Clips for  cured meats crimper (60pcs.)

Meat netting - bag netting 42 cm (125°C) - 3 pcs Meat netting is used for storage of home-made smoked products and maturing meat. This netting has no compressive properties and extends up to 42 cm. The specially selected materials enable heat processing of meat up to the temperature of 125°C without changing its aroma or taste. The meat should be...

Sausage twine for roasting, smoking and blanching Twine is strong and the meat can be placed on the hook. Heat treatment up to 240°C Weight:  100g

For baking, canning, smoking. Twine is strong and the meat can be placed on the hook. Heat treatment up to 300°C. Weight: 100г Length: +-70м

Sausage and meat twine 100g 240°C Twine for roasting, smoking and blanching Twine is strong and the meat can be placed on the hook. Heat treatment up to 240°C Weight:  100g

Sausage twine 100g (linen) 240°C Twine is strong and the meat can be placed on the hook. Heat treatment up to 240°C Weight: 100 g

Grid for sausage and ham. For baking, canning, smoking. For meat pieces up to 16 cm and weight up to 1.5 kg. Grid length: 5m. Temp. up to +220 C. Very easy to remove after using. Recommended item:  <a href="https://www.akciza.net/en/casings-and-nets-for-meat-and-sausages/4972-meat-mesh-applicator.html"...

Grid for sausage and ham. For baking, canning, smoking. Pieces of meat up to 22cm and weight up to 2.5 kg. Grid length: 4m Temp. up to +220°C Very easy to remove after using. Recommended item:  <a...

Polyamide shell for sausages Before use, soak for about 15 minutes in a warm water (max. 40°C). The casing must be fully submerged in water. Heat treatment up to 125°C Length: 8m Diameter: 73mm Country of manufacture: Poland

The product is currently unavailable Grid for meat products 12,5cm/4m (+220C) Grid for sausage and ham. For baking, canning, smoking. Grid length: 4m Temp. up to +220 C. Very easy to remove after using. Recommended item: <span...

Grid for meat products 5m (+220C) Ø18cm/15kg/3mm Grid for sausage and ham. For baking, canning, smoking. Grid length: 5m. Temp. up to +220 C. The netting is suitable for manual stuffing of meat 18 cm in volume and up to 15 kg in weight. Very easy to remove after using. Recommended item: <span...

The product is currently unavailable Protein shell for sausages (4m/d55mm) For the preparation of normal sausages, as well as for sausages hot and cold smoking. Length 4 meters, caliber - 55 mm. Before use, soak in salt (1/2 cup per gallon) of warm water (20 ± 5 ° C) for 15 minutes. Hot smoking...