Montreal Smoked Meat KitMontreal Smoked Meat Kit 4. 35Kg Part 1 = 3. 875 kg; Part 2 = 0. 375 kg Dissolve full bag of part 1 and part 2 in 23 litre water (5 gal) Inject 15% to 20% by weight, allow curing in the pickle at least 1 day or tumble it Ingredients: Salt, Sodium Phosphate, Sugar, Hydrolyzed Plant Protein (Corn), Sodium Erythorbate, Sodium Nitrite (0. 5%), Spice extract.

The Victorinox 14" slicing knife has a granton edge and features a black slip resistant black Fibrox handle which is NSF approved

allowing for maximum maneuverability

Dick 9" Butchers Cleaver with 9

The points and edges are sharp and let the needle easily penetrate the meat with a simple push

chef Bill Kim brings these two sensibilities together in Korean BBQ

Adjustable grind size

and cleaner

Ergonomic polypropylene handles permanently bonded for seamless accuracy and gaps

Great for pancakes

(We don’t think any less of you though if you glob on tons

Some assembly required

Interchangeable anvils for multiple purposes