holes, 1” Dia.

#3805 Breakfast Sausage Die - 5 holes, 3/4” Dia.

#3806 Snack Stick Die - 6 holes, 1/2” Dia.

#3802 Jerky Die - 3 slots, 3/8” x 1 1/4 Dia.

#3815 Patty Die - 5/8” x 4 “ Dia.

Dies

Waxed Paper Roll #3845 4 1/2” x 240’

Additional dies available upon request

21


Meat Cuber/Tenderizer #3740• Easilyattachestoalmostanyelectricmeat grinder(will not work on #5 meat grinders)• Heavy-dutycastironconstructionwithdurable food-safe coating• 31Stainlesssteelbladestenderizeeventhe toughest cuts of meat

MEATGRINDERATTACHMENTS

Ground Meat Patty Maker #3750Here’s an innovative way to make ground meat patties. Attach the patty maker to your grinder and watch the patty form through the clear top of the attachment. When the patty well is full, slide the tray over and the patty falls out onto your patty paper while a second patty starts to form in the adjacent patty well. Makes 4” patties 3/4” thick. Fits #8, #12, #22 and #32 grinders.

LEM 2 in 1 Jerky Slicer & Tenderizer Attachment #37302 in 1 Jerky Slicer & Tenderizer Attachment. The LEM 2 in 1 Jerky Slicer/Tenderizer Attachment slices meat up to 1-1/4” thick. 15 perfect jerky strips sliced and ready for the oven or dehydrator in seconds. Remove the easy off top; replacing the slicer shaft with the tenderizer shaft and tenderize even the toughest cuts of meat using the power of your grinder. Easily disassembles for clean up. Body is made of durable powder painted aluminum. No tools or assembly required. Chute Dimensions 1 1/4” x 4 1/2” x 8”.One Year Warranty. Fits all LEM stainless steel grinder sizes #5, #8, #12, #22, #32 (except 2001 and earlier). Does not fit LEM grinder model #1113 or prior years kitchen grinders.

Deli SheetsWon’t stick to food like paper! The perfect layer between fresh or frozen foods. Keeps cheese and meats fresher longer than regular paper. Protects against freezer burn. Natural transparency allows for easy product identification.1,000 sheets to a box.#6461 6”x10 3/4” sheets#6465 8”x10 3/4” sheets#6469 10”x10 3/4” sheets

Patty PaperUse with the patty maker to put between patties to keep them from sticking together when frozen. Grease, water and moisture repellent. #6481 Single sheet, 665 sheets 5”x 5”#6485 2 Ply sheet, 260 sheets 5 3/16” x 5 3/16”

Jerky Slicer Blades #3742• Simpletoreplacetenderizer blades to make jerky•Fitsmeatcuber/tenderizerItem#3740

22


GRINDERCARE

Meat Grinder Care For best results use approved food grade mineral oil on your meat grinder and other food processing machines when assembling them for use. Starting up a dry grinder causes friction, which produces intense heat that can damage the plate and dull the knife blade. This shortens the life of the machine and can “cook” the product being fed through it.

White Mineral Oil Use on any processing equipment to keep from rusting and to make clean up easy. USDA approved.#3560-PT 1 pint#3560-QT 1 quart#3560-GA 1 gallon

Food Grade Silicone Spray #3564 11 oz. Aerosol An odorless, tasteless, and heat stable silicone that cleans, protects, and reduces friction. Can be used on meat saws, cutters, grinders, dicers, cooking vats, heat sealers, conveyers and other kitchen appliances to reduce food build-up and permit smoother operation. Thin, even film remains for long periods of time. Food grade pure – complies with FDA regulations.

Grinder Head Cleaning Brush #3514This heavy-duty brush with 2 1/2” dia. bristles makes cleaning the head of your grinder fast & easy.

Fiber Washers - Long Lasting & DurableAll - 1/8” thick

12 Grinder#3580 (1 5/16”x 3/4”)

22 Grinder #3582 (1 1/2” x 7/8”) #3584 (1 5/8” x 7/8”)#3586 (1 5/8” x 1”)

32 Grinder #3588 (2” x 1”)

Lubricating Grease #3562Food grade USDA Approved. Highly recommended!To ensure long life of threaded rods and gears of all sausage stuffers and meat grinders. 14 oz.

PurGel Klear This lubricant will keep gears, handles, etc. lubricated for maximum performance. NFS approved.#3568-04 4 oz. Tube (See on p. 25)#3568-08 8 oz. Tube

23


MEATMIXERS

LEM Manual or Motorized Stainless Steel Meat Mixers These mixers have a stainless steel tub and paddles which make mixing your sausage easy. Units have adjustable feet and a plexiglass cover, and can be driven by the #8, #12, #22 and #32 LEM grinders or by hand with the hand crank which is included.

25 lb. Mixer #4124 Tub size is 11”x 10 1/4”x 12 1/4” and will attach to any LEM Grinder .35 horsepower or larger. Handle included.50 lb. Mixer #4128 Tub size is 14”x 11”x 14” and will attach to any LEM Grinder .75 horsepower or larger. Handle included.Will not attach to models prior to 2002.

Tilting Mixers Mixing your sausage has just been made easier with these 25 lb and 50 lb tilting mixers. These mixers have the same features as the motorized mixers with these additional features: meat tub has three tilt positions: 90º, 115º and 180º for unloading and storage; flip latch for easy detachment of tub; fully removable tub for easy clean up. Motor not included.#4126 25 lb. Mixer#4130 50 lb. Mixer

20 lb. Manual Meat Mixer #4120Very useful for smaller batches. This stainless steel mixer comes with 4 removable paddles and a clear plastic lid. Minimum capacity 10 lbs. Cannot be motorized.Tank dimensions: 11 1/4” x 9” x 11”

All Mixers Have Stainless Steel Tub & Paddles Making Clean-Up Easy.All Attachable Units Have Adjustable Feet and Plexiglass Cover.

24


SAUSAGESTUFFERS

Vertical Sausage Stuffers

5 lb. Stainless Steel Stuffer #4142ALL METAL GEARS – This unit has a stainless steel base and cylinder. The cylinder is easily removed for filling and cleaning. The plastic piston has an air relief valve to let air escape from the cylinder while stuffing sausage into the casings. Comes with 3 stuffing tubes, 1/2”, 3/4” and 1”; stuffing tubes have a 1 9/16” base. Includes two clamps to secure the stuffer during use. This is an excellent buy at this price!

15 lb. Stainless Steel Stuffer #4146ALL METAL GEARS – The 15 lb. stuffer has all the great features of the 5 lb. unit with the added benefit of holding a larger capacity of meat. Comes with 3 stuffing tubes, 1/2”, 3/4” and 1”; stuffing tubes have a 2” base. Two clamps are included to secure unit during use. This is a very heavy, well-built, quality stuffer at a LOW PRICE!

25 lb. 2 Speed Stuffer #4148Here is the granddaddy of all stuffers. This unit has a stainless steel cylinder that is easily removed for filling and cleaning. The stuffer features a stainless steel plunger with a heavy gasket and air-release valve. Comes with four stainless steel stuffing tubes 5/8”, 7/8”, 1 ¼”, and 1 ½” dimensions. Mounting holes in base. This is a quality stuffer at an excellent price.

Sausage StuffersA sausage stuffer does a much better job of stuffing sausage than a meat grinder with a stuffing tube because the flow of the meat is easier to maintain and control. Secondly, the consistency of the meat does not change in a stuffer, as it can in a grinder due to the fast rotation of the worm gear. Use a sausage stuffer and you’ll be more pleased with your final product.

Things to consider when purchasing a stuffer:1. How much sausage am I going to make at a time?2. How often do I want to refill the stuffer?3. How hard do I want to work at stuffing casings?4. How much time do I want to take stuffing casings?5. Clean up and maintenance of the stuffer. 3 lb. Sausage Stuffer #4140

This unit comes with 3 stainless steel stuffing tubes: 3/8”, 3/4” and 1 1/8”. A great unit for the person who makes a small quantity of sausage. Rubber gasket helps prevent leakage around the sides of the plunger. New wide mouth design makes clean up fast and easy.

