Information
Black Garlic & Black Pepper dry cured sausage mix 400 g
Seasoning mix for dry cured sausage with black garlic and black pepper. This 400 g pack includes a recommended recipe that combines meat, back fat, salt and curing salt with the seasoning mix.
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✔ Dry cured sausage mix with black garlic and pepper profile
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✔ 400 g for recipe with 6 kg beef, 4 kg pork, 3 kg back fat
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✔ Includes spice extracts for consistent flavour
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✔ Store dry and dark
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Key features
- ✔ Flavour profile with black garlic and bold black pepper
- ✔ Recommended dosing and recipe for one 400 g pack
- ✔ Spice extracts help deliver consistent flavour
- ✔ Suitable for dry curing and salami style production
Recommended dosing
Recommended dosing per 400 g pack:
| Seasoning mix | 400 g |
| Beef | 6 kg |
| Pork | 4 kg |
| Back fat (no rind) | 3 kg |
| Salt | 245 g |
| Curing salt | 105 g |
Ingredients
Glucono-delta-lactone (E575), dextrose/wheat, starch/maize, spices, salt, black garlic (fermented garlic), sodium ascorbate (E301), spice extracts (oleoresin, carrier: salt, vegetable oil/sunflower, emulsifier: mono and diglycerides of fatty acids (E471)). Spices: pepper, coriander, garlic. Extracts: nutmeg, mace.
Allergens
None stated.
Nutrition information
Per 100 g finished product:
| Energy | 913 kJ / 218 kcal |
| Fat | 1.1 g |
| Saturated fat | 0.2 g |
| Carbohydrate | 44.3 g |
| Sugars | 21.7 g |
| Fibre | 6.4 g |
| Protein | 4.3 g |
| Salt | 14.6 % |
Storage and shelf life
- ✔ Store dry and dark
- ✔ Room temperature or lower
- ✔ Spices have long shelf life, but flavour may fade with air, heat and moisture
Specifications
| Product | Dry cured sausage seasoning mix |
| Net weight | 400 g |
FAQ
What is the recommended dosing?
One 400 g pack is recommended for the recipe with 6 kg beef, 4 kg pork and 3 kg back fat, plus 245 g salt and 105 g curing salt.
Does it contain allergens?
No allergens are stated on the product.
How should it be stored?
Store dry and dark, at room temperature or lower.
Manufacturer
The Chef