Best Kept Secret in Montana!

Best Kept Secret in Montana!

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 59.4 Mi 51.7 Mi 28 Mi 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 2 COVER PHOTOS BY BETSY MANCUSO

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 3

FRESH SAUSAGE MIXES 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. 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 #1029 Mild 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 either fresh or frozen potatoes and must be stuffed and frozen as quickly as possible Brine/Cures Corned Beef Cure #1225 Our mix with pickling spice included makes a wonderful product. Makes 1 gallon cure, directions on the package. Ham/Bacon Cure Add 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 #1275 This 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. 4

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. SMOKED SAUSAGE MIXES Andouille #1106 A 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 #1118 Authentic taste of a good Brat. German #1124 Traditional German sausage with a slight sage flavor. Mild Italian #1130 Same 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. 5

ADDITIVES & BINDERS We will package all of our additives in larger quantities to fit your needs. 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 #1411 A 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 Acid Adds 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 drycuring 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 #1447 A 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 product Use 4 oz. for 100 lbs. of product. #1461-02 2 oz. #1461-04 4 oz. #1461-08 8 oz. Peel-Ease #1471 Used 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 #1489 Used 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 6

SPICES 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. ITEM # SPICE USED IN #1605 Allspice Bologna, pork sausage, frankfurters, hamburgers, potato sausage. #1611 Anise Seed Dry sausage: mortadella and pepperoni. #1617 Caraway Polish sausage, italian sausage, sauerkraut. #1623 Cayenne, 60 HU Any sausage- spice to taste. #1629 Celery Seed, 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 Fennel Seed Italian sausages, pizza sausage, pizza salami. #1653 Garlic Granules Polish sausage, beef sausages, salamis, bologna, frankfurters. #1659 Garlic Powder Polish sausage, beef sausages, salamis, bologna, frankfurters. #1665 Ginger, Ground Pork sausage, frankfurters, knockwurst, and other sausages. #1671 Habanero Powder Any sausage to taste. #1677 Jalapeno Peppers Any sausage to taste. #1683 Jalapeno Powder Any sausage to taste. #1689 Mace Bologna, mortadella, bratwurst, bockwurst, and other sausages. #1695 Marjoram Braunschweiger, liverwurst,and polish sausage. #1697 Marjoram Ground Braunschweiger, liverwurst,and polish sausage. #1712 Mustard Seed 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 Onion Powder Braunschweiger, liver sausage, headcheese, baked luncheon loves. #1736 Paprika Bologna, frankfurters, italian sausage, and other sausages. #1742 Pickling Spice Corned beef and pastrami. #1748 Pepper, Table Grind Most sausages bologna, frankfurters, salamis, summer sausage, salamis, etc. #1754 Pepper, ½ Cracked 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 Red Pepper, 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. 7

CASINGS Natural Casings - Edible Our 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. Many more natural casings and sizes are available by special order! Collagen Casings - Edible Collagen 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. 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. 8

CASINGS Fibrous Casings - Non-Edible & PreStuck All 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 #2310 Use 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. Braunschweiger #2320 Use for liverwurst or braunschweiger Non-edible 2 1/2 x 20 holds 3# 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 9

ROASTS & HAMS Roast Stuffer Made of polished stainless steel Stainless steel flexible stuffing horn Needs no plunger Simple to clean SMALL Roast Tyer #2502 Rolls product 3 to 5 in dia MEDIUM Roast Tyer #2504 Rolls product 4 to 9 in dia LARGE Roast Tyer #2506 Rolls product 8 to 12 in dia 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 endproduct at a fraction of the price. Plastic Roast Tyes are a must have in the kitchen! 18 1/4 x 4 1/4 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) Stockinette Bags #2431-10 Pre-clipped and pre-cut takes less time with less waste Permits better smoke penetration for that bright smoked color USDA approved Dip in vinegar or Peel-Ease, (p. 6) for easier release 37 10ct. Stockinette Hooks Stainless 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 sticks Triangle #8271 3/16 x 5 10

CASING ACCESSORIES Casing Perforators For removing air pockets in natural or fibrous casings. #2520 Length 6 8 needles #2522 Length 8 Knife with 3 needles #2524 Length 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 P7 Stapling Plier #2530 Allows for convenient one handed sealing of meat bags or fibrous casings. Plier Staples - For P7 Stapler 500 count #2532 11/16 Blunt Cotton Twine Holder #2564 Holds 2 1/2 lb cotton twine cone for easy dispensing. Spring Loaded Plier #2540 Concave notches and springs hold rings securely in place. Pliers allow for an extra tight crimp when used with proper ring size. 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 11

