Malabar Chicken & Turkey Seasonings

The increased consumption may be a result of the relatively low production costs, the rapid growth rate of poultry, the high nutritional value of the meat, as well as the introduction of many new seasoning combinations, resulting in many varied and delicious products for consumers to enjoy.

Some of these value-added products include specialty chicken nuggets, chicken wings, breaded chicken cutlets, and chicken sausage.

Chicken and Turkey Seasonings are available in 2 kg or 25 kg bags.

SEASONING, INGREDIENTS & USAGE

TO ORDER

BBQ Chicken Seasoning

Code: MALCBBQ-002

Ingredients:

Salt, Sugar, Corn Syrup Solids, Spices, Hydrolysed Soy and Corn Protein, Dehydrated Onion, Autolysed Yeast Extract, Dehydrated Garlic, Colour, Calcium Silicate (mfg aid), Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid).

Usage:

Use as required.

Grilled Chicken Seasoning

Code: MALCGSS-001

Ingredients:

Salt, Spices, Dehydrated Onion, Dextrose, Dehydrated Garlic, Disodium Inosinate and Guanylate, Flavour, Colour.

Usage:

Use as required.

Roasted Turkey Seasoning

Code: MALRTR-007

Ingredients:

Salt, Spices, Corn Syrup Solids, Modified Milk Ingredients, Dehydrated Onion, Dehydrated Garlic, Wheat Flour, Flavour, Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid), Calcium Silicate (mfg aid).

Usage:

Use as required.

Sundried Tomato Turkey Roll

Code: MALSTTR-030

Ingredients:

Salt, Sundried Tomatoes, Dehydrated Tomato Flakes, Dehydrated Bell Peppers, Corn Syrup Solids, Sodium Phosphate, Dehydrated Onion, Dehydrated Garlic, Spices, Flavour.

Usage:

Use 60g of seasoning per kg of meat.

CHICKEN AND TURKEY SEASONINGS AND BINDER UNITS

Chicken and Turkey Seasonings and Binder combinations are packed in 10 kg and 25 kg bags.

SEASONING & BINDER, INGREDIENTS & USAGE

TO ORDER

Malabar Fresh Chicken Blueberry Sausage

Code: MALFCBL-015

Ingredients:

Toasted Wheat Crumbs, Sugar, Salt, Dextrose, Dextrin, Fibre, Dehydrated Blueberries, Dehydrated Onion, Spices, Rosemary Extract, Flavour.

Usage:

Use 81g of seasoning/binder and 175g of water per kg of meat.

Malabar Chicken Breakfast Sausage Binder

Code: MALCBB-012

Ingredients:

Toasted Wheat Crumbs, Salt, Spices, Corn Syrup Solids, Dextrose, Dextrin, Fibre, Dehydrated Onion, Sugar, Dehydrated Garlic, Rosemary Extract.

Usage:

Use 100g of seasoning/binder and 200g of water per kg of meat.

Malabar Fresh Cajun Chicken Sausage

Code: MALFCCS-013

Ingredients:

Toasted Wheat Crumbs, Salt, Spices, Corn Syrup Solids, Dextrose, Dextrin, Fibre, Dehydrated Garlic, Dehydrated Onion, Rosemary Extract.

Usage:

Use 91g of seasoning/binder and 175g of water per kg of meat.

Malabar Fresh Chicken Pesto Sausage

Code: MALFCPS-014

Ingredients:

Toasted Wheat Crumb, Salt, Dextrose, Dextrin, Fibre, Dehydrated Garlic, Dehydrated Onion, Spices, Flavour (milk ingredients), Rosemary Extract.

Usage:

Use 84g of seasoning/binder and 175g of water per kg of meat.

Malabar Fresh Chicken Sausage Binder

Code: MALFCS-010

Ingredients:

Toasted Wheat Crumbs, Salt, Corn Syrup Solids, Spices, Dextrose, Dextrin, Fibre, Dehydrated Garlic, Dehydrated Onion, Rosemary Extract.

Usage:

Use 81g of seasoning/binder and 175g of water per kg of meat.

Malabar Fresh Hawaiian Sausage

Code: MALFHCS-064

Ingredients:

Toasted Wheat Crumbs, Sugar, Salt, Spices, Dextrose, Dextrin, Fibre, Dehydrated Onion, Dehydrated Garlic, Sodium Diacetate, Rosemary Extract, Flavour (Soy, Wheat).

Usage:

Use 87g of seasoning/binder and 175g of water per kg of meat.

Malabar Honey Garlic Chicken Sausage Binder

Code: MALHGCS-020

Ingredients:

Salt, Modified Corn Starch, Dehydrated Garlic, Sugar, Spices, Dextrose, Dextrin, Carrot Fibre, Dehydrated Onion, Flavour.

Usage:

Use 70g of seasoning/binder and 120g of water per kg of meat.

Turkey Salami Complete Unit

Code: MALTSU-001

Ingredients:

Modified Corn Starch, Salt, Sodium Caseinate, Dehydrated Onion, Dehydrated Garlic, Dextrose, Hydrolysed Soy and Corn Protein, Rosemary Extract, Sodium Erythorbate, Sodium Nitrite, Flavour.

