Cures and Ingredients

  • Nitracure #2 (Prague Powder #2), 400gr

    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.

    Weight: 600

    Price $6.00

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  • Nitracure #2 (Prague Powder #2), 400gr
    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.

    Weight: 600

    Price $6.00

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  • Nitricure (Prague Powder #1), (6.25%),  2.27Kg

    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 

    Weight: 4000

    Price $21.00

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  • Nitricure (Prague Powder #1), (6.25%),  2.27Kg
    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 

    Weight: 4000

    Price $21.00

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  • Mondostart Surface, 5 gram package

    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  

    Weight: 10

    Price $22.45

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  • Mondostart Surface, 5 gram package
    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  

    Weight: 10

    Price $22.45

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  • Gelatin, 225 Bloom, 500gr

    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 [...]

    Weight: 920

    Price $15.00

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  • Gelatin, 225 Bloom, 500gr
    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 [...]

    Weight: 920

    Price $15.00

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  • Fermento LD, 454gr

    Fermento - Fermento is used as a nutrient base by the bacteria in dry cured meat making.

    Weight: 600

    Price $9.50

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  • Fermento LD, 454gr
    Fermento - Fermento is used as a nutrient base by the bacteria in dry cured meat making.

    Weight: 600

    Price $9.50

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  • Dextrose, 454gr

    Dextrose -  Flavoring, lower water activity, provides increased browning. It is also used as a nutrient source for bacterial cultures.

    Weight: 600

    Price $6.50

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  • Dextrose, 454gr
    Dextrose -  Flavoring, lower water activity, provides increased browning. It is also used as a nutrient source for bacterial cultures.

    Weight: 600

    Price $6.50

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  • Corn Syrup Solids, 454gr

    Corn Syrup Solids - Used as a  flavouring, lowers water activity and provides browning, Corn syrup solids are the least sweet of sweeteners.

    Weight: 600

    Price $7.50

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  • Corn Syrup Solids, 454gr
    Corn Syrup Solids - Used as a  flavouring, lowers water activity and provides browning, Corn syrup solids are the least sweet of sweeteners.

    Weight: 600

    Price $7.50

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  • Citric Acid, 225gr

    Citric Acid - Used in sausages and fermented sausages by adding to the acidic flavour.  

    Weight: 350

    Price $6.00

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  • Citric Acid, 225gr
    Citric Acid - Used in sausages and fermented sausages by adding to the acidic flavour.  

    Weight: 350

    Price $6.00

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  • Ascorbic Acid, 225gr

    Ascobic Acid - Accelerates the curing process  in cured meats, and it also delays discolouration of fresh sausage. Application is usually [...]

    Weight: 350

    Price $12.00

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  • Ascorbic Acid, 225gr
    Ascobic Acid - Accelerates the curing process  in cured meats, and it also delays discolouration of fresh sausage. Application is usually [...]

    Weight: 350

    Price $12.00

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