Deli/Loaf |
| Product Number | Product Name | Price |
|
| S09886-1500 | BOLOGNA #2736 SEMI-SOLUBLE | |
| Short Description 1: 5/7# 7OZ BGS W/5/4OZ CRE |
| Short Description 2: |
Description:
STOCK ITEM -
Use 7# 7 oz of sng w/4 oz cure per 100# of meat |
|
| G20181 | BOLOGNA 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
|
|
| G21004 | BOLOGNA 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 |
|
| G20522 | BOLOGNA GERMAN/WEINER SNG | |
| Short Description 1: KOY |
| Short Description 2: 6/6# 11OZ W/6/4OZ CURE |
Description:
STOCK ITEM -
Use 6# 11 oz of sng w/4 oz of cure per 100# of meat. |
|
| G33198 | BOLOGNA 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. |
|
| G21825 | CORN BEEF CURE | |
| 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 |
|
| G20226 | CORN 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. |
|
| G31793 | CORN BEEF SEASONING | |
| 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. |
|
| G20594 | MEATLOAF 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 |
|
| G20587 | MEATLOAF SNG | |
| 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. |
|
| G20630 | MOD HOT LINK SSNG UNIT-WITTS | |
| Short Description 1: KOY |
| Short Description 2: 33.125#CS 5/6#6 OZ W5/4 OZ C |
Description:
NOT A STOCK ITEM |
|
| G20277 | PEPPERONI UNIT-WITTS | |
| Short Description 1: 5/5# 10 oz W/5/4 oz CURE |
| Short Description 2: |
Description:
NOT A STOCK ITEM |
|
| G31533 | POLISH & SALAMI SCTP- | |
| Short Description 1: 43.50# CS=6/7# SS W/6/.25# C |
| Short Description 2: |
Description:
NOT A STOCK ITEM -
Use 7# of sng with .25 of cure to 100# of meat
|
|
| G21592 | SALAMI 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. |
|
| G21590 | SALAMI-COTTO SNG UNIT-WITTS | |
| 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 |
