{"title":"Misty Gully","description":"","products":[{"product_id":"misty-gully-bacon-hanger","title":"Misty Gully Bacon Hanger","description":"\u003cp\u003e\u003cspan\u003eThe Misty Gully Bacon Hanger is a high quality stainless steel 10 pronged accessory that makes life easier when you want to smoke some bacon. It’s also awesome when used for smoking and hanging ribs as well.  It’s a very handy way to get the most room in your smoker or oven. Featuring very sharp prongs, tough and sharp enough to penetrate even the toughest cuts of meat. Hanging your bacon while smoking also aides in a softer and more tender final product. Easy to use, easy to clean – a high quality product to take your bacon to the next level!\u003c\/span\u003e\u003c\/p\u003e","brand":"Misty Gully","offers":[{"title":"Default Title","offer_id":48947898745120,"sku":"","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0888\/0167\/3504\/files\/Bacon-hanger.png?v=1720594209"},{"product_id":"misty-gully-charcuterie-bags","title":"Misty Gully Charcuterie Bags","description":"\u003cp\u003e\u003cstrong\u003eMake your own Charcuterie at home with Misty Gully Charcuteri\/Salumi Banquet Bags\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eMEDIUM = 300x600mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe Safest and easiest way to cure your own Charcuterie (Salumi) at home.\u003c\/p\u003e\n\u003cp\u003eEach pack contains 6 bags\u003c\/p\u003e\n\u003cp\u003eHOW TO USE CHARCUTERIE BANQUET BAGS | Smoked \u0026amp; Cured \/ Misty Gully (Click Link below:)\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/youtu.be\/x2tougyjQ_s\" target=\"_blank\" title=\"How to Charcuterue Banquet Bags | Smoked \u0026amp; Cured \/ Misty Gully\" rel=\"noopener\"\u003ehttps:\/\/youtu.be\/x2tougyjQ_s\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eThese are a truly unique and revolutionary product. Processing cured meats and salamis in the traditional methods has always been something that for most of us living in Australia, has been impossible due to our climate.\u003c\/p\u003e\n\u003cp\u003eBut now you can do it safely in your own refrigerator and take out the potential of the meat picking up germs from the environment by putting your meat or salami in a Banquet Bag. The bags form a bonds with the protein in the meat, allowing them to age without the risk of picking up unwanted germs or fungi, while still allowing the meat to ‘breathe’. Misty Gully Banquet Bags are also thin enough for smoke to permeate.\u003c\/p\u003e\n\u003cp\u003eMake pancetta, salami, coppa, proscuitto and more…!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e* Vacuum Sealer required *\u003c\/strong\u003e\u003c\/p\u003e","brand":"Misty Gully","offers":[{"title":"Default Title","offer_id":48947898843424,"sku":"","price":40.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0888\/0167\/3504\/files\/Misty-Gully-Charcuterie-bags.webp?v=1720594216"},{"product_id":"misty-gully-cure1-curing-salts","title":"Misty Gully Cure#1 6.25% Curing Salts","description":"\u003ch4\u003eMisty Gully Curing Salts\u003c\/h4\u003e\n\u003cp\u003eAustralia’s #1 brand for curing salts, Misty Gully’s premium range offers products you can trust to will deliver the best possible results to both professional and home chefs alike. We have three specific curing salts, perfect for any project.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCure #1 6.25%\u003c\/strong\u003e – Our cure #1 6.25% is 6.25% nitrite, 93.25% salt, died pink for safety reasons. Made in Australia, it is designed for curing process between 3 and 10 days. Ideal for making bacon, ham and a range of sausage and other small goods.\u003c\/p\u003e\n\u003cp\u003eThese products are often referred to as pink salt, prague powder or salt peter. The use of curing salts is essential in the safe production of home made and commercially made small goods, preventing life threatening illnesses such as botulism and listeria. For more information, please contact us here.\u003c\/p\u003e","brand":"Misty Gully","offers":[{"title":"Default Title","offer_id":48947898974496,"sku":"","price":20.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0888\/0167\/3504\/files\/Cure-6.25-500g.webp?v=1720594222"},{"product_id":"misty-gully-cure2-curing-salts","title":"Misty Gully Cure#2 Curing Salts","description":"\u003ch1 class=\"product_title entry-title\"\u003eCure #2\u003c\/h1\u003e\n\u003ch1 class=\"product_title entry-title\"\u003e6% \u0026amp; 4% – 500g (Salami etc.)\u003c\/h1\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eMisty Gully Curing Salts\u003c\/h4\u003e\n\u003cp\u003eAustralia’s #1 brand for curing salts, Misty Gully’s premium range offers products you can trust to will deliver the best possible results to both professional and home chefs alike. We have three specific curing salts, perfect for any project.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCure #2\u003c\/strong\u003e – Our cure #2 contains 6% nitrites and 4% nitrates, designed for longer curing processes, 10-28 days. Over time, nitrates will break down and essentially become nitrites, thus extending the safe curing process for products such as prosciutto, salami and capicola.