| email us |

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.


Available Products

ProductProduct CodeType (UOM)
Bacon Maple Cure 15% MALMBC-0154.4kg
Bacon Pickle Unit MALBCP-30020kg
Brine Cure Unit MALSESBC-02320kg
Complete Bacon Cure MALCBUR-00220kg *Stock Blend
Dry and Semi Dry Cure Unit ( Prague Powder #2 ) MALDSDCUR-200kg *Stock Blend
Maple Ham Cure Unit MALMHU-3307.80kg
Peameal Bacon Cure - No Pump MALPBNPC-0025.02kg
Peameal Bacon w/cure MALPBCUR-0013.52kg *Stock Item
Sure Cure (Prague Powder #1) Curing Salt - 6.4% Nitrite 7603kg *Stock Item
Total Sure Cure ( w/added salt ) MALTSC-00125kg