*Registered Postage Australia Wide
*International Postage Cost Will Vary
From the IACP and James Beard Award-nominated authors of In the Charcuterie comes this concise guide to the art of making jerky at home. Approximately 40 recipes teach you how to make jerky and other dried meat dishes from a variety of proteins, including beef, pork, venison, and wild game.
Please see below for a full description of the product:
*Registered Postage Australia Wide
*International Postage Cost Will Vary
There are a number of specialty meat injecting options available for pickling large volumes of meat such as electric brine pumps etc, in reality by coupling this needle with any pressurised weed sprayer available at your local hardware store you will achieve the same result but at a fraction of the cost.
Please see below for a full description of the product:
*Standard Postage Australia Wide
*International Postage Cost Will Vary
Suitable for food processing applications, Highest “Level 5” cut resistance, Made of lycra, spectra and stainless steel fibres, Also made with a silver-based antimicrobial agent which prevents micro-organisms from degrading the glove and helps inhibit the growth of bacterial odours.
Please see below for a full description of the product:
*Registered Postage Australia Wide
*International Postage Cost Will Vary
UMAi Dry® brings together the best of old world artisan meat tradition with sophisticated modern technology making it easy for you to craft authentic dry aged steak, charcuterie and salumi in the comfort of your own refrigerator.
Please see below for a full description of the product:
*Registered Postage Australia Wide (This item will be sent express post to account for the Bactoferm-TSPX)
*International Postage UNAVAILABLE for this item.
UMAi Dry® brings together the best of old world artisan meat tradition with sophisticated modern technology making it easy for you to craft authentic dry aged steak, charcuterie and salumi in the comfort of your own refrigerator.
Please see below for a full description of the product: