Seasonings
Batters/Breading/Stuffing Binder Cheese Cures Deli/Loaf Glazes/Marinades/Rubs Jerky Misc Sauces Sausage Shakers Snack Stick Spices

Deli/Loaf
Product NumberProduct NamePrice

 
G20749-500BOLOGNA #2736 SEMI-SOLUBLE
Short Description 1: 5/7# 7OZ BGS W/5/4OZ CRE
Short Description 2: 12 CS MIN -10 DAY LEAD TIME
Description:
STOCK ITEM -

Use 7# 7 oz of sng w/4 oz cure per 100# of meat

 
G20181BOLOGNA FRANK
Short Description 1: 5/5# 10 OZ W/5/4 OZ CURE
Short Description 2:
Description:
STOCK ITEM -

Product description: This prduct contains a sng blend that is light brown in color and cure that is pink/red in color. ***CURE CONTAINS NITRITE. DO NOT TASTE***

Use 5# 10 oz of sng w/4 oz speec cure mix per 100# of meat

 
G21004BOLOGNA FRANK CMP
Short Description 1: 5/4# 13OZ W/5/2 OZ CURE
Short Description 2:
Description:
STOCK ITEM -

Product Description: A color seasoning blend and an orange colored cure blend.

*****DO NOT TASTE*****

Use 4# 13 oz of sng w/2 oz of cure per 50# of meat

 
G33198BOLOGNA SNG CTP-HELLERS
Short Description 1: 43.75# CS=7/6# W/7/.25# CUR
Short Description 2:
Description:
NOT A STOCK ITEM -

Use 6# of sng with .25# of cure to 100# of meat & 25 to 40# of water.

 
G20522BOLOGNA-GERMAN/WEINER SNG
Short Description 1: 6/6# 11OZ W/6/4OZ CURE
Short Description 2:
Description:
STOCK ITEM -

Use 6# 11 oz of sng w/4 oz of cure per 100# of meat.

 
G20226CORN BEEF CURE-ARROW
Short Description 1: 30.625# CS = 5/6# 2 OZ BAGS
Short Description 2:
Description:
STOCK ITEM -

Use 6# 2 oz of cure mix per 5 gallons of water for pumping and cover pickle. Mix well.

This unit is based off seasoning 100 lb of meat. The pump level is 35%. The remaining free brine can either be placed in the tumbler with the meat after injection or transferred to vats if that is how they are processing. Most folks either tumble or hold in vat's to complete the curing process for Corn Beef.

 
G21825CORN BEEF-SEASONED
Short Description 1: 5/5# BAGS W/5/10 OZ CURE
Short Description 2:
Description:
NOT A STOCK ITEM -

Use 5# of sng w/10 oz cure per 5 gallons of water.
Use for cover and/or pumping pickle and process as usual

 
G31793CORNED BEEF SNG-HELLERS
Short Description 1: 45.04# CS=8/5#SSW/8/.63# CR
Short Description 2:
Description:
STOCK ITEM -

For a 20% pump, dissolve 5# of sng with .63# of cure in 5 gallons of water. Pump 20% and cure 1-5 days (May be cured in C.O.V. bag) at 35-40 degrees F.

For a 10% pump or cover cure, dissolve 5# of sng with .63# of cure in 3 gallons of water. Pump 10% & cure as above if not pumped (cover cure), cure 10-14 in 40-45 degrees F.

 
G20594MEATLOAF MIX W/O MSG
Short Description 1: 22.5# CS = 10/2# 4 OZ BAGS
Short Description 2:
Description:
NOT A STOCK ITEM -

Stir 2# 4 oz of sng into 5# of cold water. Let stand 20 minutes. Grind 23# of beef through a fine plate. Mix reconstituted meat loaf sng with meat. Do no regrind

 
G20587MEATLOAF SNG-WITTS
Short Description 1: 22.5# CS=10/2#4OZ BGS
Short Description 2:
Description:
STOCK ITEM -

Stir 2# 4 oz of sng into 5# of cold water. Let stand 20 minutes. Grind 23# of beef through a fine plate. Mix reconstituted meat loaf sng with meat. Do not regrind.

 
G31533SALAMI SCTP-K & H-POLISH
Short Description 1: 43.5# CS=6/7# SS W/6/.25 CR
Short Description 2:
Description:
NOT A STOCK ITEM -

Use 7# of sng with .25 of cure to 100# of meat

 
G21592SALAMI SNG
Short Description 1: 5/5# 10 OZ W/5/4 OZ CURE
Short Description 2:
Description:
STOCK ITEM -

Use 5# 10 oz of sng with 4 oz of speed cure to per 100# of meat.

 
G21595SALAMI SNG #125
Short Description 1: 5/5#10OZ W/5/4 OZ CURE
Short Description 2:
Description:
NOT A STOCK ITEM -

Use 5# 10 oz of sng w/4 oz of cure per 100# of meat

 
G21015SALAMI SNG CMP
Short Description 1: 5/4# 13 OZ W/5/2OZ CURE
Short Description 2:
Description:
NOT A STOCK ITEM -

Use 4# 13 oz of sng w/2 oz of cure per 50# of meat

 
G21590SALAMI SNG-COTTO
Short Description 1: 5/5# 10 OZ W/5/4 OZ CURE
Short Description 2:
Description:
NOT A STOCK ITEM -

Use 5# 10 oz sng w/4 oz cure to 100# of meat


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