Show: All ManufacturersDnR Sausage SuppliesMMIS
Ascobic Acid - Accelerates the curing process in cured meats, and it also delays discolouration of fresh sausage.
Application is usually [...]
Brifisol 512 - Sodium Phosphate increases pH, and water holding in the sausages.
Usage is 4 grams per Kg for all grinding,chopping, and mixing [...]
by: DnR Sausage Supplies
Citric Acid - Used in sausages and fermented sausages by adding to the acidic flavour.
Corn Syrup Solids - Used as a flavouring, lowers water activity and provides browning, Corn syrup solids are the least sweet of sweeteners.
Dextrose - Flavoring, lower water activity, provides increased browning. It is also used as a nutrient source for bacterial cultures.
Fermento - Fermento is used as a nutrient base conditioner used in conjunction bacteria cultures in dry cured sausage making.
Contains everything [...]
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 [...]
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 [...]
Ham Cure Unit - Recommended Usaage:
210 grams for 1.3 kg cold water for 10kg meat. blend the unit and cure pack in 1.3kg water and let meat so
2011 - 39 Avenue NE
Calgary, Alberta, T2E 6R7
Store Hours: Tue thru Fri 9:30 till 5:30pm and Sat 9am till 3pm.........note we are CLOSED LONG WEEKENDS and Statutory Holidays.