Cures and Ingredients

  • 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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  • 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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  • 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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  • 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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  • 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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  • 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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  • 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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  • 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: 150

    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: 150

    Price $11.40

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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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