Home About Malabar In the News Order Information Contact
PRODUCTS/SERVICES
BOMBAL®
Danisco Starter Cultures
Garlic Extra
Gourmet Liquid Marinades
Herbs & Spices
Ingredients, Additives, Flavours
Meat Processing Supplies
Nu-Tek Salt
Powdered Marinades, Glazes & Rubs
PureLine Seasoning Extracts
PureSpice
Sausage Casings
Seasonings, Meat Formulations
Spice Extractives
Stabiloton – the Natural Antioxidant
Stuffings, Breadings, Batters
Transform Your Deli Counter
REFERENCE MATERIALS
Malabar Reference Library

Ordering is Easy!

brine mixes, cure units and cure additivesSeasoning Blends & Meat Formulations

CURE UNITS AND CURE ADDITIVES

Modern meat curing and smoking practices are used primarily to create flavour, enhance colour, and for food safety, for example, to prevent botulism.

Malabar can provide you with the cure you require, as well as the advice and know-how you want in order to cure your products efficiently and successfully.

CURE UNITS & ADDITIVES, INGREDIENTS & USAGE TO ORDER
Bacon Pump Unit Code: MALBPU-021
Ingredients: Sodium Phosphate, Salt, Sugar, Dextrose, Sodium Erythorbate, Sodium Nitrite, Flavour, Colour, Polysorbate 80 (mfg aid), Calcium Silicate (mfg aid).
Usage: Use entire unit, 12.43 kg to 200L of water. Add 18 kg of salt and mix thoroughly. Pump 18%.
Black Forest Ham Pump Code: MALBF-001
Ingredients: Salt, Dextrose, Sodium Phosphate, Sodium Erythorbate, Sodium Bicarbonate, Sodium Nitrite, Propylene Glycol (mfg aid).
Usage: Use 18kg to 100kg of water. Pump 30%. Or use 180g per 1 kg. of water. Pump 30%.
Cajun Bacon Pump Code: MALBCAJ-001
Ingredients: Dehydrated Onion, Dehydrated Garlic, Corn Syrup Solids, Salt, Flavour, Polysorbate 80 (mfg aid).
Usage: For 10gal of finished product: For 10% pump use 8.5lb (3.85kg) per 100lb water or 85g seasoning per kg water.
For 15% pump use 6lb (2.72kg) per 100lb water or 60g seasoning per kg water. For 20% pump use 4.5lb (2.04kg) per 100lb water or 45g seasoning per kg water. For 30% pump use 3.1lb (2.04kg) per 100lb water or 31g seasoning per kg water.
California Ham Spice Code: MALCHS-001
Ingredients: Salt, Sugar, Flavour, Colour, Polysorbate 80 (mfg aid).
Usage: Use 0.05-0.10% in the finished product. Or pump 30%, use 325g (0.075% in the finished product) with 7kg salt, 1.4kg Sure Cure, 60g sodium erythorbate, 1.85kg dextrose and 89.365kg water. **Cure must be used with this product.**
Complete Bacon Cure Code: MALBCUR-002
Ingredients: Salt, Sugar, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite, Colour, Flavour, Polysorbate 80 (mfg aid).
Usage: 10% pump: Use 150g seasoning and 23g Sure Cure per kg water. 15% pump: Use 95g seasoning and 17g Sure Cure per kg water. 20% pump: Use 72g seasoning and 13g Sure Cure per kg of water. 25% pump: Use 50g seasoning and 9g Sure Cure per kg of water.
Cooked Ham Unit Code: MALHAM-005
Ingredients: Salt, Potato Starch, Carrageenan, Sodium Phosphate, Sugar, Sodium Erythorbate, Flavour, Colour, Propylene Glycol (mfg aid), Polysorbate 80 (mfg aid).
Usage: Use 15kg to 84 kg (185 lbs) fine meat block with 68 kg (150 lbs) coarse meat with 93.4 kg (206 lbs) water. Add cure as required. (500 grams/batch).
Honey Ham Pump Code: MALHHP-001
Ingredients: Salt, Sugar, Fructose, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite, Flavour, Polysorbate 80 (mfg aid).
Usage: Use 5.02kg honey ham pump and 9.96kg water, pump 15%.
Or use 5.69kg honey ham pump and 24.31kg water, pump 30%.
Or use 6.12kg honey ham pump and 33.87kg water, pump 40%.
Or use 6.55kg honey ham pump and 43.44kg water, pump 50%. Completely dissolve unit in ice-cold water.
For cure, use 350g for 15% pump, 395g for 30% pump, 425g for 40% pump, or 455g for 50% pump. For 100 L of pump at 50% use 15.07 kg of Honey Ham Pump. (Includes 1kg of Sure Cure, packed separately.)
Maple Ham Cure Code: MALMHC-003
Ingredients: Salt, Sodium Phosphate, Brown Sugar, Sugar, Sodium Erythorbate, Sodium Bicarbonate, Flavour, Colour, Polysorbate 80 (mfg aid).
Usage: Add 11.77kg Maple Ham Cure unit with 1.48kg Sure Cure to 100kg of ice and water, pump 30%.
Peameal Bacon Brown Sugar Cure Code: MALPBBSCUR-010
Ingredients: Salt, Sugar, Sodium Phosphate, Brown Sugar, Sodium Erythorbate, Sodium Bicarbonate, Sodium Nitrite, Flavour, Colour, Polysorbate 80 (mfg aid).
Usage: Add seasoning unit (6.5kg) and Sure Cure (0.46kg) to 200kg of meat in 10gal of water, pump 20%. **Sure Cure packed separately inside.**
Peameal Bacon Cure Code: MALPBCUR-001
Ingredients: Salt, Sugar, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite, Flavour, Colour, Polysorbate 80 (mfg aid).
Usage: Add 3.2kg peameal bacon cure and 0.32 kg cure unit to 5gal of water, pump 20%. **Sure Cure packed separately inside.**

