All batches listed below are for 50lb (22.68kg) meat batches. Many of our smaller butchers and meat processors have requested seasoning units that are unitized for a 50 lb meat batch.
These smaller units provide our customers with a freshly blended seasoning mix that is ready-to-use, with no waste.
| SEASONING, INGREDIENTS & USAGE |
TO ORDER |
|
| All Beef Sausage Seasoning |
Code: MALABS-001 |
| Usage: |
Use 135 – 180 grams per 50lbs. (22.68kg) of meat. |
| Bacon Pump Unit |
Code: MALBPU-021 |
| Usage: |
For 50 lbs. (22.68kg) of meat use 250 grams of pump unit with 4 kg. of water. Add 365 grams of salt and mix well.
Pump 18%. |
| BBQ Jerky Seasoning |
Code: MALBBJS-001 |
| Usage: |
Use 3 kg per 50lbs. (22.68kg) of meat. |
| Beef Jerky Seasoning |
Code: MALBJ-001A |
| Usage: |
Use 750 grams of seasoning with 75 grams of Cure (packed separately inside) per 50lbs. (22.68kg) of meat. |
| Beefy Burger Seasoning |
Code: MALBBS-061 |
| Usage: |
Use 360 grams of seasoning per 50lbs. (22.68kg) of meat. |
| Bierwurst Seasoning |
Code: MALBIER-004 |
| Usage: |
Use 90 grams per 50lbs. (22.68kg) of meat. |
| Black Forest Ham Pump |
Code: MALBF-001 |
| Usage: |
For 50 lbs. (22.68kg) of meat use 1.2 kg. with 6.8 kg of water. Mix well. Pump 30%. |
| Bologna Seasoning |
Code: MALBOLS-015 |
| Usage: |
Use 450 – 680 grams per 50lbs. (22.68kg) of raw emulsion. |
| Bradhella Spice |
Code: HIBBS-001 |
| Usage: |
Use 115 - 136 grams per 50lbs. (22.68kg) of meat mixture. |
| Bratwurst Seasoning |
Code: MALBRAT-001 |
| Usage: |
Use 230 grams per 50lbs. (22.68kg) of raw finished product. |
| Calves Liver Sausage Spice |
Code: HIBCLS-001 |
| Usage: |
Use 135 grams per 50lbs. (22.68kg) of meat. |
| Calves Liver Sausage with Herbs |
Code: HIBCLH-001 |
| Usage: |
Use 135 grams per 50lbs. (22.68kg) of meat. |
| Cervelat Seasoning |
Code: MALCERVS-001 |
| Usage: |
Use 230 grams per 50lbs. (22.68kg) of raw finished product. |
| Coarse Liver Sausage Spice |
Code: HIBCCL-001 |
| Usage: |
Use 135 grams per 50lbs. (22.68kg) of meat. |
| Corned Beef Seasoning |
Code: MALCBC-003 |
| Usage: |
For 50 lbs. (22.68kg) of meat use 1 kg with 6 kg of water. Mix well. Pump 30%. |
| Debrecziener Spice |
Code: HIBDEB-001 |
| Usage: |
Use 135 grams per 50lbs. (22.68kg) of meat. |
| Frankfurter Sausage Spice Blend |
Code: HIBFKB-001 |
| Usage: |
Use 135 grams per 50lbs. (22.68kg) of meat. |
| Garlic Polish Sausage |
Code: MALGPS-002 |
| Usage: |
Use 230 grams per 50lbs. (22.68kg) of raw finished product. |
| Garlic Sausage Seasoning |
Code: MALGSS-004 |
| Usage: |
Use 230 grams per 50lbs. (22.68kg) of raw emulsion. Add salt and binder as required. |
| Genoa Salami Seasoning |
Code: MALGENS-045 |
| Usage: |
Use 158 grams per 50lbs. (22.68kg) of raw finished product. |
| German Salami Seasoning |
Code: MALGERS-047 |
| Usage: |
Use 135 grams per 50lbs. (22.68kg) of raw finished product. |
