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and FIVE!
RUSK - SAUSAGEMAKING.ORG Rusk is an essential ingredient in sausage making, used by all professional sausage makers and experienced home users alike. Use up to 10% rusk in your sausage to improve the texture and bite, it helps bind the fat within the sausage and helps retain moisture making a more succulent sausage. Sizes: 4KG - Makes between 20 to 40 Kilos ofsausage.
SUPAPHOS – SAUSAGEMAKING.ORG Supaphos. Phosphate cutter blend. This is a phosphate blend to be used at 0.8% of finished product i.e. 8 grammes per kilo of meat. This is known as a cutter and aids water retention in sausage making, it helps make a moister product and also acts as an emulsifier making the sausage more ‘uniform’. CURE 2 - SAUSAGEMAKING.ORG Cure 2, contains 6.25% sodium nitrite, 4% sodium nitrate and 89.75 % salt. Usage rate is 2.5 grammes per kilo of meat. We recommend that use of digital scales capable of weighing in gramme increments to avoid incorrect usage. Without scales an approximate measurement is WWW.SAUSAGEMAKING.ORG • INDEX PAGE Last visit was: Wed Jun 09, 2021 1:49 pm. It is currently Wed Jun 09,2021 1:49 pm
DRIED PIG'S BLOOD
Weight. 1 KG 10KG. 1 KG 10KG. Quantity. Add to cart. Description. An essential ingredient in black pudding and boudin noir and morcilla. Easily re-hydrated with warm water. 1 kilo of blood makes approximately 5 kilos of blood style sausage. An essential ingredientin
BLACK PUDDING
Do you love black puddings but you worry about the fat content? Make your own with our fantastic kits and control the amount of fat yourself!!!This is a complete mix, just add water and fat to make this famous English speciality. 3 kilo bag Makes 9 kilos of black pudding. FRANCO'S JALAPEÑO SPECIAL BLEND Description. The boss's own blend of imported Mexican jalapeño peppers, garlic, onion and a hint of smoke. Recommended for pork, beef or turkey sausage. Can be air dried when mixed with Cure 2. 45g per kilo of meat/rusk. The boss's own blend of imported Mexican jalapeñopeppers, garlic,
WWW.SAUSAGEMAKING.ORG • VIEW TOPIC Joined: Thu Sep 13, 2012 8:25 am. Location: Ireland. Top. Re: Irish "Superquinn" Sausage. by NCPaul » Sat Mar 27, 2021 2:46 pm. You could try 0.5 % baking soda to help with water retention and salting the meat the night before grinding also helps. Fashionably late will bestylishly hungry.
WWW.SAUSAGEMAKING.ORG • VIEW TOPIC Preheat smoker to ~100 degrees, hang sausages inside and smoke for 8 hours. Increase temperature to about 165 degrees and hold until internal temperature reaches 145 degrees. Remove, cold shower until almost room temperature, dry and cut into 6 to 9 inch pieces. 1/4 cup molasses/dark corn syrup/cane syrup SAUSAGE MAKING, CURING & MEAT PROCESSING SUPPLIESCLEARANCE & EX-DISPLAYIN THE MEDIACONTACT USTUTORIALSFORUMPRODUCTS Britain's best source for sausage making, curing and meat processing supplies. Featured in the national media from BBC Radio, The Observer Food Monthly, The Times and The Independent to Granada TV, Channel 4and FIVE!
RUSK - SAUSAGEMAKING.ORG Rusk is an essential ingredient in sausage making, used by all professional sausage makers and experienced home users alike. Use up to 10% rusk in your sausage to improve the texture and bite, it helps bind the fat within the sausage and helps retain moisture making a more succulent sausage. Sizes: 4KG - Makes between 20 to 40 Kilos ofsausage.
SUPAPHOS – SAUSAGEMAKING.ORG Supaphos. Phosphate cutter blend. This is a phosphate blend to be used at 0.8% of finished product i.e. 8 grammes per kilo of meat. This is known as a cutter and aids water retention in sausage making, it helps make a moister product and also acts as an emulsifier making the sausage more ‘uniform’. CURE 2 - SAUSAGEMAKING.ORG Cure 2, contains 6.25% sodium nitrite, 4% sodium nitrate and 89.75 % salt. Usage rate is 2.5 grammes per kilo of meat. We recommend that use of digital scales capable of weighing in gramme increments to avoid incorrect usage. Without scales an approximate measurement is WWW.SAUSAGEMAKING.ORG • INDEX PAGE Last visit was: Wed Jun 09, 2021 1:49 pm. It is currently Wed Jun 09,2021 1:49 pm
DRIED PIG'S BLOOD
Weight. 1 KG 10KG. 1 KG 10KG. Quantity. Add to cart. Description. An essential ingredient in black pudding and boudin noir and morcilla. Easily re-hydrated with warm water. 1 kilo of blood makes approximately 5 kilos of blood style sausage. An essential ingredientin
BLACK PUDDING
Do you love black puddings but you worry about the fat content? Make your own with our fantastic kits and control the amount of fat yourself!!!This is a complete mix, just add water and fat to make this famous English speciality. 3 kilo bag Makes 9 kilos of black pudding. FRANCO'S JALAPEÑO SPECIAL BLEND Description. The boss's own blend of imported Mexican jalapeño peppers, garlic, onion and a hint of smoke. Recommended for pork, beef or turkey sausage. Can be air dried when mixed with Cure 2. 45g per kilo of meat/rusk. The boss's own blend of imported Mexican jalapeñopeppers, garlic,
WWW.SAUSAGEMAKING.ORG • VIEW TOPIC Joined: Thu Sep 13, 2012 8:25 am. Location: Ireland. Top. Re: Irish "Superquinn" Sausage. by NCPaul » Sat Mar 27, 2021 2:46 pm. You could try 0.5 % baking soda to help with water retention and salting the meat the night before grinding also helps. Fashionably late will bestylishly hungry.
WWW.SAUSAGEMAKING.ORG • VIEW TOPIC Preheat smoker to ~100 degrees, hang sausages inside and smoke for 8 hours. Increase temperature to about 165 degrees and hold until internal temperature reaches 145 degrees. Remove, cold shower until almost room temperature, dry and cut into 6 to 9 inch pieces. 1/4 cup molasses/dark corn syrup/cane syrupSAUSAGE MIXES
Britain's best source for sausage making, curing and meat processing supplies. Featured in national media including: BBC Radio, The Observer Food Monthly, The Times & The Independent.SAUSAGE CASINGS
Sausage Casings. Clearance & Ex-Display. Burns Night Kit. Sausage Seasonings. Black Pudding. Organic Sausage Mixes. Gluten Free Sausage Mixes. Sausage Mixes. Perfect Pulled Pork Seasoning.SAUSAGE MAKING KITS
Britain's best source for sausage making, curing and meat processing supplies. Featured in national media including: BBC Radio, The Observer Food Monthly, The Times & The Independent. CURES – SAUSAGEMAKING.ORG Britain's best source for sausage making, curing and meat processing supplies. Featured in national media including: BBC Radio, The Observer Food Monthly, The Times & The Independent. WWW.SAUSAGEMAKING.ORG • INDEX PAGE Stuffers, casings, spices, grinders, etc. Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more informationwe're here T-SPX – SAUSAGEMAKING.ORG T-SPX. Bactoferm (tm) T-SPX is a freeze-dried culture well suited for all fermented sausages where a relatively mild acidification is desired. T-SPX is particularly recommended for the production of Southern European type of sausages, low in acidity with an aromatic flavor. The culture is suitable for moulded as well as smokedfermented sausages.
