Cures and Ingredients

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  • Nitracure #2 (Prague Powder #2), 400gr

    Nitracure #2 - is used for meats that need to cure for a longer time. Perfect for your Salami's and Capacolla's! Use Maximum of 3gr per Kg of meat.

    Weight: 600

    Price $6.00

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  • Nitracure #2 (Prague Powder #2), 400gr
    Nitracure #2 - is used for meats that need to cure for a longer time. Perfect for your Salami's and Capacolla's! Use Maximum of 3gr per Kg of meat.

    Weight: 600

    Price $6.00

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    Details

  • [803005-454]

    Fermento LD, 454gr

    Fermento - Fermento is used as a nutrient base conditioner used in conjunction bacteria cultures in dry cured sausage making. Contains everything [...]

    Weight: 800

    Price $9.50

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  • Fermento LD, 454gr

    [803005-454]

    Fermento - Fermento is used as a nutrient base conditioner used in conjunction bacteria cultures in dry cured sausage making. Contains everything [...]

    Weight: 800

    Price $9.50

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  • Mondostart Surface, 5 gram package

    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  

    Weight: 10

    Price $22.45

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  • Mondostart Surface, 5 gram package
    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  

    Weight: 10

    Price $22.45

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  • Vinegar Powder, 454 gr

    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.

    Weight: 600

    Price $9.50

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  • Vinegar Powder, 454 gr
    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.

    Weight: 600

    Price $9.50

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  • Mondo Phos B 2.27 kg. (Brifisol)

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

    Weight: 3000

    Price $36.00

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  • Mondo Phos B 2.27 kg. (Brifisol)
    Brifisol 450 - Sodium Phosphate increases pH, and water holding in the sausages.

    Weight: 3000

    Price $36.00

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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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  • 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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  • 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 [...]

    Weight: 800

    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 [...]

    Weight: 800

    Price $9.75

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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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  • 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.

    Weight: 600

    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.

    Weight: 600

    Price $7.50

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