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Ingredients, Additives, Flavours & Extractives - Reference


For Fast Curing & Best Colour Retention For All Cured Meats.

Using Sure Cure in Sausage Production: Bologna, Kolbassa, Wieners, and Jagdwurst.

For every 100 lbs. of emulsion use 4-5 oz (115-140 g) Sure Cure plus 1.6 lb salt, 5 oz (140 g) of Dextrose sugar and 2 oz (57)g sodium erythorbate.

For 100 kg of emulsion use 250-315 g of Sure Cure plus 1.6 kg salt, 300 g Dextrose sugar and 125 g sodium erythorbate.

Using Sure Cure for Pickle (Curing & Pumping Brine):

Product Pump 10% Pump 20% Pump 30%
Salt 17.5 kg 17 lb 8 oz 9.6 kg 9 lbs 10 oz 7.0 kg 7 lbs
Sure Cure 3.5 kg 3 lbs 8 oz 1.9 kg 1 lb 14 oz 1.4 kg 1 lb 6 oz
Sodium Erythorbate 150 g 2.5 oz 85 g 1.4 oz 60 g 1 oz
Dextrose sugar 4.75 g 4 lb 12 oz 2.6 kg 2 lb 10 oz 1.85 kg 1 lb 14 oz
Water 74.1 litres 74 lb 2 oz 85.8 litres 85 lb 13 oz 89.7 litres 89 lb 11 oz
Total Pickle 100 litres 10 gallons 100 litres 10 gallons 100 liters 10 gallons

Stir pickle well. Use Brine Tester for accuracy.
Needle-inject (pump) meat with this pickle, percent by weight.
Finish with tumbling process or soak in cover brine if desired.

Ingredients: Salt, Sodium Nitrite, Sodium Bicarbonate, Glycerine.

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

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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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