Meat Preparation

Collagen casings are a processed alternative to natural sausage casings and are now more widely used due to cost and availbility.

288m / 21 Tubes - Approx. fill rate 5kg per tube.

A sausage meal with classic European flavours.

The combination of tomato, minced onion, black pepper and a hint of Worcestershire sauce blended with red wine creates well rounded aromatic flavours.

A sausage meal for wine lovers and one to give any butc

A special blend of cracked black pepper, coriander and basil leaves gives this sausage meal a unique and well rounded flavour.

Ideal for beef sausages - makes approx. 15kg of finished product

A sublime combination of creamy pumpkin, sharp feta cheese, shallots and hint of garlic. Perfect flavours that the whole family can enjoy. Especially good with lamb.

Ideal for lamb sausages - makes approx. 15kg of finished product.

Includes:
Pepperoni,
Sweet & Spicy,
Inferno, Pepper,
Mandarin Teriyaki

Contains 5 different flavours so you can sample more than one.

Each flavour seasons approx 2kg's of meat, totalling 10kg for the whole box.

Works with Standard Brine Pump Needle not included (B03303)

Standard Brine Pump Needle 20cm (8") Length x 6mm (1/4") Diameter

Butchers Salt 10kg

Tasty jerky

Makes a really tasty Jerky that goes with anything and anyone.

Classic Irish style sausage meal with aromatic nutmeg, white pepper and just a hint of sage to complement the subtle flavour of pork. Serve these sausages with creamy mashed potatoes for a dinner the whole family will enjoy.

Ideal for pork sausages - ma

Medium to high heat level.
Made using dried Chipotle Peppers giving your Jerky a smokey Chilli kick. (Med to High heat level)

Light spicy seasoning

A light spicy seasoning that is a great start to tasting new Jerky flavours.

A little like mild cabana can be used as a base for adding other flavours to, like garlic, chilli, paprika etc.

Jerky with that real Wild West smokey flavour of Mesquite

Smokey flavour

Collagen casings are a processed alternative to natural sausage casings and are now more widely used due to cost and availbility.

43m - Approx. fill rate 4.5kg per tube.

A rich aromatic blend of spices, selected herbs and hickory smoke make this glaze a real crowd pleaser.

Dark glossy hues with standout herbs and cracked pepper not only add extra flavour but great visual appeal.

Perfect for beef cooked on the grill.

A tasty, mildly spicy seasoning with robust beef and hickory smoke flavours.

Perfect for any BBQ - this sprinkle develops into a glossy black glaze or self-saucing marinade.

Particularly tasty on beef or pork ribs.

Our Steakette Sausage Meal / Premix is the perfect solution when making steakettes and meat patties. It is not as sticky as regular sausage premixes making it an easier product to mould your patties with. Simply add meat and water to the premix to create

Spiced woody flavour.
A smokey spiced woody flavour, great with a beer!

The Eade’s Traditional Sausage Meal / Premix / Seasoning has been manufactured for over 60 years and is still proving to be a more popular choice for making traditional sausages today!

Great old fashioned taste with a modern flare.

Makes 52kg of finishe

The instructions for making most sausage variations are surprisingly simple!
This classic book by Susan Mahnke Peery and Charles Reavis will give you the information and confidence you need to make top-quality, healthy, one of a kind sausages that are bet

A classic "English Style" sausage meal with garlic, cracked black pepper, traditional aromatic spices, selected herbs to perfectly match the flavours of pork.


Ideal for pork sausages - makes approx. 12kg of finished product

A curing compound for the production of corned beef with blended phosphates, colour stabiliser, curing salt and flavour enhancer.

Flavoured with a touch of sweet pineapple for improved taste.

Gives superb curing and colour stability with a fine flavour

The knives the professionals use.
The name Victorinox is synonymous with quality and real value for money. Made in Switzerland, for over 100 years chefs and butchers all over the world have benefited from the expertise of the famous Swiss cutlers and craf

This is the book for anyone who hunts, farms, or buys large quantities of meat.

The author takes the mystery out of slaughtering and butchering everything from beef and veal, to venison, pork, and lamb.

The text is clear and easy-to-follow.

Combined wi