by: DnR Sausage Supplies
Ascobic Acid - Accelerates the curing process in cured meats, and it also delays discolouration of fresh sausage.
Application is usually [...]
Fermento - Fermento is used as a nutrient base by the bacteria in dry cured meat making.
Brifisol 450 - Sodium Phosphate increases pH, and water holding in the sausages.
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
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 [...]
Corn Syrup Solids - Used as a flavouring, lowers water activity and provides browning, Corn syrup solids are the least sweet of sweeteners.
Curing Salt - (.8% Sodium Nitrite) , This package has the salt cure mixed together so there is no need to add extra salt.
Mondostart Classic - for curing and fermenting sausage. Used with Fremento to create that old world fermented sausage taste, lowers the PH of [...]
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.
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.