Sausage Maker Cures

Insta Cure #1 from T.S.M. (model 11-1012, formerly called Prague Powder #1) is a basic cure to safeguard meats to be stored, canned, cooked or smoked. This powder, shipped in a 1-pound bag, acts to slow processes of meat spoilage and basically acts in...

This 1-lb package of powdered cure from T.S.M., "InstaCure #2" (model 11-1016) is specifically formulated for the processing of dry-cured products like pepperoni, hard salami, proscuitti hams, genoa salami, capicola, dried farmers sausage, soppressata,...

Formerly known under the product name of Prague Powder #1, and now known as T.S.M.'s Insta Cure #1 (model 11-1013), this 5 pound tub contains a basic cure that can be used to safeguard whatever meats you have that will be canned, cooked or smoked. This...

This curing agent, (Insta Cure No. 2, model 11-1017) is specifically formulated to facilitate the proper preparation of the dry-cured meats that everyone loves: namely pepperoni, genoa salami, hard salami, dried farmers sausage, capicola, proscuitti...

You're viewing our Sausage Maker Insta Cure No. 2, ounce container (model 11-1015. TSM created Insta Cure No. 2 for use when making dried, cured foods, including hard salami, geonoa salami, pepperoni, dried farmers sausage, capicola, proscuitti hams, and...

You're viewing our Sausage Maker corn syrup solids 1 lb, 8 oz. TSM's corn syrup solids is used in processing dry-cured and semi-dry-cured sausages. The corn syrup solids helps maintain the cured color of meats longer. Use Use 1-1/2 tbsp. corn syrup...

You're viewing our Sausage Maker corn syrup solids 5 lbs. TSM's corn syrup solids is used in processing dry-cured and semi-dry-cured sausages. The corn syrup solids helps maintain the cured color of meats longer. Use Use 1-1/2 tbsp. corn syrup solids for...

You don't have to be Irish to love corned beef, but it helps and this Corned Beef Cure from T.S.M. (model 11-1112) will help you make the best corned beef you've ever tasted. Just mix this proprietary cure with water (in the right proportion following...

The Sausage Maker is famous for its brown sugar ham cure (item 11700) and now this fabulous meat cure comes in a three pound jar (formerly 2 lbs. Great for both hams or bacon, this three-pound container is enough to cure as much as 25 pounds of meat...

T.S.M.'s Bactoferm F-RM-52 starter culture (model 11-1310, Lactobacillus Sakei & Staphylococcus Carnosus) is designed for salami production and provides acidification and food fermentation at a medium to fast rate. Many varieties of medium-diameter (of...

For fast acidification, ideal for thin meat products like pepperoni, The Sausage Maker's extra-fast bactoferm culture Lhp Dry (model 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...

This 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...

If you're making semi-dry style cured sausage, this dairy-based powder, T.S.M.'s "Fermento" (product 11-1022), will help streamline your process. This controlled fermentation product lends your semi-dry cured sausage that distinctive tangy flavor and...

If you're making large quantities of semi-dry cured sausage, then this curing powder, "Fermento" from T.S.M. (product 11-1023) is for you. This dairy-based powder helps control fermentation and will lend to your cured semi-dry sausage the distinctive...

"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...

You're viewing our Sausage Maker honey ham cure 2 lbs (model 11-1113. This popular Sausage Maker cure blend for pork is easy to use, infusing ham with a delicious, sweet honey flavor. This product contains TSM cure #1. Includes full instructions for...

This curing mixture for ham from The Sausage Maker (model 11-1110) has an appealingly sweet maple flavor and is a very popular curing blend. It contains The Sausage Maker's own proprietary curing agent, Cure#1. Three pound jar is enough to cure about...

An old-time throwback product that is still extremely useful today, this non-fat dehydrated milk from T.S.M. (model 11-1028) has a consistency similar to corn starch (soft, very fine powder. This is an essential ingredient for the production of premium...

You'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...

You're viewing our Sausage Maker powdered dextrose, 1 lb. 8 oz. container (model 11-1020. TSM's powdered dextrose is used for processing dry-cured and semi-dry cured sausages. Dextrose is a sweetener that is 70% as sweet compared to regular sugar, it is...