Salt, corn syrup solids, spices, monosodium glutamate, sodium erythorbate (0.97%), garlic powder, not more than 1% soybean oil added to prevent caking
Cure: Salt, sodium nitrite (6.22%) dextrose, red 3 (0.0017%), and less than 1% glycerine to prevent caking.
Use 5 pounds 10 ounces of seasoning with 4 ounces of speed cure to each 100 pounds of meat. Process.
Weston 30 Lb Vertical StufferMeat Processing FAQ - Answers for Issues or QuestionsDo you have questions or issues with your sausage, jerky, or cured meat processing? Walton's and Meatgistics created...