Makes 18.5kgs of Sausage. ALLERGENS: Celery, Soy. May contain Cow’s Milk, Egg, Mustard, Wheat Gluten. Store in a cool dry location away from direct light. Seal after opening. Produced in South Africa.
Makes approx 10kgs of Sausage. ALLERGENS: Wheat Gluten. May contain Celery, Cow's Milk, Egg, Mustard, Soy. Store in a cool dry location away from direct light. Seal after opening. Produced in South Africa.
Contains: 36 metres of 17mm diameter edible collagen casings. Directions: do NOT soak prior to use. Fit directly to stuffing nozzle. Storage: store in a coll, dry place, away from sunlight. This is an animal-based skin collagen.
Misty Gully’s Brand New BACON SALT will change the way you eat food forever. Made from all natural vegan ingredients – apply to any foods to make them taste incredible. You’ll never be without it again! Ingredients: salt, maltodextrin, pepper, caster sugar, smoked paprika, mustard flour, garlic granules, vegetable protein extract, onion powder, chilli ancho.
BRAND NEW Try Misty Gully's amazing new Competition Chicken Salt on your chips and experience the World’s Best Chicken salt. Your BBQ with a side of fries will never be the same again… Ingredients: salt, sugar, flavour enhancer (621), rice cereal, spices, anti-caking agent (551), rice bran oil, spice extract (160c), natural flavour. Allergens: May contain traces of wheat…
Cure #1 - 6.25% is the industry standard cure used in the production of bacon, ham and corned beef. It is also widely used as a standard curing salt in many other recipes and is sometimes referred to as prague powder, pink salt and instacure #1. Made in Australia from at least 93% Australian ingredients. Warning: Contains Sodium Nitrite 6.25%…
Cure #2, also known as Prague Powder #2, Pink Salt #2, Instacure #2. Made in Australia from at least 89% Australian ingredients. This is the cure for all your salami needs and long cures. It contains both nitrites and nitrates. What's the difference? Nitrates interact with the meat and breakdown into nitrites over the course of a few weeks to…
This is a very handy piece of jerky making equipment to have in the kitchen. Use it to slice up your Jerky, simply slice your big roast size piece of muscle meat into approx 1″ wide slabs and feed it into the slicer and turn the handle to get perfectly even slices of meat for Jerky. It also comes with the…
Make your own mouth-watering bacon at home with Misty Gully Maple Bacon Cure. Comes with complete instructions. 1kg makes up to 20kg of bacon. Easy to use: Simply rub the cure over your piece of meat and allow to stand in your fridge for 5-10 days (depending on the size of your meat). After removing from the fridge, soak your…
Make your own mouth-watering ham at home! Made in Australia from at least 86% Australian ingredients. Warning: Contains Sodium Nitrite 0.65% W/W. Substitution for cooking or table salt may be dangerous, particularly for young children. Do not ingest directly. Use only as Directed
