GDL has been used for over 20 years in the meat industry as an acidulating product for dry and semi-dry sausages. This product replaces "FERMENTO" in solving the problem of premature acidity and stiffening of the meat mixture. It is also the ingredient that gives the distinctive tangy taste that is familiar to dry sausage. This product is "coated" GDL. Suggested usage is 12 oz to 100 lbs of meat.
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