\u003c\/p\u003e\n\u003cp\u003eThese products are often referred to as pink salt, prague powder or salt peter. The use of curing salts is essential in the safe production of home made and commercially made small goods, preventing life threatening illnesses such as botulism and listeria. For more information, please contact us here.\u003c\/p\u003e","brand":"Misty Gully","offers":[{"title":"Default Title","offer_id":48947899138336,"sku":"","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0888\/0167\/3504\/files\/Cure-2-500g-2.webp?v=1720594229"},{"product_id":"misty-gully-dry-aged-banquet-bags","title":"Misty Gully Dry-Aged Steak Bags","description":"\u003cp\u003eMisty Gully \u003ca href=\"https:\/\/www.banquetbags.com\/\"\u003eBanquet Bags\u003c\/a\u003e feature industry leading Danish technology that allows for easy, safe and economical dry ageing of steak, salumi and salami at home. The material of the bag creates a bond with the proteins in the meat allowing for moisture release and oxygen exchange, creating the perfect environment for a safe aging and drying process by also keeping the meat free from any unwanted contaminants.\u003c\/p\u003e\n\u003cp\u003eThe Misty Gully Banquet Bags range includes solutions for Dry Aging Steak, creating your own range of small goods and Salumi, and also Salami Casings. These products all differ. The Salumi bags are designed in a way that smoke can permeate the bag to create smoked small goods. The Salami Skins are 50mm wide in diameter and act similar to a Fibrous Casing. All products are designed to work in your refrigerator. A vacuum sealer is required for the Steak and Salumi Bags, no sealer required for the Salami Casings.\u003c\/p\u003e","brand":"Misty Gully","offers":[{"title":"Default Title","offer_id":48947899269408,"sku":"","price":40.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0888\/0167\/3504\/files\/Misty-Gully-Dry-Aged-steak-bags.webp?v=1720594236"},{"product_id":"misty-gully-maple-bacon-cure-1kg","title":"Misty Gully Maple Bacon Cure 1kg","description":"\u003cp\u003e\u003cstrong\u003eMake your own mouth-watering bacon at home with Misty Gully Maple Bacon Cure.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eComes with complete instructions.\u003c\/p\u003e\n\u003cp\u003e1kg makes up to 20kg of bacon.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEasy to use:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSimply rub the cure over your piece of meat and allow to stand in your fridge for 5-10 days (depending on the size of your meat).\u003c\/p\u003e\n\u003cp\u003eAfter removing from the fridge, soak your meat for an hour or more to remove any excess \u003ca href=\"https:\/\/www.smokedandcured.com.au\/product-category\/brines-cures\/\"\u003ecuring salt\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eThen smoke in your smoker or cook it in your oven until you reach an internal temp of 65-68c.\u003c\/p\u003e\n\u003cp\u003eAllow to cool, slice, cook and enjoy!\u003c\/p\u003e\n\u003cp\u003eIt’s simple, fun and delicious!\u003c\/p\u003e\n\u003cp\u003eContains: Sodium nitrite (0.45%)\u003c\/p\u003e\n\u003cp\u003eVisit \u003ca href=\"https:\/\/www.smokedandcured.com.au\/product-category\/bacon-making\/\"\u003eBacon Making Supplies\u003c\/a\u003e page for more products or visit the \u003ca href=\"https:\/\/www.smokedandcured.com.au\/how-to-make-bacon\/\"\u003ehow to make bacon\u003c\/a\u003e page for instructions on using the misty gully maple bacon cure in a recipe.\u003c\/p\u003e","brand":"Misty Gully","offers":[{"title":"Default Title","offer_id":48947899564320,"sku":"","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0888\/0167\/3504\/files\/Misty-Gully-bacon-cure.jpg?v=1720594243"},{"product_id":"misty-gully-maple-ham-cure-1kg","title":"Misty Gully Maple Ham Cure 1kg","description":"\u003cp\u003e\u003cstrong\u003eMake your own mouth-watering ham at home with Misty Gully Maple Ham Cure.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eComes with complete instructions. See below for instructions on \u003ca href=\"https:\/\/www.smokedandcured.com.au\/product-category\/bacon-making\/\"\u003ehow to make bacon\u003c\/a\u003e or ham:\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e1kg makes up to 8L of brine.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEasy to use:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMix 130g of Misty Gully Maple Ham Cure with 1 litre of water to make brine.\u003c\/p\u003e\n\u003cp\u003eMake enough brine to submerge your ham in it’s container.\u003c\/p\u003e\n\u003cp\u003eUse an injector to inject 25% of the meat’s weight with brine. Our Stainless Steel Deluxe Injector is perfect for the job.\u003c\/p\u003e\n\u003cp\u003eSoak for 4-10 days depending on the size of the meat.\u003c\/p\u003e\n\u003cp\u003eAfter removing from the fridge, soak your meat for an hour or more to remove any excess cure and salt.\u003c\/p\u003e\n\u003cp\u003eThen smoke in your smoker or cook it in your oven until you reach an internal temp of 65-68c.