Sausage Making FAQ
International Course in Dry Cured Meat Products |
Click the image for details
Stuffers Prague Powder NO.1 454g
Use 2 level teaspoons in a 10 LB meat batch or 3 grams per KG. Ingredients: Salt. Sodium Nitrite, Sodium Bicarbonate (MFG. Aid), and Glycerine (MFG. Aid). used for cooked products when making brine use 3oz for a 1 gallon of water 1oz = 28grams soak in brine 1-1/2 days per inch.
Also known as Pink Salt and Insta Cure.
Pepper Black Whole 454g
Marjoram Whole 90g
Stuffers Butter Lemon Tumble 2kg
Black Pepper Italian 2.5kg
Mace Ground 454g
Stuffers Maui Rib Tumble (20%)
Fennel Whole 300g
Share your knowledge of this product.
Be the first to write a review »
Sign Up For Our Newsletter:
Privacy & Security
Track My Order
Ecommerce Website by