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. Big Bite Grinder 30-50% Faster Than Standard Grinders! Big Bite Grabs More Meat! Standard Auger Bite Oversized bite allows auger to carry more meat per minute! Standard Features for All Models Include All Metal Gears with Roller Bearings All Stainless Steel Motor Housing Heavy Duty Handle for Easy Moving 110 Volt, Permanently Lubricated Motor Built in Circuit Breaker Stainless Steel Head, Auger and Meat Pan 30 Day Money Back Guarantee 2 year Factory Warranty Accessories Included with All Models 1 Meat Stomper 1 Stainless Steel Knife 1 Stainless Steel Stuffing Plate 1 Stainless Steel Fine Plate - 3/16 (4.5mm) 1 Stainless Steel Coarse Plate - 3/8 (10mm) 3 Stuffing Tubes 3/8, 3/4, 1 1/4 Large Stainless Steel Meat Pan 12

GRINDERS #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 13

HAND MEAT GRINDERS 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 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. Safety Cover and Pan For crank handle or belt drive grinders Aluminum base fits securely over grinder throat 10 x 12 x 2 Stainless Steel Pan Stomper included #3065 (#22) Grinder Pan #3075 (#32) Grinder Pan Meat Lugs Nestable Resists cuts & scratches Easy to handle grips Smooth interior for easy cleaning #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. Optional Lids Light gray contour lid design allows easy lug-on-lug stacking. #5726 Fits light gray and gray lugs #5732 Fits dark gray lug Meat Lug Liners can be found on page 36 14

GRINDER STUFFING TUBES & BRUSHES Stainless Steel Stuffing Tubes These stainless steel tubes are made for easy clean up and long lasting performance. Can be used for commercial, electric or hand operated meat grinders. 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 #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 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 2 Aluminum Stuffing Tube Great 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 15

MEAT STOMPERS Meat Stompers For 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. Item # #3201 #3202 #3204 #3205 #3206 #3208 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 #3220 1 3/4 x 12 1/2 Length under collar 7 Hollow Plastic Stomper Item # Diameter Overall Length Length Below Collar #3230 1 1/2 8 1/2 4 1/4 #3240 1 7/8 8 1/2 6 1/2 Grinder Foot Switch #3720 Just 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. 16

GRINDER KNIVES Grinder Knives Stainless Steel Carbon Steel (Commercial Quality) Everlasting - Longest wearing solid knife available. These knives can be re-sharpend. (#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 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. 17

GRINDER PLATES & BRUSHES What Hole Size do you need on your Grinder Plate? 1/8 3mm Hamburger, Bologna, Hot Dogs, Jerky 3/16 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, Linguisa 1/2 12mm First grind, coarse Chili, Stew Stuffing Stuffing Star Plate Cleaning Brushes Nylon brushes make cleaning grinding plates easy. #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 18

GRINDER PLATES Grinder Plates Carbon Steel Reversible Grinder Plates Commercial Quality, German Made #5 Grinder Plates (2 1/8 Diameter) #3401 1/8 Holes #3403 3/16 Holes #3405 1/4 Holes #3407 3/8 Holes #3411 Stuffing Plate #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 Stuffing Plate #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 Stuffing Star #3443 Stuffing Plate #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 Stuffing Star #3459 Stuffing Plate #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 Stuffing Star #3475 Stuffing Plate Stainless Steel Reversible Grinder Plates #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 PLATE OR KNIFE SIZE: Can be determined by laying your old plate or knife on this pattern. #32 #22 #12 #8 #5 19

MEAT GRINDER ATTACHMENTS Dies #3806 Snack Stick Die - 6 holes, 1/2 Dia. #3805 Breakfast Sausage Die - 5 holes, 3/4 Dia. Colosimo s Sausage & Jerky Press Make skinless sausage, snack sticks and restructured jerky Includes your choice of two of the dies listed Includes cutting shears, one roll of paper Attaches to your #32 or #52 grinder head Order additional dies for other products #3801-32 #32 Grinder Head #3801-52 #52 Grinder Head #3808 Brat/Polish Die - 4 holes, 1 Dia. #3802 Jerky Die - 3 slots, 3/8 x 1 1/4 Dia. #3815 Patty Die - 5/8 x 4 Dia. Additional dies available upon request Waxed Paper Roll #3845 4 1/2 x 240 Burger, Snack Stick & Jerky Attachment Use 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 20

