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Seasoning Blends & Meat Formulations

SPECIALTY MEAT & SAUSAGE UNITS

Specialty meat products may be unique to specific countries or regions, or may include a unique spice or flavour combination. Specialty meats are not usually found in the large national grocery chain stores, but rather in the local delicatessen or butcher shop.

MEAT & SAUSAGE UNIT, INGREDIENTS & USAGE TO ORDER
Cajun Seasoning Hot Code: MALCAJH-012
Ingredients: Salt, Spices, Dextrose, Dehydrated Onion, Dehydrated Garlic, Colour, Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid), Calcium Silicate (mfg aid).
Usage: Shake on as required.
Corned Beef Seasoning and Cure Unit Code: MALCBC-003
Ingredients: Salt, Sugar, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite, Flavour, Polysorbate 80 (mfg aid).
Usage: Use one unit of 7kg to 10gal of water. Pump 30%.
Donair Seasoning Code: MALDON-001
Ingredients: Spices, Dehydrated Garlic, Dehydrated Onion, Hydrolysed Soy and Corn Protein, Corn Syrup Solids.
Usage: Use 10g per kg of raw finished product.
Donair Seasoning and Binder Code: MALDSB-001
Ingredients: Toasted Wheat Crumbs, Monosodium Glutamate, Soy Protein, Salt, Modified Corn Starch, Spices, Hydrolysed Soy and Corn Protein, Sodium Phosphate, Dehydrated Garlic, Dehydrated Onion.
Usage: For 90kg batch, use 10kg (one unit) seasoning/ binder with 10kg water and 70kg meat. Or use 128g seasoning binder with 128g water per kg of raw finished product. Chop meat with binder and water until proper particle definition is achieved. Do not over-mix. Pack into cones
European Gyros Seasoning Code: MALEGS-002
Ingredients: Salt, Spices, Dehydrated Garlic, Monosodium Glutamate, Hydrolysed Soy and Corn Protein, Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid).
Usage: Use 30g per kg of meat.
Fajita Blend Code: MALFB-001
Ingredients: Wheat Flour, Dextrose, Salt, Deydrated Tomato, Ascorbic Acid, Spices, Monosodium Glutamate, Hydrolysed Soy and Corn Protein, Citric Acid, Colour, Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid).
Usage: Use as required.
Fajita & Taco Seasoning Code: MALFTS-001
Ingredients: Salt, Spices, Dehydrated Onion, Modified Corn Starch, Sugar, Hydrolysed Soy and Corn Protein, Dehydrated Garlic, Citric Acid, Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid).
Usage: Use as required.
Goulash Spice Code: MALGOUL-051
Ingredients: Spices, Monosodium Glutamate, Dehydrated Onion, Sugar, Salt, Hydrolysed Soy and Corn Protein, Dehydrated Garlic.
Usage: Sauté 1lb of sliced onions. Add 1lb of cubed beef and brown. Add 1tblsp of flour and 1pint of water. Add 1 sliced cucumber, 2tsp of salt and 4tsp of goulash Spices. Slow simmer for 2 & 1/2 hours.
Gourmet California Spice Code: MALGCS-060
Ingredients: Salt, Spices, Dehydrated Onion, Dehydrated Garlic, Flavour, Colour, Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid).
Usage: Use as required.
Greek Lukanika Seasoning Code: MALLUK-008
Ingredients: Spices, Dehydrated Orange, Dehydrated Garlic, Flavour (Sulphites).
Usage: Use 45g of seasoning with 16g salt per kg of meat. Add cheese as desired.
Hot Hungarian Csabai Sausage Seasoning Binder Code: MALHUN-003
Ingredients: Salt, Modified Corn Starch, Modified Milk Ingredients, Spices, Dextrose, Dehydrated Garlic, Sodium Erythorbate, Sodium Nitrite.
Usage: Use 60g per kg of meat. ** Cure packed separately**
Jalapeno Wild Game Sausage Seasoning and Binder Code: MALJBB-030
Ingredients: Toasted Wheat Crumb, Salt, Modified Corn Starch, Dehydrated Peppers, Dextrose, Spices, Dehydrated Garlic, Dehydrated Onion, Hydrolysed Soy and Corn Protein, Rosemary Extract, Flavour, Colour.
