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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  • Brifisol 450, 2.27 kg. Specialty Phosphate

    Brifisol 450 - Sodium Phosphate increases pH, and water holding in the sausages.

    Weight: 3000

    Price $36.00

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  • Brifisol 450, 2.27 kg. Specialty Phosphate
    Brifisol 450 - Sodium Phosphate increases pH, and water holding in the sausages.

    Weight: 3000

    Price $36.00

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  • Brifisol 450, 455gr. Speciality Phosphate

    Brifisol 450 - Sodium Phosphate increases pH, and water holding in the sausages. Usage is 4 grams per Kg for all grinding,chopping, and mixing [...]

    Weight: 600

    Price $12.60

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  • Brifisol 450, 455gr. Speciality Phosphate
    Brifisol 450 - Sodium Phosphate increases pH, and water holding in the sausages. Usage is 4 grams per Kg for all grinding,chopping, and mixing [...]

    Weight: 600

    Price $12.60

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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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  • 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 $7.00

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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 $7.00

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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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  • 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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  • 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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  • Hamcure w/Seas./Phos, 3.18kg

    Hamcure - complete with seasoning and phosphate. Make your own hams for the holidays!  

    Weight: 3900

    Price $20.50

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  • Hamcure w/Seas./Phos, 3.18kg
    Hamcure - complete with seasoning and phosphate. Make your own hams for the holidays!  

    Weight: 3900

    Price $20.50

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