A mechanical slicer that can be fitted with various cutting blades to produce consistent slices and strips

Old school stuffer. Horn shaped tool that uses muscle power to fill sausage casings.

Maple provides a mild, smoky and somewhat sweet flavor to foods. It is best used with pork, poultry, small game birds, and is often considered to be a good wood for grilling vegetables.

Small, visible streaks of intramuscular fat Marbling improves meat juiciness and flavor

A liquid, normally savory and acidic, in which a food is soaked to enrich its flavor or to tenderize it

A BBQ tool that enables the meat's flesh to be pierced and injected with flavoured liquids before barbecuing

To steep food in a marinade

A pair of BBQ tools that allow for effective shredding of large cuts of meat once barbecued

Use to pump cure into meat or marinade into roasts or steaks. Great for injecting turkeys for frying.

Another essential tool for the home processor. Use to slice fruits, vegetables, cheese and deli-thin meat.

An essential for smoked sausage! An appliance used to cook at low temperatures for longer periods of time while producing smoke.

A small round or oval slice meat

A thin layer of membrane (a.k.a. pleura) that is on the bone side of ribs. It should be removed to produce better results. The membrane can become tough and can prevent the rub from being absorbed into the meat.

Mesquite burns very hot and provides a strong flavor to foods. Because of its more intense heat properties, it may burn too hot for some foods. It is the most popular in Texas and the southwest U.S where it is most often used for grilling or smoking cuts of beef. However, it is also a good choice for a variety of other meats and vegetables as well.

Germany - Cured beef and pork, ground and lightly spiced with allspice, ginger, mustard and coriander; smooth, spreadable consistency; normally heavily smoked and sometimes must be cooked before serving. - Cooked or uncooked, smoked sausage