{"title":"Starter Kits","description":"\u003cp\u003eA starter kit puts the pieces for one job into a single order and it saves working out what to buy piece by piece. This collection covers three jobs and each one calls for its own set of tools. The kit that suits you depends on the job in front of you.\u003c\/p\u003e\u003cp\u003eMaking your own sausages is one job and it needs a filler, a premix and casing before the first batch goes through. Vacuum packing is another and it needs a sealer and a working stock of bags before anything gets sealed. Breaking down a carcass or a catch is the third and it needs knives matched to the cuts you are making plus something to keep an edge on them as you go. Each job suits a first-timer as much as it suits someone who has done it for years.\u003c\/p\u003e\u003cp\u003eChoosing between the kits mostly comes down to which job is in front of you. The collection is made up of the sausage kits, the vacuum packing kit and the knife kits. The four knife kits share a honing steel and a wrap so an edge stays workable between sharpens. The two sausage kits share the same premixes and casing and those premixes are gluten free and preservative free. And if you are not sure yet start with what you are trying to make and the kit follows from there.\u003c\/p\u003e","products":[{"product_id":"victorinox-professional-knife-kit-5-piece","title":"Victorinox Professional Knife Kit 5 Piece","description":"\u003cp\u003eFive pieces that cover a full day at the bench: break down, bone out, skin, slice, and keep an edge on all of it.\u003c\/p\u003e\n\u003cp\u003eThe 15cm curved narrow boning knife does the close work around bone. The 15cm American skinning knife pulls hide and cleans up fat and silverskin. The 25cm butchers knife takes the long cuts and portioning that a boner is too short for. The 30cm honing steel keeps all three cutting instead of tearing, and the 4 pouch wrap carries them so blades aren't knocking about loose in a drawer.\u003c\/p\u003e\n\u003cp\u003eAll three knives are Swiss-made Victorinox Fibrox: stainless steel blades, textured handles that stay grippy with wet hands, light enough to hold all day. They ship factory sharp. Hand wash and dry them straight away.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's included:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Victorinox Curved Boning Knife 15cm Narrow\u003c\/li\u003e\n\u003cli\u003e1 x Victorinox Skinning Knife 15cm American\u003c\/li\u003e\n\u003cli\u003e1 x Victorinox Butchers Knife 25cm\u003c\/li\u003e\n\u003cli\u003e1 x Victorinox Professional Honing Steel 30cm\u003c\/li\u003e\n\u003cli\u003e1 x EDGE 4 Pouch Knife Wrap Black\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"VICTORINOX","offers":[{"title":"Default Title","offer_id":45935363424542,"sku":"03VX656","price":249.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/KnifePackKit2.jpg?v=1785279467"},{"product_id":"victorinox-hunters-knife-kit-4-piece","title":"Victorinox Hunters Knife Kit 4 Piece","description":"\u003cp\u003eThe 15cm American skinning knife has the curved belly that pulls hide without nicking through into the meat. The 15cm curved narrow boning knife is semi-stiff, so it holds its line working around bone and through joints as you break the carcass into cuts. Victorinox rate both blades for beef, lamb, pork and game. The 30cm honing steel brings the edges back between breaking down animals, which is what stops a skinning knife dragging halfway through the job. The 4 pouch wrap rolls up with a pouch spare for whatever else you carry.\u003c\/p\u003e\n\u003cp\u003eBoth knives are Swiss-made: stainless steel blades, textured black Fibrox handles that keep grip with wet or bloody hands, roughly 120g and 90g so you can work with them all day. Hand wash only and dry them straight away.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's included:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Victorinox Skinning Knife 15cm American\u003c\/li\u003e\n\u003cli\u003e1 x Victorinox Curved Boning Knife 15cm Narrow\u003c\/li\u003e\n\u003cli\u003e1 x \u003cspan\u003eTopshelf Honing Steel 30cm Regular Cut\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e1 x EDGE 4 Pouch Knife Wrap Black\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"VICTORINOX","offers":[{"title":"Default Title","offer_id":59710464753950,"sku":"03VX655","price":139.