WWW.SAUSAGEMAKING.ORG • VIEW TOPIC Re: Authentic Boerewors Recipe. I'm guessing that, in this case, the citric acid is just to add to the acidity. Although why, when it already contains vinegar, I don't know. The phosphates help retain water/moisture. Many prefer not to use them. The cure #1 isn't necessary in a fresh product. WWW.SAUSAGEMAKING.ORG • VIEW TOPIC General ‹ Beginners "hi there, ive just made a batch of pepperoni and ive realized ive made a mistake " · "Welcome to the forum. The pepperoni is now at 2500 ppm which is above the allowable limit. Without the nitrite, I would start over." "Thanks for the reply. I used 2g of saltpetre (potassium nitrate) in a 5kg batch. Definitelynot enough?"
WWW.SAUSAGEMAKING.ORG • VIEW TOPIC All weights are in metric. The weight of meat plus fat is 100%. All ingredients to be added are expressed as a percentage of the weight of meat plus fat. Example. Meat plus fat 1000 g. Fat 20% 0.20 x 1000 = 200 g. Salt 2% 0.02 x 1000 = 20 g. Pepper 0.2% 0.002 x 1000 = 2 g. If you are using a meat that has enough fat like a pork shoulder then it WWW.SAUSAGEMAKING.ORG • VIEW TOPIC by lulabell » Wed Dec 21, 2011 4:01 am. Hello, I am looking for the amount of celery salt/powder/juice to put in sausages to replace cure #1, or pink salt. I haven't found a guideline and it seems tricky to calculate the amount of nitrites celery produces. What I have found is that the amount of nitrite per my formulas (around 132 ppm) seems SAUSAGE MAKING, CURING & MEAT PROCESSING SUPPLIESCLEARANCE & EX-DISPLAYIN THE MEDIACONTACT USTUTORIALSFORUMPRODUCTS Britain's best source for sausage making, curing and meat processing supplies. Featured in the national media from BBC Radio, The Observer Food Monthly, The Times and The Independent to Granada TV, Channel 4and FIVE!
RUSK - SAUSAGEMAKING.ORG Rusk is an essential ingredient in sausage making, used by all professional sausage makers and experienced home users alike. Use up to 10% rusk in your sausage to improve the texture and bite, it helps bind the fat within the sausage and helps retain moisture making a more succulent sausage. Sizes: 4KG - Makes between 20 to 40 Kilos ofsausage.
SUPAPHOS – SAUSAGEMAKING.ORG Supaphos. Phosphate cutter blend. This is a phosphate blend to be used at 0.8% of finished product i.e. 8 grammes per kilo of meat. This is known as a cutter and aids water retention in sausage making, it helps make a moister product and also acts as an emulsifier making the sausage more ‘uniform’.SAUSAGE MAKING KITS
Britain's best source for sausage making, curing and meat processing supplies. Featured in national media including: BBC Radio, The Observer Food Monthly, The Times & The Independent. WWW.SAUSAGEMAKING.ORG • INDEX PAGE Last visit was: Sun Jun 06, 2021 1:34 pm. It is currently Sun Jun 06,2021 1:34 pm
CURE 2 - SAUSAGEMAKING.ORG Cure 2, contains 6.25% sodium nitrite, 4% sodium nitrate and 89.75 % salt. Usage rate is 2.5 grammes per kilo of meat. We recommend that use of digital scales capable of weighing in gramme increments to avoid incorrect usage. Without scales an approximate measurement isDRIED PIG'S BLOOD
Weight. 1 KG 10KG. 1 KG 10KG. Quantity. Add to cart. Description. An essential ingredient in black pudding and boudin noir and morcilla. Easily re-hydrated with warm water. 1 kilo of blood makes approximately 5 kilos of blood style sausage. An essential ingredientin
BLACK PUDDING
Do you love black puddings but you worry about the fat content? Make your own with our fantastic kits and control the amount of fat yourself!!!This is a complete mix, just add water and fat to make this famous English speciality. 3 kilo bag Makes 9 kilos of black pudding. WWW.SAUSAGEMAKING.ORG • VIEW TOPIC Joined: Thu Sep 13, 2012 8:25 am. Location: Ireland. Top. Re: Irish "Superquinn" Sausage. by NCPaul » Sat Mar 27, 2021 2:46 pm. You could try 0.5 % baking soda to help with water retention and salting the meat the night before grinding also helps. Fashionably late will bestylishly hungry.
WWW.SAUSAGEMAKING.ORG • VIEW TOPIC by lulabell » Wed Dec 21, 2011 4:01 am. Hello, I am looking for the amount of celery salt/powder/juice to put in sausages to replace cure #1, or pink salt. I haven't found a guideline and it seems tricky to calculate the amount of nitrites celery produces. What I have found is that the amount of nitrite per my formulas (around 132 ppm) seems SAUSAGE MAKING, CURING & MEAT PROCESSING SUPPLIESCLEARANCE & EX-DISPLAYIN THE MEDIACONTACT USTUTORIALSFORUMPRODUCTS Britain's best source for sausage making, curing and meat processing supplies. Featured in the national media from BBC Radio, The Observer Food Monthly, The Times and The Independent to Granada TV, Channel 4and FIVE!
RUSK - SAUSAGEMAKING.ORG Rusk is an essential ingredient in sausage making, used by all professional sausage makers and experienced home users alike. Use up to 10% rusk in your sausage to improve the texture and bite, it helps bind the fat within the sausage and helps retain moisture making a more succulent sausage. Sizes: 4KG - Makes between 20 to 40 Kilos ofsausage.
