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Cure Units and Cure Additivies

 

Cure Units and Cure Additivies

Description

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.



 



All Made to order Blends ( MTO ) - lead time of 10 business days and a minimum of 10kg


Available Products

ProductProduct CodeType (UOM)
Bacon Maple Cure 15% MALMBC-0154.4kg - MTO
Bacon Pickle Unit MALBCP-30020kg - MTO
Brine Cure Unit MALSESBC-02320kg - MTO
Complete Bacon Cure (no seasoning) MALBCUR-00220kg *Stock Blend
Dry and Semi Dry Cure Unit ( Prague Powder #2 ) MALDSDCUR-200kg *Stock Blend
Sure Cure (Prague Powder #1) Curing Salt - 6.4% Nitrite 7603kg *Stock Item
Total Sure Cure ( w/added salt ) MALTSC-00125kg - *Stock