Sample a tasty “pig-in-a-blanket” made with Jungbunzlauer sub4salt cure, potassium lactate and sodium gluconate.  We will be serving these snack-sized hot dogs with two dipping sauces – grilled peach ketchup and beer mustard. Both of these flavorful options will feature our sub4salt, lactic acid, and xanthan gum.

Jungbunzlauer potassium lactate is a smart way to reduce the sodium content in processed meat products. Indeed, sodium lactate, normally used therein for pathogen control and shelf-life extension, is the second biggest contributor to sodium content after curing salt. The sole substitution of potassium lactate for sodium lactate reduces the sodium content of sausages by 25%. Combining potassium lactate with sub4salt cure, the first stable, sodium reduced curing salt substitute, permits a sodium content reduction of 50%, without compromising taste or microbiological stability. sub4salt cure combines the widely known and award-winning sub4salt with sodium nitrite.

Sodium gluconate is a cost effective stabilizer permitting substantial phosphate reduction without compromise on texture and yield. Xanthan gum, which is an excellent stabilizer and thickener, improves texture and enhances mouth-feel.  Lactic acid is a mild tasting acidity regulator with antibacterial properties.