SUPAPHOS – SAUSAGEMAKING.ORG Supaphos. Phosphate cutter blend. This is a phosphate blend to be used at 0.8% of finished product i.e. 8 grammes per kilo of meat. This is known as a cutter and aids water retention in sausage making, it helps make a moister product and also acts as an emulsifier making the sausage more ‘uniform’.SAUSAGE MAKING KITS
Britain's best source for sausage making, curing and meat processing supplies. Featured in national media including: BBC Radio, The Observer Food Monthly, The Times & The Independent. WWW.SAUSAGEMAKING.ORG • INDEX PAGE Last visit was: Sun Jun 06, 2021 1:34 pm. It is currently Sun Jun 06,2021 1:34 pm
CURE 2 - SAUSAGEMAKING.ORG Cure 2, contains 6.25% sodium nitrite, 4% sodium nitrate and 89.75 % salt. Usage rate is 2.5 grammes per kilo of meat. We recommend that use of digital scales capable of weighing in gramme increments to avoid incorrect usage. Without scales an approximate measurement isDRIED PIG'S BLOOD
Weight. 1 KG 10KG. 1 KG 10KG. Quantity. Add to cart. Description. An essential ingredient in black pudding and boudin noir and morcilla. Easily re-hydrated with warm water. 1 kilo of blood makes approximately 5 kilos of blood style sausage. An essential ingredientin
BLACK PUDDING
Do you love black puddings but you worry about the fat content? Make your own with our fantastic kits and control the amount of fat yourself!!!This is a complete mix, just add water and fat to make this famous English speciality. 3 kilo bag Makes 9 kilos of black pudding. WWW.SAUSAGEMAKING.ORG • VIEW TOPIC Joined: Thu Sep 13, 2012 8:25 am. Location: Ireland. Top. Re: Irish "Superquinn" Sausage. by NCPaul » Sat Mar 27, 2021 2:46 pm. You could try 0.5 % baking soda to help with water retention and salting the meat the night before grinding also helps. Fashionably late will bestylishly hungry.
WWW.SAUSAGEMAKING.ORG • VIEW TOPIC by lulabell » Wed Dec 21, 2011 4:01 am. Hello, I am looking for the amount of celery salt/powder/juice to put in sausages to replace cure #1, or pink salt. I haven't found a guideline and it seems tricky to calculate the amount of nitrites celery produces. What I have found is that the amount of nitrite per my formulas (around 132 ppm) seemsSAUSAGE MIXES
Britain's best source for sausage making, curing and meat processing supplies. Featured in national media including: BBC Radio, The Observer Food Monthly, The Times & The Independent.SAUSAGE CASINGS
Sausage Casings. Clearance & Ex-Display. Burns Night Kit. Sausage Seasonings. Black Pudding. Organic Sausage Mixes. Gluten Free Sausage Mixes. Sausage Mixes. Perfect Pulled Pork Seasoning. CURE 2 - SAUSAGEMAKING.ORG Cure 2, contains 6.25% sodium nitrite, 4% sodium nitrate and 89.75 % salt. Usage rate is 2.5 grammes per kilo of meat. We recommend that use of digital scales capable of weighing in gramme increments to avoid incorrect usage. Without scales an approximate measurement is 1 level teaspoon of cure 2 CONTACT US – SAUSAGEMAKING.ORG Contacting Sausagemaking.org Phone: 0845 643 6915 Fax: 0845 643 6912 Email: sales@sausagemaking.org CURES – SAUSAGEMAKING.ORG Britain's best source for sausage making, curing and meat processing supplies. Featured in national media including: BBC Radio, The Observer Food Monthly, The Times & The Independent.DRIED PIG'S BLOOD
Weight. 1 KG 10KG. 1 KG 10KG. Quantity. Add to cart. Description. An essential ingredient in black pudding and boudin noir and morcilla. Easily re-hydrated with warm water. 1 kilo of blood makes approximately 5 kilos of blood style sausage. An essential ingredientin
T-SPX – SAUSAGEMAKING.ORG T-SPX. Bactoferm (tm) T-SPX is a freeze-dried culture well suited for all fermented sausages where a relatively mild acidification is desired. T-SPX is particularly recommended for the production of Southern European type of sausages, low in acidity with an aromatic flavor. The culture is suitable for moulded as well as smokedfermented sausages.
FRANCO'S JALAPEÑO SPECIAL BLEND Description. The boss's own blend of imported Mexican jalapeño peppers, garlic, onion and a hint of smoke. Recommended for pork, beef or turkey sausage. Can be air dried when mixed with Cure 2. 45g per kilo of meat/rusk. The boss's own blend of imported Mexican jalapeñopeppers, garlic,
WWW.SAUSAGEMAKING.ORG • VIEW TOPIC Preheat smoker to ~100 degrees, hang sausages inside and smoke for 8 hours. Increase temperature to about 165 degrees and hold until internal temperature reaches 145 degrees. Remove, cold shower until almost room temperature, dry and cut into 6 to 9 inch pieces. 1/4 cup molasses/dark corn syrup/cane syrup WWW.SAUSAGEMAKING.ORG • VIEW TOPIC Hollow summer sausge - dry cured sausage. My family has been making old time, dry cured summer sausage for 4 or 5 generations, longer than my 46 years and once in a while some sausages and/or whole batches get "hollow" and tastes really bad. We have not had a bad batch in over 10 years, but last year one 50 pound batch out of 15 batches went bad. SAUSAGE MAKING, CURING & MEAT PROCESSING SUPPLIESCLEARANCE & EX-DISPLAYIN THE MEDIACONTACT USTUTORIALSFORUMPRODUCTS Britain's best source for sausage making, curing and meat processing supplies. Featured in the national media from BBC Radio, The Observer Food Monthly, The Times and The Independent to Granada TV, Channel 4and FIVE!
RUSK - SAUSAGEMAKING.ORG Rusk is an essential ingredient in sausage making, used by all professional sausage makers and experienced home users alike. Use up to 10% rusk in your sausage to improve the texture and bite, it helps bind the fat within the sausage and helps retain moisture making a more succulent sausage. Sizes: 4KG - Makes between 20 to 40 Kilos ofsausage.
SUPAPHOS – SAUSAGEMAKING.ORG Supaphos. Phosphate cutter blend. This is a phosphate blend to be used at 0.8% of finished product i.e. 8 grammes per kilo of meat. This is known as a cutter and aids water retention in sausage making, it helps make a moister product and also acts as an emulsifier making the sausage more ‘uniform’.SAUSAGE MAKING KITS
Britain's best source for sausage making, curing and meat processing supplies. Featured in national media including: BBC Radio, The Observer Food Monthly, The Times & The Independent. WWW.SAUSAGEMAKING.ORG • INDEX PAGE Last visit was: Sun Jun 06, 2021 1:34 pm. It is currently Sun Jun 06,2021 1:34 pm
CURE 2 - SAUSAGEMAKING.ORG Cure 2, contains 6.25% sodium nitrite, 4% sodium nitrate and 89.75 % salt. Usage rate is 2.5 grammes per kilo of meat. We recommend that use of digital scales capable of weighing in gramme increments to avoid incorrect usage. Without scales an approximate measurement isDRIED PIG'S BLOOD
Weight. 1 KG 10KG. 1 KG 10KG. Quantity. Add to cart. Description. An essential ingredient in black pudding and boudin noir and morcilla. Easily re-hydrated with warm water. 1 kilo of blood makes approximately 5 kilos of blood style sausage. An essential ingredientin
BLACK PUDDING
Do you love black puddings but you worry about the fat content? Make your own with our fantastic kits and control the amount of fat yourself!!!This is a complete mix, just add water and fat to make this famous English speciality. 3 kilo bag Makes 9 kilos of black pudding. WWW.SAUSAGEMAKING.ORG • VIEW TOPIC Joined: Thu Sep 13, 2012 8:25 am. Location: Ireland. Top. Re: Irish "Superquinn" Sausage. by NCPaul » Sat Mar 27, 2021 2:46 pm. You could try 0.5 % baking soda to help with water retention and salting the meat the night before grinding also helps. Fashionably late will bestylishly hungry.
