If you would like to support our work (and receive lots of discounts from companies that you're probably already buying from) visit us at Patreon: [ Ссылка ]

Knives that we recommend
Kotai Chef Knife: [ Ссылка ]
For 15% off your order use the discount code: 2guys

We get all of our sausage making supplies from the sausage maker
You can visit their website here: [ Ссылка ]

The largest selection of the best quality casings for sausages/salami: [ Ссылка ]

We get all of our cheesemaking supplies from The New England Cheesemaking Company.
You can visit their website here: [ Ссылка ]


Also be Sure to check out our Amazon Store front to see all the things we use: [ Ссылка ]

(These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)

Apera pH Meter w/meat probe (Bluetooth): [ Ссылка ]
InkBird Controllers temp & Humidity: [ Ссылка ]
Sausage Pricker: [ Ссылка ]
Dehumidifier EvaDry 1100: [ Ссылка ]
Dehumidifier Eva Dry 2200: [ Ссылка ]
Hygrometer for chamber: [ Ссылка ]
Cool Mist Humidifier: [ Ссылка ]
Meat Grinder We use the #22 [ Ссылка ]
Small Sausage Stuffer 5# [ Ссылка ]
Edge Pro Professional knife sharpening Kit #3 [ Ссылка ]
Wusthof Boning Knife: [ Ссылка ]
Iwatani Professional Chef Torch: [ Ссылка ]
Anova Sous Vide: [ Ссылка ]


Accurate Thermometers

Thermapen Mk4 - [ Ссылка ]
DOT Kitchen Temperature Reader - [ Ссылка ]
Signals (4 Channel Temperature Probe) - [ Ссылка ]
Extra Big and Loud Kitchen Timer/Alarm - [ Ссылка ]



Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric

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