For garlic lovers! Plenty of garlic gives this seasoning a rich flavor unlike any other summer sausage seasoning we've tried. Slow smoke over hickory for a one of a kind product. Seasons 25 pounds.
If you are smoking or processing meats at low temperatures (below 140 degrees F) you must use a sodium nitrite cure. Cure for smoked sausage products are available in pre-measured one ounce packets or by the pound. A one ounce packet of Quick Cure is enough to cure 25 pounds of sausage. Please Visit The Cures Section of our store or see the related products below to order.
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