WWW.SAUSAGEMAKING.ORG • VIEW TOPIC by lulabell » Wed Dec 21, 2011 4:01 am. Hello, I am looking for the amount of celery salt/powder/juice to put in sausages to replace cure #1, or pink salt. I haven't found a guideline and it seems tricky to calculate the amount of nitrites celery produces. What I have found is that the amount of nitrite per my formulas (around 132 ppm) seems SAUSAGE MAKING, CURING & MEAT PROCESSING SUPPLIESCLEARANCE & EX-DISPLAYIN THE MEDIACONTACT USTUTORIALSFORUMPRODUCTS Britain's best source for sausage making, curing and meat processing supplies. Featured in the national media from BBC Radio, The Observer Food Monthly, The Times and The Independent to Granada TV, Channel 4and FIVE!
RUSK - SAUSAGEMAKING.ORG Rusk is an essential ingredient in sausage making, used by all professional sausage makers and experienced home users alike. Use up to 10% rusk in your sausage to improve the texture and bite, it helps bind the fat within the sausage and helps retain moisture making a more succulent sausage. Sizes: 4KG - Makes between 20 to 40 Kilos ofsausage.
SUPAPHOS – SAUSAGEMAKING.ORG Supaphos. Phosphate cutter blend. This is a phosphate blend to be used at 0.8% of finished product i.e. 8 grammes per kilo of meat. This is known as a cutter and aids water retention in sausage making, it helps make a moister product and also acts as an emulsifier making the sausage more ‘uniform’.SAUSAGE MAKING KITS
Britain's best source for sausage making, curing and meat processing supplies. Featured in national media including: BBC Radio, The Observer Food Monthly, The Times & The Independent. WWW.SAUSAGEMAKING.ORG • INDEX PAGE Last visit was: Sun Jun 06, 2021 1:34 pm. It is currently Sun Jun 06,2021 1:34 pm
CURE 2 - SAUSAGEMAKING.ORG Cure 2, contains 6.25% sodium nitrite, 4% sodium nitrate and 89.75 % salt. Usage rate is 2.5 grammes per kilo of meat. We recommend that use of digital scales capable of weighing in gramme increments to avoid incorrect usage. Without scales an approximate measurement isDRIED PIG'S BLOOD
Weight. 1 KG 10KG. 1 KG 10KG. Quantity. Add to cart. Description. An essential ingredient in black pudding and boudin noir and morcilla. Easily re-hydrated with warm water. 1 kilo of blood makes approximately 5 kilos of blood style sausage. An essential ingredientin
BLACK PUDDING
Do you love black puddings but you worry about the fat content? Make your own with our fantastic kits and control the amount of fat yourself!!!This is a complete mix, just add water and fat to make this famous English speciality. 3 kilo bag Makes 9 kilos of black pudding. WWW.SAUSAGEMAKING.ORG • VIEW TOPIC Joined: Thu Sep 13, 2012 8:25 am. Location: Ireland. Top. Re: Irish "Superquinn" Sausage. by NCPaul » Sat Mar 27, 2021 2:46 pm. You could try 0.5 % baking soda to help with water retention and salting the meat the night before grinding also helps. Fashionably late will bestylishly hungry.
WWW.SAUSAGEMAKING.ORG • VIEW TOPIC by lulabell » Wed Dec 21, 2011 4:01 am. Hello, I am looking for the amount of celery salt/powder/juice to put in sausages to replace cure #1, or pink salt. I haven't found a guideline and it seems tricky to calculate the amount of nitrites celery produces. What I have found is that the amount of nitrite per my formulas (around 132 ppm) seemsSAUSAGE MIXES
Britain's best source for sausage making, curing and meat processing supplies. Featured in national media including: BBC Radio, The Observer Food Monthly, The Times & The Independent.SAUSAGE CASINGS
Sausage Casings. Clearance & Ex-Display. Burns Night Kit. Sausage Seasonings. Black Pudding. Organic Sausage Mixes. Gluten Free Sausage Mixes. Sausage Mixes. Perfect Pulled Pork Seasoning. CURE 2 - SAUSAGEMAKING.ORG Cure 2, contains 6.25% sodium nitrite, 4% sodium nitrate and 89.75 % salt. Usage rate is 2.5 grammes per kilo of meat. We recommend that use of digital scales capable of weighing in gramme increments to avoid incorrect usage. Without scales an approximate measurement is 1 level teaspoon of cure 2 CONTACT US – SAUSAGEMAKING.ORG Contacting Sausagemaking.org Phone: 0845 643 6915 Fax: 0845 643 6912 Email: sales@sausagemaking.org CURES – SAUSAGEMAKING.ORG Britain's best source for sausage making, curing and meat processing supplies. Featured in national media including: BBC Radio, The Observer Food Monthly, The Times & The Independent.DRIED PIG'S BLOOD
Weight. 1 KG 10KG. 1 KG 10KG. Quantity. Add to cart. Description. An essential ingredient in black pudding and boudin noir and morcilla. Easily re-hydrated with warm water. 1 kilo of blood makes approximately 5 kilos of blood style sausage. An essential ingredientin
T-SPX – SAUSAGEMAKING.ORG T-SPX. Bactoferm (tm) T-SPX is a freeze-dried culture well suited for all fermented sausages where a relatively mild acidification is desired. T-SPX is particularly recommended for the production of Southern European type of sausages, low in acidity with an aromatic flavor. The culture is suitable for moulded as well as smokedfermented sausages.