25


SAUSAGETUBES&BRUSHES

Plastic Tubes for 5 lb. Sausage Stuffers #4209Diameter is 1 9/16” at the connecting point to stuffer. 6” tube length with 5/8”, 3/4” and 1” opening where casings are applied. Sold in sets of 3 only.

For 15, 20, 25 & 30 lb. Sausage Stuffers #4213Diameter is 2” at the connecting point to stuffer. 8 1/2” tube length with 11/16”, 7/8” and 1 1/4” opening where casings are applied. Sold in sets of 3 only. These stuffing tubes can also be used for Friedrick Dick Stuffers.

Stainless Steel Stuffing Tubes for 5 lb. Sausage StuffersDiameter is 1 9/16” at the base. Lengths are approximate.#4223 1/2” O.D. x 7 3/4”#4225 3/4” O.D. x 7 1/2”#4229 1 1/4” O.D. x 7 1/2”#4231 Set’s of 3 For 15, 20 25 & 30 lb. Stuffers

Diameter is 2” at the base. Lengths are approximate.#4233 1/2” O.D. x 6 1/2”#4235 3/4” O.D. x 7 1/2”#4237 1” O.D. x 8 3/4”#4239 1 1/4” O.D. x 7 1/2”#4241 Set’s of 4

Locknuts for all LEM, F. Dick and Enterprise Stuffers available!#4261 5 lb. LEM Stuffer#4263 15 lb. LEM Stuffer#4265 25 lb. LEM Stuffer#4267 12 lb. F. Dick Stuffer#4269 Enterprise/Choprite Stuffers

16mm 3/8”17mm 3/8”18mm 3/8”19mm 7/16”21mm 7/16”23mm 1/2”28mm 9/16”30mm 9/16”32mm 9/16”35mm 3/4”

CASINGSIZE

STUFFINGHORNSIZE

(OUTSIDEDIAMETER)

USETHISCHARTIFYOUPROCESSWITHASTRAIGHT

STUFFINGHORNSanitary Grease Lubricant A great lubricant to keep your equipment running smoothly and to protect from corrosion during storage.#3568-04 4 oz.#3568-08 8 oz. (See on p. 22)

BrushesFor cleaning stuffing tubes.Item # Head Total Length#3504 1/2” x 3 1/2” 18”#3506 3/4” 9”#3508 1” x 4 1/2” 18”#3512 2” x 4 3/4” 18”

26


TROUBLESHOOTINGCASINGS

27


WOODCHIPS&SAWDUST

Wood Chips and Sawdust Try these wood chips and sawdust to add great flavor to sausage and when smoking fish, poultry and other meats. Great for grilling also. No additives, fillers, scents or oils have been added.

#4607-D Alder Dust 5 lbs.#4609-D Apple Dust 5 lbs.#4613-D Cherry Dust 5 lbs.#4617-D Hickory Blend Dust 5 lbs.#4617-D40 Hickory Blend Dust 40 lbs.#4619-D 100% Hickory Dust 5 lbs.#4625-D Mesquite Dust 5 lbs.

A-Maze-N Smokers A-MAZE-N-Smokers are a lightweight, durable and portable smoke generator that produces great quality smoke for cold and hot smoking. They are versatile enough to be used in just about any smoker or grill where smoke is needed or where additional smoke is desired. These smokers are available in two different styles: The Original Smoker is designed to burn pellets or sawdust and the Tube Smoker burns only pellets.NOTE: these smoke generators do not produce enough heat to cook your food - you will need another heat source for that.5 x 8 Original Smoker #4756Produces smoke for up to 11 hours on 15 oz. of pellets or sawdust up to 180º.6” Tube Smoker #4760Produces smoke for up to 2 hours during Cold Smoking, and up to 2 hours while supplementing smoke at 225º+ in your smoker.12” Tube Smoker #4764Produces smoke for up to 4 hours during Cold Smoking, and up to 4 hours while supplementing smoke at 225º+ in your smoker.18” Tube Smoker #4768Produces smoke for up to 6 hours during Cold Smoking, and up to 6 hours while supplementing smoke at 225º+ in your smoker.

Any type pellets can be used with these smokers. Try different varieties to see what suits you best!

#4655 Alder 5 lbs.#4661 Bourbon Barrel 5 lbs.#4681 Pitmaster - Hickory/Cherry/Maple 5 lbs.

#4667 Corn Cob 5 lbs.#4683 Wine Barrel 5 lbs.

#4609-C Apple Chips (1/8” - 1/4”) 5 lbs.#4613-C Cherry Chips (1/8” - 1/4”) 5 lbs.#4619-C Hickory Chips (1/8” - 1/4”) 5 lbs.#4619-C40 Hickory Chips (1/8” - 1/4”) 40 lbs.#4623-C Maple Chips (1/8” - 1/4”) 5 lbs.#4625-C Mesquite Chips (1/8” - 1/4”) 5 lbs.

28


SMOKEHOUSEEQUIPMENT

Smokehouse Diffuser #4510This stainless steel diffuser provides even distribution of smoke. Shield guards against grease drippings and flame flare-ups. Easy to clean. 9 1/2” x 7 3/4” x 3”. Legs 1 3/4”

Heating Elements Heating elements with high temperature leads are ready to wire directly to your smoker.110V heating element. Drip pan not included.#4542 825 Watt#4546 1000 Watt#4548 1100 Watt

Smokehouse CleanerIndustrial Strength Cleaner/Degreaser made for eliminating tough caked-on grease from smokehouses.#4580-QT Quart - Concentrate#4580-GA 1 Gallon- Concentrate

Building a Smokehouse #9910 This booklet explains the basics of smoking and gives you directions to build 4 different smokers and smokehouses. They vary from a hot smoke pit to a permanent concrete smokehouse. 32 pages.

Smokehouse Control & Sensor #4520The accurate way to control the heat in a smokehouse. This control and sensor has an incredible accuracy of ± 5°F variation. Use with 120V or 240V with a maximum of 20 AMPS. Length of sensor is 4’ 5” long. Use with either electric or gas fired smokers.Temperature Range: 50° to 250°F. Comes with faceplate and knob.

Single Cast Iron Burner, #4550This compact single burner is constructed with a cast iron frame. It has 4” legs and is 10” x 11” in size. The low pressure burner is 4 1/2” diameter and can produce up to 15,650 BTUs and comes with an air/fuel adjuster bolt and spring. This burner is for outdoor use with LP gas. The burner orifice is to small too use with natural gas.

Looking for smokehouse thermometers? Check out other options available on page 30.

29


SMOKEHOUSEEQUIPMENT

Smokehouse Shelf Netting #4570Smokehouse shelf netting is made from a polypropylene material that will withstand up to 220 degrees. It is USDA approved and suitable for being cleaned with smokehouse cleaners for easy maintenance. When placed on the shelves in your smoker it will lay flat and won’t curl when heated. The main benefit is that after smoking, the product will not stick to the netting, allowing for easy removal. It is not necessary to spray the material with non stick spray as it is non-sticking; however, you may use a spray if you so desire. 48” length.Sold by linear inch. You cut to the size of your rack.

Smokehouse Sticks #828414 gauge, 42” long holds up to 40#•Heavygaugestainlesssteel•Polished,easytoclean•Strongtoholdheavyproducts•Canbenotchedtoevenlymaintainproductspacing

Stockinettes #2431-10 Plastic mesh for smoking hams and turkeys. Note: Soak in vinegar before putting on meat or use with Peel-Ease, (p. 6) to prevent it from sticking after smoking.10 count.

Stockinette Hooks •Designedtoholdstockinettesecurely•Saves4”ofstockinetteandreducesfasteningtime•Bright,smoothfinish

Round Stick #828842” long, holds up to 30#•Smoothbrightfinish•Endsaredeburred3/8”Dia.•Stainlesssteel

Description#8261 3/16” x 3 1/4” for 1” sticks #8263 3/16” x 3 1/2” for 1 1/4” sticks#8265 3/16” x 4 for 1 1/2” sticks#8267 1/4 “x 4 1/4” for 1 1/2” sticks#8271 Triangular 3/16” x 5”

30


THERMOMETERS

HLA1 Thermometer #4910NO MORE OVER COOKING!Great for sausage making. Temperature probe stays in meat or sausage while door is shut. The 43” probe cord with woven metal jacket allows the door to close while the probe measures the internal temperature of the meat. Probe and probe wire should not directly touch open flames of any other heat source nor is the probe waterproof, therefore it should not be submerged in water. Alarm sounds when preset internal temperature is reached. Digital readout, temperature range is 32ºF to 390ºF. Magnets on the bottom.

