Preserve

Stainless steel trays are sized to fit our MightyBite® Dehydrators (SKUs 1729 and 1730), and our 16-Tray BigBite® Dehydrator (SKU 1732).  These trays allows adequate airflow access to all sides of the product to ensure an even and consistent...

Set of 10 stainless steel trays are sized to fit our older model BigBite® Dehydrators (SKUs 778a, 778ass, 1154, 1154ss).  These trays have 1/4" holes that allows adequate airflow access to all sides of the product to ensure an even and...

This 10 pronged stainless steel hanger is perfect for hanging pork bellies in your smoker so you can enjoy delicious homemade bacon. Can also be used to hang spare ribs, jerky, even brisket. Sharp points pierce meat easily. Hang hook fixture is offset to...

Cook bacon, ham, and hot sandwiches like a pro! The weight of this sturdy grill press provides even cooking and keeps bacon and ham from curling. Use it to transform boring sandwiches into gourmet pressed paninis. We rounded the corners to fit in a...

These disposable, food-grade bags are ideal for lining Brining Buckets. They make cleanup a breeze and prevent stains and odors from the brine or marinade from permeating the bucket. They also minimize the risks of cross-contamination and food-borne...

The easiest way to brine hams, bacon, or turkey! The patent-pending design solves the biggest problem with brining... floating food. The unique locking plate insert keeps food submerged for a more effective brining process. Available in 22 quart or 8...

Learn everything you need to know to get started drying fresh fruits, veggies, meats, and herbs and discover recipes for enjoying your dried bounty. Whether you use a dehydrator, your oven or the sun, Marrone will walk you through the basic and...

Here's your opportunity to find out how to prepare delicious delicacies from venison for your entire family. This book is loaded with plenty of traditional venison recipes along with some not-so-traditional ones as well. Over 400 pages packed with...

Takes a head-on look at traditional curing and smoking methods. Talks about cured fish, dry curing all types of meat, building several types of smokehouses for cold smoking fresh fish, meat, wild game, and fowl. Offers delicious recipes about cold...

Prepare your meat to be smoked by brining, cures, marinades and injecting It gives you brine recipes, brining times, smoking time tables and many recipes for sauces, game, fish, cheese and sausages, plus how to smoke them all. Also discusses equipment...

Covers the butchering of beef, hogs, veal, lamb, deer, poultry, rabbits and small game. Learn how to butcher and cut table cuts. 130 illustrations with clear and easy to follow text. 30 pages of recipes. This publication is for anyone who hunts, farms or...

This shows you how to build a smokehouse using a refrigerator, boxes, a shed, or a barrel. Covers brining and pumping meat, the various woods to use for smoke flavoring, smoking hams, bacon and fish, hot and cold smoking, dry curing, temperatures, and...