Spices, Salt and Sauce

28 Item(s)

  • HOT Red Capsicum Sauce
    ATTILIO - Red capsicum sauce. Hot. Available in 500ml. Locally made. For use in the making of salami and small goods. Recommended 1lt of sauce per 10kg of meat. Or to taste. $8.50 per jar. (We can ship jars. We will take the utmost care to protect them from breakages, however we cannot guarantee this. Shipping at customers own risk. We take no responsibility for breakages) Please call or email to order..
  • Rock Salt 2kg - Non Iodised
    Rock Salt 2kg - Non Iodised Packed in an environment which may contain traces of nuts and milk solids.
    $4.50
  • Flossy Salt 2kg - Non Iodised
    Flossy Salt 2kg - Non Iodised as a guide for sausage add 21g per kg of meat & for salami 27g - 30g per kg of meat. Packed in an environment which may contain traces of nuts and milk solids.
    $4.50
  • Hi Cure - Sodium Nitrite 12% 25g
    Hi Cure is a curing powder. 25g suitable for 25kg of salami meat. Do not add to fresh eating sausage meat. Only for curing. You must still add usual amounts of salt. Contains 12% sodium nitrite. Dosage Rates for Hi-Cure: For Corned Beef: use 3.7 Grams per 1 Litre of Pumping Brine, then add salt to desired level. For Smallgoods: Use 1 Gram per 1 Kg of finished product.
    $18.50
  • Hi Cure - Sodium Nitrite 12% 50g
    Hi Cure is a curing powder. 50g suitable for 50kg of salami meat. Do not add to fresh eating sausage meat. Only for curing. You must still add usual amounts of salt. Contains 12% sodium nitrite. Dosage Rates for Hi-Cure: For Corned Beef: use 3.7 Grams per 1 Litre of Pumping Brine, then add salt to desired level. For Smallgoods: Use 1 Gram per 1 Kg of finished product.
    $29.50
  • Hi Cure - Sodium Nitrite 12% 10g
    Hi Cure is a curing powder. 10g suitable for 10kg of salami meat. Do not add to fresh eating sausage meat. Only for curing. You must still add usual amounts of salt. Contains 12% sodium nitrite. Dosage Rates for Hi-Cure: For Corned Beef: use 3.7 Grams per 1 Litre of Pumping Brine, then add salt to desired level. For Smallgoods: Use 1 Gram per 1 Kg of finished product.
    $10.50
  • Sweet Red Capsicum Sauce 500ml - Australian
    ATTILIO - Red capsicum sauce. Mild. Available in 500ml. Locally made. For use in the making of salami and small goods. Recommended 1lt of sauce per 10kg of meat. Or to taste. (We can ship jars. We will take the utmost care to protect them from breakages, however we cannot guarantee this. Shipping at customers own risk. We take no responsibility for breakages)
    $8.50
  • Sweet Capsicum Sauce 1L - Italian
    Sweet Capsicum sauce 1 litre Jar $14.50 Italian made. For use in the making of salami and small goods. Recommended 1lt of sauce per 10kg of meat. Or to taste. (We can ship jars. We will take the utmost care to protect them from breakages, however we cannot guarantee this. Shipping at customers own risk. We take no responsibility for breakages)
  • Hot Capsicum Sauce 1L - Italian
    Hot Capsicum sauce 1 litre Jar $14.50 Italian made. For use in the making of salami and small goods. Recommended 1lt of sauce per 10kg of meat. Or to taste. (We can ship jars. We will take the utmost care to protect them from breakages, however we cannot guarantee this. Shipping at customers own risk. We take no responsibility for breakages)
  • BACTOFERM MOLD - 600
    BACTOFERM™ MOLD-600 Mold present on traditional sausages prevents myotoxin formation by wild molds. It allows for uniform drying and contributes positively towards flavor. It forms a nice, white mold on the surface of your product. The strain of mold secrete enzymes that also contribute towards the development of flavor in your final product over the drying time. Storage: Always store your cultures below -17 C for a shelf life of 18 months. If stored above 5 C the shelf life is 6 weeks. Sold by the pack. Use is 25g pack per 10L of distilled water. Dip product in solution prior to fermentation, or spray on while hanging in the fermentation chamber.