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/KnifePackKit3.jpg?v=1785278565"},{"product_id":"victorinox-brisket-knife-kit-4-piece","title":"Victorinox Brisket Knife Kit 4 Piece","description":"\u003cp\u003eThe 25cm curved fluted blade is the slicer. It's the long blade in the kit, so you've got reach across a brisket flat instead of working in short strokes. The flutes break the suction between the blade and the meat so it doesn't drag or stick. The 15cm curved wide boning knife does the trim. It's the wide, close-in blade for taking the fat cap down and working the hard fat off the point. The 30cm honing steel brings both edges back between jobs. That matters once you're a few briskets in and the blade starts dragging instead of cutting.\u003c\/p\u003e\n\u003cp\u003eBoth knives are Swiss-made Victorinox Dual Grip: stainless steel blades and textured Fibrox handles with a second grip point, so your hand still holds when it's greasy. Hand wash only, and dry them straight away. The 25cm is a curved blade, so you rock through the cut instead of pulling straight through. Same kit handles pork shoulder, lamb legs and rolled roasts once the brisket's off.\u003c\/p\u003e\n\u003cp\u003eWhat's included:\u003c\/p\u003e\n\u003cp\u003e25cm Victorinox curved fluted blade\u003c\/p\u003e\n\u003cp\u003e15cm Victorinox curved wide boning knife\u003c\/p\u003e\n\u003cp\u003e30cm honing steel\u003c\/p\u003e\n\u003cp\u003e4 pouch knife wrap (one spare pouch)\u003c\/p\u003e","brand":"VICTORINOX","offers":[{"title":"Default Title","offer_id":59710466851102,"sku":"03VX654","price":169.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/KnifePackKit1.jpg?v=1785278949"},{"product_id":"victorinox-filleting-knife-kit","title":"Victorinox Filleting Knife Kit 4 Piece","description":"\u003cp\u003eThe 20cm narrow flexible blade follows the bone line through a fillet and takes skin off without tearing the flesh. The 15cm wide boning knife is the stiff partner for trimming and working close to bone, where a flexible blade bends away from you. It's semi-stiff rather than rigid, so it still trims beef, lamb and pork and the kit isn't stuck on fish. The 30cm regular-cut honing steel brings both edges back between jobs, which is what stops a filleting knife dragging instead of slicing. The 4 pouch wrap carries all three with one pouch spare for whatever you add next.\u003c\/p\u003e\n\u003cp\u003eBoth knives are Swiss-made Victorinox Fibrox: stainless steel blades, textured handles that keep grip with wet hands. Hand wash only and dry them straight away, especially after saltwater.\u003c\/p\u003e\n\u003cp\u003eWhat's included:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Victorinox Filleting Knife 20cm Narrow (flexible)\u003c\/li\u003e\n\u003cli\u003e1 x Victorinox Straight Boning Knife 15cm Wide (semi-stiff)\u003c\/li\u003e\n\u003cli\u003e1 x Topshelf Honing Steel 30cm Regular Cut\u003c\/li\u003e\n\u003cli\u003e1 x EDGE 4 Pouch Knife Wrap Black\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"BUTCHERQUIP","offers":[{"title":"Default Title","offer_id":59710497423646,"sku":"03VX653","price":149.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/KnifePackKit4.jpg?v=1785279354"},{"product_id":"foodtek-vacuum-packing-kit","title":"Foodtek Vacuum Packing Kit — Sealer + 150 Bags","description":"\u003cp\u003eThe Foodtek Vacuum Packing Kit brings together the VS3200 vacuum sealer and 150 embossed vacuum bags, supplied as three packs of 50 in 150 x 300 mm, 200 x 300 mm and 250 x 350 mm. It is intended for people who are setting up to vacuum pack for the first time and would prefer a machine and a working stock of bags in a single purchase.\u003c\/p\u003e\n\u003cp\u003eThe VS3200 runs a dual-pump motor rated for up to 100 continuous seal cycles, with double-seal technology and a 32 cm sealing rod. The dual seal lays down two parallel welds across the bag mouth, which gives a second line of defence on bags that will be handled, stacked and frozen. At 39 x 20 x 10 cm and 165 W, the unit sits on a bench without taking over the space.\u003c\/p\u003e\n\u003cp\u003eThe three bag sizes cover most of what comes off a home kill or a fishing trip. The 150 x 300 mm suits fillets, backstraps, sausages and jerky. The 200 x 300 mm takes portioned steaks and single meals. The 250 x 350 mm handles roasts, larger primals and bulk mince. All three are 90 micron multi-layer, embossed for air removal on a channel-style machine, BPA-free, freezer-safe and suitable for sous vide.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTop 5 Facts — Foodtek Vacuum Packing\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe kit costs less than the parts bought separately\u003c\/strong\u003e\u003cbr\u003eThe sealer and the three bag packs total $337 at individual prices. The kit is $249.