Nitrite salt or 'coloroso salt' is ideal for making many types of sausages and meat products. It prevents bacterial growth and adds an attractive fresh color to your sausage and charcuterie. It ensures that cooked sausages and…
substitute for cure #2
Saltpeter / potassium nitrate is used as a preservative to prevent color loss in meat. It is converted into nitrite inside of your sausage.
Dextrose or glucose is the main foodsource for the lactic acid bacteria in the starter cultures that you need to make your own dry sausage.
no #1 butcher's secret
The ideal additive for all juicy fresh and cooked sausages. Your butcher won't tell you, but he is guaranteed to use it.
Salvianda is a salt variant that contains both sodium nitrite and potassium nitrate, and a tiny bit of dextrose. It's a handy european alternative to cure #2
GDL lowers the pH of your meat without fermentation.
Ascorbic acid, or vitamin C, is an antioxidant. It ensures that the red-coloring effect of nitrite is enhanced.
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