    $25.00
  • BACTOFERM T-SPX STARTER CULTURE
    For slow/mild acidification. Less acidity and no sour flavor; enhances the aromatic flavor and appearance of fermented meats. Also assists in moisture removal and the breaking down of Nitrate into Nitrite for more efficient curing. If using T-SPX for traditional method of drying this culture will not provide food safety through lowering pH level but, it will help lower aW. Use for products needing at least one month's time for drying and do not ferment with this product over 24 C. • Net Weight: 25g(per packet) • Usage: 25g for 200kg • Storage: In Freezer • Freeze Dried Culture
    $22.50
  • Fennel Seed Whole - 500g
    Fennel Seed Whole 500g. Can be added to your meat mixture. Packed in an environment which may contain traces of nuts and milk solids.
    $9.90
  • Fennel Seed Whole - 200g
    Fennel Seed Whole 200g. Can be added to your meat mixture. Packed in an environment which may contain traces of nuts and milk solids.
    $5.50
  • Crushed Chilli Flake - 200g
    Crushed chilli flake 200g. Can be added to your meat mixture to add heat. Packed in an environment which may contain traces of nuts and milk solids.
    $5.00
  • Ground Chilli Hot - 200g
    Ground Chilli Hot 200g. Can be added to your meat mixture to add heat. Packed in an environment which may contain traces of nuts and milk solids.
    $5.50
  • Paprika Sweet - 200g
    Paprika Sweet 200g. Can be added to your meat mixture to add flavour. Packed in an environment which may contain traces of nuts and milk solids.
    $6.00
  • Paprika Smoked - 200g
    Paprika Smoked 200g. Can be added to your meat mixture to add a smoky paprika flavour. Packed in an environment which may contain traces of nuts and milk solids.
    $7.00
  • Black Pepper Cracked - 200g
    Black Pepper Cracked 200g. Can be added to your meat mixture. Packed in an environment which may contain traces of nuts and milk solids.
    $9.50
  • Black Pepper Cracked - 500g
    Black Pepper Cracked 500g. Can be added to your meat mixture. Packed in an environment which may contain traces of nuts and milk solids.
    $20.00
  • Black Peppercorn - 200g
    Black Peppercorn 200g. Can be added to your meat mixture. Packed in an environment which may contain traces of nuts and milk solids.
    $9.00
  • White Pepper Ground - 200g
    White Pepper Ground - 200g. Can be added to your meat mixture. Packed in an environment which may contain traces of nuts and milk solids.
    $9.50
  • Garlic Powder - 200g
    Garlic Powder - 200g. Can be added to your meat mixture. Packed in an environment which may contain traces of nuts and milk solids.
    $6.00
  • Cayenne Pepper - 200g
    Cayenne Pepper - 200g. Can be added to your meat mixture to add heat. Packed in an environment which may contain traces of nuts and milk solids.
    $7.00
  • Black pepper cracked 200g
    Black pepper cracked 200g. Can be added to your meat mixture. Packed in an environment which may contain traces of nuts and milk solids.
    $9.00
  • Paprika Sweet - 500g
    Paprika Sweet 500g. Can be added to your meat mixture to add flavour. Packed in an environment which may contain traces of nuts and milk solids.
    $10.50
  • Coriander Seeds 200g
    Coriander Seeds Whole 200g. Packed in an environment which may contain traces of nuts and milk solids.
    $5.50
  • Crushed Chilli Flake - 500g
    Crushed chilli flake 200g. Can be added to your meat mixture to add heat. Packed in an environment which may contain traces of nuts and milk solids.
    $9.00
  • Black pepper cracked 500g
    Black pepper cracked 200g. Can be added to your meat mixture. Packed in an environment which may contain traces of nuts and milk solids.
    $20.00