|  | | | Southern Indiana Butcher Supply | | | Maintained by: | | Meat cutting, processing, and packing supplies. Sausage and jerky making supplies. Seasonings, casings, curing supplies. Butcher, boning, and chef's knives and steels. Freezer paper. Printed ground meat bags, grinders & sausage stuffers. | |
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Your source for meat cutting, sausage making, and meat smoking supplies!
866-261-3529 |
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| | | Frequently Asked Questions | | | Q:Will the Poly Ground Meat Bags work with a vacuum sealer? | | | A:I've been asked this question several times before so I tried it on our own commercial chamber vacuum machine. What I found is that these bags will seal, BUT they are not designed for vacuum applications and by my experience will not hold any vacuum for long. | | Q:What is the best method for closing the Poly Ground Meat Bags? | | | A:In my opinion the best method for closing these bags is with the bag taper and tape available in our ebay store. Other methods of closing include freezer tape, bread ties, hog rings, staples, and small cable ties. | | Q:How much is the Shipping and Handling Charge? | | | A:Normally we do not add handling charges. The exception to this is international shipping. Our shipping charges are calculated by weight and destination. I can not respond with an exact shipping amount without your zip code. The USPS website has a shipping calculator. The address is: http://postcalc.usps.gov There is one available on Ebay as well. | | Q:What is sodium erythorbate that is added to many commercial seasonings? | | | A:Sodium Erythorbate is used as an antioxidant in processed and cured meats. It helps improve flavor stability and prevents the formation of carcinogenic nitrosamines. It inhibits the change of flavor and color in food when exposed to air by slowing the rate at which nitrate reduces to nitric oxide, thus retaining the pink color. |
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