Used for inhibiting mold and yeast growth on the surface of sausages during Dry Curing. Unless strict hygienic procedures are followed and a lab created, beneficial mold (such as Mold 600) is applied to the surface to dry curing sausage, there will be lingering doubt whether the wild flora that is speckling sausage is beneficial or safe. Using a clean cloth with vinegar/water solution for wiping mold away is often only a temporary fix, with mold re-emerging later. Potassium Sorbate will consistently inhibit mold growth.
- Dilute 1 oz. sorbate per 10 oz. of water and spray thoroughly or dip sausages in solution prior to hanging
- Does not effect flavor of finished product
- Net Wt. 8 oz.
keith Chiarillo (verified owner) –
Bin making dried Italian sausage with the family all my life . It’s just another weekend of fun hard work at grandmas! We make 100 LB batches . Then hang in the wine cellar for about 2-3 months . This is the first time I’m making it at my house . Not quite 100lb batches . I made 25lbd . I’m using this product plus some cultures to guaranty a good safe product ! I’ll pat again when it’s done with results of the finished soppressata .
Al Dixon (verified owner) –
ANTHONY RODRIGUES (verified owner) –
Eduardo Montagna (verified owner) –
Louis Delafano (verified owner) –
Sebastian Cardona (verified owner) –
Matias Zubiri (verified owner) –
Michael DeSantis (verified owner) –
Terry Johnson (verified owner) –
Anonymous (verified owner) –
Using it to make hard Salami along with liguid smoke, Rosemary, pepper corn, chilli pepper and a couple of other molds. It appears to be working well in the air dryer/fryer and the smell is Outstanding. Will be a couple more weeks before it is ready to taste
Tom Wohl (verified owner) –
Just what I needed as I didn’t want any mold 600 on my pepperoni. Worked like a charm