Ready Mixed sausage seasoning and Ready Mixed Bacon cure

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Ready Mixed sausage seasoning and Ready Mixed Bacon cure

Postby Becks » Tue Jun 30, 2015 1:24 am

Hi once again it's been a while since i last posted.

What i'm looking for is a good supplier of Ready Mixed Sausage seasoning packs, as in a good Breakfast sausage and a Cumberland sausage mix, and Ready Mixed Bacon cure packs . Dry And Wet cure.

I want to make quantites upwards of 30 kg a time.

I can have the products sent from the uk to Thailand by post that's not a problem

Thank you for any info in advance. :D
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Re: Ready Mixed sausage seasoning and Ready Mixed Bacon cure

Postby kil2k » Tue Jun 30, 2015 9:02 am

Pretty sure this website has everything you need! :wink:

The catering sized orders of sausage seasonings are enough to make ~80Kg sausage. I've only tried the Wild Garlic & Cracked Black Pepper, Garlic & Herb, and El Diablo seasonings so far, but they have all been fantastic.

The large sized bacon cures will cure between 125-166Kg bacon, or you can just buy Cure#1 and add the extra salt / flavourings yourself.

You could also check out http://www.weschenfelder.co.uk/, which stocks a different array of sausage seasonings. I've recently received a pack of their Gourmet Sweet Chilli Mix which I'm looking forward to trying.
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Re: Ready Mixed sausage seasoning and Ready Mixed Bacon cure

Postby kil2k » Tue Jun 30, 2015 9:19 am

As far as shipping to Thailand goes, if there are any issues when placing the order, you can contact the sales team using this form.
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Re: Ready Mixed sausage seasoning and Ready Mixed Bacon cure

Postby RodinBangkok » Thu Jul 02, 2015 2:39 pm

Almost all the ingredients used in these mixes can be easily found locally, why pay for a pre mix and then postage on top of it. Just do a bit of searching on this forum for the formulations and use fresh local ingredients.
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Re: Ready Mixed sausage seasoning and Ready Mixed Bacon cure

Postby Becks » Wed Jul 15, 2015 5:52 am

Thanks for all the replies, i must try to find the goods locally as rod say's.
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