Cures and Ingredients

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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 [...]

    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 [...]

    Price $12.00

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  • Brifisol 512, 455gr. Speciality Phosphate

    Brifisol 512 - Sodium Phosphate increases pH, and water holding in the sausages. Usage is 4 grams per Kg for all grinding,chopping, and mixing [...]

    Price $12.60

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  • Brifisol 512, 455gr. Speciality Phosphate
    Brifisol 512 - Sodium Phosphate increases pH, and water holding in the sausages. Usage is 4 grams per Kg for all grinding,chopping, and mixing [...]

    Price $12.60

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  • Citric Acid, 225gr

    Citric Acid - Used in sausages and fermented sausages by adding to the acidic flavour.  

    Price $6.00

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  • Citric Acid, 225gr
    Citric Acid - Used in sausages and fermented sausages by adding to the acidic flavour.  

    Price $6.00

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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.

    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.

    Price $7.50

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  • Fermento SD, 454gr

    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 [...]

    Price $9.75

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  • Fermento SD, 454gr
    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 [...]

    Price $9.75

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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 [...]

    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 [...]

    Price $15.00

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  • [470038-210]

    Ham Cure Unit, 210kg

    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

    Price $9.00

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  • Ham Cure Unit, 210kg

    [470038-210]

    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

    Price $9.00

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  • [470038-420]

    Ham Cure Unit, 420gr

    Ham Cure Unit - Recommended Usaage: 210 grams for 2.6kg cold water for 20kg meat. Blend the unit and cure pack in 2.6kg water and let meat soa

    Price $10.25

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  • Ham Cure Unit, 420gr

    [470038-420]

    Ham Cure Unit - Recommended Usaage: 210 grams for 2.6kg cold water for 20kg meat. Blend the unit and cure pack in 2.6kg water and let meat soa

    Price $10.25

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  • Hamcure w/Seas./Phos, 3.18kg

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

    Price $21.36

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

    Price $21.36

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