MEAT GRINDER ATTACHMENTS LEM 2 in 1 Jerky Slicer & Tenderizer Attachment #3730 2 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. Meat Cuber/Tenderizer #3740 Easily attaches to almost any electric meat grinder(will not work on #5 meat grinders) Heavy-duty cast iron construction with durable food-safe coating 31 Stainless steel blades tenderize even the toughest cuts of meat Jerky Slicer Blades #3742 Simple to replace tenderizer blades to make jerky Fits meat cuber/tenderizer Item #3740 Ground Meat Patty Maker #3750 Here 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. Deli Sheets Won 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 Paper Use 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 21

GRINDER CARE 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 Lubricating Grease #3562 Food grade USDA Approved. Highly recommended! To ensure long life of threaded rods and gears of all sausage stuffers and meat grinders. 14 oz. 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 #3514 This heavy-duty brush with 2 1/2 dia. bristles makes cleaning the head of your grinder fast & easy. 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 Fiber Washers - Long Lasting & Durable All - 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 ) 22

MEAT MIXERS 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. 20 lb. Manual Meat Mixer #4120 Very 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 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. All Mixers Have Stainless Steel Tub & Paddles Making Clean-Up Easy. All Attachable Units Have Adjustable Feet and Plexiglass Cover. 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 23

SAUSAGE STUFFERS Sausage Stuffers A 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 Vertical Sausage Stuffers gasket helps prevent leakage around the sides of the plunger. New wide mouth design makes clean up fast and easy. 5 lb. Stainless Steel Stuffer #4142 ALL 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 #4146 ALL 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 #4148 Here 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. 24

SAUSAGE TUBES & BRUSHES Plastic Tubes for 5 lb. Sausage Stuffers #4209 Diameter 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 #4213 Diameter 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 Stuffers Diameter 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 USE THIS CHART IF YOU PROCESS WITH A STRAIGHT STUFFING HORN CASING SIZE STUFFING HORN SIZE (OUTSIDE DIAMETER) 16 mm 3/8 17 mm 3/8 18 mm 3/8 19 mm 7/16 21 mm 7/16 23 mm 1/2 28 mm 9/16 30 mm 9/16 32 mm 9/16 35 mm 3/4 Sanitary 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) 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 Brushes For 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 25

TROUBLE SHOOTING CASINGS 26

WOOD CHIPS & 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 #4609-D #4613-D #4617-D #4617-D40 #4619-D #4625-D Alder Dust 5 lbs. Apple Dust 5 lbs. Cherry Dust 5 lbs. Hickory Blend Dust 5 lbs. Hickory Blend Dust 40 lbs. 100% Hickory Dust 5 lbs. Mesquite Dust 5 lbs. #4609-C #4613-C #4619-C #4619-C40 #4623-C #4625-C Apple Chips (1/8-1/4 ) 5 lbs. Cherry Chips (1/8-1/4 ) 5 lbs. Hickory Chips (1/8-1/4 ) 5 lbs. Hickory Chips (1/8-1/4 ) 40 lbs. Maple Chips (1/8-1/4 ) 5 lbs. Mesquite Chips (1/8-1/4 ) 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 #4756 Produces smoke for up to 11 hours on 15 oz. of pellets or sawdust up to 180º. 6 Tube Smoker #4760 Produces 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 #4764 Produces 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 #4768 Produces 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. 27

SMOKEHOUSE EQUIPMENT Smokehouse Diffuser #4510 This 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 Smokehouse Control & Sensor #4520 The 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. Looking for smokehouse thermometers? Check out other options available on page 30. 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 Single Cast Iron Burner, #4550 This 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. Smokehouse Cleaner Industrial 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. 28

SMOKEHOUSE EQUIPMENT Smokehouse Shelf Netting #4570 Smokehouse 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 nonsticking; 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 #8284 14 gauge, 42 long holds up to 40# Heavy gauge stainless steel Polished, easy to clean Strong to hold heavy products Can be notched to evenly maintain product spacing Round Stick #8288 42 long, holds up to 30# Smooth bright finish Ends are deburred 3/8 Dia. Stainless steel 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 Designed to hold stockinette securely Saves 4 of stockinette and reduces fastening time Bright, smooth finish 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 29

THERMOMETERS Thermometers for Sausage HLA1 Thermometer #4910 NO 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 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. 2 1/2 diameter, 4 probe, 48 cable, recalibratable. Temperature range: 40-240 F, 10-115 C 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 30

