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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
by: DnR Sausage Supplies
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 [...]
Mondostart Classic - for curing and fermenting sausage. Used with Fremento to create that old world fermented sausage taste, lowers the PH of [...]
Brifisol 450 - Sodium Phosphate increases pH, and water holding in the sausages.
Usage is 4 grams per Kg for all grinding,chopping, and mixing [...]
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
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.
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 [...]
Fermento - Fermento is used as a nutrient base conditioner used in conjunction bacteria cultures in dry cured sausage making.
Contains everything [...]
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.