Cures & Mixes
Whatever your curing or meat preparation needs, we've assembled the best online selection of meat cures and mixes of all types. We've got it all here for you from purified salt to Insta Cure, dextrose, soy protein concentrate, non-fat dry milk, liquid smoke, Fermento, gelatin, fat replacer, Bactoferm, corn syrup solids and mixes for making dry and semi-dry sausage, ham, bacon and other cured meats. Our cures are made by the best manufacturers and brands in the business who our customers have come to trust like Sausage Maker-TSM, Hi-Country and Cajun Injector. Cure and flavor at the same time with a wide assortment of flavored cures. Your source for all the meat cures and mixes for preparing the meats exactly the way you love them. Scroll down to see all our meat cures and meat mixes. Contact us with any questions you have.
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Sausage Maker Curing Culture Bactoferm T-SPX (Pediococcus Pentosaceus & Staphylococcus Xylosus), Model# 11-1311
Compare At: $52.04Sale: $36.11This Bactoferm T-Spx from T.S.M. (model 11-1311) is used for slow or mild acidification and results in no sour flavor and less acidity while enhancing fermented meats' appearance and aromatic flavor. Also aids in removal of moisture as well as the...Compare At: $52.04Sale: $36.11 -
Sausage Maker Purified Salt 20 Lbs., Model# 11-1211
Compare At: $50.39Sale: $38.51For making quality sausages, dry cured and semi-dry cured meats.Compare At: $50.39Sale: $38.51 -
Sausage Maker Curing Culture Bactoferm LHP (Pediococcus Acidilactici & Pediococcus Pentosaceus), Model# 11-1314
Compare At: $62.68Sale: $41.32For fast acidification, ideal for thin meat products like pepperoni, The Sausage Maker's extra-fast bactoferm culture LHP Dry (11-1314) will cause your batches of meat to drop to a level of pH measured at under 5.0 in just two days. Pediococcus...Compare At: $62.68Sale: $41.32 -
Sausage Maker Non-Fat Dry Milk 5 Lbs., Model# 11-1029
Compare At: $67.70Sale: $44.77You're viewing our Sausage Maker non-fat dry milk 5 lbs. TSM's non-fat dry milk is a fine powder that has the consistency of corn starch. Use when making quality homemade sausages and luncheon meats. Non-fat milk was used years ago by sausage makers...Compare At: $67.70Sale: $44.77 -
Sausage Maker Honey Ham & Honey Bacon Cure 10 Lbs., Model# 11-1114
Compare At: $55.05Sale: $46.35"Curing" is an all-purpose term that describes a process of preserving meat products, often using salt. Trouble is, lots of people don't like overly-salted meat, so they turn grateful to other forms of cure, such as this delicious honey cure from T.S.M...Compare At: $55.05Sale: $46.35 -
Sausage Maker Purified Salt 40 Lbs., Model# 11-1212
Compare At: $72.36Sale: $52.06You're viewing our Sausage Maker purified salt - 40 lbs. TSM's purified salt is used for curing sausages, dry cured and semi-dry cured meats. Purified salt works well with curing meats because it works as a binding agent and purified salt dissolves more...Compare At: $72.36Sale: $52.06