BRINING 4 oz. Injector with 2 Needles #5140 Commercial 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 Needles Used 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 #5120 This is an ideal injector for those who do a lot of brining. Simply drop plastic tubing into brine bucket for easy injecting Check valve prevents air intake, for continuous operation Made of sanitary shockproof plastic Includes nylon mesh intake filter & spray needle Replacement parts available See our cure for Corned Beef, Ham/Bacon and Turkeys on page 4. Salometer/Brine Tester #5110 - Accurately measures degree of salt concentrate in brine - Graduated 0% - 100% - Glass tube 12 Long - Carefully packed for shipping Brine should be placed in a container that is taller than the brine tester. 31

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 All-Around Jerky Maker #5271 Forms two flat strips or three round sticks all at one time. Adapts to any home sausage stuffer or meat grinder, regardless of size, make or model. Easy to use, easy to clean and no parts to rust. 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 Jerky Cannon & Accessories 3/8 Snack Stick Nozzle #5219 Use this nozzle to make snack sticks or breakfast links. Accepts 17mm to 21mm collagen or natural casings. 6 long. 1/2 O.D. 3/4 Snack Stick Nozzle #5221 Add 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. Double Snack Stick Nozzle #5215 With or without casings, you can make 2 snack sticks at a time with this double nozzle. Has two 1/2 diameter tubes. Double Jerky Nozzle #5217 Add 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 #5227 This nylon bristle brush cleans any Jerky Cannon. Bristles are 2 Dia. 12 long handle. Jerky Cannon #5211 Made 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. 32

JERKY 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 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. #9871 Jerky 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. 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 #9873 The Complete Jerky Book By 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. 33

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. 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. Motorized Meat Cuber/Tenderizer #3740 Easily attaches to almost any electric meat grinder(will not work on #5 meat grinders) Heavy-duty cast iron construction with durable food-safe coating 31 Stainless steel blades tenderize even the toughest cuts of meat Tenderizes meats, creates cube steaks, maximizes effectiveness of marinades and reduces cooking time For easier Jerky making you can replace the tenderizer blade with Jerky Slicer blade set Meat Cuber Tenderizer Hand Crank #5431 31 Stainless steel blades on two rollers cut meat up to 3/4 thick Cast iron construction, durable white, food-grade coating Two piece housing disassembles for easy clean-up and storage Heavy duty nylon base Includes two C-clamps to temporarily mount onto any counter or tabletop One year manufacture s warranty 13.5 x 13.7 x 7.1 Jerky Slicer Blades #3742 You 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 Motor Kit for Meat Cuber/Tenderizer #5433 Convert 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 34 Jaccard Tenderizer #5451 Three rows of blades (48 total) are easily pushed down into the meat Maximizes cooking results from less expensive cuts of meat Reduced shrinkage with no loss of natural juices Easy clean-up. Dishwasher safe Includes protective storage cover for extra safety Backed by Jaccard s Limited Lifetime Warranty

SLICERS & BURGER PRESS 10 Commercial Quality Meat Slicer #5530 Heavy-duty commercial grade slicer with finally honed blade Sharpener is included for the time it does need sharping Sliding carriage and food holder arm ensure consistently smooth and precise cuts To adjust thickness, just turn the graduated knob. Auto shut off feature for added safety Strong 1/4 HP motor. Skid resistant rubber feet Note: Not suitable for slicing frozen foods or non-food items 19 x 16 x 15. 10 blade diameter. Wt. 30 lbs. ETL Certified 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 9 Heavy Duty Food Slicer #5520 Compact design for easy storage and transportation High quality, 8 5/8 rotary, Stainless Steel blade for slicing Quiet running 150 Watt motor (120 Volt/60Hz) Removable blade for easy cleaning Smooth gliding, large capacity, Stainless Steel food tray tilts out for easy cleaning Corrosion resistant coated steel and aluminum housing Sturdy base and suction cup feet for stable and safe operation Food pusher with teeth for controlled slicing Adjustable thickness control from deli thin to 1/2 thick On/Off safety switch Burger EXPress #3756 Spring plunger button compacts the patty then pops back up for quick patty removal Non-stick coating Constructed heavy-duty aluminum Adjustable patty thickness from 1/4 to 1 1/2 with a diameter of 4 1/2 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 35