Usage: Use 7.5kg to produce 100kg of raw finished product. Or 10kg instruction: Use 750g of seasoning with 750g water and 8.5kg meat. Use 81g seasoning binder per kg of raw finished product.
Knockwurst Seasoning and Binder Code: MALKNOCK-001
Ingredients: Wheat Flour, Salt, Corn Flour, Spices, Dextrose, Hydrolysed Soy and Corn Protein, Dehydrated Garlic, Wheat Gluten, Sodium Erythorbate, Flavour, Calcium Silicate (mfg aid).
Usage: Use 665g per 25lb meat consisting of 12.5lb veal, 12.5lb pork shoulders and 1-2kg water. Or use 58g seasoning binder per kg of raw finished product.
Liquid Corned Beef Spice Code: MALLCBS-001
Ingredients: Flavour, Polysorbate 80 (mfg aid).
Usage: Add 3.5g per kg of brine, pump 20%. (0.5oz/gal brine). Add 1.9g per kg of brine, pump 30%. (0.3oz/gal of brine).
Add 1.6g per kg of brine, pump 40%. (0.25oz/gal of brine). Add 1.3g per kg of brine, pump 50%. (0.2oz/gal of brine). **
Shake spice well before use. Add spice slowly with continuous mixing. Adjust amount to taste.**
Luncheon Meat Seasoning, Binder and Cure Code: MALLMSFC-001
Ingredients: Wheat Flour, Salt, Potato Starch, Modified Milk Ingredients, Sugar, Dehydrated Onion, Sodium Erythorbate, Autolysed Yeast Extract, Sodium Nitrite, Flavour.
Usage: Use 9.7kg of seasoning and 0.3kg of Sure Cure to produce 100kg of raw finished product. Or use 97g of seasoning and 3g of Sure Cure per kg of raw finished product. **Cure packed separately**
Meatloaf Seasoning Code: MALMS-079
Ingredients: Toasted Wheat Crumb, Wheat Flour, Salt, Spices, Hydrolysed Soy and Corn Protein, Dehydrated Onion, Dehydrated Garlic, Colour.
Usage: Use 35g per kg of meat.
Mediterranean Spice Pump Code: MALMEDS-003
Ingredients: Dextrose, Salt, Hydrolysed Corn and Soy Protein, Spice Extractive, Flavour, Colour.
Usage: Use 4g per kg of finished product.
Memphis Rib Seasoning Code: MALMRS-015
Ingredients: Spices, Salt, Brown Sugar, Dehydrated Garlic.
Usage: Use 636g for 10kg of ribs. Can be used in conjunction with mopping sauce: 2 cups cider vinegar, _ cup French-style mustard and 2 teaspoons of salt, per 4-6lb of ribs.
Mettrum Spice Unit Code: HIBMET-001
Ingredients: Spices, Dextrose, Hydrolysed Soy and Corn Protein, Flavour.
Usage: Use 7-10oz to 100lb. Or use 6g per kg of meat.
Mettwurst Seasoning Code: MALMETS-001
Ingredients: Spices, Dextrose, Sodium Erythorbate.
Usage: Use 10g per kg of raw finished product.
Montreal Smoked Meat Pump Code: MALMSMP-037
Ingredients: Salt, Maltodextrin, Sugar, Sodium Phosphate, Sodium Erythorbate, Flavour, Polysorbate 80 (mfg aid).
Usage: Add 3.63kg (8lb) of montreal smoked meat pump and 0.3kg of Sure Cure to 5gal of water, pump 30%.
Add 4kg (8.9lb) of Montreal smoked meat pump and 0.4kg of Sure Cure to 5gal of water, pump 20%.
Montreal Smoked Meat Seasoning/Pump Code: MALMSMS-001
Ingredients: Sugar, Corn Syrup Solids, Flavour, Polysorbate 80 (mfg aid), Calcium Silicate (mfg aid).
Usage: Use 3kg to every 100L of brine, pump 50%.
Onion Loaf Seasoning and Binder Code: MALOLSB-001
Ingredients: Toasted Wheat Crumb, Soy Protein, Salt, Modified Corn Starch, Hydrolysed Soy and Corn Protein, Spices, Sugar, Sodium Phosphate, Dehydrated Onion, Sodium Erythorbate.
Usage: Use 2.62kg onion loaf seasoning binder with 3.48kg water, 21.4kg meat and 83g Sure Cure. Or use 95g onion loaf seasoning binder with 126g water, 779g meat and 3g Sure Cure. Chop meat with unit and water until proper particle
definition is achieved.
Pastrami Seasoning Code: MALPSC-001
