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Ships within 48 hours · Estimated delivery Aug 28 - Sep 2
Makes smoke for up to 3 hours with one filling
Distance between Seal Bars 14
INCLUDES CURE SEASONING AND COLLIGEN CASING
Height (Chamber + Dome/Lid = Total) 4
Put casings into a container of lukewarm water
Fermento grinder plates Makes smoke for up toUsed in semi dry cured products like Venison Summer sausage, Cervelat and Goteburg to give your summer sausage its traditional tangy favor. Fermento is dairy based, meant to eliminate the long curing time for fermentation. Net. Wt. 1 lb. 8 oz TIPS SUGGESTIONS: Stuff and smoke your sausage right away. Use 1ox per 2 lbs. of meat. Do not exceed 6lbs. Fermento per 100 lbs. of meat.
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