Information
Cured Beer Sausage Spice Blend (330 g): For perfect and stable curing
This is a complete spice blend for cured beer sausages with a distinct and classic profile. This blend from Krydderia makes it incredibly easy to succeed with cured meats at home. It contains dextrose and the acidity regulator E575 (glucono delta lactone). This is used to provide a controlled process with the correct pH drop, resulting in a very stable and safe product during the entire curing process.
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Spice for beer sausages
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Enough for 10 kg batter
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Ensures stable curing
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Completely allergen free
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The fixed recipe from the manufacturer makes dosing incredibly simple and repeatable. The entire 330 gram bag is carefully adapted for exactly 10 kilograms of meat and fat. You only need to add regular salt and curing salt (nitrite salt) on the side to get a complete, safe, and tasty cured sausage.
Make sure to keep both the meat and fat ice cold during cutting and kneading to prevent the fat from smearing. A good and sticky bind in the batter is absolutely crucial to get a nicer cut surface and a more even cured sausage. Ensure that you mix the spices thoroughly before stuffing the batter into the casing.
Features
- Tailored profile: Developed specifically for beer sausages and cured sausages with classic depth.
- Safe production: Contains E575 to ensure a controlled and stable process during curing.
- Accurate dosing: The 330 gram bag is adapted to a fixed recipe of 10 kilograms of raw materials (approx 33 g per kg).
- Allergy friendly: The product is stated to be completely free of declarable allergens.
Specifications
| Product | Cured Beer Sausage Spice Blend |
| Brand | Krydderia |
| Weight | 330 g |
| Recommended dosage | 330 g for 10 kg meat and fat (approx 33 g per kg) |
| Manufacturer recipe | 3 kg beef (3% fat), 4 kg pork (3% fat), 3 kg pork fat without rind, 210 g salt, 70 g curing salt (nitrite) |
| Ingredients | Dextrose, acidity regulator (E575 glucono delta lactone), spices (chili, chili mix (allspice, cayenne, chili, garlic, coriander, cloves, paprika, pepper, cumin, salt, garlic, anti caking agent E551), pepper, allspice), glucose syrup from potato, onion |
| Allergens | None declared |
| Storage | Dry, dark, and at room temperature or lower |
FAQ Frequently Asked Questions
How much meat does one bag cover?
The provided recipe uses 330 grams of spice for a total of 10 kilograms of meat and fat (for example 3 kg beef, 4 kg pork, and 3 kg pork fat). If you want to make a smaller batch, use approximately 33 grams of spice per kilogram of batter.
What does the ingredient E575 do in the blend?
E575 stands for glucono delta lactone. This is an acidity regulator that helps lower the pH value in the meat. A controlled lowering of the pH value is absolutely crucial in cured sausage production to ensure a safe drying process and prevent the growth of unwanted bacteria.
Does the blend contain allergens?
No, this spice blend is stated to be completely free of declarable allergens.
Manufacturer
Foodstuff Collection
Product properties
| Krydder | Blandingskrydder |