1 kilogram = 31.42 €
1 kilogram = 27.98 €
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Delicious 100% ORGANIC Brine Aromatic Preparation
No more mistakes with your cooked hams, salted pork loins, or marinated dishes (beef brisket...).
DOSAGE:
15% injection: For 1 liter of water: 68g of preparation + 132g of NITRITE SALT ORDER HERE
20% injection: For 1 liter of water: 49g of preparation + 95g of NITRITE SALT ORDER HERE
To make approximately 8 to 12 hams with this 1kg tray (→ WITH A MANUAL PUMP TO INJECT THE BRINE ←)
Don't forget the HAM NETS and for fans the SMOKED FLAVOR
Packaged in resealable 1 Kg bags
INGREDIENTS: Organic Dextrose, Uniodized Salt, Antioxidant: Sodium Ascorbate, Natural Spice Extracts, Natural Flavors
FOR FOOD USE ONLY
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Ham and Pork Shank Cooking Socks - Food Grade - Made in France
(13)All stainless steel manual brine pump - Capacity approximately 120ml - Supplied with 3 needles and spare seals - Ideal for small productions.
(17)Luxury brine injection pump - Multi-needle injector (1 to 5 needles, configurable). All stainless steel construction. Professional equipment.
Brining pump with multi-needle injector - 1 to 5 needles depending on the chosen option. All stainless steel construction. Professional equipment.
Food nitrite salt (pink salt), allows to salt and pinken cooked cured products by brining such as cooked hams, hocks
(6)Smoke flavoring to give your sausages, dry sausages and hams a pleasant smoky taste without smoker.
(2)Pure Cotton Ham Bags - Food Grade - Made in France To Safely Protect Your Hams from Insects
(2)Full set ( spices + natural casings) to make 5 kgs CAMPAFINE sausage ( also called Bratwurst or white sausage in Eastern of France
(2)White pepper, black pepper, whole, cracked or ground An incomparable aroma that "warms" but does not sting
(3)100% Natural dried Beef Bladders for heavy poultries, Fattened Chicken as per Paul BOCUSE receipe
(3)100% Natural Casings caliber Ø 45/+ for Perche Sausage, Tongue Sausage, Dry Sausage, Cooked or Smoked Sausage.
(8)Sow casings 38/40 for Adouillette, Perch Sausage, Boudin, Cooking Sausage, Small Smoked Sausage, Dry Sausage
(2)Round butcher paper sheets Ø 100 - To be placed at the bottom and top of the hamburger press or steak patty press - Professional quality
(2)Sodium lactate (E325) is a preservative. It has the same functions as potassium lactate but is in powder form. Professional product!
(2)Professional Butcher's Cleaver - Straight Back - 26cm Stainless Steel Blade - 650g - Made in France
Semi-professional meat grinder and sausage stuffer - Used, reconditioned, or showroom model.
All-Stainless Steel Skewers - 30cm length with ring - Simple and hygienic, these skewers are virtually indestructible! Sold in packs of 10, 50 or 100 pieces.
Organic Chopped Tarragon - Large Cut, Intensely Flavorful, and Absolutely Delicious!
Complete spice mix (with salt) for making good plain sausages, chipolatas, Toulouse sausages, smoked sausages and garlic sausage
(9)Polished stainless steel ham gouge - 22cm curved blade - Professional quality - For easy deboning of hams - Made in France
(2)Professional Skinning Knife - 16cm Stainless Steel Blade for Skinning Hides and Skins - Made in France.
(1)ANCIENT MUSTARD GRILL AND MARINADE SPICE BLEND A blend of spices with delicate and spicy flavors based on ANCIENT MUSTARD
Set of 3 Stainless Steel Cutting Plates for a 120 kg/h Mincer Please specify your choice in the cart.
Professional Boning Knife with CURVED Stainless Steel Blade, 13 and 15cm - Made in France.
(2)4L Meat and Sausage Stuffer - Stainless Steel Bowl, Nozzles and Base - For Semi-Professional and Home Use
(6)Professional Stainless Steel Can Opener for Easy and Efficient Opening of Any Can