Southern Indiana Butcher, Brewer, & BBQ Supply
About Southern Indiana Butcher, Brewer, & BBQ Supply
Meat cutting, processing, and packing supplies. Sausage and jerky making supplies. Sausage seasonings and casings. Meat curing supplies, Leggs Old Plantation seasonings, spices. Butcher, boning, and chef's knives and steels. Cutlery, poly ground meat bags, vacuum pouches, and freezer paper. Band saw blades, meat grinders, and replacement plates and knives.
Home brewing supplies, Brewer's Best ingredient kits, liquid and dry malt extracts, whole grain malts, yeast, hops, and brewing equipment.
BBQ seasonings, rubs, marinades, and sauces.
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Pork Sausage Bag
Description: Printed Pork Sausage freezer chub bags are made from 2 mil opaque white poly. Bags keep air and light out, save space, and are available in 1 and 2 pound sizes. Seal bags with tape, staple, twist tie, or small zip tie.
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Southern Indiana Butcher, Brewer, & BBQ Supply Blog
Natural Beef Casings
Most natural sausage casings are produced from the intestinal tract of pork, sheep, and beef. The three most popular beef casings come to us as "Rounds", "Middles", and "Bungs". "Rounds" are made from the small intestine and have a natural curved shape. Rounds are around 40mm in diameter and are used in the production of Liver Sausage, Ring Bologna, and other ring sausages. "Middles" are around 60mm in diameter and are used for stuffing Bologna, Cervalet, Salami, and other dry and semi dry sa... READ MORE Posted August 14, 2012 at 04:32 AMMeat Quality Problems
Pale, Soft, Exudative (PSE) Condition Pale, Soft, Exudative (PSE) condition is a quality problem most commonly affecting pork but which also affects beef, lamb, and poultry. PSE meat is characterized by itspale color, lack of firmness, and fluid (exudate) dripping from its cut surfaces. When cooked, this meat lacks the juiciness of normal meat. PSE meat is unsuitable for processed meats as well, as it results in products which have an undesirable pale color and are swimming in extra fluid. PS... READ MORE Posted May 15, 2011 at 05:45 AMHog Casings- Handling, Stuffing Capacity, and Storage
Pre-flushed hog casings are vacuum packed in a heavy salt brine. This keeps them perfectly safe for the short amount of time involved in unrefrigerated shipping. When you recieve your casings store them in the original bag in the refrigerator until time for use. Hog casings stored in the original bag have been shown to keep up to four years under refrigeration. Some odor is normal with natural casings especially in warm weather and this should disappear after a rinse or two in fresh, clean wa... READ MORE Posted November 07, 2010 at 06:49 AMSouthern Indiana Butcher, Brewer, & BBQ Supply Products
Hog Casings 32-35mm Pre-flushed, Vacuum Bagged
1st quality 100 yard hank of whisker free hog casings. No shorts or "processor packs". Stuffing c... More
From Southern Indiana Butcher, Brewer, & BBQ SupplySouthern Indiana Butcher, Brewer, & BBQ Supply Newsletters
Southern Indiana Butcher Supply
We Are Your Source For Meat Processing Supplies!:
See us for meat cutting, sausage making, jerky making, meat handling, and meat packing equipment and supplies. We have been professional meat cutters and sausage makers for over twenty years. We work ... READ MORE March 27, 2009 at 07:44 AMSouthern Indiana Butcher, Brewer, & BBQ Supply Connections
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