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVacuum packing is what stops freezer burn\u003c\/strong\u003e\u003cbr\u003eFreezer burn is the meat surface drying out where air touches it. Removing the air removes the cause, which is why vacuum-packed meat holds colour and texture far longer than wrapped meat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEmbossed bags are required on this style of machine\u003c\/strong\u003e\u003cbr\u003eA channel-style sealer needs the raised texture inside the bag to give the air a path to the pump. Smooth chamber-machine bags will not evacuate on a VS3200.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDual pump, not a single diaphragm\u003c\/strong\u003e\u003cbr\u003eThe two-pump arrangement is what allows the run of continuous cycles. A single-pump domestic sealer typically needs a rest between bags.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe moist setting exists for a reason\u003c\/strong\u003e\u003cbr\u003eWet meat and fish release liquid into the seal line. The moist mode extends the seal time so the weld still forms through the moisture.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eKey features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFoodtek VS3200 dual-pump vacuum sealer, 165 W\u003c\/li\u003e\n\u003cli\u003e32 cm sealing rod, wide enough for the 250 x 350 mm bags supplied\u003c\/li\u003e\n\u003cli\u003eDouble-seal weld on every cycle\u003c\/li\u003e\n\u003cli\u003eRated for up to 100 continuous seal cycles\u003c\/li\u003e\n\u003cli\u003eVacuum\/Seal, Speed, Food, Pressure, Pulse\/Vac and Moist controls\u003c\/li\u003e\n\u003cli\u003e150 embossed bags supplied across three sizes\u003c\/li\u003e\n\u003cli\u003e90 micron multi-layer bags, BPA-free, freezer-safe, sous vide suitable\u003c\/li\u003e\n\u003cli\u003eStainless steel housing, 39 x 20 x 10 cm footprint\u003c\/li\u003e\n\u003cli\u003e2 year manufacturer warranty on the machine\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBest uses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePacking a home kill down into freezer portions\u003c\/li\u003e\n\u003cli\u003eWild game — venison, kangaroo, pork, rabbit\u003c\/li\u003e\n\u003cli\u003eFish and fillets straight off the boat\u003c\/li\u003e\n\u003cli\u003ePortioning bulk meat bought on special\u003c\/li\u003e\n\u003cli\u003ePreparing bags for sous vide cooking\u003c\/li\u003e\n\u003cli\u003ePacking sausages and jerky after a making session\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in the box\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Foodtek VS3200 vacuum sealer\u003c\/li\u003e\n\u003cli\u003e1 x 50pk Foodtek embossed vacuum bags 150 x 300 mm\u003c\/li\u003e\n\u003cli\u003e1 x 50pk Foodtek embossed vacuum bags 200 x 300 mm\u003c\/li\u003e\n\u003cli\u003e1 x 50pk Foodtek embossed vacuum bags 250 x 350 mm\u003c\/li\u003e\n\u003cli\u003eInstruction manual\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eChoose a bag that leaves at least 50 mm of clear space above the product.\u003c\/li\u003e\n\u003cli\u003eWipe the inside of the bag mouth dry. Fat or brine on the seal line is the most common cause of a failed weld.\u003c\/li\u003e\n\u003cli\u003eLay the open end flat across the sealing rod, with no folds or creases.\u003c\/li\u003e\n\u003cli\u003eClose the lid and press down at both ends until it latches.\u003c\/li\u003e\n\u003cli\u003eSelect Moist for wet meat and fish, Dry for cured product and sausages.\u003c\/li\u003e\n\u003cli\u003ePress Vacuum\/Seal and let the cycle finish. Use Pulse\/Vac for soft product that would crush under full vacuum.\u003c\/li\u003e\n\u003cli\u003eCheck the seal before the bag goes in the freezer. Re-seal 10 mm inside the first weld if it looks incomplete.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eStorage \u0026amp; care tips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWipe the sealing rod and the gasket after each session. Dried fat on the gasket will cost vacuum on the next bag.\u003c\/li\u003e\n\u003cli\u003eEmpty the drip channel before storing the unit.\u003c\/li\u003e\n\u003cli\u003eLet the machine cool if a long run has warmed the sealing rod. A hot rod tends to cut the bag instead of welding it.\u003c\/li\u003e\n\u003cli\u003eStore bags flat and out of direct sunlight.\u003c\/li\u003e\n\u003cli\u003eDo not run the sealer with a wet exterior, and disconnect it from power before cleaning.\u003c\/li\u003e\n\u003cli\u003eLabel bags before freezing. Vacuum-packed meat is hard to identify once it is frozen flat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFAQs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use supermarket vacuum bags with this machine?