Ingredients, Additives, Flavours & Extractives - Reference

MORE ABOUT MALABAR SURE CURE

For Fast Curing & Best Colour Retention For All Cured Meats.

Using Sure Cure in Sausage Production: Bologna, Kolbassa, Wieners, and Jagdwurst.

For every 100 lbs. of emulsion use 4-5 oz (115-140 g) Sure Cure plus 1.6 lb salt, 5 oz (140 g) of Dextrose sugar and 2 oz (57)g sodium erythorbate.

For 100 kg of emulsion use 250-315 g of Sure Cure plus 1.6 kg salt, 300 g Dextrose sugar and 125 g sodium erythorbate.

Using Sure Cure for Pickle (Curing & Pumping Brine):

Product	Pump 10%		Pump 20%		Pump 30%
Salt	17.5 kg	17 lb 8 oz	9.6 kg	9 lbs 10 oz	7.0 kg	7 lbs
Sure Cure	3.5 kg	3 lbs 8 oz	1.9 kg	1 lb 14 oz	1.4 kg	1 lb 6 oz
Sodium Erythorbate	150 g	2.5 oz	85 g	1.4 oz	60 g	1 oz
Dextrose sugar	4.75 g	4 lb 12 oz	2.6 kg	2 lb 10 oz	1.85 kg	1 lb 14 oz
Water	74.1 litres	74 lb 2 oz	85.8 litres	85 lb 13 oz	89.7 litres	89 lb 11 oz
Total Pickle	100 litres	10 gallons	100 litres	10 gallons	100 liters	10 gallons

Stir pickle well. Use Brine Tester for accuracy.
Needle-inject (pump) meat with this pickle, percent by weight.
Finish with tumbling process or soak in cover brine if desired.

Ingredients: Salt, Sodium Nitrite, Sodium Bicarbonate, Glycerine.

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.
We’re here to help!