Browse our large selection of sausage skins to find the best option for preparing meats at home.
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From butchering meat to serving charcuterie, canning tomatoes, brewing beer, or making cheese, we have all the equipment you need, start to finish.
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With over 200 spice blends, we’re sure to have the tastes you and your family are craving. Only the highest-quality ingredients you can rest assured you’re serving up the very best.
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Reduce waste and increase your food’s shelf life with our preservation equipment and supplies.
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Purified Salt is for making quality sausages, dry cured and semi-dry cured meats. Salt is one of the most important products in the making of good sausage as well as in curing meat. It is used by commercial kitchens as a safeguard to be sure they are using a good grade of salt.
| Weight | 22 lbs |
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Jim,
Also known as canning salt or preserving salt, pickling salt is simply pure granulated salt (sodium chloride), without any anti-caking agents or additives that are traditionally added to table salt. These additives can add a cloudy and/or darkened look to the pickle brine, which is why it's left out of pickling salt.
Cyril Reshetiloff (verified owner) –
Can’t find this grade of salt in local stores.
Paul Hryniszak (verified owner) –
Brooke Petty (verified owner) –
MIKE CRAWFORD (verified owner) –
Like the fact this salt is less expensive than my local big box store plus the bucket seems to keep the product dry.
Bryan Hess (verified owner) –
I use alot of salt in dry aging.
Anonymous (verified owner) –