BaconSURE CURE & DRY CURE UNITS

Cure units consist mainly of salt, and sodium nitrate and/or sodium nitrite. Additional ingredients may include sugar, sodium erythorbate/ascorbate, phosphates, and flavours.

Canadian regulations are very specific on the usage levels allowed for nitrates/nitritesin meat products, and should be thoroughly understood before beginning the curing process. Malabar is happy to help you understand, and implement, these regulations in making your products.

DRY CURE UNITS, INGREDIENTS & USAGE TO ORDER
Smoked Meat Pump Code: MALSMP-001
Ingredients: Salt, Sugar, Sodium Phosphate, Monosodium Glutamate, Sodium Erythorbate, Sodium Nitrite, Flavour, Polysorbate 80 (mfg aid).
Usage: Use 13.4kg of MALSMP-001 and 1.6kg of Sure Cure with 10gal of water, pump 12%.
Sure Cure Code: Sure Cure
Ingredients: Salt, Sodium Nitrite (6.25%), Sodium Bicarbonate (mfg aid), Glycerine (mfg aid).
Usage: For 100lb(45.36 kg) of emulsion use 4-5oz (115-140 g) Sure Cure, 5oz (140g) dextrose, 2 oz (57g) sodium erythorbate, plus salt as required. For brine formulations, ensure no more than 200ppm nitrite in finished product with the exception of bacon products where no more than 120ppm nitrite is allowed in the finished product.
Total Sure Cure Code: MALTSC-001
Ingredients: Salt, Sodium Nitrite.
Usage: Pumping: 12kg to 100L of water, or 12lb to 10gal of water, pump 15-20%. Cover pickle: 4kg to 100L of water plus 6kg of salt or 4lb to 10gal of water plus 6lb of salt. Dry cure: 2kg to 100kg of meat, or 2lb to 100lb of meat.

Ask Us

Questions? Contact our technical specialists
@ 1-888-456-6252, or at info@malabarsuperspice.com.
We’re here to help!


In This Section
Fresh Sausage
Smoked and Cooked Sausage
Poultry Injection/ Tumble Units
Cures and Cure Additives
Pepperoni and Pepperettes
Burgers, Steakette and Patty
Jerky Seasonings
Salami and Dry Cured Meat
Liversausage and Pâté
Wiener Units
Specialty Meat and Sausage Units
Steak Seasonings
Gourmet Seasonings
Gourmet Popcorn
Seasoning Units for Small Meat Batches
Reference Pages

Crushed Red Pepper
"Malabar helps me personally every time I have a special request or a question, and yet is big enough to provide me with anything I want, often on short notice. Aside from day-to-day supplies, Malabar's blend department has been invaluable in providing Rowe Farms with nutritional labels, blend matching services and in unitizing our own in-house recipes."

Trevor Ernst
Rowe Farms, Guelph, ON


What is the best way to add oleoresins (liquid) spices such as paprika and capsicum to my meat batch?

It is very important to add the oleoresins/oils first to your salt and/or dextrose and blend well. Then add to your meat at the beginning of processing, and follow with remaining ingredients.

 
     Co-Supplier Directory / Privacy Statement / ©2017 Malabar Super Spice Co. Ltd. – 459 Enfield Road, Burlington, ON L7T 2X5      Linked-In