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Seasoning Blends & Meat Formulations

SALAMI & DRY CURED MEAT SEASONINGS

The manufacture of fermented sausage represents a combination of art and science to produce a unique class of products.

These sausages are characterized by a higher lactic acid content, resulting from the microbial ferment ation of added sugar by lactic acid bacteria, either naturally present or added in the form of starter culture.

SEASONING, INGREDIENTS & USAGE TO ORDER
Cervelat Seasoning Code: MALCERVS-001
Ingredients: Dextrose, Spices, Sodium Erythorbate.
Usage: Use 10g to 1kg of raw finished product. Add salt, Sure Cure and starter culture as required.
Genoa Salami Seasoning Code: MALGENS-045
Ingredients: Dextrose, Spices, Dehydrated Garlic.
Usage: Use 7g seasoning per kg of emulsion. Add salt, Sure Cure and starter culture as required.
German Salami Seasoning Code: MALGERS-047
Ingredients: Spices, Dextrose, Dehydrated Garlic, Hydrolysed Soy and Corn Protein.
Usage: Use 6g per kg of meat. Add salt, Sure Cure and starter culture as required.
Hungarian Salami Seasoning Code: MALHUNGS-027
Ingredients: Spices, Dehydrated Garlic.
Usage: Use 8g seasoning per kg of raw finished product. Add salt, Sure Cure, dextrose and/or starter culture as desired.
Landjaeger Seasoning Code: LANDJS-026
Ingredients: Spices, Dextrose, Monosodium Glutamate, Dehydrated Garlic.
Usage: Use 10g seasoning per kg of raw finished product. Add salt, Sure Cure and starter culture as required.
Salami Seasoning Code: MALBSS-001
Ingredients: Spices, Dextrose, Dehydrated Garlic, Sodium Erythorbate, Flavour.
Usage: Use 10g seasoning per kg of raw finished product. Add salt and Sure Cure and starter culture as required.
Summer Sausage Seasoning Code: MALSUM-001
Ingredients: Spices, Dextrose, Sodium Erythorbate, Dehydrated Garlic.
Usage: Use 13g seasoning per kg of emulsion. Add salt and Sure Cure and starter culture as required.
Wine Salami Seasoning Code: MALWSS-002
Ingredients: Spices, Dextrose, Dehydrated Garlic, Hydrolysed Soy and Corn Protein, Flavour (Sulphites).
Usage: Use 10g per kg of meat. Add salt and Sure Cure and starter culture as required.

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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

 
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