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by: DnR Sausage Supplies
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 [...]
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 [...]
Hamcure - complete with seasoning and phosphate. Make your own hams for the holidays!
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.
Citric Acid - Used in sausages and fermented sausages by adding to the acidic flavour.
Ascobic Acid - Accelerates the curing process in cured meats, and it also delays discolouration of fresh sausage.
Application is usually [...]
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
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
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.