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Beer Salami Spice Blend with Chilli 400 g | For 10 kg

Complete spice blend for beer salami with chilli. The whole 400 g bag covers 10 kg of meat and fat.

328,-

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Item No.: 2398
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Beer salami blend with chilli: the whole bag for ten kilos

The hard part of making cured sausage is not the spice mix, it is hitting the same mix twice in a row. Here that job is done for you. The 400 gram bag is measured for exactly ten kilos of meat and fat, and the flavour is built around chilli, cayenne, garlic and coriander with a clear but balanced kick.

Covers 10 kg of mix
Clear chilli character
E575 for a stable cure
No declared allergens

The blend contains the acidity regulator E575, glucono delta lactone, along with dextrose. The two work together: the dextrose is the food, and E575 breaks down slowly into gluconic acid and lowers the pH of the mix in a controlled way. That pH drop is what makes the cured sausage safe and gives it its tangy cured character, with no fermentation cabinet and no starter culture needed.

Pro tip!
Remember that heat concentrates. A cured sausage loses around 30 percent of its weight in drying, and the chilli stays behind. The raw mix should therefore taste slightly milder than the finished sausage you have in mind, not the same. That is the most common reason homemade chilli salami turns out stronger than planned.

Features

  • Fixed dosage: 400 grams for 10 kilos of raw material, about 40 grams per kilo, with no calculating.
  • Balanced chilli: Chilli and cayenne alongside garlic and coriander, with a noticeable but not overwhelming kick.
  • Safe process: E575 ensures a controlled pH drop during drying and curing.
  • No declared allergens: The manufacturer declares no allergens requiring labelling in the blend.

How to use

  1. Mince the meat and the frozen fat cold, and keep the mix below 4 degrees throughout.
  2. Mix in the spice blend together with salt and curing salt as the dosage table sets out.
  3. Knead the mix until it binds and turns tacky, that binding is what holds the sausage together.
  4. Stuff the mix into casings with no air pockets and tie off in suitable lengths.
  5. Hang the sausages in a cool, airy place to ripen and dry.
  6. Weigh the sausages before hanging. They are ready at around 30 percent weight loss.

Dosage guide

Per 1 kg of meat and fatAbout 40 g of blend
Per 5 kg200 g of blend
Whole bag, 400 g10 kg of meat and fat
Salt per 10 kg210 g ordinary salt
Curing salt per 10 kg70 g
Manufacturer's recipe3 kg beef, 4 kg pork, 3 kg back fat without rind

Specifications

ProductBeer salami spice blend with chilli
Weight400 g
Dosage400 g for 10 kg of meat and fat, about 40 g per kg
IngredientsSpice blend (cayenne, chilli, chilli mix of allspice, cayenne, chilli, garlic, coriander, cloves, paprika, pepper, cumin, salt and anti caking agent E551), pepper, allspice, dextrose, acidity regulator E575, potato glucose syrup, onion
AllergensNone declared
Energy per 100 g1241 kJ / 297 kcal
StorageDry, dark and at room temperature or below

FAQ Frequently asked questions

How much mix does the bag cover?

The whole bag is measured for ten kilos of meat and fat. That fixed dose is the entire point of a ready blend: no calculating, and the same result from batch to batch.

Do I need to add salt as well?

Yes. Allow 210 grams of ordinary salt and 70 grams of curing salt per 10 kilos of meat and fat. The spice blend carries the flavour and the acidifier, not the salt that cures and binds.

Do I need a starter culture?

No. E575 lowers the pH chemically and does the job a starter culture otherwise does biologically. That is why you do not need a fermentation cabinet to use this blend.

When is the cured sausage ready?

At around 30 percent weight loss. Weigh the sausages when you hang them, write the number down, and weigh again along the way. Time alone tells you nothing, because the drying rate depends on temperature, humidity and how thick the sausage is.

Manufacturer

Foodstuff Collection

Product properties

Krydder Blandingskrydder

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