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Sep
19,
2024
Cure & Binder for Cooked Ham/Boiled/Sausage Kit
Aug
12,
2023
Sausage making is an art that requires precision and experience to perfect. One of the key ingredients in sausage making is protein, which not ...
Aug
12,
2023
Jerky is a type of meat that has been trimmed of fat, cut into strips, and then dried to prevent spoilage. The result is a lightweight, dry, and ...
Aug
12,
2023
Boiled sausages, also known as emulsified sausages, or how to make Doctor’s sausage correctly.
Aug
12,
2023
A natural protein product, collagen comes from a layer of beef tissue extracted from between the fat and hide, it is removed, refined and extruded ...
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3 Meter Long Tubes of Caramel color Collagen Casings - also known as Snack Stick Casings. Caliber:80mm
8.00 $ CADPrice
4.00 $ CADPrice
- New
- New
Spice mix No. 1 is used in the production of cooked sausages (such as Lyubitelskaya, Veal, Stolichnaya, Molochnaya, Doktorskaya), frankfurters, sausages, and meat bread ("Zakaznoy", "Lyubitelsky").
4.00 $ CADPrice
Nitrite Salt sent in a heat sealed 1000g bag NaNo2 0.6% Curing salts are used in food preservation to prevent or slow spoilage by bacteria or fungus. Generally they are used for pickling meats as part of the process to make sausage or cured meat.
23.80 $ CADPrice
14.00 $ CADPrice
- New
- New
Milk Powder PROTELAC® 400 consistently deliver nutritional qualities and the functional attributes required to maintain a food product’s quality and help improve the bottom line. Protein modification technology enhances the stabilizing properties of dairy proteins, delivering a blend that performs like skim milk solids.
14.00 $ CADPrice