Hearty Western Flavor 2010 Catalog - Hi Mountain Seasonings
Hearty Western Flavor 2010 Catalog - Hi Mountain Seasonings
Hearty Western Flavor 2010 Catalog - Hi Mountain Seasonings
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Outdoor Edge Knife Set<br />
Each set includes:<br />
• 3" Caping Knife<br />
• 4.5" Gut Hook Skinner<br />
• 5.5" Boning/Fillet knife<br />
• 8" Bowie style butcher knife<br />
• Tungsten Carbide V-Sharpener<br />
• Steel Stick<br />
• Game Shears<br />
• Carving Fork<br />
• Cutting Board<br />
• Game Cleaning Gloves<br />
• Bone Saw<br />
• Hard side carrying case<br />
$79.95 ea. item # 00504<br />
<strong>Hi</strong> <strong>Mountain</strong> Meat Processing Tools<br />
Knives feature full tang construction and are made from high<br />
carbon 420 stainless steel. Ergonomic design Kraton handles<br />
ensure comfort and secure grip.<br />
Guaranteed for life.<br />
14<br />
Weston Grinder &<br />
Sausage Stuffer<br />
Make your own fresh homemade<br />
sausage. Link, Summer, and<br />
Polish just to name a few. This<br />
heavy duty 600 watt 3/4 hp<br />
grinder has an extra large stainless<br />
steel hopper. Three grinding<br />
plates, and stuffing accessories<br />
make a complete meat processing<br />
unit. Enjoy your favorite<br />
ground meat—made your way!<br />
$99.95 each item # 0201<br />
Learn from award winning meat processor<br />
and TV show host Brad Lockwood all<br />
the tips and techniques to process big<br />
game from field to freezer. Each video features<br />
<strong>Hi</strong> <strong>Mountain</strong> <strong>Seasonings</strong> products in<br />
the demonstrations.<br />
$19.95 ea.<br />
Deer & Big Game Processing:<br />
Volume 1: item # 00501<br />
The most in-depth step by step<br />
processing video produced. Covers<br />
field dressing, caping, aging, quartering,<br />
de-boning, identifying primary<br />
muscles, grinding, and packaging.<br />
Bonus feature on CWD. Run<br />
time 3 hours<br />
Advanced Sausage Processing:<br />
Volume 3: item # 00502<br />
Learn to make a variety of fresh and<br />
smoked sausage. Covers grinding, seasonings,<br />
preservatives, fat to lean ratios, natural<br />
and liquid smoke application, humidity<br />
and surface moisture. Run time 2 hours.<br />
Advanced Jerky Processing:<br />
Volume 4: item # 00503<br />
Learn the step-by-step process to produce<br />
jerky nuggets, smoked, formed,<br />
re-structured and whole muscle jerky.<br />
How to de-bone the best game meat for<br />
whole muscle jerky. Run time 2 hours.<br />
For more information call 800-447-3343 or visit<br />
www.outdooredge.com<br />
Remote Digital Meat<br />
Thermometer<br />
Never open an oven door again<br />
to check on foods. Cook to perfection<br />
using this thermometer.<br />
Displays: desired internal temperature,<br />
present internal temperature,<br />
time that item has<br />
cooked. Alarm will sound when<br />
desired internal temperature is<br />
reached. Two AAA batteries<br />
required.<br />
$23.00 ea. item # 0648
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