BREWER'S CHOICE HOMEBREWING SUPPLIES
| HOMEBREWING | IMPORTED BEER | WINEMAKING | SPIRITS | BREW CLUB | CONTACT US |
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| Home Made Sausages & Jerky | ||||||
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Cajun Blend Jerky Kit Price: $16.95 |
Cracked Pepper & Garlic Jerky Kit Price: $16.95 |
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| Inferno Blend Jerky Kit Price: $16.95 |
Mandarin Teriyaki Blend Jerky Kit Price: $16.95 |
Mesquite Blend Jerky Kit Price: $16.95 |
Original Blend Jerky Kit Price: $16.95 |
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German Sausage Kit |
Italian Sausage Kit Gourmet Dried or leave cure out for a standard sausage. Price: $17.95 |
Summer Sausage Kit Sandwich Salami Price: $17.95 |
Jerky 5 Variety Pack Mesquite, Hickory, Original, Cracked Pepper & Garlic, and Cajun Price: $24.95 |
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| Buckboard Bacon Cure Price: $12.95 |
Breakfast Sausage Seasoning |
Breakfast Sausage Seasoning |
Jerky Master Sausage & Jerky Gun Price: $42.95 |
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| Game Bird & Poultry Brine Price: $9.95 |
Gourmet Fish Brine Price: $9.95 |
Liquid Smoke Atomiser Price: $7.60 |
Hickory Smoke Powder Price: $6.50 |
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| M.Y.O. Boerwurst Sausage Seasoning Price: $6.00 |
M.Y.O. Chorizo Sausage Seasoning Price: $6.00 |
M.Y.O. Kransky Sausage Seasoning Price: $6.00 |
M.Y.O. Pastrami Sausage Seasoning Price: $6.00 |
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Edible Collagen |
All Natural Hog |
Fish Smoker Bag For oven or B.B.Q. smoking Price: $8.00 |
M.Y.O. Strasburg Sausage Seasoning Price: $6.00 |
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| Apple Wood Smoking Pellets 450g Price: $12.00 |
Mallee Wood Smoking Sawdust 500g Price: $9.00 |
Mesquite Wood Smoking Pellets 500g Price: $12.00 |
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| Make Your Own Jerky |
Each Cure & Seasoning kit makes approx. 8 kilos of Jerky (meat not included). |
| Two Easy Steps |
| 1. Mix the seasoning & cure with the mince or thinly sliced muscle meat, and let it stand overnight. |
| 2. Place the meat strips (you will need a Jerky Master for mince) on the screen of your dehydrator or rack in the oven and then dry. |
| Make Your Own Sausages |
| Each Cure & Seasoning kit makes approx. 11 - 13 kilos of Sausages (meat not inlcuded). |
| Two Easy Steps |
| 1. Mix the seasoning & cure with the minced meat, and start filling your casings. You can fill your sausages with a Jerky Master if you don't have a mincer attachment for filling. |
| 2. For sausages that include cure, leave overnight and then dry in your oven or smoker. Breakfast sausages can be cooked and eaten immediately. Leaving the cure out will give you a sausage that you will refrigerate or freeze for direct cooking soon after making. |
| Brining |
| Each Brine kit contains two packets of brine mix, each packet will make up to 4.4 litres of brine when mixed with water. |
| Brining is a process that has been around for centuries and was primarily used to preserve meats prior to smoking. The science behind brining is that all meats contain a certain amount of natural salts and fluid in the flesh and when the raw meat is refrigerated or stored some of these salts and fluids are lost to dehydration. This is where the brine comes in. Submerging the meat in the brine for 12 - 24 hours will remoisturise the meat and replenish the lost salts and fluids. These brines contain salts and seasonings that are taken deep into the meat during this process. You then thoroughly wash the meat and then smoke or roast it creating the most flavoursome, tender and moist meat you have ever cooked. |