salt, corn syrup solids, dextrose, spices, mustard flour, sodium erythorbate (0.82%), garlic powder, spice extractives, not more than 2% 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 13 ounces of seasoning with 4 ounces of speed cure mixture to each 100 pounds of meat. process.
For process use only. Do not combine with other ingredients until ready to use. Must be in conformance with FDA & USDA regulations. Proper U