The 4 kg (9 lb.) capacity, Water Stuffer uses a minimal 15 psi of water pressure (can be converted to air 5 -10 psi) to push the seasoned meat through the stuffer system and made into a wide variety of sausage.
This amazing sausage maker is a must-have tool for anyone who enjoys making their own sausage
We carry the ProQ_Smoker, used by professionals for quality results.
The ProQ Cold Smoke Generator is a great little gadget that makes cold smoking easy to do and affordable. Released in 2010 it is now used by top chefs, fishermen, hunters and “foodies” around the world to add a wonderful smoky flavour to foods such as fish (Salmon, Haddock, Whitefish, etc), bacon, hams, eggs, cheeses, beef, venison, salami, butter, salt and nuts.