HLA1 Replacement Probe #4910-P

Pocket Thermometer Instant read thermometer has stainless steel needle and a magnified dial for easy reading. 0-220ºF readout range. Check the internal temperature of meat or liquids. Plastic carrying case with pocket clip and are calibratable. Available in four different styles.#4920 1” dial 5” Stem#4924 1 3/4” dial 5” Stem#4926 1 3/4” dial 8” Stem#4928 2” dial 8” Stem

Stem Thermometer for Smokehouse 0-220º F range with a 2” dial and 3 1/2” back flange to accurately register the temperature of your smokehouse during smoking.Available in three different stem lengths.#4944 2” Dial 4” Stem#4946 2” Dial 6” Stem#4948 1 3/4” Dial 8” Stem, no back flange

Thermometers for Sausage

Thermometers for Smokers

2 1/2” Dial Thermometer with 4 ft. Cable #4960 A must when smoking meats or sausage. No need to open the smoker to check the temperature. Can be used with extra thick smokehouse walls. Front flange, back connect for flush mounting.21/2”diameter,4”probe,48”cable,recalibratable.Temperaturerange:40°-240°F,10°-115°C

31


BRINING

4 oz. Injector with 2 Needles #5140Commercial Grade. Heavy duty, 4 oz., injector has detachable 6” needle with 12 holes and a slant cut needle. Use it to pump pickling cure into meat or marinade into roasts or steaks. Great for injecting turkeys for frying. Build to last, you’ll never buy another injector.

Injector NeedlesUsed to inject marinades with larger pieces of spice or to inject brine into arteries. Chrome plated needle#5142 5 3/8” x 3/16” dia. slanted needle#5144 5 1/2” x 3/16” dia. 12 hole needle

Hand Operated Brine Pump #5120This is an ideal injector for those who do a lot of brining. Simply drop plastic tubing into brine bucket for easy injecting•Checkvalvepreventsairintake,forcontinuousoperation•Madeofsanitaryshockproofplastic•Includesnylonmeshintakefilter&sprayneedle•Replacementpartsavailable

Salometer/Brine Tester #5110- Accurately measures degree of salt concentrate in brine- Graduated 0% - 100%- Glass tube 12” Long- Carefully packed for shippingBrine should be placed in a container that is taller than the brine tester.

See our cure for Corned Beef, Ham/Bacon and Turkeys on page 4.

32


JERKY

Ground Meat Patty, Jerky, & Snack Stick Maker Use this grinder attachment to make burgers, jerky and snack sticks. Makes 1/2” x 4” or 3/8”x 4” patties, flat jerky strips or 1/2“ round snack sticks. This all metal unit comes with 3 plates, meat shears, and a 16” chute and is delivered with a continuous roll of waxed paper, ready to cut to size. Instructions are included.Item # Grinder Size #3871-12 #12 #3871-22 #22#3871-32 #32

Jerky Cannon #5211Made of anodized aluminum. The ends of this barrel are flared to allow for easy loading and insertion of the piston. The drive is heavy duty, with plastic coated handle, stainless steel rod and a heavy plastic piston. The Jerky Cannon comes with 2 stainless steel nozzles – a 3/16” x 1 3/16” flat jerky nozzle and a ½” round snack stick nozzle. These nozzles attach quickly with the retaining ring. In addition there are 2 bags of Backwoods Seasonings – 1 jerky and 1 snack stick - each seasons 5 lbs of ground meat. Also included is a nylon brush to make cleaning the barrel a breeze. Comes with complete directions and a 1 year warranty.

3/8”Snack Stick Nozzle #5219Use this nozzle to make snack sticks or breakfast links. Accepts 17mm to 21mm collagen or natural casings. 6” long. 1/2” O.D.

Double Snack Stick Nozzle #5215With or without casings, you can make 2 snack sticks at a time with this double nozzle.Has two 1/2” diameter tubes.

Jerky Cannon & Accessories

Double Jerky Nozzle #5217Add this double jerky nozzle to the Cannon and you can make twice as much jerky in the same amount of time.2 Slots, 1 3/16” x 3/16”

Barrel Brush #5227This nylon bristle brush cleans any Jerky Cannon. Bristles are 2”Dia. 12” long handle.

3/4”Snack Stick Nozzle #5221Add this 3/4” round sausage nozzle and turn your Cannon into a stuffer. Stuffs natural or collagen casings to make brats, etc. or stuff fibrous casings to make summer sausage, bologna, etc. 6” long. 7/8” O.D.

All-Around Jerky Maker #5271• Formstwoflatstripsorthreeroundsticksallatonetime.• Adaptstoanyhomesausagestufferormeatgrinder, regardless of size, make or model.• Easytouse,easytocleanandnopartstorust.Includes: Eight adapter disks to fit #5, #8, #12, #22, #32 grinders and most upright and horizontal sausage stuffers.

Waxed Paper Roll #3845 4 1/2” x 240’

33


JERKY

Jerky Hanger #5247 The strong stainless steel rack holds nine stainless steel skewers. The rack sits in an 18” x 13” aluminum drip pan. Place the rack on the pan, hang marinated meat strips on the skewers and position on rack. Put rack and pan into the oven or smoker. Rack folds flat for easy storage. Seasoning packet not included.

Cutting Jerky Board & Knife #5255 Easily slice your meat for making jerky from strips of whole meat. The stainless steel cutting board is preset to cut approximately 1/4” thick slices for optimum drying.Cutting board & knife are dishwasher safe. 14” x 4 3/4” x 1/2”

Jerky Rack & Pan Use this large rack and pan combo to make jerky or sausage in your oven. The sturdy rack has feet which enables it to be stacked for drying several at one time. Stack them 2, 3, or 4 high. Improves circulation around the meat and speeds drying time. The nickel-plated rack is 1.5 sq. ft. and holds approximately one pound of ground meat made into jerky strips. 18”x 13” #5241 Pan with 1 rack#5243 Extra rack

#9871Jerky By A.D. Livingston If it walks, flies or swims this book will show you how to make jerky from it. Make jerky from ground meat, meat strips or chunks of meat. Learn to

make jerky in the dehydrator, the oven, a smoker, in the sun and other ways. There is a whole section on venison jerky. Loaded with recipies, this book is a must for the jerky maker. 144 pages.

#9873The Complete Jerky BookBy Monte Burch

This book covers the past and present of this high-protein snack. Whether you want to prepare jerky the old-fashioned way or cook it using modern equipment, this pocket-sized

guide has you covered. Monte Burch tells us how the Native Americans preserved their meat and reveals the easy-to-use seasoning mixes and products of today. You’ll find a large assortment of recipes including those for venison, beef, goose, turkey and fish. 50 color photographs. Paperback, 160 pages.

34


TENDERIZERS

Cast Stainless Steel Meat Tenderizer #5411 Heavy duty cuber has two rollers with 26 sturdy stainless steel blades. Assures you of tender steaks even from the toughest meat. Made of heavy duty cast stainless steel. Chute is 4 4/8” wide. You supply the power by turning the handle. Not a cheap imitation - this is the real deal. Will tenderize steaks up to 1” thick. Easy tear down for cleaning. Comes with poly board base. 16” x 8”.

Motor Kit for Meat Cuber/Tenderizer #5433Convert your dual support Manual Meat Cuber/Tenderizer into an electric unit in minutes! Simply attach the motor, press a button and tenderize all your meat in no time.Use with Item #5431

Jaccard Tenderizer #5451 • Threerowsofblades(48total)areeasilypushed down into the meat• Maximizescookingresultsfromlessexpensivecutsofmeat• Reducedshrinkagewithnolossofnaturaljuices• Easyclean-up.Dishwashersafe• Includesprotectivestoragecoverforextrasafety• BackedbyJaccard’sLimitedLifetimeWarranty

Stainless Steel Vertical Tenderizer #5413 This stainless steel vertical tenderizer has 30 knives to tenderize the toughest cuts. Tenderizer is mounted to a poly board. Stainless steel housing, combs and blades make clean up a cinch. Chute opening is 6 1/4”. This unit will tenderize steaks up to 1” thick simply by turning the handle.