\u003c\/strong\u003e\u003cbr\u003eOnly embossed or textured bags will work. The VS3200 is a channel-style sealer and needs the internal texture to draw air out. Smooth bags intended for chamber machines will not evacuate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long will vacuum-packed meat keep?\u003c\/strong\u003e\u003cbr\u003eFrozen, vacuum-packed meat holds condition several times longer than wrapped meat because there is no air at the surface to cause freezer burn. Actual storage life depends on your freezer temperature and how the meat was handled before packing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWill it seal liquids?\u003c\/strong\u003e\u003cbr\u003eNot directly. Freeze liquids and wet marinades to a solid block first, then vacuum pack. Free liquid drawn to the seal line will prevent the weld from forming.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs 150 bags enough to start with?\u003c\/strong\u003e\u003cbr\u003eFor most home users it covers a full lamb or a deer with bags left over. Refill packs in all three sizes, plus 300 x 400 mm and 300 x 500 mm, are stocked separately.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan this machine be used in a shop?\u003c\/strong\u003e\u003cbr\u003eNo. The VS3200 is rated for domestic use. Commercial-volume packing needs a chamber machine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes the kit come with a warranty?\u003c\/strong\u003e\u003cbr\u003eThe VS3200 carries a 2 year manufacturer warranty on parts and workmanship. Bags are a consumable and are not covered.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWarranty\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFoodtek machinery includes manufacturer warranty on parts and workmanship. The VS3200 in this kit is covered for 2 years.\u003c\/p\u003e","brand":"FOODTEK","offers":[{"title":"Default Title","offer_id":59837630710046,"sku":"01FT019","price":249.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/Vacuum_Packing_Kit.jpg?v=1788050650"},{"product_id":"sausage-making-starter-kit","title":"Sausage Making Starter Kit","description":"\u003cp\u003eThis kit includes a 5 litre Tre Spade filler and a bag of Signature Pork Sausage Premix and a bag of Signature Beef Sausage Premix and a pack of 26mm collagen casings. It is a starting point for anyone who wants to make their own sausages and it arrives as one order.\u003c\/p\u003e\n\u003cp\u003eThe 26mm collagen is the beginner default for a standard fresh sausage and it needs no soaking and no prep before it goes on the funnel. Six tubes come in the pack at roughly 13.7 metres each and that is enough casing for about 24kg of mix or around 258 sausages depending on how long you link them.\u003c\/p\u003e\n\u003cp\u003eThe two premixes are the seasoning base and one is blended for pork and the other for beef and both are gluten free and preservative free. Run either as it comes for a traditional snag or build on it with your own inclusions. The pork base takes apple or leek or garlic or chilli and the beef base takes onion or herbs or cheese or chilli. The batch size each bag covers is printed on the packet.\u003c\/p\u003e\n\u003cp\u003eOne bag of each gets you going and you can reorder either premix or the casings on their own once you know what you like.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTop 5 facts about making your own sausages\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eCollagen casings need no soaking\u003c\/strong\u003e\u003cbr\u003eThey go straight onto the funnel out of the pack and that is what makes them easy on a first batch.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e26mm is the standard fresh sausage size\u003c\/strong\u003e\u003cbr\u003eIt is the beginner default and it is what a standard fresh sausage gets filled at.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eOne pack of casings goes a long way\u003c\/strong\u003e\u003cbr\u003eSix tubes at roughly 13.7 metres each will take about 24kg of mix.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eThe seasoning is a base and not a finished recipe\u003c\/strong\u003e\u003cbr\u003eYou can run it as it comes or you can add your own inclusions and end up with a blend of your own.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eCold meat is easier to work with\u003c\/strong\u003e\u003cbr\u003eThe premix directions start with chilled trim and the mix holds together better when it stays cold.