LEM Products Jerky
Gun Shoots Beef NOT Bullets $28.00
Backwoods Jerky Seasoning Original
flavor $5.00
Backwoods Jerky Seasoning Mesquite
flavor $3.75
Backwoods Jerky Seasoning Hot flavor
$3.75
Backwoods Jerky Seasoning Hickory flavor
$3.75
Backwoods Jerky Seasoning 4 flavor
Variety Pak $11.50
LEM Cure
4oz. Bag
A mixture of salt and sodium nitrite (6.25%), this product should be used to control botulism and add color and flavor to your smoked or cooked sausage or jerky. The conditions created during the low temperature cooking of sausages and jerky are ideal for the promotion of botulism. This cure will not kill salmonella or E-Coli bacteria. These bacteria are eliminated by proper cooking temperatures. The use of this cure in meat and fish is strictly regulated by the FDA. Follow directions to the letter. DO NOT use more than directed. Normal use is one level ¼ teaspoon per pound of meat, 1 oz. to 25 lbs. of meat or 4 oz. per 100 lbs. of meat. Keep out of reach of children! $4.50
Use this
large pan and rack combo to make jerky or sausage in your oven. The sturdy
18" X 13" rack has feet which enables it to be stacked for
drying several racks at one time. Stack them 2, 3, or 4 high. Improves
circulation around the meat and speeds drying time. Rack is 1.5 square
feet and holds approximately one pound of ground meat made into jerky
strips. $14.00
Extra
racks for use with Jerky Pan and Rack can be stacked 2, 3, or 4 high. Rack
is 1.5 square feet and holds approximately one pound of ground meat jerky
strips. $7.00 - Out of Stock
If
it walks, flies or swims, this book will show you how to make jerky from
ground meat, meat strips or chunks of meat. The book covers jerky making
from the pioneer days up to the modern methods of today. Learn to make
jerky in the dehydrator, oven smoker, sun and other ways. A whole section
is devoted to venison jerky. It's loaded with recipes. This book is a must
for the jerky maker. Soft Cover, 144 pages by A. D. Livingston $14.50
Burger Press
This
unique ring design of the mold holds the juices of the meat during
cooking. prevents curling, and promote faster, more even cooking. Seal
your patties in plastic as you form them for freezing or refrigerating
until later. Control the size of your patty by how much meat you use.
Dishwasher safe (top rack). Made of FDA approved materials.
$6.00
Food
Grade Silicone
USDA approved. Use this Food Grade silicone spray to protect metal parts on your grinders, stuffers, saws, knives, etc. No build up. Lubricates, repels water, and provides a protective coating. Complies with FDA regulations. Odorless, non-toxic, tasteless. 11 oz. can. $6.50
Amazing Venison Book
Jim Zumbo has filled this book with tips about cooking venison, starting with proper field care and butchering. He then gives you pointers from his vast experience in cooking. Chapters on marinades, snacks, steaks, roasts, soups and chilies, ground meat, casseroles, jerky and sausage round out this informative publication. 200 recipes, 215 pages with a soft cover. $16.00
One of the easiest and safest kits on the market. Developed by tanning expert Bruce Rittel. Great for teaching youngsters about tanning. Safe to handle. Complete instructions on tanning hides - enough to tan 2 average deer skins or 20 lbs. of wet skin weight. A complete kit for tanning all furs, hair-on and wool-on including muskrat, fox, calf, sheep and deer. Takes approximately 10-11 days to complete the tanning process. The majority of this time is waiting for the chemicals to do their work while the hides soak. Environmentally safe. $30.00