Meat Cuber Tenderizer Hand Crank #5431• 31Stainlesssteelbladesontworollerscutmeat up to 3/4” thick• Castironconstruction,durablewhite, food-grade coating• Twopiecehousingdisassemblesforeasyclean-up and storage• Heavydutynylonbase• IncludestwoC-clampstotemporarilymountonto any counter or tabletop• Oneyearmanufacture’swarranty• 13.5”x13.7”x7.1”

MotorizedMeat Cuber/Tenderizer #3740 • Easilyattachestoalmostanyelectricmeat grinder(will not work on #5 meat grinders)• Heavy-dutycastironconstructionwith durable food-safe coating• 31Stainlesssteelbladestenderizeeventhe toughest cuts of meat• Tenderizesmeats,createscubesteaks, maximizes effectiveness of marinades and reduces cooking time• ForeasierJerkymakingyoucanreplacethe tenderizer blade with Jerky Slicer blade set

Jerky Slicer Blades #3742You can also convert your Tenderizer into a Jerky Slicer with a set of replacement blades - Then you can slice through meats to make jerky strips in seconds too! No cranking needed when you attach the motor kit.Use with Item #3740 & 5431

35


SLICERS&BURGERPRESS

10” Commercial Quality Meat Slicer #5530 •Heavy-dutycommercialgradeslicerwithfinallyhonedblade •Sharpenerisincludedforthetimeitdoesneedsharping •Slidingcarriageandfoodholderarmensureconsistently smooth and precise cuts •Toadjustthickness,justturnthegraduatedknob. •Autoshutofffeatureforaddedsafety •Strong1/4HPmotor.Skidresistantrubberfeet •Note:Notsuitableforslicingfrozenfoodsornon-fooditems 19” x 16” x 15”. 10” blade diameter. Wt. 30 lbs. ETL Certified

9” Heavy Duty Food Slicer #5520• Compactdesignforeasystorageandtransportation• Highquality,85/8”rotary,StainlessSteelbladeforslicing• Quietrunning150Wattmotor(120Volt/60Hz)• Removablebladeforeasycleaning• Smoothgliding,largecapacity,StainlessSteelfoodtraytiltsout for easy cleaning• Corrosionresistantcoatedsteelandaluminumhousing• Sturdybaseandsuctioncupfeetforstableandsafeoperation• Foodpusherwithteethforcontrolledslicing• Adjustablethicknesscontrolfromdelithinto1/2”thick• On/Offsafetyswitch

Deli Sheets The perfect layer between meat and cheese slices or patties. Keeps product fresher longer and protects against freezer burn. 1000 sheets/box. #6461 6 x 10 3/4 sheets#6465 8 x 10 3/4 sheets#6469 10 x 10 3/4 sheets

Burger EXPress #3756• Springplungerbuttoncompactsthepattythenpopsbackupforquickpattyremoval• Non-stickcoating• Constructedheavy-dutyaluminum• Adjustablepattythicknessfrom1/4”to11/2”withadiameterof41/2”

Patty Paper Use with the patty maker to put in between patties to keep them from sticking toghether when frozen. Grease, water and moisture repellent. #6481 Single sheet 665 sheets 5”x 5”#6485 2 Ply 260 sheets 5 3/16” x 5 3/16”

36


SCALES,MEATLUGS&LINERS

11 lb. Scale #5619 •Greatscaleforsmallbatches•10”bowlforeasyweighing•Weighsin1oz.increments•71/2”dial

44 lb. Heavy Duty Scale #5625 •Perfectfor25-30#batches•Large8”dial•Measuresin2oz.increment•Sturdystainlesssteelbase•91/2”squareplatform

110 lb. Heavy Duty Scale #5631 •Stainlesssteelconstruction•Largeflat12”squareplatform•Weighsin8oz.increments•Easytoread9”dial

330 lb. Digital Hanging Scale #5641 •Compact,accurate,easytoread•Weighsanygameanimalupto330lbs.•Canalsobeusedtocalculatetareweight•Displaysweightinpoundsorkilograms•Includesbatteries

Meat Lug Liners • Linerseliminatetheneedforcleaninglugs - just pull out and throw away• Fits50#meatlugs• Blue1.5milPolyetheneliner#5742 50 count #5744 250 count

Optional LidsLight gray contour lid design allows easy box-on-box stack in.#5726 Fits light gray and gray lugs#5732 Fits dark gray lug

Meat Lugs• Nestable• Resistscuts&scratches• Easytohandlegrips• Smoothinteriorforeasycleaning#5720 Light gray 5” x 15” x 20”#5724 Gray 7” x 15” x 20”#5730 Dark gray 8 3/4” x 15 1/2” x 25”

37


VACUUMMACHINES

VP 112 #6130Our VacMaster® VP112 Chamber Machine provides the solution to the problem posed by other vacuum packaging machines currently on the market. How to vacuum package liquids and liquid-rich foods? Current machines on the market are suction machines, meaning the air is vacuumed out of a vacuum bag and then the bag is sealed. However, along with air, liquids are also vacuumed out of the bag, leading to partial and even failed seals.

The VP112 Chamber Machine uses a different technology to eliminate this problem. When sealing with our chamber machine, the vacuum bag that will be sealed is placed inside the chamber of the machine and the lid is closed. Air is sucked out of the entire chamber, not just the bag itself, allowing air pressure on both the inside and outside of the bag to remain equal and liquids to stay in the bag. The bag is then fully sealed and air is returned back into the chamber packaging machine.

Our VP112 has a sleek new low profile design that looks stylish in any kitchen. The new hinged lid tucks neatly back over the machine and has easy-to-read pressure indicator and LCD panel.

The VP 112 Chamber Machine works with commercial vacuum pouches, called “barrier” pouches, which eliminate bag respiration, preventing air from re-entering the vacuum pouch over time. These barrier pouches allow users to attain the benefits of longer shelf life with less freezer burn, and are less expensive than suction-type vacuum bags currently on the market.

Many other chamber vacuum machines are available by special order. Let us help you find the machine to fit your packaging needs.

Chamber Vacuum Bags All chamber vacuum bags are 3 mil in thickness. Item # Size Quantity6251 5 x 9 15006253 6 x 8 10006255 6 x 10 10006257 6 x 12 10006259 6 x 15 10006261 7 x 9 10006263 7 x 11 10006265 8 x 10 1000

Item # Size Quantity6267 8 x 12 10006269 8 x 15 10006271 10 x 13 10006273 10 x 15 10006275 10 x 18 5006285 14 x 16 5006291 16 x 20 5006293 16 x 24 500

Item # Size Quantity6231 6 x 8 10006233 6 x 10 10006235 6 x 12 1000

Item # Size Quantity6237 8 x 10 10006239 8 x 12 1000

Zipper Vacuum Bags

Larger sizes available upon request.

38


VACUUMMACHINES

PRO 260 #6108Avoid food waste and maintain freshness with the Vacmaster PRO260 vacuum packaging machine! Featuring a powerful 12” seal bar and a variety of convenient features, including a “pulse” option for delicate items, a one-touch “seal now” button, and an effortless hands-free marinating option that allows you to quickly and efficiently flavor your meats, the Vacmaster PRO260 sets the standard for food freshness innovation. The Vacmaster PRO260 arrives ready-to-use and comes with everything you need to get packing.

Designed with exceptional usability in mind, each external strip machine features a roll dispensing system that holds two separate bag rolls simultaneously, as well as a two-way roll cutter that lets you cut the bags to any size, eliminating wasted materials for unrivaled versatility. The Vacmaster PRO260 is compatible with any out of chamber bag with a width of 12” or less! Requires a standard 110V outlet and comes with cord and plug. Electrical Specifications are 110V, 60Hz, 2Amps, 220W.

