Old World flavors of garlic, and other spices – including diced Jalapeno! - with a hint of heat. 22 ounce bag seasons 25 pounds.
Blend of Salt, Spices, Dextrose, Sugar, Garlic Powder, Sodium Erythorbate (.95%), and less than 2% Silicon Dioxideand Soybean Oil added as an anticaking agent.
MANUFACTURING PROCEDURE:
1. Grind meat through ¼ inch plate. Transfer to mixer.
2. Add water (3 Lbs.), seasonings and sodium nitrite.
3. Mix until the meat block is tacky. (6-8 minutes)
4. Regrind through a 1/8 inch plate. Stuff into casings.
5. Proce ss in smokehouse to 155° F internal.
To manufacture a reduced pH product use starter culture or encapsulated acid and adjust procedures as needed.
