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Nitracure #2 - is used for meats that need to cure for a longer time. Perfect for your Salami's and Capacolla's!
Use Maximum of 3gr per Kg of meat.
Starter culture for surface mould.
Use 5 gr for 5L of cold water. Dip the sausage or spray the culture solution onto it.
Store at -18 C
by: DnR Sausage Supplies
Nitricure - Commonly used for curing agent for whole muscle meat and ground meat that is going to be smoked or dry cured. It is an anit-oxidant
Vinegar Powder - Used to add a bit of tart flavour to sausage. Use 1 to 2 grams per kilo
Commonly used in many ethnic sausages.
Brifisol 450 - Sodium Phosphate increases pH, and water holding in the sausages.
Gelatin, 225 Bloom - Commonly used for making Headcheese. Also used to tumble/massage into cured ham and poultry items.
Use 50 to 80 grams/liter [...]
Fermento - Fermento is used as a nutrient base by the bacteria in dry cured meat making.
Dextrose - Flavoring, lower water activity, provides increased browning. It is also used as a nutrient source for bacterial cultures.
Corn Syrup Solids - Used as a flavouring, lowers water activity and provides browning, Corn syrup solids are the least sweet of sweeteners.
2011 - 39 Avenue NE
Calgary, Alberta, T2E 6R7
Store Hours: Tue thru Fri 9:30 till 5:30pm and Sat 9 till 3pm.........CLOSED LONG WEEKENDS and Statutory Holidays.