FRANCO'S JALAPEÑO SPECIAL BLEND Description. The boss's own blend of imported Mexican jalapeño peppers, garlic, onion and a hint of smoke. Recommended for pork, beef or turkey sausage. Can be air dried when mixed with Cure 2. 45g per kilo of meat/rusk. The boss's own blend of imported Mexican jalapeñopeppers, garlic,
WWW.SAUSAGEMAKING.ORG • VIEW TOPIC Preheat smoker to ~100 degrees, hang sausages inside and smoke for 8 hours. Increase temperature to about 165 degrees and hold until internal temperature reaches 145 degrees. Remove, cold shower until almost room temperature, dry and cut into 6 to 9 inch pieces. 1/4 cup molasses/dark corn syrup/cane syrup WWW.SAUSAGEMAKING.ORG • VIEW TOPIC Hollow summer sausge - dry cured sausage. My family has been making old time, dry cured summer sausage for 4 or 5 generations, longer than my 46 years and once in a while some sausages and/or whole batches get "hollow" and tastes really bad. We have not had a bad batch in over 10 years, but last year one 50 pound batch out of 15 batches went bad. SAUSAGE MAKING, CURING & MEAT PROCESSING SUPPLIESCLEARANCE & EX-DISPLAYIN THE MEDIACONTACT USTUTORIALSFORUMPRODUCTS Britain's best source for sausage making, curing and meat processing supplies. Featured in the national media from BBC Radio, The Observer Food Monthly, The Times and The Independent to Granada TV, Channel 4and FIVE!
SUPAPHOS – SAUSAGEMAKING.ORG Supaphos. Phosphate cutter blend. This is a phosphate blend to be used at 0.8% of finished product i.e. 8 grammes per kilo of meat. This is known as a cutter and aids water retention in sausage making, it helps make a moister product and also acts as an emulsifier making the sausage more ‘uniform’. RUSK - SAUSAGEMAKING.ORG Rusk is an essential ingredient in sausage making, used by all professional sausage makers and experienced home users alike. Use up to 10% rusk in your sausage to improve the texture and bite, it helps bind the fat within the sausage and helps retain moisture making a more succulent sausage. Sizes: 4KG - Makes between 20 to 40 Kilos ofsausage.
SALAMI MAKING KITS
Salami Making Kits. Clearance & Ex-Display. Burns Night Kit. Sausage Seasonings. Black Pudding. Organic Sausage Mixes. Gluten Free Sausage Mixes. Sausage Mixes. Perfect Pulled Pork Seasoning. WWW.SAUSAGEMAKING.ORG • INDEX PAGE Last visit was: Thu Jun 03, 2021 1:46 pm. It is currently Thu Jun 03,2021 1:46 pm
DRIED PIG'S BLOOD
Weight. 1 KG 10KG. 1 KG 10KG. Quantity. Add to cart. Description. An essential ingredient in black pudding and boudin noir and morcilla. Easily re-hydrated with warm water. 1 kilo of blood makes approximately 5 kilos of blood style sausage. An essential ingredientin
BLACK PUDDING
Do you love black puddings but you worry about the fat content? Make your own with our fantastic kits and control the amount of fat yourself!!!This is a complete mix, just add water and fat to make this famous English speciality. 3 kilo bag Makes 9 kilos of black pudding. FRANCO'S JALAPEÑO SPECIAL BLEND Description. The boss's own blend of imported Mexican jalapeño peppers, garlic, onion and a hint of smoke. Recommended for pork, beef or turkey sausage. Can be air dried when mixed with Cure 2. 45g per kilo of meat/rusk. The boss's own blend of imported Mexican jalapeñopeppers, garlic,
WWW.SAUSAGEMAKING.ORG • VIEW TOPIC Joined: Thu Sep 13, 2012 8:25 am. Location: Ireland. Top. Re: Irish "Superquinn" Sausage. by NCPaul » Sat Mar 27, 2021 2:46 pm. You could try 0.5 % baking soda to help with water retention and salting the meat the night before grinding also helps. Fashionably late will bestylishly hungry.
WWW.SAUSAGEMAKING.ORG • VIEW TOPIC Preheat smoker to ~100 degrees, hang sausages inside and smoke for 8 hours. Increase temperature to about 165 degrees and hold until internal temperature reaches 145 degrees. Remove, cold shower until almost room temperature, dry and cut into 6 to 9 inch pieces. 1/4 cup molasses/dark corn syrup/cane syrup SAUSAGE MAKING, CURING & MEAT PROCESSING SUPPLIESCLEARANCE & EX-DISPLAYIN THE MEDIACONTACT USTUTORIALSFORUMPRODUCTS Britain's best source for sausage making, curing and meat processing supplies. Featured in the national media from BBC Radio, The Observer Food Monthly, The Times and The Independent to Granada TV, Channel 4and FIVE!
SUPAPHOS – SAUSAGEMAKING.ORG Supaphos. Phosphate cutter blend. This is a phosphate blend to be used at 0.8% of finished product i.e. 8 grammes per kilo of meat. This is known as a cutter and aids water retention in sausage making, it helps make a moister product and also acts as an emulsifier making the sausage more ‘uniform’. RUSK - SAUSAGEMAKING.ORG Rusk is an essential ingredient in sausage making, used by all professional sausage makers and experienced home users alike. Use up to 10% rusk in your sausage to improve the texture and bite, it helps bind the fat within the sausage and helps retain moisture making a more succulent sausage. Sizes: 4KG - Makes between 20 to 40 Kilos ofsausage.
SALAMI MAKING KITS
Salami Making Kits. Clearance & Ex-Display. Burns Night Kit. Sausage Seasonings. Black Pudding. Organic Sausage Mixes. Gluten Free Sausage Mixes. Sausage Mixes. Perfect Pulled Pork Seasoning. WWW.SAUSAGEMAKING.ORG • INDEX PAGE Last visit was: Thu Jun 03, 2021 1:46 pm. It is currently Thu Jun 03,2021 1:46 pm
DRIED PIG'S BLOOD
Weight. 1 KG 10KG. 1 KG 10KG. Quantity. Add to cart. Description. An essential ingredient in black pudding and boudin noir and morcilla. Easily re-hydrated with warm water. 1 kilo of blood makes approximately 5 kilos of blood style sausage. An essential ingredientin
BLACK PUDDING
Do you love black puddings but you worry about the fat content? Make your own with our fantastic kits and control the amount of fat yourself!!!This is a complete mix, just add water and fat to make this famous English speciality. 3 kilo bag Makes 9 kilos of black pudding. FRANCO'S JALAPEÑO SPECIAL BLEND Description. The boss's own blend of imported Mexican jalapeño peppers, garlic, onion and a hint of smoke. Recommended for pork, beef or turkey sausage. Can be air dried when mixed with Cure 2. 45g per kilo of meat/rusk. The boss's own blend of imported Mexican jalapeñopeppers, garlic,
WWW.SAUSAGEMAKING.ORG • VIEW TOPIC Joined: Thu Sep 13, 2012 8:25 am. Location: Ireland. Top. Re: Irish "Superquinn" Sausage. by NCPaul » Sat Mar 27, 2021 2:46 pm. You could try 0.5 % baking soda to help with water retention and salting the meat the night before grinding also helps. Fashionably late will bestylishly hungry.