Model Includes:Roll of 8” wide bagsRoll of 11 1/2” wide bags(1) 1/2 quart canister for marinating(2) 20’ full mesh rolls(20) assorted full mesh storage bags

Overall Dimensions:Width: 16”Depth: 12 1/2”Height: 5 1/2”

PRO 305 #6120The VACMASTER® PRO305 offers a more complete and versatile professional design. With a stainless steel exterior and powerful dual piston pump, this machine is durable enough to handle more frequent use. This machine is perfect for serious hunters and fishermen. In addition, the PRO305 features a unique and practical see thru lid for easy bag placement. The user friendly digital display offers rapid marinating options as well as pulse vacuuming for more delicate items. The PRO305 accepts bags and rolls up to 12” wide and works with all VACMASTER® accessories.

Features:Digital technology12” seal bar with two seal wiresPowerful dual piston pumpBuilt-in cooling fanTransparent lid for easy bag placementAccessory port for storage canistersMarinating made simple

Includes:30 Assorted BagsMaintenance KitAccessory HoseUser’s Guide

39


Vacuum Bags • Wecarrypremiumbagsforthenon-chambered bag machines • Keepfoodfreshuptofivetimeslonger • Bagscomeinavarietyofsizesandeitherinboxesorrolls • Athirdlayerofperforatedmaterialensuresaconstant vacuum seal helping to package liquid-rich foods • Protectsyourfoodfromfreezerburn • Canbemicrowavedorboiledinwaterforthawing • BPAFree

Vac Strip Sealing Bags100 Bags per box#6140 6”x 10” pint#6142 8” x 11.5” quart#6144 10” x 15” bag#6146 11.5” x 14” gallon#6148 15” x 18” bag

Continuous Rolls of Vacuum Bags#6130 8” x 20’, 1 roll#6132 11 1/2” x 20’, 1 roll

Zipper Vacuum Mesh Bags •Fullmeshbackpanels,zipperclosure: remove what’s necessary, re-zip closed for short term storage •Tearnotchallowsthebagstobeeasilyopened •50Bagsperbox

#6150 6” x 10” Pint - Full Mesh#6154 8” x 12” Quart - Full Mesh#6158 11” x 16” Gallon - Full Mesh

VACUUMBAGS

Bone Guard #6471 Avoid puncturing holes in your vacuum bags by using Bone Guard. Just place a sheet of Bone Guard over the bone or sharp edge you are vacuum packaging to prevent punctures and tears. The heavy-duty 6 mil thick material will protect your bags from the sharpest bones. Each sheet is 4.5” x 5” in size and clear for full product visibility.

40


MEATBAGS

Ground Meat Bags Pack your ground meat and bulk sausage the easy way. Quality opaque, polyethylene bags have a gusset bottom. The heavy 2 mil thickness guards against freezer burn. When filled and frozen, they stack neatly in the freezer. “NOT FOR SALE” printed on all bags except white.

1 lb. Plain White Bags #6372 50 count #6374 1000 count

1 lb. Wild Game Bags #6312 50 count #6314 1000 count2 lb. Wild Game Bags #6316 25 count #6318 1000 count

1 lb. Wild Game Camo Bags #6322 50 count #6324 1000 count2 lb. Wild Game Camo Bags #6326 25 count #6328 1000 count

1 lb. Ground Beef Bags NFS #6342 50 count #6344 1000 count2 lb. Ground Beef Bags NFS #6346 25 count #6348 1000 count

1 lb. Pork Sausage Bags NFS #6362 50 count #6364 1000 count

41


MEATBAGSEALERS

Poly Bag Tape #6520Used with Bag Sealers 3/8” x 180 yds. – approximately 3,000 seals per roll.Red, green, blue and yellow tape available. Please specify color.

Red Powder Coated Metal Bag Sealer #6510A compact, easy to use sealer designed for lasting service.To trim bag, pull bag forward through bag cutter.

Stainless Steel Meat Bag Sealer #6506Twist bag, put in slot on dispenser and push down. Tape wraps around twisted bag and seals it tight, then cuts the tape. Push bag back to cut end of bag off.

Auto Load Pliers and RingsUse to clamp casings after stuffing. Spring loaded stapler loads just like a stapler. Saves time! Makes 1/4” ring when closed.#2530 Pliers#2532 11/16” Blunt Rings, 500 ct

Hand-held Bag Sealer and StaplesSpecial bag-sealing throat plate assures a tight seal with every staple.#6560 Bag sealer#6562 500 ct staples

Hog Rings#2542 3/8” Rings (100 count) up to 2” casings#2544 1/2” Rings (100 count) up to 4” casings#2546 5/8” Rings (100 count) up to 6-1/2” casings

Spring Loaded Plier #2540Concave notches to securely hold rings.

42


FREEZERPAPER&FILM

Paper DispenserDurable all steel dispenser with grey finish smoothly dispenses butcher and freezer paper. Use on counter, under counter, or on wall.#6441 18” wide#6443 24” wide

18” Wide Film Dispenser #6451Same as the paper dispenser but comes with a serrated blade to easily cut film. We stock counter mount only, but can order wall mount, under counter, or stainless steel for rust resistance in high moisture meat rooms. Other sizes available upon request.

Heavy Weight Freezer Film #64211.2m for added protection with butcher or freezer paper. 18” x 3600’

Wrapping Film Package #6429In dispenser box metal blade for easy cutting. 18” x 2000’

Freshgard - Freezer PaperThis quality freezer paper gives up to 9 months of protection. It’s the best in the market!#6405 18” Roll, waxed white, 1100 linear feet per roll#6409 24” Roll, waxed white, 1100 linear feet per roll

Freezer Paper #6413Convenient smaller size already in a dispenser box.Poly-Coated paper has a built-in safety-cutter blade. 300’ of 45# paper for protecting your meat during freezing.

43


STAMPS&TAPE

Masking Tape Dispenser #6603•Holdsupto2”widerollofMaskingTape.•OverallDimensions(approx.)83/4”x21/2”•Dispenserisheavyenoughsoitwon’tmovewhiletearingtape.

Manual Tape Machine #6621•21/2”x11”x33/4”•Pull&TearTapeMachine•Worksbestwithminimumamountofwater•Uses1”gummedtape

1” Gummed Tape #6631 Plain#6635 NFS (not for sale)

Lever Operated Tape Machine #6623• Appliesmoistureanddispensestapewhenlever is pushed down• Simplypre-settapelengthandpullthelever;it automatically cuts tape• Dispensersizeis14”x5”x7”,Maxroll size is 5” dia. and 1 1/2”wide• Uses1”gummedtape

Ink and Pad#6661 3” x 4” un-inked cloth stamp pad#6665 Black, quick dry, 2 oz. bottle#6669 Red - for frozen foods, 8 oz. bottle

Stamp Rack #6675Holds 12 stamps and includes screws for easy wall mounting

Rubber Stamps #6671• Rubberstampssingleline,5/16”H• Madetoorder• Pleaseallow2-3weeks

Freezer Tape Acrylic adhesive of the high quality freezer tape holds tight in freezer temperatures. 60 yards per roll.#6607 3/4” Tape#6609 1” Tape

44


TROLLEYS

Trolley #8110•Smoothrollingtrolleywheelsofqualitycastiron•Precisioncastgroovefits3/8”or1/2”tracking•Wheelflangesaredesignedtopreventtrackclimbingatcurvesandswitches•Trolleysaresuppliedwithswivelsandcanhavehooks,gambrelsortreesattached•Standardwheelisplainborewithoilhole.Otheroptionsavailableincludegraphitebearings,oilitebearings,roller bearings and zerk grease fittings•Please specify capacity size when ordering

Single Wheel Dia. Frame Size Frame Length Top of Rail to top Top of Rail Approx. Weight Capacity of frame bar to center of swivel

Black 3-7/8 5/16 x 1-1/4 10-1/4 4-1/2 7-1/12 4.08 lbs. 300 lbs.Black 3-7/8 3/8 x 1-1/4 10-1/4 4-1/2 7-1/12 4.40 lbs. 400 lbs.Black 3-7/8 3/8 x 1-1/2 10-1/4 4-1/2 7-1/12 4.83 lbs. 700 lbs.

