Spices Online

Description

Eastman Outdoors Sausage seasonings are unique blends that gives your meal a gourmet chef taste. Package contains enough cure, seasonings, and casings to make sausages out of 15-pound of wild game, beef, pork, or poultry meats. Comes with detailed, easy to follow instructions. Breakfast Sausage flavor gives your sausage links that mild spicy / pepper flavor with a sage, salty after taste that goes great with any style of breakfast.

Features

• Special Sage and pepper blend
• Makes 15-pound of meat into links.
• Good for Wild Game, Beef, Pork, or Poultry
• Natural Sheep casings
• Easy, detailed Instructions

Description

This Stainless Steel Seasoning Injector has a 2-oz. Capacity and comes with 2 Stainless Steel Needles: 1 for Liquid Marinaide & 1 for Minced Marinaide.

Features

• 2-ounce seasoning injector for moist, perfectly seasoned food
• Sturdy stainless-steel construction to last year after year
• Includes a liquid marinade needle and a minced marinade needle
• Easy to use and clean
• Perfect for beginner and advanced cooks

Description

Whether it"s a perfectly grilled steak, an expertly done roast, slow-cooked ribs, or a robustly flavored stew, there"s nothing like the satisfying savor of meat. However, today"s cuts, which are naturally lean, need special treatment and updated cooking techniques so they turn out tender, juicy, and flavorful. Called the book "for the new meat world order" by the Los Angeles Times and hailed as "definitive" by countless reviewers, this authoritative guide ensures that you"ll get superb results every time, whether you"re a confirmed carnivore or a sometime meat eater.Everything you need to know is here, including• straight talk on how to choose the right cut for every occasion: a great steak, a pork roast for a weeknight, or a leg of lamb that"s easy to carve• simple seasoning techniques, such as dry rubs, wet marinades, flavor brines, herb pastes, and fast sauces• advice on how to cook each cut to just the right temperature• more than 230 recipes, ranging from the ethnic and eclectic to everyday classics, from Nogales Steak Tacos and Tuscan Herb-Infused Pork to Lisa"s Lazy Pot Roast• hundreds of tips on meat cookery that will enlighten even expert cooks.

"Frankly, we love meat." Thus spake Bruce Aidells and Denis Kelly, their first words in The Complete Meat Cookbook. "This book," these well-informed authors tell us, "is written for those who share this carnivorous inclination." As the authors of Hot Links and Country Flavors, Real Beer and Good Eats, and Flying Sausages, these guys know meat. And their mission in life is to share what they know. With gusto. The divisions are obvious: beef, pork, lamb, veal. But packed into each chapter is more information than any single reader might think possible. There's history and anthropology; there's anatomy and kitchen chemistry. And all of it is aimed at what the authors call the "new meat." It's a leaner product--less fat than ever before. So to get the succulence and the flavor that resides in memory (coming from a time of fattier cuts) sliced and onto the plate, today's cook has to use a different, more informed approach. You will find that guidance in this book. How to select and buy, how to prep, how to intensify the flavor, how to cook, how to store: it's all here. There is no other book like it. Heavily illustrated, The Complete Meat Cookbook opens with a section on meat basics, including a little meat eating history and a terrific doneness chart. Then there's a long section covering all the basic cooking techniques and which cuts of which meat work best with each technique. Once the book breaks out into sections by kind of meat--beef, pork, lamb, veal--the depth of information focuses and intensifies, and the recipes roll right along for more than 600 pages. Myth busting (like, don't salt meat before cooking, it will dry it out: wrong) is highlighted throughout the book. And each recipe is labeled for ease, speed, budget consciousness, serve to company, etc. The recipes take into account the world of meat eating. This is no Eurocentric text--it is, as the title proclaims, complete. If you are going to eat meat, do it right. This is the book to show you how. No cookbook bookshelf is complete without a copy of The Complete Meat Cookbook. --Schuyler Ingle

Description

Get the same result as the "Cajun Cookin' Team" with our Deluxe Injector. Made to last for years with an ergonomically designed handle and a specially patented needle with holes on each side to deliver marinade evenly throughout the meat.

Turkey or chicken, pheasant or duck, beef or lamb, pork or venison--any poultry, meat, or game benefits from being basted from the inside out. With this simple tool, injecting a marinade is foolproof, easy, and quick, and the result is increased flavor and juiciness. The marinade goes into the syringe, and the syringe's needle delivers it precisely where it's needed, with two holes near the needle's tip distributing a marinade in both directions--right and left--simultaneously. Made of plastic and stainless steel, the injector is durable and the clear plastic syringe permits monitoring of the marinade's supply. The injector is 9 inches long, with a 2-1/2-inch needle, and the needle unscrews for easy cleanup. --Fred Brack

Features

• Cajun Injector's Deluxe Marinade Injector is made to last
• Ergonomically designed handle and Specially patented needle
• Injects 1 ounce of marinade
• Needle is stored inside the injector for safety purposes as well as keeping it from getting lost
• Please pull the plunger out of the barrel and the needle should be taped on the inside

Description

Sprinkle on meat before cooking. Ideal for steaks, chops, roasts, poultry and hamburgers.

Features

• Sprinkle on meat before cooking.
• Ideal for steaks, chops, roasts, poultry and hamburgers.
• Product of Switzerland.

Description

"ACE TRADING-GRILL" SEASONING INJECTOR :6.25" x 3" x 1.5". Easy to clean. Moistens and adds flavor throughout foods. Stainless steel needle.

Features

• 6.25" x 3" x 1.5".
• Stainless steel needle.
• Moistens and adds flavor throughout foods.

Description

Powdered marinade specially blended with no MSG to enhance the flavor of red meat when smoking or grilling. Contains 7.5 oz. (213 grams).

Description

Features smooth milling with self-aligning ,cast stainless seele, cone-shaped grinding burrs for smooth even milling, grinds dry grains such as wheat, corn, oats and barley as well as peppercorns and spices, adjusts from fine to course grinde, makes 1/2 cup of flour per minute, clamp on design secures to a flat surface

Features

• Super fast, brews instantly cup a minute speed
• Automatically switches to Keep Warm temperature

Description

Eastman Outdoors Sausage Snack Stick seasonings comes in two flavors that allows you to make 7-1/2-pound of each flavor. Great for snacks while hunting, fishing or any holiday gathering. Package contains enough cure and seasonings to make mouth watering snack sticks out of 15-pound of wild game, beef, pork, or poultry meats. Comes with detailed, easy to follow instructions, and natural sheep casings. Spicy flavor gives your snack sticks a tangy, sweet, pepper flavor with a slow, mild, spicy after taste. Hickory Spicy flavor gives your snack stick a hickory, sweet pepper flavor with a slow, mild, spicy after taste.

Features

• 3-Pound of Cure
• 2-Ounce of Spicy Pepper Seasoning
• 2-Ounce of Hickory Spicy Pepper Seasonings
• Natural Sheep casings
• Easy, detailed Instructions