SCALES, MEAT LUGS & LINERS 11 lb. Scale #5619 Great scale for small batches 10 bowl for easy weighing Weighs in 1oz. increments 7 1/2 dial 44 lb. Heavy Duty Scale #5625 Perfect for 25-30 # batches Large 8 dial Measures in 2 oz. increment Sturdy stainless steel base 9 1/2 square platform 110 lb. Heavy Duty Scale #5631 Stainless steel construction Large flat 12 square platform Weighs in 8 oz. increments Easy to read 9 dial 330 lb. Digital Hanging Scale #5641 Compact, accurate, easy to read Weighs any game animal up to 330 lbs. Can also be used to calculate tare weight Displays weight in pounds or kilograms Includes batteries Meat Lug Liners Liners eliminate the need for cleaning lugs - just pull out and throw away Fits 50# meat lugs Blue 1.5 mil Polyethene liner #5742 50 count #5744 250 count Optional Lids Light 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 Resists cuts & scratches Easy to handle grips Smooth interior for easy cleaning #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 36

VACUUM MACHINES VP 112 #6130 Our 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 Quantity 6251 5 x 9 1500 6253 6 x 8 1000 6255 6 x 10 1000 6257 6 x 12 1000 6259 6 x 15 1000 6261 7 x 9 1000 6263 7 x 11 1000 6265 8 x 10 1000 Zipper Vacuum Bags Item # Size Quantity 6231 6 x 8 1000 6233 6 x 10 1000 6235 6 x 12 1000 Larger sizes available upon request. Item # Size Quantity 6267 8 x 12 1000 6269 8 x 15 1000 6271 10 x 13 1000 6273 10 x 15 1000 6275 10 x 18 500 6285 14 x 16 500 6291 16 x 20 500 6293 16 x 24 500 Item # Size Quantity 6237 8 x 10 1000 6239 8 x 12 1000 37

VACUUM MACHINES PRO 260 #6108 Avoid 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 bags Roll 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 #6120 The 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 technology 12 seal bar with two seal wires Powerful dual piston pump Built-in cooling fan Transparent lid for easy bag placement Accessory port for storage canisters Marinating made simple Includes: 30 Assorted Bags Maintenance Kit Accessory Hose User s Guide 38

VACUUM BAGS Vacuum Bags We carry premium bags for the non-chambered bag machines Keep food fresh up to five times longer Bags come in a variety of sizes and either in boxes or rolls A third layer of perforated material ensures a constant vacuum seal helping to package liquid-rich foods Protects your food from freezer burn Can be microwaved or boiled in water for thawing BPA Free Continuous Rolls of Vacuum Bags #6130 8 x 20, 1 roll #6132 11 1/2 x 20, 1 roll 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. Vac Strip Sealing Bags 100 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 Zipper Vacuum Mesh Bags Full mesh back panels, zipper closure: remove what s necessary, re-zip closed for short term storage Tear notch allows the bags to be easily opened 50 Bags per box #6150 6 x 10 Pint - Full Mesh #6154 8 x 12 Quart - Full Mesh #6158 11 x 16 Gallon - Full Mesh 39

MEAT BAGS 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. Wild Game Bags #6312 50 count #6314 1000 count 2 lb. Wild Game Bags #6316 25 count #6318 1000 count 1 lb. Pork Sausage Bags NFS #6362 50 count #6364 1000 count 1 lb. Wild Game Camo Bags #6322 50 count #6324 1000 count 2 lb. Wild Game Camo Bags #6326 25 count #6328 1000 count 1 lb. Plain White Bags #6372 50 count #6374 1000 count 40 1 lb. Ground Beef Bags NFS #6342 50 count #6344 1000 count 2 lb. Ground Beef Bags NFS #6346 25 count #6348 1000 count

MEAT BAG SEALERS Stainless Steel Meat Bag Sealer #6506 Twist 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. Red Powder Coated Metal Bag Sealer #6510 A compact, easy to use sealer designed for lasting service. To trim bag, pull bag forward through bag cutter. Spring Loaded Plier #2540 Concave notches to securely hold rings. Poly Bag Tape #6520 Used with Bag Sealers 3/8 x 180 yds. approximately 3,000 seals per roll. Red, green, blue and yellow tape available. Please specify color. 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 Auto Load Pliers and Rings Use 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 Staples Special bag-sealing throat plate assures a tight seal with every staple. #6560 Bag sealer #6562 500 ct staples 41