\u003c\/p\u003e","brand":"Misty Gully","offers":[{"title":"Default Title","offer_id":48947899662624,"sku":"","price":25.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0888\/0167\/3504\/files\/Misty-Gully-ham-cure.png?v=1720594250"},{"product_id":"misty-gully-salami-casings-bags","title":"Misty Gully Salami Casings Bags","description":"\u003cp\u003eMisty Gully \u003ca href=\"https:\/\/www.banquetbags.com\/\"\u003eBanquet Bags\u003c\/a\u003e feature industry leading Danish technology that allows for easy, safe and economical dry ageing of steak, salumi and salami at home. The material of the bag creates a bond with the proteins in the meat allowing for moisture release and oxygen exchange, creating the perfect environment for a safe aging and drying process by also keeping the meat free from any unwanted contaminants.\u003c\/p\u003e\n\u003cp\u003eThe Misty Gully Banquet Bags range includes solutions for Dry Aging Steak, creating your own range of small goods and Salumi, and also Salami Casings. These products all differ. The Salumi bags are designed in a way that smoke can permeate the bag to create smoked small goods. The Salami Skins are 50mm wide in diameter and act similar to a Fibrous Casing. All products are designed to work in your refrigerator. A vacuum sealer is required for the Steak and Salumi Bags, no sealer required for the Salami Casings.\u003c\/p\u003e\n\u003cp\u003eMisty Gully Banquet Bags – Salami Casings\u003c\/p\u003e\n\u003cp\u003e50mm Diameter Salami Casings, 25 salami ring ties included.\u003c\/p\u003e\n\u003cp\u003eHOW TO USE SALAMI BANGUET BAGS | Smoked \u0026amp; Cured \/ Misty Gully\u003c\/p\u003e\n\u003cp\u003eClick the link: \u003ca title=\"HOW TO USE SALAMI BANGUET BAGS\" href=\"https:\/\/youtu.be\/EM8dLoIUeUE\"\u003ehttps:\/\/youtu.be\/EM8dLoIUeUE\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eFill casings (no soaking required), smoke your salamis and hang them, air dry them or cure them in the refrigerator.\u003c\/p\u003e\n\u003cp\u003eThese are suitable as a replacement for fibrous casings and have the inbuilt Danish Banquet Bag technology to make your drying\/aging even safer and quicker.\u003c\/p\u003e\n\u003cp\u003eJust follow your standard recipe and replace your fibrous casings with these Banquet Bag \u003ca href=\"https:\/\/www.smokedandcured.com.au\/product-category\/sausage-casings-skins\/\"\u003eSalami casings\u003c\/a\u003e and hang in the refrigerator.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDownload the \u003ca href=\"https:\/\/www.smokedandcured.com.au\/product\/misty-gully-banquet-bags-salami-casings-instructions\/\"\u003einstructions\u003c\/a\u003e for further product information.\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSalami casings do not require channel helper or a vacuum sealer.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eBenefits\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eSafety\u003c\/strong\u003e – Banquet Bags create a unique micro-climate and microbiologically safe environment for each product, reducing the risks from cross contamination. When the bag bonds with the meat, risks from external bacteria and organisms coming into contact with the product are also eliminated.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield\u003c\/strong\u003e – yield is improved through consistency and simplicity. The technology of the bags that allow for the moisture and oxygen exchange lead to even ageing times and better yield optimization.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour\u003c\/strong\u003e – the natural flavours from the meat are enhanced and improved, with further butter and nut like characteristics becoming present – desirable quality in dry aged meat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTexture\u003c\/strong\u003e – natural enzymatic activities improves the tenderness of meat aged using Misty Gully Banquet Bags.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSmell\u003c\/strong\u003e – meat aged in Banquet Bags is characterised by having an attractive fresh smell, in stark contrast with wet-aged meats, which can lack small or smell unpleasant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEconomy\u003c\/strong\u003e – dry ageing meat in Misty Gully Banquet Bags significantly upgrades the quality and marketability in assisting to create a desirable and marketable premium end product. Furthermore, the bags are extremely economical when compared to expensive dry ageing facilities and other dry curing chambers on the market.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSimplicity\u003c\/strong\u003e – Misty Gully Banquet Bags are easy to use. Traditional air-dry ageing methods can require more careful monitoring and control. The process is faster and yield optimization is improved as Banquet Bags ensure equal dry ageing for every product.