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Ingredients, Additives, Flavours & Extractives - Reference

RECOMMENDED COOKED SAUSAGE INGREDIENT LEVELS

Ingredient per 100 kg
of Finished Product
grams per kilo ounces per 100 lbs
Malabar Sure Cure
(salt and nitrite)
0.31 kg 3.1 g 5.0 oz
Salt 1.8 - 2.5 kg 18 - 25 g 1.8 - 2.5 lbs
Sugar (optional) or Dextrose 0.1 - 0.3 kg 1 - 3 g 1.5 - 5 oz
Spice Blend 0.3 - 0.8 kg 3 - 8 g 5.0 - 12 oz
Sodium Erythorbate 0.06 kg 0.6 g 1.0 oz
Binder (optional) 3 - 6 kg 30 - 60 g 3 - 6 lbs

To the best of our knowledge, the above information is accurate and reliable, and is offered solely for consideration and assistance without any warranty or guarantee.

 

Questions? Contact our technical specialists
@ 1-888-456-6252, or at info@malabarsuperspice.com.
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In This Section
Ingredients, Additives, Flavours & Extractives
Reference Pages
More About… Sodium/Potassium Nitrites And Nitrates
Meat Processing Additives & Binders
Recommended Cooked Sausage Ingredient Levels
Using Lactic Acid Starter Culture
Phosphates In Meat Processing
Malabar Sure Cure
Sodium Erythorbate, Sodium Ascorbate, and Ascorbic Acid
Nitrite Levels

Crushed Red Pepper

Did you know?

Malabar is certified as a supplier of Halal pure spices and ingredients under the supervision of the Islamic Food and Nutrition Council of America (IFANCA).

 
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