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.
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
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
Citric Acid - Used in sausages and fermented sausages by adding to the acidic flavour.
Ascobic Acid - Accelerates the curing process in cured meats, and it also delays discolouration of fresh sausage.
Application is usually [...]
Mondostart Classic - for curing and fermenting sausage. Used with Fremento to create that old world fermented sausage taste, lowers the PH of [...]
Mondostarter SP is a starter culture commonly used for fermenting dry cured sausage. Used with Fremento to create that old world fermented sausage [...]
Brifisol 450 - Sodium Phosphate increases pH, and water holding in the sausages.
Usage is 4 grams per Kg for all grinding,chopping, and mixing [...]
Hamcure - complete with seasoning and phosphate. Make your own hams for the holidays!
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.