Trolley Hooks•Madeofstainlesssteel•Sharp,smoothtaperedpointsforeasypenetration•Electropolishedtoabright,smoothfinish•Trolleyhookscanbesuppliedwithorwithouttrolleyrollers#8132 1/2” x 6”#8138 1/2” x 24”

A B C DFE

45


HOOKS

Bacon Hanger This stainless steel hanger is perfect for hanging pork bellies in your smoker so you can enjoy delicious homemade bacon. Can also use to hang spare ribs, jerky and brisket. Sharp points pierce meat easily. #8273 8 prongs, 9” long#8277 10 prongs, 11 1/2” long

Stainless Steel Car Hooks #8221 3/8” x 8”#8225 3/8” x 24”#8229 1/2” x 24”

S Hooks #8241 3/16” x 4”#8245 1/4” x 4”#8249 5/16” x 6”#8253 3/8” x 8”

Bar Hooks #8205 5/16” x 4” x 1 3/4”#8209 3/8” x 4” x 1 3/4”

California Hooks #8257 5/16” x 4” x 7 1/4” Three ring

•Allhooksaremadeofsolidstainlesssteel•Sharpsmoothpoints•Polishedtoabrightsmoothfinish•Othersizesavailablebyspecialorder

Block Scraper #8445This scraper has a 3”x 6”wide, stiff blade made of stainless steel with a molded poly handle, guaranteed to keep the blade in place. Keep your cutting board clean while you are working.

Boning Hook Flat w/ Plastic Handle Has non-slip polyethylene handle with a stainless hook#8403 Small 4 3/4” overall length#8405 Medium 5 1/2” overall length#8407 Large 6 3/4” overall length

Bone Dust Scraper A must tool for removing the undesirable bonedust left on your steaks or chops after cutting with a band saw or meat saw.#8431 Square poly scraper#8433 Round poly scraper#8437 Flat stainless steel scraper

46


WELLSAW

#8522 404 16” Bar #8526 444 16” Bar

#8528 404 16” Blade#8528 444 16” Blade

Support Bars and Blades

•Bladesupportsaretefloncoated•BladesareUSDAApproved

Regular Bars & Blades

Heavy Duty Bars & Blades

#8532 404 16” H.D. Bar #8534 444 16” H.D. Bar

#8538 404 16” H.D. Blade#8538 444 16” H.D. Blade

Model 404 Wellsaw #8510

•Mustpurchaseblade&supportseparately

•Givesclean,accuratecuts•8,000strokesperminute•11/8”bladestroke•Lightweight-Onlyweighs91/2pounds•Quickaction,doublepoletriggerswitchstopsblade11/2secondsaftertriggerrelease•ULListed•404Wellsaw-Motoronly

47


WELLSAWPARTS

Parts for Jarvis 404 Wellsaw

48


MEATSAWS&BANDSAWBLADES

Bandsaw Blades • Thesebladeshave3teethperinchandare5/8”wide and .022” thick • Theyworkwellforcuttingbone-inandbonelessmeat • Otherstylesandlengthsavailableuponrequest. (Special order item)

Blade lengths in stock:Item# Blade Length

#8710 82”#8712 89”#8718 98”#8722 102”#8724 106”#8730 112”#8732 114”#8734 116”#8736 118”#8742 124”#8744 126”#8748 128”#8752 142”

These professional quality meat saws have a heavy nickel-plated frame and a large blade tightening lever that makes blade changing very easy. Choose from four sizes, all with 1/2” blades.

Meat Saws #8611 19” Saw #8615 21” Saw #8619 25” Saw #8623 27” Saw

Saw Blades1/2” Wide Standard Blade #8613 19” Saw Blade #8617 21” Saw Blade #8621 25” Saw Blade #8625 27” Saw Blade

49


SCABBARDS

Aluminum Scabbard W/ Removable Front •Frontremovesforeasycleaning#9110 2 Knives, 4 1/2” x 13”#9114 3 Knives, 6” x 13”#9118 2 Lg Knives, 5” x 16”

Aluminum Scabbard with Boning Hook Clip •Frontmountedloopholdsboninghookorsteel•Madeofseamlessheavygaugealuminum•Removablefront,singlehinge#9122 Single, 5” x 10 1/2”#9126 Double, 5” x 13 1/4”

Non-Dulling Poly Scabbard •Moldedoflonglastingeasytocleanwhitepolyethelene•Availablewithorwithoutboninghookclip

#9134 Without Clip, 4 1/2” x 13” #9138 With Clip, 5 1/2” x 18”Boning hook not included

Scabbard Chain •Chainthreadsthroughscabbard and attaches to an “S” hook.•Chainsoldbyinch#9140 Plastic#9144 Stainless Steel

50


KNIVES

Giesser MesserThe Giesser Messer is a German made knife that has been around for many decades. The handles are also ergonomically shaped and made of a smooth slip proof material with an extended guard to protect the hand. The blade is constructed with a new vacuum technology that creates a harder steel that makes the knife more difficult to sharpen, however once it is sharpened it holds an edge extremely well.The Giesser Messer knives are NSF certified and dishwasher safe.

Narrow Boning Knives

#9203-F 5” Narrow Flex


#9203-S 5” Narrow Stiff


Curved Boning Knives

#9207-SS 5” Semi- Stiff


#9207-S 5” Stiff

#9209-S 6” Stiff

Breaking Knives

#9223 8” Breaking

#9225 10” Breaking

Cimeter Knives

#9233 10” Cimeter

#9235 12” Cimeter

Beef Skinner Knife

#9243 6” Skinner

Fish Filet

#9247 7” Filet

51


KNIVES

Comfort GripThe Comfort Grip knives have ergonomically designed black handles for less hand/wrist stress and are made of a soft, slip resistant material with rounded “ribs” for better control. The blade is made of a premium grade European stainless steel, ready to use, and rust resistant. This knife has a softer blade and is easy to sharpen. The Comfort Grip knives are NSF certified and dishwasher safe.

Narrow Boning Knives





Curved Boning Knives

#9257-F 5” Flex

#9259-F 6” Flex



Beef Skinner

#9293 6” Skinner

Breaking Knife

#9273 8” Breaking

Lamb Skinner

#9291 51/2” Lamb Skinner

Paring Knife

#9297 3 1/2”

52


STEELS

Friedrick Dick Steels

#9302 8” Coarse Cut Steel, wood handle #9306 12” Round Regular Cut Steel, wood handle

#9308 14” Round Regular Cut Steel, wood handle

#9312 8” Coarse Cut, round, plastic handle #9314 10” Regular Cut, round, plastic handle

#9316 12” Regular Cut, round, plastic handle

#9318 14” Regular Cut, round, plastic handle

#9322 10” Polished Packinghouse, round, orange handle

#9324 10” Fine Cut, round, orange handle

#9350 10” Diamond Flat #9352 12” Diamond Flat

Mundial Steels

53


STONES

Stones

Magnetic Knife Holders

#9411 12” Wall mount magnetic knife holder



Accessories

IM200 System #9354• 1coarseCrystolon 1 medium Crystolon 1 fine India Stone• Stonedimensions 8” x 2” x 3/8”

IM50 System #9352•1coarse/fineCrystolon combination stone• Fits8”x2”and6”x2”stones

Honing Oil #9362 3 oz. Honing Oil #9366 16 oz. Honing Oil

Cutting Boards •Highdensitypolyethylene•USDAandFDAapproved•Willnotchip,crackorwarp•Nonporous•WillnotdullknivesandeasytocleanAvailable in two separate sizes

#9423 18” x 24” x 1/2”

#9427 24” x 36” x 1/2”

2-Step Hand Held Sharpener #9370This handy sharpener is ideal for touching up your knife at home or in the field - a must have!