FREEZER PAPER & FILM Freshgard - Freezer Paper This 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 #6413 Convenient 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. Heavy Weight Freezer Film #6421 1.2m for added protection with butcher or freezer paper. 18 x 3600 Wrapping Film Package #6429 In dispenser box metal blade for easy cutting. 18 x 2000 Paper Dispenser Durable 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 #6451 Same 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. 42

STAMPS & TAPE Masking Tape Dispenser #6603 Holds up to 2 wide roll of Masking Tape. Overall Dimensions (approx.) 8 3/4 x 2 1/2 Dispenser is heavy enough so it won t move while tearing tape. 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 Manual Tape Machine #6621 2 1/2 x 11 x 3 3/4 Pull & Tear Tape Machine Works best with minimum amount of water Uses 1 gummed tape Lever Operated Tape Machine #6623 Applies moisture and dispenses tape when lever is pushed down Simply pre-set tape length and pull the lever; it automatically cuts tape Dispenser size is 14 x 5 x 7, Max roll size is 5 dia. and 1 1/2 wide Uses 1 gummed tape 1 Gummed Tape #6631 Plain #6635 NFS (not for sale) 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 Rubber Stamps #6671 Rubber stamps single line, 5/16 H Made to order Please allow 2-3 weeks Stamp Rack #6675 Holds 12 stamps and includes screws for easy wall mounting 43

TROLLEYS Trolley #8110 Smooth rolling trolley wheels of quality cast iron Precision cast groove fits 3/8 or 1/2 tracking Wheel flanges are designed to prevent track climbing at curves and switches Trolleys are supplied with swivels and can have hooks, gambrels or trees attached Standard wheel is plain bore with oil hole. Other options available include graphite bearings, oilite bearings, 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 A B C D of frame bar to center of swivel E F 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 Made of stainless steel Sharp, smooth tapered points for easy penetration Electropolished to a bright, smooth finish Trolley hooks can be supplied with or without trolley rollers #8132 1/2 x 6 #8138 1/2 x 24 44

HOOKS All hooks are made of solid stainless steel Sharp smooth points Polished to a bright smooth finish Other sizes available by special order Bar Hooks #8205 5/16 x 4 x 1 3/4 #8209 3/8 x 4 x 1 3/4 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 California Hooks #8257 5/16 x 4 x 7 1/4 Three ring 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 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 Block Scraper #8445 This 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. 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 45

WELLSAW Model 404 Wellsaw #8510 Must purchase blade & support separately Gives clean, accurate cuts 8,000 strokes per minute 1 1/8 blade stroke Lightweight - Only weighs 9 1/2 pounds Quick action, double pole trigger switch stops blade 1 1/2 seconds after trigger release UL Listed 404 Wellsaw - Motor only Support Bars and Blades Blade supports are teflon coated Blades are USDA Approved Regular Bars & Blades #8522 404 16 Bar #8526 444 16 Bar #8528 404 16 Blade #8528 444 16 Blade 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 46

WELLSAW PARTS Parts for Jarvis 404 Wellsaw 47

MEAT SAWS & BANDSAW BLADES 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 Blades 1/2 Wide Standard Blade #8613 19 Saw Blade #8617 21 Saw Blade #8621 25 Saw Blade #8625 27 Saw Blade Bandsaw Blades These blades have 3 teeth per inch and are 5/8 wide and.022 thick They work well for cutting bone-in and boneless meat Other styles and lengths available upon request. (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 48

SCABBARDS Aluminum Scabbard W/ Removable Front Front removes for easy cleaning #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 Front mounted loop holds boning hook or steel Made of seamless heavy gauge aluminum Removable front, single hinge #9122 Single, 5 x 10 1/2 #9126 Double, 5 x 13 1/4 Non-Dulling Poly Scabbard Molded of long lasting easy to clean white polyethelene Available with or without boning hook clip #9134 Without Clip, 4 1/2 x 13 #9138 With Clip, 5 1/2 x 18 Boning hook not included Scabbard Chain Chain threads through scabbard and attaches to an S hook. Chain sold by inch #9140 Plastic #9144 Stainless Steel 49

KNIVES Giesser Messer The 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 #9205-F 6 Narrow Flex #9203-S 5 Narrow Stiff #9205-S 6 Narrow Stiff Curved Boning Knives #9207-SS 5 Semi- Stiff #9209-SS 6 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 50

