Information
Beer cured salami seasoning 330 g
Seasoning blend for beer cured salami. The producer provides a fixed recipe for repeatable results: 330 g seasoning for 10 kg meat and fat. The blend includes dextrose and acidity regulator E575, commonly used in cured sausage production for a controlled process and consistent outcome.
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✔ Seasoning blend for beer cured salami
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✔ 330 g for a recipe with 10 kg meat and fat
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✔ Contains acidity regulator E575
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✔ Allergens: none listed
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Tip: Keep meat and fat well chilled during processing. Good protein bind gives a cleaner slice and a more even cured sausage. Mix the seasoning evenly before stuffing.
Meat mix amount
The stated recipe uses 330 g seasoning for 3 kg beef, 4 kg pork and 3 kg fat, total 10 kg meat and fat. This equals about 33 g seasoning per 1 kg.
| Meat and fat | Seasoning amount |
|---|---|
| 1 kg | about 33 g |
| 2.5 kg | about 83 g |
| 5 kg | about 165 g |
| 10 kg | 330 g |
Specifications
| Brand | Krydderia |
| Recommended dosage | 330 g for a recipe with 10 kg meat and fat |
| Producer recipe | 3 kg beef (3% fat), 4 kg pork (3% fat), 3 kg fat without rind, 210 g salt, 70 g curing salt |
| Ingredients | Dextrose, acidity regulator (glucono delta lactone E575), spices (chilli, chilli mix (allspice, cayenne, chilli, garlic, coriander, cloves, paprika, pepper, cumin, salt, garlic, anti caking agent E551), pepper, allspice), glucose syrup potato, onion |
| Allergens | None listed |
| Nutrition per 100 g finished product | Energy 1147 kJ, 275 kcal. Fat 2.3 g (saturates 0.4 g). Carbs 57.1 g (sugars 39.7 g). Fibre 5.7 g. Protein 2.7 g. Salt 0.4% |
| Pack size | 330 g |
FAQ
How much meat does 330 g seasoning cover?
The producer recipe uses 330 g seasoning for 10 kg meat and fat (3 kg beef, 4 kg pork and 3 kg fat).
Does it contain allergens?
Allergens are listed as none.
Manufacturer
The Chef