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. Process in smokehouse to 155° F internal. To manufacture a reduced pH product use starter culture or encapsulated acid and adjust procedures as needed.
The Shopping Cart is currently empty