KNIVES Comfort Grip The 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 #9253-F 5 Narrow Flex #9255-F 6 Narrow Flex #9253-S 5 Narrow Stiff #9255-S 6 Narrow Stiff Curved Boning Knives #9257-F 5 Flex #9259-F 6 Flex #9257-SS 5 Semi- Stiff #9259-SS 6 Semi- Stiff Lamb Skinner #9291 51/2 Lamb Skinner Breaking Knife #9273 8 Breaking Beef Skinner #9293 6 Skinner Paring Knife #9297 3 1/2 51

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 Mundial Steels #9350 10 Diamond Flat #9352 12 Diamond Flat 52

STONES Stones Norton Oil Stone Sharpening Systems All systems come with dust covers and honing oil IM50 System #9352 1 coarse/fine Crystolon combination stone Fits 8 x 2 and 6 x 2 stones IM200 System #9354 1 coarse Crystolon 1 medium Crystolon 1 fine India Stone Stone dimensions 8 x 2 x 3/8 IM313 System #9356 1 coarse Crystolon 1 medium Crystolon 1 fine India Stone Stone dimensions 11 1/2 x 2 1/2 x 1/2 2-Step Hand Held Sharpener #9370 This handy sharpener is ideal for touching up your knife at home or in the field - a must have! Honing Oil #9362 3 oz. Honing Oil #9366 16 oz. Honing Oil Accessories Magnetic Knife Holders #9411 12 Wall mount magnetic knife holder #9413 18 Wall mount magnetic knife holder #9415 24 Wall mount magnetic knife holder Cutting Boards High density polyethylene USDA and FDA approved Will not chip, crack or warp Non porous Will not dull knives and easy to clean Available in two separate sizes #9423 18 x 24 x 1/2 #9427 24 x 36 x 1/2 53

APRONS & GLOVES Cotton Bib Aprons #9607 7oz. 65/35 poly/cotton blend Sewn neck band Waist tie string 30 x 35 Green Vinyl Aprons Butcher Frocks #9621 22 oz. vinyl w/ string ties 7 oz. 65/35 poly/cotton blend Protects from oil, fat, White long sleeve grease & salt 4 outside pockets Available with or without Please specify Sm, Med, Lg, the 17 x 22 belly patch Xlg, XXlg #9613 With patch 35 x 45 #9615 Without patch 35 x 50 Belly Guard Apron # 9639 Protects the belly area from accidental cuts 5/32 cut-resistant 14 x 18 Wash with warm water Flocked Lined Nitrile Gloves #9721 Soft cotton lining helps absorb perspiration for easy removal 5/32 cut-resistant 14 x 18 Will not weaken Please specify 7, 8, 9, 10, 11 Cotton Knit Glove One size fits all Use under Nitrile glove for extra protection #9731 Men s #9733 Women s Cut Resistant Glove These gloves offer quality cut-resistant & protection Sold individually and can be used on either hand Can be washed repeatedly with bleach WARNING: These gloves are not cut-proof and injury will occur with point of knife. Do not subject to moving or highly serrated blades. #9703 Small - Size 7 #9705 Medium - Size 8 #9707 Large - Size 9 #9709 X-Large - Size 10 #9711 XX-Large - Size 11 Nitrile Disposable Gloves Powder Free #9741 100 Gloves per box, Ambidextrous 5 Mil Nitrile Glove Disposable Powder Free & Latex Free Please specify Sm, Med, Lg, Xlg Vinyl Disposable Gloves Powder Free #9751 100 Gloves per box, Ambidextrous 4 Mil Vinyl Glove Disposable Powder Free & Latex Free Please specify Sm, Med, Lg, Xlg 54

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. Sausage By AD Livingston #9823 In 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 Venison Sausage Cookbook By Harold Webster #9847 In newly copyrighted book, The Venison Sausage Cookbook is loaded with upto-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. The Sausage Making Cookbook By Jerry Predika #9839 In 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 semidry, 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. 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 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. 55

BOOKS 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. 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. Awardwinning 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. 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. 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. 56

BOOKS & DVD S 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. 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. 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 57

POLICIES ORDER BY PHONE: 406-285-3420 Toll Free 800-286-2972 ORDER BY MAIL: Sausage Equipment & Supply P.O. Box 1030 Three Forks, MT 59752 There 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. PAYMENTS We 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. No minimum orders A 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. SHIPPING Products 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. CLAIMS Product 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. RETURNS Requires 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. GUARANTEE We 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. 58

