 Seasoning Blends & Meat Formulations
PEPPERONI AND PEPPERETTE SEASONING
Pepperoni is a spicy Italian-American variety of dry salami made of beef, pork and sometimes veal.
Pepperoni and pepperettes
(small calibre pepperoni) are usually fermented meat products, air dried, and sold as snack sausage products. Cooked pepperoni
is manufactured more commonly for pizza products.
| SEASONING, INGREDIENTS & USAGE |
TO ORDER |
|
| Hot Pepperoni with Fennel |
Code: MALHPF-003 |
| Ingredients: |
Spices. |
| Usage: |
Use 10g of seasoning per kg of meat. Add salt and cure as required. |
| Hot Teriyaki Pepperette Seasoning |
Code: MALHTJP-002 |
| Ingredients: |
Sugar, Salt, Dehydrated Garlic, Spices, Hydrolysed Soy and Corn Protein, Monosodium Glutamate, Sodium
Erythorbate, Flavour (Soy, Wheat), Calcium Silicate (mfg aid), Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid). |
| Usage: |
Use 50g of seasoning per kg of meat. Add cure as required. |
| Mild Pepperoni Seasoning |
Code: MALPEPS-002 |
| Ingredients: |
Spices, Dehydrated Garlic. |
| Usage: |
Use 10g seasoning per kg of meat. Add salt and cure as required. |
| Pepperette Seasoning |
Code: MALPPT-001 |
| Ingredients: |
Spices, Dextrose, Dehydrated Garlic, Sodium Erythorbate, Flavour, Colour, Calcium Silicate (mfg aid). |
| Usage: |
Use 15g of seasoning per kg of meat. Add salt and cure as required. |
| Pepperoni Spice |
Code: HIBPEP-001 |
| Ingredients: |
Spices, Dehydrated Garlic, Hydrolysed Soy and Corn Protein, Calcium Silicate (mfg aid). |
| Usage: |
Use 6g of seasoning per kg of meat. Add salt and cure as required. |
| Teriyaki Jerky / Pepperette Seasoning |
Code: MALTJP-002 |
| Ingredients: |
Sugar, Salt, Dehydrated Garlic, Hydrolysed Soy and Corn Protein, Spices, Monosodium Glutamate, Sodium
Erythorbate, Flavour (Soy, Wheat), Calcium Silicate (mfg aid), Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid). |
| Usage: |
Use 50g of seasoning per kg of meat. Add cure as required. |
 PEPPERONI AND PEPPERETTE SEASONING
WITH BINDER AND/OR CURE
The below are Pepperoni & Pepperette Seasonings pre-mixed with binder, and in some cases, cure.
| SEASONING & BINDER/CURE, INGREDIENTS & USAGE |
TO ORDER |
|
| Complete Pepperette Unit |
Code: MALPPTU-053 |
| Ingredients: |
Salt, Spices, Dextrose, Soy Protein, Dehydrated Garlic, Modified Milk Ingredients, Sodium Erythorbate,
Sodium Nitrite, Flavour. |
| Usage: |
Use 32g of seasoning and 3g Sure Cure per kg of meat. **Cure packed separately** |
| Honey Garlic Pepperette Unit |
Code: HIBHGPU-041 |
| Ingredients: |
Salt, Dehydrated Garlic, Soy Protein, Spices, Modified Milk Ingredients, Whey Protein, Sodium Erythorbate,
Sodium Nitrite, Flavour. |
| Usage: |
Use 50g of seasoning and 3g Sure Cure per kg of meat. **Cure packed separately** |
| Honey Garlic Snack Stick Seasoning and Cure |
Code: MALHGSSC-001 |
| Ingredients: |
Fructose, Salt, Sugar, Dehydrated Garlic, Brown Sugar, Sodium Erythorbate, Monosodium Glutamate,
Hydrolysed Soy and Corn Protein, Sodium Nitrite, Flavour (Soy and Wheat), Colour, Hydrogenated Vegetable Oil (Cottonseed,
Soybean) (mfg aid), Calcium Silicate (mfg aid). |
| Usage: |
Use 73g of seasoning per kg of meat. **Cure packed separately* |
| Jalapeno Pepperette Unit |
Code: HIBJPU-042 |
| Ingredients: |
Salt, Spices, Soy Protein, Dehydrated Peppers, Dehydrated Garlic, Dehydrated Onion, Whey Protein,
Sodium Erythorbate, Sodium Nitrite, Flavour. |
| Usage: |
Use 50g of seasoning and 3g Sure Cure per kg of meat. **Cure packed separately** |
| Mild Pepperette Seasoning and Binder |
Code: MALMPPT-001 |
| Ingredients: |
Spices, Wheat Flour, Dextrose, Modified Corn Starch, Dehydrated Garlic, Sodium Erythorbate, Flavour,
Colour, Calcium Silicate (mfg aid). |
| Usage: |
Use 15g of seasoning/binder per kg of meat. Add salt and cure as required. |
| Pepperoni Seasoning and Binder |
Code: MALPEP-004 |
| Ingredients: |
Wheat Flour, Potato Starch, Salt, Dextrose, Spices, Wheat Gluten, Dehydrated Garlic, Sodium Erythorbate,
Flavour, Colour. |
| Usage: |
Use 78g of seasoning binder and 111g water per kg of meat. Add Cure as required. |
| Pepperoni Seasoning and Cure |
Code: MALPPSC-100 |
| Ingredients: |
Salt, Dextrose, Spices, Sodium Erythorbate, Dehydrated Garlic, Sodium Nitrite, Flavour, Colour,
Calcium Silicate (mfg aid). |
| Usage: |
Use 25g seasoning and 3g Sure Cure per kg of meat. **Cure packed separately** |
| Suicide-Hot Pepperoni Seasoning and Binder |
Code: MALPEP-002 |
| Ingredients: |
Wheat Flour, Modified Corn Starch, Salt, Spices, Dehydrated Garlic, Sodium Erythorbate, Rosemary Extract
(Antioxidant), Flavour, Colour. |
| Usage: |
Use 88g of seasoning per kg of meat. Add cure as required. |
| Sweet with Heat Complete Pepperette Unit |
Code: HIBSHPU-044 |
| Ingredients: |
Salt, Sugar, Spices, Fructose, Soy Protein, Dehydrated Garlic, Modified Milk Ingredients,
Sodium Erythorbate, Sodium Nitrite. |
| Usage: |
Use 50g seasoning with 3g Sure Cure per kg of meat. **Cure packed separately** |
| Teriyaki Pepperette Unit |
Code: HIBTPU-043 |
| Ingredients: |
Salt, Sugar, Fructose, Soy Protein, Modified Milk Ingredients, Dehydrated Garlic, Spices, Sodium Erythorbate,
Dehydrated Onion, Hydrolysed Soy and Corn Protein, Sodium Nitrite, Flavour (Soy, Wheat), Colour. |
| Usage: |
Use 50g seasoning with 3g Sure Cure per kg of meat. **Cure packed separately** |
Questions? Contact our technical specialists
@ 1-888-456-6252, or at lab@malabarsuperspice.com.
We’re here to help!
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