\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eKey features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cp\u003e5 litre Tre Spade sausage filler\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eFour filling funnels at 10mm, 20mm, 30mm and 40mm\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eOne bag of Signature Pork Sausage Premix, 1244gm\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eOne bag of Signature Beef Sausage Premix, 1345gm\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003ePremixes that are gluten free and preservative free\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eSix tubes of 26mm collagen casing\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eAround 24kg of casing capacity, or roughly 258 sausages\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eCasings that need no soaking and no prep\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eTwo sausage styles from one kit\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBest uses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cp\u003eA first go at making your own sausages\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eTraditional pork snags for the BBQ or the pan\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eStraight beef BBQ sausages\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eBreakfast sausages\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eBuilding your own blend with apple or leek or garlic or onion or herbs or chilli\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eSausage meat for pies, pastries, pasta dishes and roasts\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in the box\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cp\u003e1 × Tre Spade Sausage Filler Star 5 5L\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e4 × filling funnels (10mm, 20mm, 30mm, 40mm)\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e1 × Stampede Signature Pork Sausage Premix 1244gm\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e1 × Stampede Signature Beef Sausage Premix 1345gm\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e1 × Stampede Collagen Casing Med 26mm Fresh 6 Tubes\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cp\u003eMix the premix through your chilled meat following the directions printed on the bag.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eLoad the mix into the filler and press it down as you go so you don't trap air in it.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eFit the funnel that sits comfortably inside the casing you are using.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eSlide a casing onto the funnel. Collagen needs no soaking first.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eFill at a steady rate and support the sausage as it comes off and then link it to length and chill it before you cook or freeze it.\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eStorage \u0026amp; care tips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cp\u003eWash the filler parts by hand and dry them fully before you put them away.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eKeep each premix sealed in a cool dry place and reseal the bag between batches.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eKeep unused casings sealed and cool and dry and out of direct sunlight.\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFAQs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between the two premixes?\u003c\/strong\u003e\u003cbr\u003eOne is blended for pork and the other for beef. Both are seasoning bases and you supply the meat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre the premixes gluten free?\u003c\/strong\u003e\u003cbr\u003eThe Stampede Signature range is gluten free and preservative free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat size sausage does this kit make?\u003c\/strong\u003e\u003cbr\u003e26mm, which is the standard fresh sausage size and the usual place to start. Four funnels are supplied, at 10mm, 20mm, 30mm and 40mm.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow many sausages will the casings make?\u003c\/strong\u003e\u003cbr\u003eAround 258, or about 24kg of mix, depending on how long you link them.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo the casings need soaking?\u003c\/strong\u003e\u003cbr\u003eCollagen goes straight onto the funnel out of the pack and needs no soaking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I change the seasoning?\u003c\/strong\u003e\u003cbr\u003eEach premix is a base and you can add your own inclusions and make a blend of your own from it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much meat does a bag of premix season?\u003c\/strong\u003e\u003cbr\u003eThe batch size is printed on the packet and the directions on the bag are the ones to follow.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I buy the premixes and casings again on their own?