WWW.SAUSAGEMAKING.ORG • VIEW TOPIC Preheat smoker to ~100 degrees, hang sausages inside and smoke for 8 hours. Increase temperature to about 165 degrees and hold until internal temperature reaches 145 degrees. Remove, cold shower until almost room temperature, dry and cut into 6 to 9 inch pieces. 1/4 cup molasses/dark corn syrup/cane syrupSAUSAGE MIXES
Britain's best source for sausage making, curing and meat processing supplies. Featured in national media including: BBC Radio, The Observer Food Monthly, The Times & The Independent.SAUSAGE MAKING KITS
Britain's best source for sausage making, curing and meat processing supplies. Featured in national media including: BBC Radio, The Observer Food Monthly, The Times & The Independent.SAUSAGE CASINGS
Sausage Casings. Clearance & Ex-Display. Burns Night Kit. Sausage Seasonings. Black Pudding. Organic Sausage Mixes. Gluten Free Sausage Mixes. Sausage Mixes. Perfect Pulled Pork Seasoning. CURES – SAUSAGEMAKING.ORG Britain's best source for sausage making, curing and meat processing supplies. Featured in national media including: BBC Radio, The Observer Food Monthly, The Times & The Independent. CURE 2 - SAUSAGEMAKING.ORG Cure 2, contains 6.25% sodium nitrite, 4% sodium nitrate and 89.75 % salt. Usage rate is 2.5 grammes per kilo of meat. We recommend that use of digital scales capable of weighing in gramme increments to avoid incorrect usage. Without scales an approximate measurement is 1 level teaspoon of cure 2 T-SPX – SAUSAGEMAKING.ORG T-SPX. Bactoferm (tm) T-SPX is a freeze-dried culture well suited for all fermented sausages where a relatively mild acidification is desired. T-SPX is particularly recommended for the production of Southern European type of sausages, low in acidity with an aromatic flavor. The culture is suitable for moulded as well as smokedfermented sausages.
HERBS & SPICES
Britain's best source for sausage making, curing and meat processing supplies. Featured in national media including: BBC Radio, The Observer Food Monthly, The Times & The Independent. TRADITIONAL PORK PIE SEASONING This is an authentic seasoning for a traditional British pork pie, this recipe is used by quality butchers and farm shops to rave reviews. Included is a recipe guide for Franco's famous hand raised, hot water crust pastry which is a showstopper! Recipe Pork Meat (mince WWW.SAUSAGEMAKING.ORG • VIEW TOPIC Re: Authentic Boerewors Recipe. I'm guessing that, in this case, the citric acid is just to add to the acidity. Although why, when it already contains vinegar, I don't know. The phosphates help retain water/moisture. Many prefer not to use them. The cure #1 isn't necessary in a fresh product. WWW.SAUSAGEMAKING.ORG • VIEW TOPIC by lulabell » Wed Dec 21, 2011 4:01 am. Hello, I am looking for the amount of celery salt/powder/juice to put in sausages to replace cure #1, or pink salt. I haven't found a guideline and it seems tricky to calculate the amount of nitrites celery produces. What I have found is that the amount of nitrite per my formulas (around 132 ppm) seems SAUSAGE MAKING, CURING & MEAT PROCESSING SUPPLIESCLEARANCE & EX-DISPLAYIN THE MEDIACONTACT USTUTORIALSFORUMPRODUCTS Britain's best source for sausage making, curing and meat processing supplies. Featured in the national media from BBC Radio, The Observer Food Monthly, The Times and The Independent to Granada TV, Channel 4and FIVE!
RUSK - SAUSAGEMAKING.ORG Rusk is an essential ingredient in sausage making, used by all professional sausage makers and experienced home users alike. Use up to 10% rusk in your sausage to improve the texture and bite, it helps bind the fat within the sausage and helps retain moisture making a more succulent sausage. Sizes: 4KG - Makes between 20 to 40 Kilos ofsausage.
SUPAPHOS – SAUSAGEMAKING.ORG Supaphos. Phosphate cutter blend. This is a phosphate blend to be used at 0.8% of finished product i.e. 8 grammes per kilo of meat. This is known as a cutter and aids water retention in sausage making, it helps make a moister product and also acts as an emulsifier making the sausage more ‘uniform’.SAUSAGE MAKING KITS
Britain's best source for sausage making, curing and meat processing supplies. Featured in national media including: BBC Radio, The Observer Food Monthly, The Times & The Independent. WWW.SAUSAGEMAKING.ORG • INDEX PAGE Last visit was: Sun Jun 06, 2021 1:34 pm. It is currently Sun Jun 06,2021 1:34 pm
CURE 2 - SAUSAGEMAKING.ORG Cure 2, contains 6.25% sodium nitrite, 4% sodium nitrate and 89.75 % salt. Usage rate is 2.5 grammes per kilo of meat. We recommend that use of digital scales capable of weighing in gramme increments to avoid incorrect usage. Without scales an approximate measurement isDRIED PIG'S BLOOD
Weight. 1 KG 10KG. 1 KG 10KG. Quantity. Add to cart. Description. An essential ingredient in black pudding and boudin noir and morcilla. Easily re-hydrated with warm water. 1 kilo of blood makes approximately 5 kilos of blood style sausage. An essential ingredientin
BLACK PUDDING
Do you love black puddings but you worry about the fat content? Make your own with our fantastic kits and control the amount of fat yourself!!!This is a complete mix, just add water and fat to make this famous English speciality. 3 kilo bag Makes 9 kilos of black pudding. WWW.SAUSAGEMAKING.ORG • VIEW TOPIC Joined: Thu Sep 13, 2012 8:25 am. Location: Ireland. Top. Re: Irish "Superquinn" Sausage. by NCPaul » Sat Mar 27, 2021 2:46 pm. You could try 0.5 % baking soda to help with water retention and salting the meat the night before grinding also helps. Fashionably late will bestylishly hungry.
WWW.SAUSAGEMAKING.ORG • VIEW TOPIC by lulabell » Wed Dec 21, 2011 4:01 am. Hello, I am looking for the amount of celery salt/powder/juice to put in sausages to replace cure #1, or pink salt. I haven't found a guideline and it seems tricky to calculate the amount of nitrites celery produces. What I have found is that the amount of nitrite per my formulas (around 132 ppm) seems SAUSAGE MAKING, CURING & MEAT PROCESSING SUPPLIESCLEARANCE & EX-DISPLAYIN THE MEDIACONTACT USTUTORIALSFORUMPRODUCTS Britain's best source for sausage making, curing and meat processing supplies. Featured in the national media from BBC Radio, The Observer Food Monthly, The Times and The Independent to Granada TV, Channel 4and FIVE!
RUSK - SAUSAGEMAKING.ORG Rusk is an essential ingredient in sausage making, used by all professional sausage makers and experienced home users alike. Use up to 10% rusk in your sausage to improve the texture and bite, it helps bind the fat within the sausage and helps retain moisture making a more succulent sausage. Sizes: 4KG - Makes between 20 to 40 Kilos ofsausage.
