HOME SPICES CASINGS SEASONINGS E-MAIL ORDER CURES PRESERVATIVES BLOOM SWISS ARMY CUTLERY
 

SEASONINGS

SWEET ITALIAN SAUSAGE SEASONING - Use 1 bag per 50 lbs. of meat
Each case contains 12 - 1 lb. bags per case. Cost: $35.90

HOT ITALIAN SAUSAGE SEASONING - Use 1 bag per 50 lbs. of meat
Each case contains 12 - 1 lb. bags per case. Cost: $35.90

BREAKFAST SAUSAGE SEASONING - Use 1 bag per 50 lbs. of meat
Each case contains 12 - 1 lb. bags per case. Cost: $35.90

BRATWURST SEASONING - Use 1 bag per 50 lbs. of meat
Each case contains 16 - 1.1 lb. bags per case. Cost: $39.90

KIELBASY SEASONING - Use 8 oz. per 100 lbs. of meat : add salt & garlic to taste
Sold in 10 lb. quantities.  Cost: $29.50

POLISH SAUSAGE SEASONING - Use 1 bag per 25 lbs. of meat.
Each case contains 16 - 13¼ oz. bags. Cost: $39.50

FRANKFURTER SEASONING - Use 3 lbs. 6 oz. plus Cure per 100 lbs. of meat.
Sold in 100 lb. quantities minimum. Cost: $3.75 / lb.

POULTRY SEASONING - Use as desired.
Available in 10 lb. or 50 lb. quantities. Cost: 50 lbs. = $2.15 / lb.    10 lbs. = $2.75 / lb.

POWDERED TENDERIZER - 50 lbs. =  $2.30 / lb.

BEEF BASE - Use 1 teaspoon per 7-10 ounces of product.
Available in 10 lb. or 50 lb. quantities.Cost: 50 lbs. = $3.95 / lb.    10 lbs. = $4.75 / lb.

CHICKEN BASE - Use 1 teaspoon per 7-10 ounces of product.
Available in 10 lb. or 50 lb. quantities. Cost: 50 lbs. = $3.75 / lb.    10 lbs. = $4.50 / lb.
 
 

MEAT CURES - PRESERVATIVES - SALTS

QUICK CURE - A quick curing salt for curing hams, shoulders, bacon corned beef and sausage materials.
For Corned Beef:  Use 1 lb. Quck Cure + 5 gallons of water + 6½ lbs. Salt + (1 lb. sugar optional)
SUFFICIENT TO CURE 100 lbs. OF MEAT IN THE FOLLOWING TIME:
Plates....... 4 - 5 days
Briskets....... 6 - 7 days
Rumps....... 10 - 12 days
(We recommend pumping.  See note below)
For Pork:  Use 1 lb. Quick Cure + 5 gallons of water + 8 lbs. Salt + (2 lbs. sugar optional)
SUFFICIENT TO CURE 100 lbs. OF MEAT IN THE FOLLOWING TIME:
Feet, Tails, Snouts, Ribs, Ears, Heads, Knuckles....... Overnight
Picnics, Bellies....... 4 - 5 days
Shoulders, Butts....... 6 - 7 days
Hams under 12 lbs....... 8 - 10 days
Hams over 12 lbs....... 10 - 14 days
(We recommend pumping.  See note below)
No overcure will result if products are allowed to remain in pickle a reasonable length of time beyond these scheduled curing periods.  A temperature of 38 to 42 degrees is preferable.
NOTE:  Pumping is recommended for the advantages gained in increased weight and uniformity in cure.  When products are pumped, reduce the above curing periods by one day.
To Dry Cure for Bologna, Frankfurters, etc. - Use 5 oz.  +  2½ lbs. Salt  per 100 lbs. of meat.
Mix into ground meat thoroughly.  Cure for 24 hours and use immediately.
Each case contains 12 - 1 lb. bags. Cost: $29.90

PINK TINTED CURE - Use 4 oz. per 100 lbs. of meat.  Mix into ground meat thoroughly.
Sold in 50 lb. quantities.  Cost: Call for current price

SODIUM TRIPOLYPHOSPHATE - Used for water retention.  FDA regulated ½%. Use ½ lb. per 100 lbs. of meat.
Sold in 50 lb. quantities.  Cost: $1.95 / lb.

PHOSPHATE BLEND - Used for water retention.  FDA regulated ½%. Use ½ lb. per 100 lbs. of meat.
Very strong water retention.  Sold in 50 lb. quantities.  Cost: $2.95 / lb.

SODIUM ERYTHORBATE - Used as an anti-oxidant and cure accelerator.  Use 7/8 oz. per 100 lbs. of meat.
Sold in 50 lb. quantities.   Cost: $5.25 / lb.
 

FOR THE ABSOLUTE BEST, MOST EFFICIENT, TIME SAVING AND COST EFFECTIVE PRODUCT YOU WILL EVER USE, CLICK TO READ ABOUT "BLOOM."

 

 
HOME SPICES CASINGS SEASONINGS E-MAIL ORDER CURES PRESERVATIVES BLOOM SWISS ARMY CUTLERY