Brines

Deli Spices offers a large variety of products and pack size options. See below for some of our top selling lines. Your Deli Spices Representative will be able to advise according to your requirements and provide more information.

BRINE MIX-M

PRODUCT CODE: 01023020
SIZE: 2 kg

PRODUCT CODE: 01023050
SIZE: 25 kg (5 x 5 kg)

DESCRIPTION:

Additive used in the manufacture of massaged or tumbled cooked cured meat products e.g. cooked ham, gammon, silverside.

FACTORY RIB BRINE CHARGRILL FLAVOUR

PRODUCT CODE: 01620050
SIZE: 5 kg

DESCRIPTION:

A brine blend for tumbling ribs.

INSTANT BRINE FOR 10 L WATER

PRODUCT CODE: 01003013
SIZE: 1.3 kg

DESCRIPTION:

A mildly seasoned brine mix with sufficient salt and a separate pack of curing agent for the manufacture of massaged or tumbled cooked cured meat products.

INSTANT BRINE FOR 87.5 L WATER

PRODUCT CODE: 01003125
SIZE: 12.5 kg

DESCRIPTION:

A mildly seasoned brine mix with sufficient salt and a separate pack of curing agent for the manufacture of massaged or tumbled cooked cured meat products.

READY BRINE FOR 10 L WATER

PRODUCT CODE: 01124015
SIZE: 1.5 kg

DESCRIPTION:

A mildly seasoned brine ready pack containing the recommended quantity of salt and Quick Cure for the manufacture of massaged or tumbled cooked cured meat products e.g. cooked ham, gammon, silverside and canned cured meat.

READY BRINE FOR 50 L WATER

PRODUCT CODE: 01123076
SIZE: 7.6 kg

DESCRIPTION:

A mildly seasoned brine ready pack containing the recommended quantity of salt and Quick Cure for the manufacture of massaged or tumbled cooked cured meat products e.g. cooked ham, gammon, silverside and canned cured meat.

TENDER FRESH ZA

PRODUCT CODE: 01507070
SIZE: 7 kg

DESCRIPTION:

A phosphate free functional blend with tenderising properties for fresh meat brine injection or tumbling. Ideal for chicken fillets for smoking.

TENDERMEAT™- PLUS

PRODUCT CODE: 05042044
SIZE: 4.4 kg

DESCRIPTION:

Product used to reduce the ripening time of all meat cuts and grades and to enhance the juiciness and succulence of the meat after cooking.