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+31 (0)6-81255054 | info@startercultures.eu
+31 (0)6-81255054 | info@startercultures.eu
  • Nitrite 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.
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  • 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.
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  • The ideal additive for all juicy fresh and cooked sausages. Your butcher won't tell you, but he is guaranteed to use it.
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  • Ascorbic acid, or vitamin C, is an antioxidant. It ensures that the red-coloring effect of nitrite is enhanced.
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  • 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.
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  • Salvianda salt – cure #2 alternative

    6,99
    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
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  • 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.
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  • GDL lowers the pH of your meat without fermentation. Making it supereasy and safe to make your own sausages.
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  • 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.
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  • Transglutaminase

    13,99
    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.
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