\u003c\/strong\u003e\u003cbr\u003eBoth premixes and the casings are stocked separately and you can reorder whichever one you run out of first.\u003c\/p\u003e","brand":"BUTCHERQUIP","offers":[{"title":"Default Title","offer_id":59900568076574,"sku":"01BQ701","price":432.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/SausageMakingKit.png?v=1788842594"},{"product_id":"sausage-making-starter-kit-pro","title":"Sausage Making Starter Kit Pro","description":"\u003cp\u003eThis kit includes a Tre Spade #12 Eco mincer and a 7 litre Tre Spade filler and a bag of Signature Pork Sausage Premix and a bag of Signature Beef Sausage Premix and a pack of 26mm collagen casings. It covers both halves of the job and you mince the meat and fill the casings with the one kit.\u003c\/p\u003e\n\u003cp\u003eThe mincer is the #12 Eco and it runs a 0.65HP motor and takes a No.12 head. It is made in Italy and it handles beef and lamb and pork and game. It is for boneless meat only.\u003c\/p\u003e\n\u003cp\u003eThe 26mm collagen is the beginner default for a standard fresh sausage and it needs no soaking and no prep before it goes on the funnel. Six tubes come in the pack at roughly 13.7 metres each and that is enough casing for about 24kg of mix or around 258 sausages depending on how long you link them.\u003c\/p\u003e\n\u003cp\u003eThe two premixes are the seasoning base and one is blended for pork and the other for beef and both are gluten free and preservative free. Run either as it comes for a traditional snag or build on it with your own inclusions. The pork base takes apple or leek or garlic or chilli and the beef base takes onion or herbs or cheese or chilli. The batch size each bag covers is printed on the packet.\u003c\/p\u003e\n\u003cp\u003eOne bag of each gets you going and you can reorder either premix or the casings on their own once you know what you like.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTop 5 facts about making your own sausages\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eCollagen casings need no soaking\u003c\/strong\u003e\u003cbr\u003eThey go straight onto the funnel out of the pack and that is what makes them easy on a first batch.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e26mm is the standard fresh sausage size\u003c\/strong\u003e\u003cbr\u003eIt is the beginner default and it is what a standard fresh sausage gets filled at.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eOne pack of casings goes a long way\u003c\/strong\u003e\u003cbr\u003eSix tubes at roughly 13.7 metres each will take about 24kg of mix.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eThe seasoning is a base and not a finished recipe\u003c\/strong\u003e\u003cbr\u003eYou can run it as it comes or you can add your own inclusions and end up with a blend of your own.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eCold meat is easier to work with\u003c\/strong\u003e\u003cbr\u003eThe premix directions start with chilled trim and the mix holds together better when it stays cold.\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eKey features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cp\u003eTre Spade #12 Eco meat mincer with a 0.65HP motor and a No.12 head\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e7 litre Tre Spade sausage filler\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eFour filling funnels at 10mm, 20mm, 30mm and 40mm\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eOne bag of Signature Pork Sausage Premix, 1244gm\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eOne bag of Signature Beef Sausage Premix, 1345gm\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003ePremixes that are gluten free and preservative free\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eSix tubes of 26mm collagen casing\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eAround 24kg of casing capacity, or roughly 258 sausages\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eTwo sausage styles from one kit\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eBoth machines made in Italy\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBest uses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cp\u003eMincing and filling with the one kit\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eTraditional pork snags for the BBQ or the pan\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eStraight beef BBQ sausages\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eBreakfast sausages\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eBuilding your own blend with apple or leek or garlic or onion or herbs or chilli\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eBeef and lamb and