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Meat Processing

 

LEM Jerky Gun Kit LEM Products Jerky Gun Shoots Beef NOT Bullets - Out of Stock

Backwoods Jerky Seasoning Original flavor $5.00

Backwoods MESQUITE Backwoods Jerky Seasoning Mesquite flavor $3.75

Backwoods HOT Backwoods Jerky Seasoning Hot flavor $3.75

Backwoods HICKORY Backwoods Jerky Seasoning Hickory flavor $3.75

Backwoods VarietyPak Backwoods Jerky Seasoning 4 flavor Variety Pak $11.50

LEM Cure 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 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

Jerky Pan and Rack 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

Jerky Rack 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

Jerky Book 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   - Out of Stock

Burger Press 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.   - Out of Stock 

Food Grade Silicone 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 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.  - Out of Stock

Tanning Kit EZ100 EZ100 Hide Tanning Kit

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

 

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Last updated on 5/3/2017

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