Additives

Sodium nitrite curing salt (0,6%) an indispensable ingredient for all cured sausages cured meats and cooked meats. It works similar to cure #1. Please read on for more info.

Dextrose or glucose is the main foodsource for the lactic acid bacteria in the starter cultures that you need to make your own dry sausage.  

The ideal additive for all juicy fresh and cooked sausages. Your butcher won’t tell you, but he is guaranteed to use it.

Transglutaminase is a naturally occurring enzyme. It is used to bind animal and plantproteins, improve food texture or create new products.  The animal- and plantprotein binding qualities of transglutaminase give amazing culinary possibilities that cooks are just beginning to understand. It can be used in vegan products.

In this free downloadable document you will read about the functions of nitrites and nitrates in meat curing and how you can convert American recipes in which cure #1 and #2 are used to products that are available in the EU.

Ascorbic acid, or vitamin C, is an antioxidant. It ensures that the red-coloring effect of nitrite is enhanced.

Salvianda is a salt variant that contains both sodium nitrite and potassium nitrate, and a tiny bit of dextrose. It’s a handy european alternative to cure #2

Red yeast rice (also called red rice koji, anka or ang-kak) is a bright reddish-purple fermented rice, which gets its color by being fermented with the fungus Monascus purpureus.

Saltpeter / potassium nitrate is used as a preservative to prevent color loss in meat. It is converted into nitrite inside of your sausage. Can be used as a substitute for cure #2.

Shio koji gives depth to the flavor of food (umami). It is also perfect for marinating vegetables, and for making meat and poultry juicier and more tender.

Glucono delta lactone (GDL) is a natural and safe food additive used as a preservative and acidity regulator. Among other things, it is used to acidify your dry sausage or make tofu. | SALE (best before 3/25)

Make your own blood sausages, boudin noirs, black puddings, etc with this dried pig’s blood. Just add water, and combine with your regular ingredients!

Barley koji gives depth to the flavor of food (umami). One easy way to start using koji is with dried peeled barley koji grains.

Rice shio koji gives depth to the flavor of food (umami). It is also perfect for marinating vegetables, and making meat and poultry juicier and tender.