pork and game\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eSausage meat for pies, pastries, pasta dishes and roasts\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in the box\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cp\u003e1 × Tre Spade #12 Eco Meat Mincer 0.65HP\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e1 × Tre Spade Sausage Filler Star 8 7L\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e4 × filling funnels (10mm, 20mm, 30mm, 40mm)\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e1 × Stampede Signature Pork Sausage Premix 1244gm\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e1 × Stampede Signature Beef Sausage Premix 1345gm\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e1 × Stampede Collagen Casing Med 26mm Fresh 6 Tubes\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cp\u003eCut the meat into pieces that feed easily and keep it chilled as you work.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eMince it through the No.12 head with the knife and plate locked in firmly.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eMix the premix through the mince following the directions printed on the bag.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eLoad the mix into the filler and press it down as you go so you don't trap air in it.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eFit the funnel that sits comfortably inside the casing and slide a casing on. Collagen needs no soaking first.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eFill at a steady rate and support the sausage as it comes off and then link it to length and chill it before you cook or freeze it.\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eStorage \u0026amp; care tips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cp\u003eWash the mincer and filler parts by hand and dry them fully before you put them away.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eLightly oil the mincer knife and plate to reduce the risk of rust.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eKeep each premix sealed in a cool dry place and reseal the bag between batches.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eKeep unused casings sealed and cool and dry and out of direct sunlight.\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFAQs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between this kit and the standard one?\u003c\/strong\u003e\u003cbr\u003eThis kit adds the #12 Eco mincer and it steps the filler up from 5 litres to 7. The premixes and the casings are the same in both.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between the two premixes?\u003c\/strong\u003e\u003cbr\u003eOne is blended for pork and the other for beef. Both are seasoning bases and you supply the meat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre the premixes gluten free?\u003c\/strong\u003e\u003cbr\u003eThe Stampede Signature range is gluten free and preservative free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes the mincer take bone?\u003c\/strong\u003e\u003cbr\u003eIt is for boneless meat only.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat size sausage does this kit make?\u003c\/strong\u003e\u003cbr\u003e26mm, which is the standard fresh sausage size and the usual place to start. Four funnels are supplied, at 10mm, 20mm, 30mm and 40mm.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow many sausages will the casings make?\u003c\/strong\u003e\u003cbr\u003eAround 258, or about 24kg of mix, depending on how long you link them.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo the casings need soaking?\u003c\/strong\u003e\u003cbr\u003eCollagen goes straight onto the funnel out of the pack and needs no soaking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much meat does a bag of premix season?\u003c\/strong\u003e\u003cbr\u003eThe batch size is printed on the packet and the directions on the bag are the ones to follow.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I buy the premixes and casings again on their own?\u003c\/strong\u003e\u003cbr\u003eBoth premixes and the casings are stocked separately and you can reorder whichever one you run out of first.\u003c\/p\u003e","brand":"BUTCHERQUIP","offers":[{"title":"Default Title","offer_id":59902323425566,"sku":"01BQ702","price":1400.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/files\/SausageMakingKitPro.png?v=1788845945"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2999\/2440\/collections\/KnifePackKit2.jpg?v=1789087318","url":"https:\/\/butcherquip.com.au\/collections\/starter-kits.oembed","provider":"BUTCHERQUIP","version":"1.0","type":"link"}