SUPAPHOS – SAUSAGEMAKING.ORG Supaphos. Phosphate cutter blend. This is a phosphate blend to be used at 0.8% of finished product i.e. 8 grammes per kilo of meat. This is known as a cutter and aids water retention in sausage making, it helps make a moister product and also acts as an emulsifier making the sausage more ‘uniform’.SAUSAGE MAKING KITS
Britain's best source for sausage making, curing and meat processing supplies. Featured in national media including: BBC Radio, The Observer Food Monthly, The Times & The Independent. WWW.SAUSAGEMAKING.ORG • INDEX PAGE Last visit was: Sun Jun 06, 2021 1:34 pm. It is currently Sun Jun 06,2021 1:34 pm
CURE 2 - SAUSAGEMAKING.ORG Cure 2, contains 6.25% sodium nitrite, 4% sodium nitrate and 89.75 % salt. Usage rate is 2.5 grammes per kilo of meat. We recommend that use of digital scales capable of weighing in gramme increments to avoid incorrect usage. Without scales an approximate measurement isDRIED PIG'S BLOOD
Weight. 1 KG 10KG. 1 KG 10KG. Quantity. Add to cart. Description. An essential ingredient in black pudding and boudin noir and morcilla. Easily re-hydrated with warm water. 1 kilo of blood makes approximately 5 kilos of blood style sausage. An essential ingredientin
BLACK PUDDING
Do you love black puddings but you worry about the fat content? Make your own with our fantastic kits and control the amount of fat yourself!!!This is a complete mix, just add water and fat to make this famous English speciality. 3 kilo bag Makes 9 kilos of black pudding. WWW.SAUSAGEMAKING.ORG • VIEW TOPIC Joined: Thu Sep 13, 2012 8:25 am. Location: Ireland. Top. Re: Irish "Superquinn" Sausage. by NCPaul » Sat Mar 27, 2021 2:46 pm. You could try 0.5 % baking soda to help with water retention and salting the meat the night before grinding also helps. Fashionably late will bestylishly hungry.
WWW.SAUSAGEMAKING.ORG • VIEW TOPIC by lulabell » Wed Dec 21, 2011 4:01 am. Hello, I am looking for the amount of celery salt/powder/juice to put in sausages to replace cure #1, or pink salt. I haven't found a guideline and it seems tricky to calculate the amount of nitrites celery produces. What I have found is that the amount of nitrite per my formulas (around 132 ppm) seemsSAUSAGE MIXES
Britain's best source for sausage making, curing and meat processing supplies. Featured in national media including: BBC Radio, The Observer Food Monthly, The Times & The Independent.SAUSAGE CASINGS
Sausage Casings. Clearance & Ex-Display. Burns Night Kit. Sausage Seasonings. Black Pudding. Organic Sausage Mixes. Gluten Free Sausage Mixes. Sausage Mixes. Perfect Pulled Pork Seasoning. CURES – SAUSAGEMAKING.ORG Britain's best source for sausage making, curing and meat processing supplies. Featured in national media including: BBC Radio, The Observer Food Monthly, The Times & The Independent. CONTACT US – SAUSAGEMAKING.ORG Contacting Sausagemaking.org Phone: 0845 643 6915 Fax: 0845 643 6912 Email: sales@sausagemaking.org CURE 2 - SAUSAGEMAKING.ORG Cure 2, contains 6.25% sodium nitrite, 4% sodium nitrate and 89.75 % salt. Usage rate is 2.5 grammes per kilo of meat. We recommend that use of digital scales capable of weighing in gramme increments to avoid incorrect usage. Without scales an approximate measurement is 1 level teaspoon of cure 2SAUSAGE MIXES
Britain's best source for sausage making, curing and meat processing supplies. Featured in national media including: BBC Radio, The Observer Food Monthly, The Times & The Independent.DRIED PIG'S BLOOD
Weight. 1 KG 10KG. 1 KG 10KG. Quantity. Add to cart. Description. An essential ingredient in black pudding and boudin noir and morcilla. Easily re-hydrated with warm water. 1 kilo of blood makes approximately 5 kilos of blood style sausage. An essential ingredientin
T-SPX – SAUSAGEMAKING.ORG T-SPX. Bactoferm (tm) T-SPX is a freeze-dried culture well suited for all fermented sausages where a relatively mild acidification is desired. T-SPX is particularly recommended for the production of Southern European type of sausages, low in acidity with an aromatic flavor. The culture is suitable for moulded as well as smokedfermented sausages.
WWW.SAUSAGEMAKING.ORG • VIEW TOPIC Preheat smoker to ~100 degrees, hang sausages inside and smoke for 8 hours. Increase temperature to about 165 degrees and hold until internal temperature reaches 145 degrees. Remove, cold shower until almost room temperature, dry and cut into 6 to 9 inch pieces. 1/4 cup molasses/dark corn syrup/cane syrup WWW.SAUSAGEMAKING.ORG • VIEW TOPIC Hollow summer sausge - dry cured sausage. My family has been making old time, dry cured summer sausage for 4 or 5 generations, longer than my 46 years and once in a while some sausages and/or whole batches get "hollow" and tastes really bad. We have not had a bad batch in over 10 years, but last year one 50 pound batch out of 15 batches went bad. SAUSAGE MAKING, CURING & MEAT PROCESSING SUPPLIESCLEARANCE & EX-DISPLAYIN THE MEDIACONTACT USTUTORIALSFORUMPRODUCTSDIY SAUSAGESTUFFER PLANS
Britain's best source for sausage making, curing and meat processing supplies. Featured in the national media from BBC Radio, The Observer Food Monthly, The Times and The Independent to Granada TV, Channel 4and FIVE!
SAUSAGE MIXES
Britain's best source for sausage making, curing and meat processing supplies. Featured in national media including: BBC Radio, The Observer Food Monthly, The Times & The Independent. RUSK - SAUSAGEMAKING.ORG Rusk is an essential ingredient in sausage making, used by all professional sausage makers and experienced home users alike. Use up to 10% rusk in your sausage to improve the texture and bite, it helps bind the fat within the sausage and helps retain moisture making a more succulent sausage. Sizes: 4KG - Makes between 20 to 40 Kilos ofsausage.
