Applicator for meat netting

• For ham, pork tenderloin, pork neck– makes it easier to insert meat into the netting before further processing, e.g. baking or smoking.
• Convenient to use, can be screwed to the surface – the clamps available in the set allow you to attach the applicator to the table, making it stable, and the non-slip pads prevent movement during use.
• Variable use – the applicator has two places for mounting clamps, so you can use it in a horizontal and vertical position.
• Easy to clean – suitable for dishwashers and hand washing. The applicator is easy to clean, just use water with detergent and a soft sponge, it is also dishwasher safe.

Are you keen on preparing delicious homemade hams, other cured meats (smoked, baked and stewed) and cheeses? Do you want to do it in a simple and trouble-free way? Do you need extra hands to put the meat in the sausage net?

This innovative net applicator makes it easier to work with the production of homemade meat and cheese products. The special design of the applicator - with a funnel-shaped collar allows one person to easily insert various types of products into the net and avoid problems with the meat slipping out.

The use of the product is very convenient thanks to the possibility of attaching it to a worktop or other surfaces and in various positions - horizontally or vertically, e.g. to a drawer or kitchen door.

Using a netted applicator saves time. With one pull, you stretch a piece of netting over it, which is enough for several pieces of meat or cheese.

The device is easy to use and clean. It is dishwasher safe.
Suitable for various types of netting with a diameter of 12 cm or more.

Dimensions:

• Inner Ø at the outlet 11 cm
• Outer Ø at the outlet 11.3 cm

The set includes:
- netting applicator

- two clamps
- Three non-slip discs
- 3 m netting

How to do it?

1. Attach the applicator to the table top / table or vertical surface (e.g. door) with clamps. The clamps can be mounted on the front or side of the applicator base.
2. Stretch a suitable length of netting over the applicator tube.
3. Tie or clamp the end of the netting to the sausage clamps and place it on the applicator.
4. Place the meat or cheese into the applicator and hold the netting with your other hand. Move the filling towards the netting so that the product is firmly inserted.
5. Once filled, tie the netting tightly with string or clamp it with a crimper and cut it with a slight excess. If you are preparing several pieces of meat in a row, when using a crimper, immediately attach two clamps, one behind the filling, the other a little further away, and squeeze the netting between them.

Your meat is ready for further processing - smoking, baking and steaming.