Ingredients: Salt, Sugar, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite, Flavour, Polysorbate 80 (mfg aid).
Usage: Dissolve 3.2kg in 5gal of water and 332g-cure unit, pump 30%. Or dissolve 2.5kg in 5gal of water and 260g-cure unit, pump 40%. **Cure packed separately.**
For emulsion style pastrami use 2.5 kg unit (including 259 of Sure Cure) for 150 lbs of beef and 20 lbs of water.
Pizza Loaf Unit Code: MALPLU-002
Ingredients: Modified Corn Starch, Salt, Soy Protein, Dehydrated Tomato, Dehydrated Vegetables, Dehydrated Onion, Spices, Autolysed Yeast Extract, Sodium Erythorbate, Dehydrated Garlic, Hydrolysed Soy and Corn Protein, Calcium Silicate (mfg aid).
Usage: Use 3.82kg of pizza loaf seasoning and 0.5kg cheese, 6kg water, 39.68kg meat and 0.15kg Sure Cure. Or use 48g of pizza loaf seasoning with 6g of cheese, 75g of water and 3g Sure Cure per kg of meat.
Porketta Spice Code: MALPKS-001
Ingredients: Salt, Spices, Dehydrated Onion, Dehydrated Garlic, Sugar, Colour, Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid).
Usage: Use as required.
Rib and Poultry Spice Code: MALRPS-003
Ingredients: Hydrolysed Soy and Corn Protein, Autolysed Yeast Extract, Disodium Inosinate and Guanylate.
Usage: Use 5g per kg of meat.
Roast Beef Tumble Unit Code: MALRBT-001
Ingredients: Salt, Dextrose, Soy Protein, Sodium Phosphate, Carrageenan, Hydrolysed Soy and Corn Protein, Flavour.
Usage: Use 0.159kg unit with 0.0828 potassium lactate per kg of ice water added.
Smoky Bacon Seasoning Code: MALSBAC-001
Ingredients: Salt, Sugar, Flavour, Calcium Silicate (mfg aid), Polysorbate 80 (mfg aid).
Usage: Use 0.5-2kg seasoning per 100kg brine, pump 25%. Or use as required.
Southwest BBQ Tumble Marinade Code: MALSWBBQ-043
Ingredients: Sugar, Salt, Spices, Sodium Phosphate, Brown Sugar, Dehydrated Onion, Dehydrated Garlic, Dehydrated Tomato, Dehydrated Vegetables, Flavour, Calcium Silicate (mfg aid).
Usage: For 50 lb meat: Add 3 lb (1.36 kg) marinade mix to 7 lb (3.17 kg) cold water. Mix well. Add 50 lb (22.7 kg) meat. Vacuum tumble for 30 minutes. For 25 lb meat: Add 1.5 lb (0.68 kg) marinade to 3.5 lb (1.59 kg) cold water. Mix well. Add 25 lb (11.35 kg) meat. Vacuum tumble for 30 minutes.
Spicy Luncheon Loaf Seasoning and Binder Code: MALSLLS-003
Ingredients: Toasted Wheat Crumb, Salt, Soy Protein, Modified Corn Starch, Spices, Hydrolysed Soy and Corn Protein, Sugar, Sodium Phosphate, Sodium Erythorbate, Dehydrated Onion, Flavour.
Usage: Use 2.58 kg spicy luncheon loaf seasoning/binder with 3.52 kg water, 21.4 kg meat and 64 g Sure Cure. Or use 94 g seasoning binder with 128 g water, 778 g meat and 3 g Sure Cure.
Summer Sausage Seasoning and Binder Code: MALSUMB-003
Ingredients: Salt, Modified Corn Starch, Wheat Flour, Spices, Modified Milk Ingredients, Dextrose, Sodium Erythorbate, Autolysed Yeast Extract, Dehydrated Garlic.
Usage: Use 7 lb (3.17 kg) seasoning binder plus 0.3 lb Sure Cure to produce 100 lb of raw finished product. Or use 70 g seasoning binder plus 3 g Sure Cure to product 1 kg of raw finished product.
Wild Game Burger Binder Code: MALWGBB-015
Ingredients: Salt, Toasted Wheat Crumb, Dextrose, Spices, Dehydrated Garlic.
Usage: Use 7.5 lb (3.4 kg) of binder unit, 12.5 lb of ice water and 80 lb meat. Or use 94 g of binder unit, 156 g ice water per kg of meat.

Ask Us about binder units

Questions? Contact our technical specialists
@ 1-888-456-6252, or at info@malabarsuperspice.com.
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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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