Usage:

Use 74g of seasoning/binder and 3g Sure Cure per kg of meat. Add water as required.

POULTRY INJECTION/TUMBLE UNITS

Injection and tumbling allows for the addition of a brine solution (water, salt and flavourings) into the whole muscle products.

Chicken is especially well suited for these processes as its bland flavour allows for easy pick up of different flavours.

INJECTION/TUMBLE UNIT, INGREDIENTS & USAGE

TO ORDER

BBQ Chicken Injection Unit

Code: MALBBQCI-017

Ingredients:

Sugar, Salt, Dextrose, Dextrin, Fibre, Sodium Phosphate, Flavour (Barley), Calcium Silicate (mfg aid), Polysorbate 80 (mfg aid)

Usage:

Mix 5 kg Seasoning with 15 kg Water/Ice. For 100 kg meat (20% Pump). Or use 50g seasoning with 150 g water/ice per kg of meat.

BBQ Turkey Injection Unit

Code: MALBBQTI-047

Ingredients:

Sugar, Turkey Flavour, Salt, Sodium Phosphate, Flavour (Barley), Calcium Silicate (mfg aid), Polysorbate 80 (mfg aid)

Usage:

Mix 5 kg seasoning with 15 kg Water/Ice. For 100 kg meat (20% Pump). Or use 50g seasoning with 150 g water/ice per kg of meat.

Chicken Breast/Veal Pump

Code: MALCBVP-002

Ingredients:

Salt, Corn Syrup Solids, Sodium Phosphate, Flavour.

Usage:

Use 1kg to 9.4kg water, pump 50%. Use 1kg to 8.7kg water, pump 45%. Use 1kg to 7.9kg water, pump 40%.
Use 1kg to 3.7kg water, pump 10%.

Chicken Fajita Tumble Unit

Code: MALCFU-061

Ingredients:

Salt, Dextrose, Dextrin, Fibre, Sodium Phosphate, Dehydrated Garlic, Spices, Dehydrated Onion, Hydrolysed Soy and Corn Protein, Corn Syrup Solids, Flavour, Calcium Silicate (mfg aid).

Usage:

Use 50g to 150g of water, per kg of meat.

Chicken Injection Unit

Code: MALCHIU-015

Ingredients:

Salt, Soy Protein, Sodium Phosphate, Corn Syrup Solids, Carrageenan, Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid).

Usage:

Use one unit of 7.3 kg to 92.2kg water. Pump 47%. **Carrageenan packed separately inside bag**

Hot Wing Tumble Unit

Code: MALHWM-013

Ingredients:

Salt, Dextrose, Dextrin, Fibre, Corn Syrup Solids, Sodium Phosphate, Spices, Dehydrated Onion, Dehydrated Garlic, Calcium Silicate (mfg aid).

Usage:

Use 550g with 1 kg water and 10 kg meat. Or use 55g with 100g water per kg of meat.

Oven Roasted Turkey

Code: MALORT-015

Ingredients:

Salt, Corn Syrup Solids, Dextrose, Sugar, Hydrolysed Soy and Corn Protein, Spices, Disodium Inosinate and Guanylate, Flavour, Hydrogenated Vegetable Oil (Cottonseed, Soybean) (mfg aid).

Usage:

Use one unit (10.06kg) plus 1.58kg phosphate to 100L water. Pump to retain 55%.

Turkey Injection and Tumble Unit

Code: MALTIU-029

Ingredients:

Salt, Dextrose, Dextrin, Fibre, Sodium Phosphate, Corn Syrup Solids, Carrageenan, Canola Oil (mfg aid).

Usage:

Use Seasoning Unit of 7.3 kg to 92.7 kg water. Pump 40%. Tumble with remaining Brine and Carrageenan.
**Carrageenan packed separately inside bag**

Ask Us

Questions? Contact our technical specialists
@ 1-888-456-6252, or at lab@malabarsuperspice.com.
We’re here to help!

Fresh Sausage

Smoked and Cooked Sausage

Poultry Injection/ Tumble Units

Cures and Cure Additives

Pepperoni and Pepperettes

Burgers, Steakette and Patty

Jerky Seasonings

Salami and Dry Cured Meat

Liversausage and Pâté

Wiener Units

Specialty Meat and Sausage Units

Steak Seasonings

Gourmet Seasonings

Gourmet Popcorn

Seasoning Units for Small Meat Batches

Reference Pages

"Malabar helps me personally every time I have a special request or a question, and yet is big enough to provide me with anything I want, often on short notice. Aside from day-to-day supplies, Malabar's blend department has been invaluable in providing Rowe Farms with nutritional labels, blend matching services and in unitizing our own in-house recipes."

Trevor Ernst
Rowe Farms, Guelph, ON

What is the best way to add oleoresins (liquid) spices such as paprika and capsicum to my meat batch?

It is very important to add the oleoresins/oils first to your salt and/or dextrose and blend well. Then add to your meat at the beginning of processing, and follow with remaining ingredients.