Cures and Ingredients

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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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    Details

  • [803005-454]

    Fermento LD, 454gr

    Fermento - Fermento is used as a nutrient base conditioner used in conjunction bacteria cultures in dry cured sausage making. Contains everything [...]

    Weight: 800

    Price $9.50

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  • Fermento LD, 454gr

    [803005-454]

    Fermento - Fermento is used as a nutrient base conditioner used in conjunction bacteria cultures in dry cured sausage making. Contains everything [...]

    Weight: 800

    Price $9.50

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  • Vinegar Powder, 454 gr

    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.

    Weight: 600

    Price $9.50

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  • Vinegar Powder, 454 gr
    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.

    Weight: 600

    Price $9.50

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  • Mondo Phos B 2.27 kg. (Brifisol)

    Brifisol 450 - Sodium Phosphate increases pH, and water holding in the sausages.

    Weight: 3000

    Price $36.00

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  • Mondo Phos B 2.27 kg. (Brifisol)
    Brifisol 450 - Sodium Phosphate increases pH, and water holding in the sausages.

    Weight: 3000

    Price $36.00

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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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  • 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 SD, 454gr

    Fermento SD with GDL - Fermento is used as a tart flavouring agent for cured and dry cured sausage meat making.  Generates a quick PH drop replacing [...]

    Weight: 800

    Price $9.75

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  • Fermento SD, 454gr
    Fermento SD with GDL - Fermento is used as a tart flavouring agent for cured and dry cured sausage meat making.  Generates a quick PH drop replacing [...]

    Weight: 800

    Price $9.75

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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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  • Mondostart Classic - Starter Culture

    Mondostart Classic - for curing and fermenting sausage.  Used with Fremento to create that old world fermented sausage taste, lowers the PH of [...]

    Weight: 500

    Price $11.40

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  • Mondostart Classic - Starter Culture
    Mondostart Classic - for curing and fermenting sausage.  Used with Fremento to create that old world fermented sausage taste, lowers the PH of [...]

    Weight: 500

    Price $11.40

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  • Hamcure w/Seas./Phos, 3.18kg

    Hamcure - complete with seasoning and phosphate. Make your own hams for the holidays!  

    Weight: 3900

    Price $21.36

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  • Hamcure w/Seas./Phos, 3.18kg
    Hamcure - complete with seasoning and phosphate. Make your own hams for the holidays!  

    Weight: 3900

    Price $21.36

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