| Honey Garlic Fresh Sausage |
Code: MALHGFS-019 |
| Usage: |
Use 907 grams per 50lbs. (22.68kg) of meat. |
| Honey Garlic Jerky Seasoning |
Code: MALHGJER-036 |
| Usage: |
Use 750 grams of seasoning with 75 grams of Cure (packed separately inside) per 50lbs. (22.68kg) of meat. |
| Hot Italian Sausage Seasoning |
Code: MALHIS-002 |
| Usage: |
Use 230 grams per 50lbs. (22.68kg) of meat. |
| Hungarian Salami Seasoning |
Code: MALHUNGS-027 |
| Usage: |
Use 180 grams per 50lbs. (22.68kg) of raw finished product. |
| Jagdwurst/Hunter Spice |
Code: HIBJH-001 |
| Usage: |
Use 135 grams per 50lbs. (22.68kg) of meat. |
| Kielbasa Seasoning |
Code: MALKLBS-002 |
| Usage: |
Use 135 grams per 50lbs. (22.68kg) of meat. |
| Krakowska Spice |
Code: HIBKS-001 |
| Usage: |
Use 135 grams per 50lbs. (22.68kg) of meat. |
| Landjaeger Seasoning |
Code: LANDJS-026 |
| Usage: |
Use 230 grams per 50lbs. (22.68kg) of raw finished product. |
| Maple Sausage Seasoning |
Code: MALMAPS-005 |
| Usage: |
Use 450 grams per 50lbs. (22.68kg) of meat. Add salt and binder as required. |
| Meat Loaf Spice Unit |
Code: HIBFMB-001 |
| Usage: |
Use 135 grams per 50lbs. (22.68kg) of meat. |
| Mettrum Spice Unit |
Code: HIBMET-001 |
| Usage: |
Use 135 grams per 50lbs. (22.68kg) of meat. |
| Mettwurst Seasoning |
Code: MALMETS-001 |
| Usage: |
Use 230 grams per 50lbs. (22.68kg) of meat. |
| Mild Italian Seasoning |
Code: MALMIS-003 |
| Usage: |
Use 160 - 180 grams per 50lbs. (22.68kg) of meat. |
| Mild Pepperoni Spice |
Code: MALPEPS-002 |
| Usage: |
Use 230 grams per 50lbs. (22.68kg) of meat. |
| Mortadella Barcelona Spice Unit |
Code: HIBMB-001 |
| Usage: |
Use 135 grams per 50lbs. (22.68kg) of meat. |
| Oktoberfest Spice Unit |
Code: HIBOKT-001 |
| Usage: |
Use 130 grams per 50lbs. (22.68kg) of meat. |
| Pariser Lyoner Spice Unit |
Code: HIBPL-001 |
| Usage: |
Use 135 grams per 50lbs. (22.68kg) of meat. |
| Patty Seasoning - No MSG |
Code: MALNMPS-001 |
| Usage: |
Use 360 grams of seasoning per 50lbs. (22.68kg) of meat. |
| Peameal Bacon with Cure |
Code: MALPBCUR-001 |
| Usage: |
For 50 lbs. (22.68kg) of meat use 700 grams of Peameal Bacon Cure Unit with 70 grams of Cure (packaged inside)
with 4 kg. of water. Mix well. Pump 20%. |
| Pepperoni Spice Unit |
Code: HIBPEP-001 |
| Usage: |
Use 135 grams per 50lbs. (22.68kg) of meat. |
| Pork Liver Pâté |
Code: HIBPLP-001 |
| Usage: |
Use 135 grams per 50lbs. (22.68kg) of meat. |
| Regular Polish Sausage |
Code: HIBPSR-001 |
| Usage: |
Use 135 grams per 50lbs. (22.68kg) of meat. |
| Roast Beef Tumble Unit |
Code: MALRBT-001 |
| Usage: |
For 50 lbs. (22.68kg) of meat use 1 kg. of tumble unit with 6 kg. of water. Mix well. Pump 30% (if desired, add 500
grams of potassium lactate. |
| Tyroler Sausage |
Code: HIBTYR-001 |
| Usage: |
Use 135 grams per 50lbs. (22.68kg) of meat. |
SEASONING UNITS FOR SMALL MEAT BATCHES (50LBS)
