Description
Merguez bratwurst lamb/beef complete mix
For sausage making, contributes to reddening (without saltpeter). NEW RECIPE
Ingredients: Spices (contains mustard); Dextrose
Dosage : 25g spice mix + 15g cooking or nitrite curing salt per 1kg sausage meat
If you use our Merguez recipe, you will need 18-20g of spice mix and 15-18g of table salt per 1kg of sausage meat.
Contents : approx. 100g complete mix, sufficient for approx. 5.50kg sausage meat.
It's a bit more expensive due to the spice recipe, but definitely a good investment.
Contains allergens
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