Norton Oil Stone Sharpening SystemsAll systems come with dust covers and honing oil

IM313 System #9356• 1coarseCrystolon 1 medium Crystolon 1 fine India Stone• Stonedimensions 11 1/2” x 2 1/2” x 1/2”

54


APRONS&GLOVES

Cotton Bib Aprons #9607 •7oz.65/35poly/cottonblend•Sewnneckband•Waisttiestring•30”x35”

Green Vinyl Aprons •22oz.vinylw/stringties•Protectsfromoil,fat, grease & salt•Availablewithorwithout the 17” x 22” belly patch#9613 With patch 35” x 45”#9615 Without patch 35” x 50”

Butcher Frocks #9621 •7oz.65/35poly/cottonblend•Whitelongsleeve•4outsidepocketsPlease specify Sm, Med, Lg, Xlg, XXlg

Belly Guard Apron # 9639•Protectsthebellyareafrom accidental cuts•5/32”cut-resistant14”x18”•Washwithwarmwater

Flocked Lined Nitrile Gloves

#9721 •Softcottonlininghelpsabsorb perspiration for easy removal•5/32”cut-resistant14”x18”•WillnotweakenPlease specify 7, 8, 9, 10, 11

Cotton Knit Glove •Onesizefitsall•UseunderNitrileglovefor extra protection#9731 Men’s #9733 Women’s

Cut Resistant Glove •Theseglovesofferqualitycut-resistant&protection•Soldindividuallyandcanbeusedoneitherhand•Canbewashedrepeatedlywithbleach• WARNING:Theseglovesarenotcut-proofandinjury will occur with point of knife. • Donotsubjecttomovingorhighlyserratedblades.

Nitrile Disposable Gloves Powder Free #9741100 Gloves per box, Ambidextrous•5MilNitrileGlove•Disposable•PowderFree&LatexFreePlease specify Sm, Med, Lg, Xlg

Vinyl Disposable Gloves Powder Free #9751100 Gloves per box, Ambidextrous•4MilVinylGlove•Disposable•PowderFree&LatexFreePlease specify Sm, Med, Lg, Xlg

#9703 Small - Size 7#9705 Medium - Size 8#9707 Large - Size 9

#9709 X-Large - Size 10#9711 XX-Large - Size 11

55


BOOKS

Great Sausage Recipes and Meat Curing By Rytek Kutas #9807 Learn from the best! Over 550 Pages - Over 190 recipes - Over 200 illustrations and photographs. Written by a professional sausage maker with over 25 years of knowledge and experience. Hardback.

Home Sausage Making By Charles Reavis #9815 A complete guide for the home sausage maker. This book discusses equipment, ingredients, stuffing, curing, smoking and preserving using all types of meat, poultry, game and fish. There are hundreds of recipes for delicious, low-salt, low fat dishes and sausages. 271 pages.

The Sausage Making Cookbook By Jerry Predika #9839In “The Sausage Making Cookbook”, the author instructs you in how to use the different types of casings, types of bacteria to be aware of, smokehouses and how to make one. He then explains the various types of sausage; fresh, dry and semi-dry, as well as jerky making. There are over 230 recipes of every kind of sausage and jerky you can imagine in this book. Hard cover, 175 pages.

The Venison Sausage Cookbook By Harold Webster #9847In newly copyrighted book, “The Venison Sausage Cookbook” is loaded with up-to-date information on all aspects of sausage making. It covers dealing with bacteria, types of sausage, cures, grinding, casings, stuffing, patty making, operating and building a smokehouse/cooker. There are 80 pages of venison sausage recipes and 100 pages of venison sausage dishes. This is a very comprehensive, well written book that will make sausage making easy, even for the novice. 272 pages .

Sausage By AD Livingston #9823In the “Sausage” book, the author covers sausage making from start to finished product. Selecting cuts of meat, preparation, seasoning, grinding, stuffing meat into casings and finally cooking the finished product. This book has over 100 recipes for venison and other wild game, fowl and fish. The author brings you recipes you won’t find in other books. An excellent choice for the novice sausage maker. Soft cover, 191 pages.

The Smoked Foods Cookbook By Lue & Ed Park #9831 “The Smoked Foods Cookbook” holds a wealth of information about food smoking, including how to prepare meat for smoking with brines, cures, marinades and injections. This book gives you brine recipes, brining times, smoking time tables and many recipes for sauces, game, fish, cheese and sausages, and how to smoke them all. The authors talk about equipment and various bacteria you should be aware of and how to deal with them. You can’t go wrong with this publication. Hard cover 202 pages.

56


Basic Butchering of Livestock and Game By John Mettler, Jr. #9940 This publication covers the butchering of beef, hogs, veal, lamb, deer, poultry, rabbits, and small game. In addition, it covers smoking and other means of preserving meat. The book contains over 130 illustrations and clear easy-to-follow text. Finally there are 30 pages of all kinds of recipes. This book is for anyone who hunts, farms or buys large quantities of meat. 182 pages.

Jerky By A.D. Livingston #9871 If it walks, flies or swims this book will show you how to make jerky from it. Make jerky from ground meat, meat strips or chunks of meat. Learn to make jerky in the dehydrator, the oven, a smoker, in the sun and other ways. There is a whole section on venison jerky. Loaded with recipies, this book is a must for the jerky maker. 144 pages.

Building a Smokehouse #9910 This booklet explains the basics of smoking and gives you directions to build 4 different smokers and smokehouses. They vary from a hot smoke pit to a permanent concrete smokehouse. 32 pages.

Cold Smoking and Salt Curing Meat, Fish and Game By A.D. Livingston #9851 The author takes a heads on look at old curing and smoking methods as opposed to the modern hype about the ill effects of salt. He talks about cured fish, dry curing all types of meats, building several types of smokehouses for cold smoking fresh fish, meat, wild game and fowl. This book offers a wealth of information as well as delicious recipes about cold smoking and curing. Often times this info is hard to come by. Not anymore. This is a great book! 149 pages.

The Complete Jerky Book By Monte Burch #9873 “The Complete Jerky Book” covers the past and present of this high-protein snack. Whether you want to prepare jerky the old-fashioned way or cook it using modern equipment, this pocket-sized guide has you covered. Award-winning outdoor writer and photographer Monte Burch tells us how the Native Americans preserved their meat and reveals the easy-to-use seasoning mixes and products of today. You’ll find a large assortment of recipes in “The Complete Jerky Book”, including those for venison, beef, goose, turkey and fish. 50 color photographs. Paperback, 160 pages.

BOOKS

57


The New Elk Hunter’s Cookbook #9972 Ten years after the Rocky Mountain Elk Foundation published its original “Elk Hunter’s Cookbook”, the national conservation organization is bringing out this completely revised and expanded edition. With 275 recipes, all contributed by people who love elk and elk country, “The New Elk Hunter’s Cookbook” and “Meat Care Guide” is one of the most comprehensive and informative books ever published for cooking with wild game meat. You’ll find new ways to prepare steaks, roasts, chops, fillets, stew meat, and ground meat; learn how to make your own jerky and sausage; enjoy creating more than a dozen marinades; and even discover how to use the tongue, liver, heart, and neck. 304 pages.

The Complete Venison Cookbook By Harold Webster #9970 Venison lovers will enjoy the experience of preparing and eating venison as never before imagined. You’ll learn how to make venison tender and delicious. From basic recipes for home and camp to preparing and presenting venison for elegant dining, this book has over 700 venison recipes for steaks, chops, roasts, ribs, chilies, stews, stroganoffs, meat loaves, burgers, and more. Also included are over 250 recipes that complement venison, plus recipes for canning, drying, sausage making, smoking, pickling, and preserving. 272 pages.

WALKER’S FIELD DRESSING BIG GAME (DVD) #9960 This DVD is a comprehensive instructional video designed to teach big game hunters how to field dress, skin, and quarter a large animal efficiently with less waste. This new DVD edition also includes segments on common animal diseases and parasites. Unlike amateur videos, or how-to booklets, “Field Dressing Big Game” is a sharp broadcast quality DVD produced by experienced video professionals.

