Cures and Ingredients

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  • Nitricure (Prague Powder #1), (6.25%),  454gr

      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: 600

    Price $5.75

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  • Nitricure (Prague Powder #1), (6.25%),  454gr
      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: 600

    Price $5.75

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    Details

  • 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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  • 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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  • 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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  • Curing Salt, (.8% Sodium Nitrite), 1kg Bag

    Curing Salt - (.8% Sodium Nitrite) , This package has the salt cure mixed together so there is no need to add extra salt.  

    Weight: 1200

    Price $7.25

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  • Curing Salt, (.8% Sodium Nitrite), 1kg Bag
    Curing Salt - (.8% Sodium Nitrite) , This package has the salt cure mixed together so there is no need to add extra salt.  

    Weight: 1200

    Price $7.25

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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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  • 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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  • Fermento LD, 454gr

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

    Weight: 700

    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: 700

    Price $9.50

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  • MondoStart Sp - Starter Culture

    Mondostarter SP is a starter culture commonly used for fermenting dry cured sausage. Used with Fremento to create that old world fermented sausage [...]

    Weight: 150

    Price $9.75

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  • MondoStart Sp - Starter Culture
    Mondostarter SP is a starter culture commonly used for fermenting dry cured sausage. Used with Fremento to create that old world fermented sausage [...]

    Weight: 150

    Price $9.75

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