Salt, Dextrose, Monosodium Glutamate, Black pepper, mustard flour, garlic powder, and less that 1% silicon dioxide added to prevent caking.
Cure ingredients: salt, sodium nitrite (6.22%), dextrose, red 3 (0.0017%), and less that 1% glycerin added to prevent caking.
Use 3 pounds 4 ounces of seasoning with 4 ounces of speed cure mixture to each 100 pounds of meat. process.
Hot Pepper High Temperature Cheese
Add cheese to summer sausage, snack sticks, and more without melting
Make amazing sausage at home by adding Walton's High-Temp Cheese to your Snack Stick,...