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
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.
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 [...]
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