Show: All ManufacturersDnR Sausage SuppliesMMIS
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
Fermento - Fermento is used as a nutrient base conditioner used in conjunction bacteria cultures in dry cured sausage making.
Contains everything [...]
by: DnR Sausage Supplies
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 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 [...]
Citric Acid - Used in sausages and fermented sausages by adding to the acidic flavour.
Mondostart Classic - for curing and fermenting sausage. Used with Fremento to create that old world fermented sausage taste, lowers the PH of [...]
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.