Vegan Algae Premix for herbivore aquatic fish and invertebrates. Contains no animal products or byproducts.
INGREDIENTS: Spirulina Algae, Algae Meal (Chlorella), Pea Protein Isolate, Rice Protein Concentrate, Alfalfa Leaf Powder, Stabalized Rice Bran, Dandelion Powder, Dried Brewer’s Yeast, Ground Flaxseed, Schizochytrium Algae (Source of DHA), Dried Seaweed Meal, Dried Kelp, Locust Bean Gum, Guar Gum, Lecithin, Potassium Citrate, Taurine, RoseHips, Hibiscus Flower, Calendula Flower, Marigold Flower, Paprika, Turmeric, Calcium Propionate and Potassium Sorbate (as preservatives), Magnesium Amino Acid Chelate, Zinc Methionine Hydroxy Analogue Chelate, Manganese Methionine Hydroxy Analogue Chelate, Copper Methionine Hydroxy Analogue Chelate, Selenium Yeast. Vitamins: (Vitamin A Supplement, Vitamin D Supplement, Choline Chloride, Calcium L-Ascorbyl-2- Monophosphate, Vitamin E Supplement, Niacin, Beta Carotene, Pantothenic Acid, Riboflavin, Pyridoxine Hydrochloride, Thiamine Mononitrate, Menadione Sodium Bisulfite Complex, Folic Acid, Biotin, Vitamin B-12 Supplement)
Guaranteed Analysis: Crude Protein min. 35%, Crude Fat min. 8%, Crude Fiber max. 8%, Moisture max. 8%, Ash max. 9%
DIRECTIONS: Ratio is one part powder to three parts water, i.e. 1/4 cup powder and 3/4 cup water.
Microwave: Measure water into heat safe container (I use plastic containers). Heat in the microwave until water starts to boil. Add powder and mix well. Let sit on counter until gelled, approximately 2 hours.
Stove top: Measure water into a pot and boil on stove. Remove from heat. Add powder and mix well. Immediately pour into a storage container or mold, and let sit at room temp until firm.
The finished gel can be cut into cubes, shredded, or used as a whole slab. Whatever is not used immediately should be treated as fresh food. It can be stored sealed in refrigerator for up to two weeks, and in freezer for up to six months. To adjust firmness of gel, use more or less water as desired.
JERKY: Prepare gel as above, pour into deep container, and then cut gel into ¼ inch thick slices of desired size. Completely dry in Oven or Dehydrator at 150 °F (65 °C). (8-12 hours typical).