Mix of spices for dry-cured and uncooked smoked sausages GOST No. 4 50 grams art. 330

Spice mixture No. 4 is used in the preparation of dry-cured and raw smoked sausages of the highest and first grades, as well as sausages and sausages:

Ingredients: glucose, black pepper, allspice, nutmeg, cardamom.

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

The taste of the spice mixture is sharp, burning with notes of nutmeg. The color is dark gray, but may vary in different shades. Consistency – loose. Spices should not contain any other impurities. There should be no traces of caking or clumping.

Store the mixture in a tightly closed container at room temperature (but not higher than 20? C). Humidity is not higher than 75%. Under the right storage conditions, spices will not lose their aroma, and you will enjoy flavorful sausages.