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains: \u003c\/strong\u003e5m of banquet bag salami casings, 25 salami ties\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSalami Casings Size –\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e50mm diameter\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWall thickness:\u003c\/strong\u003e 40-80μ\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTemperature:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e-40°C – 140°C\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eClean, dry conditions at ambient temperatures below 25c and 75% relative humidity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAdditional Information:\u003c\/strong\u003e Banquet Bags are a non-edible product used in the Food Industry. Banquet Bags are not a packaging material. They enable a dry ageing process which improves safety and yields, closed against unwanted air-born bacteria.\u003c\/p\u003e","brand":"Misty Gully","offers":[{"title":"Default Title","offer_id":48947899793696,"sku":"","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0888\/0167\/3504\/files\/Misty-Gully-Salami-Casings-Bags.webp?v=1720594257"},{"product_id":"misty-gully-sausage-casings","title":"Misty Gully Sausage Casings - 23mm","description":"\u003cp\u003eMisty Gully’s range of premium sausage skins and casings have all your small goods needs covered. From the finest Australian manufacturers, our skins and casings will not be beaten on quality.\u003c\/p\u003e\n\u003cp\u003eWell basically it is made from the collagen found in the skins of livestock, here is a brief overview of the process:\u003c\/p\u003e\n\u003cp\u003eThe corium layer of cattle hides is extruded from between the grain (hair) layer and the fat and muscle layer (the hide consists essentially of collagen).  Protein and water are chopped and mixed with lactic acid and cellulose fibers causing them to swell and form a slurry. The slurry is de-aerated under vacuum, and is then homogenized and filtered to tease the collagen fibers apart. The resultant slurry is again de-aerated and stored in chilled tanks.\u003c\/p\u003e\n\u003cp\u003eIt is then extruded through a die with counter rotating sleeves, which “weave” the collagen fibers together as they pass through the die. The slurry, which is now in the form of a casing, passes directly into a concentrated coagulating solution of an inorganic salt. The casing is chemically treated in the process machine to cross-link the fibers and give the casing integrity. The casing is then washed and plasticized with glycerin.\u003c\/p\u003e\n\u003cp\u003eThe casing is then dried, partially re-humidified and wound on reels. The reels are taken to the shirring area where the collagen casing is shirred on machines similar to the type commonly used in the shirring of regenerated cellulose casings.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Misty Gully","offers":[{"title":"Default Title","offer_id":48947899859232,"sku":"","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0888\/0167\/3504\/files\/misty-gully-edible-collagen-sausage-casing-size-23-1-510x510-1.jpg?v=1720594263"},{"product_id":"misty-gully-sausage-casings-30mm","title":"Misty Gully Sausage Casings 30mm","description":"\u003cp\u003eMisty Gully’s range of premium sausage skins and casings have all your small goods needs covered. From the finest Australian manufacturers, our skins and casings will not be beaten on quality.\u003c\/p\u003e\n\u003cp\u003eWell basically it is made from the collagen found in the skins of livestock, here is a brief overview of the process:\u003c\/p\u003e\n\u003cp\u003eThe corium layer of cattle hides is extruded from between the grain (hair) layer and the fat and muscle layer (the hide consists essentially of collagen).  Protein and water are chopped and mixed with lactic acid and cellulose fibers causing them to swell and form a slurry. The slurry is de-aerated under vacuum, and is then homogenized and filtered to tease the collagen fibers apart. The resultant slurry is again de-aerated and stored in chilled tanks.\u003c\/p\u003e\n\u003cp\u003eIt is then extruded through a die with counter rotating sleeves, which “weave” the collagen fibers together as they pass through the die. The slurry, which is now in the form of a casing, passes directly into a concentrated coagulating solution of an inorganic salt. The casing is chemically treated in the process machine to cross-link the fibers and give the casing integrity. The casing is then washed and plasticized with glycerin.\u003c\/p\u003e\n\u003cp\u003eThe casing is then dried, partially re-humidified and wound on reels. The reels are taken to the shirring area where the collagen casing is shirred on machines similar to the type commonly used in the shirring of regenerated cellulose casings.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Misty Gully","offers":[{"title":"Default Title","offer_id":49951827034400,"sku":"","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0888\/0167\/3504\/files\/misty-gully-edible-collagen-sausage-casing-size-23-1-510x510.jpg?v=1741160848"}],"url":"https:\/\/bbqbazaar.com.au\/collections\/misty-gully.oembed","provider":"Barbecue Bazaar","version":"1.0","type":"link"}