Learn how to finish off a successful hunt with more meat for the freezer with “Field Dressing Big Game” Idaho Department of Fish & Game Conservation Officer, Clint Rand. Clint guides the viewer through a carefully illustrated, easy-to-understand presentation that will increase field dressing efficiency and greatly reduce wasted meat due to contamination or improper cutting methods. Running Time: 50 Minutes

CARE & PROCESSING OF VENISON 3RD EDITION (DVD) #9962“Care & Processing of Venison” DVD (3rd Edition) with Bill Hesselgrave This video is made by hunters for hunters. Bill takes you through every step of processing your deer and covers field dressing, cleaning, skinning, de-boning the meat, tying roasts and wrapping the meat. You will learn how to use the weight of the carcass to help you process your deer to make your job easier. Bill shows you the recommended procedure on boning wild game to address concerns of Chronic Wasting Disease and Lead Fragmentation. Bonus Feature: Bill shows you how to select a quality knife. You will learn how to sharpen a knife to a razor edge and how to maintain that edge on all the knives you use, including your hunting knives, household knives, fish filleting knives and meat processing knives. You will also learn the proper way to hold and use steels to touch up and maintain a razor edge on all of your knives. Running Time: 160 Minutes

BOOKS&DVD’S

58


ORDERBYPHONE:406-285-3420TollFree800-286-2972

ORDERBYMAIL:Sausage Equipment & SupplyP.O. Box 1030Three Forks, MT 59752There is an order form in the back of this catalog if you would like to order by mail. Please print all necessary information. A new order blank will be returned with your order.

PAYMENTSWe only accept credit cards: VISA & MASTERCARD, sorry no checks, money orders, cash or C.O.D. on mail orders.We will figure the shipping charge according to weight and add it to your purchase. Returned checks will incur a $30.00 service charge. SES may wait until checks clear before shipping order.

NominimumordersA handling charge may be added to your order. We do appreciate your business and do this only to cover the cost of processing some orders.

SHIPPINGProducts in this catalog will be shipped either via United Parcel Service (UPS) or United States Postal Service (USPS) unless otherwise specified. Please include an exact shipping address. Note: UPS does not deliver to P.O. Boxes. Orders shipped through UPS are automatically insured up to $100; each $100 thereafter costs extra per $100 to insure. We will add on insurance to most USPS deliveries.

CLAIMSProduct received damaged must be immediately reported to the carrier. Please keep box, packaging and damaged product for proof of damage.Overages, shortages, and damages must be reported to Sausage Equipment & Supply within three business days of receipt of shipment.

RETURNSRequires prior approval and must be received within 30 days. All returns are subject to a 20% Restocking Charge. All returned products must be of current design and in resalable condition. No returns accepted on spices, seasonings, cures, collagen, natural or fibrous casings, liquid smoke, unwrapped band saw blades or opened meat packing supplies.

GUARANTEEWe guarantee all items in this catalog to be correctly described and suitable for the purpose mentioned and free of defects, but our sole liability is to accept the return on the merchandise and refund the purchase price. We shall not be liable for any loss of damage directly or indirectly arising from the use of the merchandise or for consequential damages. Sausage Equipment and Supply reserves the right to make changes at any time, without notice, in prices, material, equipment, specifications and models, and also to discontinue models.

POLICIES

59


INDEXAdditives & Binders ........................ 6Aprons ....................................... 54

BaconBrine/Cure ............................. 4Hanger ................................ 45

Bags, Burger................................ 40Sealer .................................. 41Tape .................................... 41Vacuum ................................ 39

Bandsaw Blades .......................... 48Block Scraper .............................. 45Bone Dust Scraper ........................ 45Bone Guard ................................. 39Boning Hook ............................... 45Books & DVD’s .........................55-57Brine ........................................... 4

Pump ................................... 31Tester ................................... 31

BrushesGrinder ................................ 22Plate .................................... 18 Stuffing Tube ......................... 25

Burger Press .................... 20, 21, 35Paper ............................ 21, 35

Casing, Sausage ..........................8-9Casing Perforators........................ 11Cheese - High Temperature .............. 6Citric Acid ..................................... 6Cleaners, Smokehouse .................. 28Clips, Hog Rings ..................... 11, 41Colosimo Press ............................. 20Corned Beef Cure ........................... 4Cubers .................................. 21, 34Cure ........................................... 6Cut Resistant Gloves ................... 54Cutlery .................................. 50,51

Steels ................................... 52Stones ................................. 53

Cutting Boards ............................ 53

Deli Sheets ............................ 21,35DVD’s ......................................... 57

Elements ..................................... 28

Foot Switch, Grinder ..................... 16Freezer Film/Dispenser ................. 42Freezer Paper/Dispenser ............... 42Fresh Sausage Mixes ...................... 4

Gift Certificates ................ Order formGloves ........................................ 54Grinders .................................12-14

Electric ................................. 13Foot Switch .......................... 16Hand ................................... 14Knives ............................. 17,19Lubricants ............................. 22Pan for Hand Grinder ............ 14Plates .............................. 18,19

Stomper ............................... 16Stuffing Tubes ....................... 15

HamBrine/Cure ............................. 4Stockinette ....................... 10,29

Hamburger Press .................... 21,35Heating Elements, Smoker ............. 28High Temp Cheese .......................... 6Hog Rings & Pliers ................... 11,41Hooks ......................................... 45

Injectors ...................................... 31

JerkyAll Around Jerky Maker ......... 32Board & Knife Kit .................. 33Cannon ............................... 32Hanger ................................ 33Jerky, Patty,Snack Stick Maker ..20,32Pan & Rack .......................... 33Paper ............................. 20,32Seasoning .............................. 5Slicer .............................. 21,34

Knife Holders, Magnetic ................ 53Knife Sharpeners ..................... 52,53Knives ................................... 50,51Knives, Grinder ....................... 17,19

Liquid Smoke ................................. 6Lock Nuts .................................... 25Lubricants .............................. 22,25Lugs & Lids ............................. 14,36

Liners ................................... 36

Maple Flavoring ............................. 6Meat Bags ................................... 40Meat Grinder ...........................12-14Meat Lugs & Lid ...................... 14,36Meat Mixers ................................ 23Meat Slicers ................................. 35Meat Stompers ............................. 16Morton Cure .................................. 6

NettingRoast ................................... 10Smokehouse ......................... 29Stockinettes .......................... 10

Norton Stones.............................. 53

Paper .......................... 20,21,35,42Paper Cutter ................................ 42Patty Maker............................ 21,35Patty, Jerky, Snack Stick Maker . 20,32Patty Paper ............................ 21,35Plate, Grinder ......................... 18,19Pliers & Rings ......................... 11,41Poly Bags .................................... 40

Tape .................................... 41Tape Dispensers .................... 41

Roast Stuffer ................................ 10

A

Salometer.................................... 31Sausage ......................................4-9Sawdust ...................................... 27Saws

Bandsaw Blades ................... 48Handsaw ............................. 48Wellsaw .......................... 46,47

Scabbards & Chain....................... 49Scales ......................................... 36Scrapers

Block ................................... 45Bonedust .............................. 45

SeasoningsAdditives & Binders ................. 6Fresh Sausage Seasonings ....... 4Jerky ...................................... 5Smoked Sausage Seasonings ... 5

Sharpener, Knife ..................... 52,53Slicers ......................................... 35Smokers, Tube Smokers ................ 27Smoked Sausage Mixes .................. 5Smoker Parts .......................... 28,29Snack Sticks, Patty, Jerky Maker . 20,32Spices ........................................... 7Stamps & Pads ............................ 43Steels .......................................... 52Stones ........................................ 53Stompers ..................................... 16Stuffers ....................................... 24 Lubricants ....................... 22,25 Stuffing Tubes

Grinder ................................ 15Stuffer .................................. 25

String Butcher .............................. 11Holder ................................. 11

Stockinettes ............................ 10,29Hooks ............................. 10,29

Tape ..................................... 41,43Tape Machine ......................... 41,43Tenderizer

Attachment ...................... 21,34Jaccard ................................ 34Manual ................................ 34

Thermometer ............................... 30Totes ..................................... 14,36Trolley/Hooks .............................. 44Turkey Brine .................................. 4Twine, Butcher ............................. 11

Holder ................................. 11

Vacuum Sealers ...................... 37,38Vacuum Bags ............................... 39

Washers, Grinder ......................... 22Wellsaw ................................. 46,47White Mineral Oil ......................... 22Wood Chips................................. 27

B

C

D

E

F

G

H

I

J

K

L

M

N

P

R

S

T

V

W

ORDERBYPHONE:406-285-3420TollFree800-286-2972

ORDERBYMAIL:Sausage Equipment & Supply

P.O. Box 1030Three Forks, MT 59752

best kept secret in montana! - sausage equipment supply · poultry, fish, bacon, pâtés, and...

Documents