Pink Curing Salt Number 1
฿290.00
Pink Curing Salt #1 for curing meats such as pastrami, corned beef, and bacon at home. 250 grams can cure up to 100 kilograms of meat.
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Pink Curing Salt Number 2
฿320.00
Pink Curing Salt #2 used for all dry and semi dry sausages that need to be aged over time.
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Jimmy Dean Sausage Clone Mix
฿199.00
“I don’t know you from the Man in the Moon, but I want to give you a hug. For the first time in over 20...
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Artisan Salami Culture – (Bactoferm T-SPX Replacement)
฿160.00
Each capsule will culture 500g of sausage mix. The 10 capsule pack will culture up to 5kg of sausage mix. The 25 capsule pack will culture up to 12.5kg of sausage mix.
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UMAi Dry Aging Bags – Dry Age Thai Steaks In Your Refrigerator
฿299.00
Dry age your local market primal meats like ribeye and tenderloin to get a more tender and favorable steak. 1 Bag per order. Discounts for 3 or more bags.
Up to 7kg of beef per bag.
Bag Size: 30x60 cm
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Salami Mold – Replaces Bactoferm Mold 600
฿570.00
Thai Artisan Salami Mold is a meat culture which produces a white/light greyish appearance on the surface of moulded dried sausages, and a well pronounced mushroom flavour and aroma. This has the same culture as the Bactoferm Mold 600 - Penicillium nalgiovense.
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Whole Allspice Berries
฿195.00
Whole Allspice Berries for cooking, seasoning, curing, pickling, even for potpourri. This adaptable berry is now easily available in Thailand and South East Asia. Each 20 gram bag is enough to cover several recipes and can go a long ways.
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