Beer Salami Spice Blend 330 g | For 10 kg of Mix

Name: Beer Salami Spice Blend 330 g | For 10 kg of Mix
Brand: Foodstuff Collection
SKU: 2397
Price: 329.00 NOK
Availability: InStock

Classic beer salami spice blend from Krydderia. The 330 g bag covers 10 kg of meat and fat.

329,-

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Item No.: 2397

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Information

Beer salami spice blend: the classic profile, already balanced

This is the classic cured sausage flavour, with no experiments. The blend from Krydderia is built on chilli, pepper and allspice in a profile anyone who has eaten Norwegian salami will recognise, and it is measured for ten kilos of meat and fat in a 330 gram bag.

Covers 10 kg of mix	Classic salami profile
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!
Weigh the sausages as you hang them, and write the number straight onto the string or a tag. Cured sausage is ready at around 30 percent weight loss, and that is the only measure that actually tells you anything. Time tells you nothing, because a thin sausage in dry air can be done in three weeks while a thick one in a damp cellar takes twice that.

Features

Fixed dosage: 330 grams for 10 kilos of raw material, about 33 grams per kilo.
Classic spicing: Chilli, pepper and allspice in the profile Norwegian salami is known for.
Safe process: E575 ensures a controlled pH drop during curing.
No declared allergens: The manufacturer declares no allergens requiring labelling.

How to use

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

Dosage guide

Per 1 kg of meat and fat	About 33 g of blend
Per 5 kg	165 g of blend
Whole bag, 330 g	10 kg of meat and fat
Salt per 10 kg	210 g ordinary salt
Curing salt per 10 kg	70 g
Manufacturer's recipe	3 kg beef, 4 kg pork, 3 kg back fat without rind

Specifications

Product	Beer salami spice blend
Brand	Krydderia
Weight	330 g
Dosage	330 g for 10 kg of meat and fat, about 33 g per kg
Ingredients	Dextrose, acidity regulator E575, spices (chilli, chilli mix of allspice, cayenne, chilli, garlic, coriander, cloves, paprika, pepper, cumin, salt and anti caking agent E551), pepper, allspice, potato glucose syrup, onion
Allergens	None declared
Storage	Dry, 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.