SAUSAGE CASINGS
Sausage Casings. Clearance & Ex-Display. Burns Night Kit. Sausage Seasonings. Black Pudding. Organic Sausage Mixes. Gluten Free Sausage Mixes. Sausage Mixes. Perfect Pulled Pork Seasoning. CURES – SAUSAGEMAKING.ORG Britain's best source for sausage making, curing and meat processing supplies. Featured in national media including: BBC Radio, The Observer Food Monthly, The Times & The Independent. SUPAPHOS – SAUSAGEMAKING.ORG Supaphos. Phosphate cutter blend. This is a phosphate blend to be used at 0.8% of finished product i.e. 8 grammes per kilo of meat. This is known as a cutter and aids water retention in sausage making, it helps make a moister product and also acts as an emulsifier making the sausage more ‘uniform’. WWW.SAUSAGEMAKING.ORG • INDEX PAGE Last visit was: Thu Jun 03, 2021 1:46 pm. It is currently Thu Jun 03,2021 1:46 pm
SALAMI SEASONINGS
Britain's best source for sausage making, curing and meat processing supplies. Featured in national media including: BBC Radio, The Observer Food Monthly, The Times & The Independent. FRANCO'S JALAPEÑO SPECIAL BLEND Description. The boss's own blend of imported Mexican jalapeño peppers, garlic, onion and a hint of smoke. Recommended for pork, beef or turkey sausage. Can be air dried when mixed with Cure 2. 45g per kilo of meat/rusk. The boss's own blend of imported Mexican jalapeñopeppers, garlic,
WWW.SAUSAGEMAKING.ORG • VIEW TOPIC by lulabell » Wed Dec 21, 2011 4:01 am. Hello, I am looking for the amount of celery salt/powder/juice to put in sausages to replace cure #1, or pink salt. I haven't found a guideline and it seems tricky to calculate the amount of nitrites celery produces. What I have found is that the amount of nitrite per my formulas (around 132 ppm) seems SAUSAGE MAKING, CURING & MEAT PROCESSING SUPPLIESCLEARANCE & EX-DISPLAYIN THE MEDIACONTACT USTUTORIALSFORUMPRODUCTSDIY SAUSAGESTUFFER PLANS
Britain's best source for sausage making, curing and meat processing supplies. Featured in the national media from BBC Radio, The Observer Food Monthly, The Times and The Independent to Granada TV, Channel 4and FIVE!
SAUSAGE MIXES
Britain's best source for sausage making, curing and meat processing supplies. Featured in national media including: BBC Radio, The Observer Food Monthly, The Times & The Independent. RUSK - SAUSAGEMAKING.ORG Rusk is an essential ingredient in sausage making, used by all professional sausage makers and experienced home users alike. Use up to 10% rusk in your sausage to improve the texture and bite, it helps bind the fat within the sausage and helps retain moisture making a more succulent sausage. Sizes: 4KG - Makes between 20 to 40 Kilos ofsausage.
SAUSAGE CASINGS
Sausage Casings. Clearance & Ex-Display. Burns Night Kit. Sausage Seasonings. Black Pudding. Organic Sausage Mixes. Gluten Free Sausage Mixes. Sausage Mixes. Perfect Pulled Pork Seasoning. CURES – SAUSAGEMAKING.ORG Britain's best source for sausage making, curing and meat processing supplies. Featured in national media including: BBC Radio, The Observer Food Monthly, The Times & The Independent. SUPAPHOS – SAUSAGEMAKING.ORG Supaphos. Phosphate cutter blend. This is a phosphate blend to be used at 0.8% of finished product i.e. 8 grammes per kilo of meat. This is known as a cutter and aids water retention in sausage making, it helps make a moister product and also acts as an emulsifier making the sausage more ‘uniform’. WWW.SAUSAGEMAKING.ORG • INDEX PAGE Last visit was: Thu Jun 03, 2021 1:46 pm. It is currently Thu Jun 03,2021 1:46 pm
SALAMI SEASONINGS
Britain's best source for sausage making, curing and meat processing supplies. Featured in national media including: BBC Radio, The Observer Food Monthly, The Times & The Independent. FRANCO'S JALAPEÑO SPECIAL BLEND Description. The boss's own blend of imported Mexican jalapeño peppers, garlic, onion and a hint of smoke. Recommended for pork, beef or turkey sausage. Can be air dried when mixed with Cure 2. 45g per kilo of meat/rusk. The boss's own blend of imported Mexican jalapeñopeppers, garlic,
WWW.SAUSAGEMAKING.ORG • VIEW TOPIC by lulabell » Wed Dec 21, 2011 4:01 am. Hello, I am looking for the amount of celery salt/powder/juice to put in sausages to replace cure #1, or pink salt. I haven't found a guideline and it seems tricky to calculate the amount of nitrites celery produces. What I have found is that the amount of nitrite per my formulas (around 132 ppm) seemsSAUSAGE MIXES
Britain's best source for sausage making, curing and meat processing supplies. Featured in national media including: BBC Radio, The Observer Food Monthly, The Times & The Independent. CONTACT US – SAUSAGEMAKING.ORG Contacting Sausagemaking.org Phone: 0845 643 6915 Fax: 0845 643 6912 Email: sales@sausagemaking.orgCURING PRODUCTS
Curing Products. Clearance & Ex-Display. Burns Night Kit. Sausage Seasonings. Black Pudding. Organic Sausage Mixes. Gluten Free Sausage Mixes. Sausage Mixes. Perfect Pulled Pork Seasoning. ESSENTIAL INGREDIENTS Britain's best source for sausage making, curing and meat processing supplies. Featured in national media including: BBC Radio, The Observer Food Monthly, The Times & The Independent.HERBS & SPICES
Britain's best source for sausage making, curing and meat processing supplies. Featured in national media including: BBC Radio, The Observer Food Monthly, The Times & The Independent.SALAMI MAKING KITS
Salami Making Kits. Clearance & Ex-Display. Burns Night Kit. Sausage Seasonings. Black Pudding. Organic Sausage Mixes. Gluten Free Sausage Mixes. Sausage Mixes. Perfect Pulled Pork Seasoning. SMOKERS & ACCESSORIES Smokers & Accessories – SausageMaking.org. Clearance & Ex-Display. Burns Night Kit. Sausage Seasonings. Black Pudding. Organic Sausage Mixes. Gluten Free Sausage Mixes. Sausage Mixes. Perfect Pulled PorkSeasoning.
DRIED PIG'S BLOOD
Weight. 1 KG 10KG. 1 KG 10KG. Quantity. Add to cart. Description. An essential ingredient in black pudding and boudin noir and morcilla. Easily re-hydrated with warm water. 1 kilo of blood makes approximately 5 kilos of blood style sausage. An essential ingredientin
SLICERS – SAUSAGEMAKING.ORG Semi Automatic Electric Frozen Meat Slicer HS10. £299.95. Default Title. HS-12. Sold Out. WWW.SAUSAGEMAKING.ORG • VIEW TOPIC Preheat smoker to ~100 degrees, hang sausages inside and smoke for 8 hours. Increase temperature to about 165 degrees and hold until internal temperature reaches 145 degrees. Remove, cold shower until almost room temperature, dry and cut into 6 to 9 inch pieces. 1/4 cup molasses/dark corn syrup/cane syrup__
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