Malabar Reference - Recommended Cooked Sausage Ingredient Levels

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REFERENCE MATERIALS

Malabar Reference Library

Ingredients, Additives, Flavours & Extractives - Reference

RECOMMENDED COOKED SAUSAGE INGREDIENT LEVELS

Ingredient	per 100 kg of Finished Product	grams per kilo	ounces per 100 lbs
Malabar Sure Cure (salt and nitrite)	0.31 kg	3.1 g	5.0 oz
Salt	1.8 - 2.5 kg	18 - 25 g	1.8 - 2.5 lbs
Sugar (optional) or Dextrose	0.1 - 0.3 kg	1 - 3 g	1.5 - 5 oz
Spice Blend	0.3 - 0.8 kg	3 - 8 g	5.0 - 12 oz
Sodium Erythorbate	0.06 kg	0.6 g	1.0 oz
Binder (optional)	3 - 6 kg	30 - 60 g	3 - 6 lbs

To the best of our knowledge, the above information is accurate and reliable, and is offered solely for consideration and assistance without any warranty or guarantee.

Questions? Contact our technical specialists
@ 1-888-456-6252, or at lab@malabarsuperspice.com.
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Ingredients, Additives, Flavours & Extractives

Reference Pages

More About… Sodium/Potassium Nitrites And Nitrates

Meat Processing Additives & Binders

Using Lactic Acid Starter Culture

Phosphates In Meat Processing

Malabar Sure Cure

Sodium Erythorbate, Sodium Ascorbate, and Ascorbic Acid

Nitrite Levels

Did you know?

Malabar is certified as a supplier of Halal pure spices and ingredients under the supervision of the Islamic Food and Nutrition Council of America (IFANCA).