Mix of spices for semi-smoked sausages GOST No. 6 1 kg art SSDPK61000

A mixture of spices is used in the preparation of semi-smoked sausages of the first and second grade:

• Dining room;
• Ukrainian;
• Pork;
• Odessa;
• Moscow;
• Horse.

Ingredients: glucose, a mixture of peppers, etc.

Recommended dosage is 5-6 g/kg of raw materials (about 1 teaspoon).

Lovers of semi-smoked and smoked sausages will definitely like it.

The combination of spices will give sausages a bright taste and aroma. Pairs perfectly with smoked meats. In addition, the presence of peppers will suppress the proliferation of harmful microflora.

It is recommended to store this mixture in a tightly closed container at room temperature (but not higher than 20°C). Air humidity should not exceed 75%. With this storage, the spices will retain their aroma and beneficial properties for a long time, and you will be able to pamper yourself with real tasty homemade sausage.