INDEX A B C D E F G Additives & Binders... 6 Aprons... 54 Bacon Brine/Cure... 4 Hanger... 45 Bags, Burger... 40 Sealer... 41 Tape... 41 Vacuum... 39 Bandsaw Blades... 48 Block Scraper... 45 Bone Dust Scraper... 45 Bone Guard... 39 Boning Hook... 45 Books & DVD s...55-57 Brine... 4 Pump... 31 Tester... 31 Brushes Grinder... 22 Plate... 18 Stuffing Tube... 25 Burger Press... 20, 21, 35 Paper... 21, 35 Casing, Sausage...8-9 Casing Perforators... 11 Cheese - High Temperature... 6 Citric Acid... 6 Cleaners, Smokehouse... 28 Clips, Hog Rings... 11, 41 Colosimo Press... 20 Corned Beef Cure... 4 Cubers... 21, 34 Cure... 6 Cut Resistant Gloves... 54 Cutlery... 50,51 Steels... 52 Stones... 53 Cutting Boards... 53 Deli Sheets... 21,35 DVD s... 57 Elements... 28 Foot Switch, Grinder... 16 Freezer Film/Dispenser... 42 Freezer Paper/Dispenser... 42 Fresh Sausage Mixes... 4 Gift Certificates... Order form Gloves... 54 Grinders...12-14 Electric... 13 Foot Switch... 16 Hand... 14 Knives... 17,19 Lubricants... 22 Pan for Hand Grinder... 14 Plates... 18,19 H I J K L M N P R Stomper... 16 Stuffing Tubes... 15 Ham Brine/Cure... 4 Stockinette... 10,29 Hamburger Press... 21,35 Heating Elements, Smoker... 28 High Temp Cheese... 6 Hog Rings & Pliers... 11,41 Hooks... 45 Injectors... 31 Jerky All Around Jerky Maker... 32 Board & Knife Kit... 33 Cannon... 32 Hanger... 33 Jerky, Patty,Snack Stick Maker...20,32 Pan & Rack... 33 Paper... 20,32 Seasoning... 5 Slicer... 21,34 Knife Holders, Magnetic... 53 Knife Sharpeners... 52,53 Knives... 50,51 Knives, Grinder... 17,19 Liquid Smoke... 6 Lock Nuts... 25 Lubricants... 22,25 Lugs & Lids... 14,36 Liners... 36 Maple Flavoring... 6 Meat Bags... 40 Meat Grinder...12-14 Meat Lugs & Lid... 14,36 Meat Mixers... 23 Meat Slicers... 35 Meat Stompers... 16 Morton Cure... 6 Netting Roast... 10 Smokehouse... 29 Stockinettes... 10 Norton Stones... 53 Paper... 20,21,35,42 Paper Cutter... 42 Patty Maker... 21,35 Patty, Jerky, Snack Stick Maker.. 20,32 Patty Paper... 21,35 Plate, Grinder... 18,19 Pliers & Rings... 11,41 Poly Bags... 40 Tape... 41 Tape Dispensers... 41 Roast Stuffer... 10 S T V W Salometer... 31 Sausage...4-9 Sawdust... 27 Saws Bandsaw Blades... 48 Handsaw... 48 Wellsaw... 46,47 Scabbards & Chain... 49 Scales... 36 Scrapers Block... 45 Bonedust... 45 Seasonings Additives & Binders... 6 Fresh Sausage Seasonings... 4 Jerky... 5 Smoked Sausage Seasonings... 5 Sharpener, Knife... 52,53 Slicers... 35 Smokers, Tube Smokers... 27 Smoked Sausage Mixes... 5 Smoker Parts... 28,29 Snack Sticks, Patty, Jerky Maker.. 20,32 Spices... 7 Stamps & Pads... 43 Steels... 52 Stones... 53 Stompers... 16 Stuffers... 24 Lubricants... 22,25 Stuffing Tubes Grinder... 15 Stuffer... 25 String Butcher... 11 Holder... 11 Stockinettes... 10,29 Hooks... 10,29 Tape... 41,43 Tape Machine... 41,43 Tenderizer Attachment... 21,34 Jaccard... 34 Manual... 34 Thermometer... 30 Totes... 14,36 Trolley/Hooks... 44 Turkey Brine... 4 Twine, Butcher... 11 Holder... 11 Vacuum Sealers... 37,38 Vacuum Bags... 39 Washers, Grinder... 22 Wellsaw... 46,47 White Mineral Oil... 22 Wood Chips... 27 59

ORDER BY PHONE: 406-285-3420 Toll Free 800-286-2972 ORDER BY MAIL: Sausage Equipment & Supply P.O. Box 1030 Three Forks, MT 59752