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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 [...]
Corn Syrup Solids - Used as a flavouring, lowers water activity and provides browning, Corn syrup solids are the least sweet of sweeteners.
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.
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.
Dextrose - Flavoring, lower water activity, provides increased browning. It is also used as a nutrient source for bacterial cultures.
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
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 [...]
2011 - 39 Avenue NE
Calgary, Alberta, T2E 6R7
Store Hours: Tue thru Fri 9:30 till 5:30pm and Sat 9 till 1pm.........note we are CLOSED LONG WEEKENDS and Statutory Holidays.