Salt, corn syrup solids, spices, monosodium glutamate, mustard seed (0.62%), 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% glycerin added to prevent caking.
Use 5 pounds 10 ounces of seasoning with 4 ounces of speed cure 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 use is th
High quality Black Pepper from Excalibur can be added to almost any recipe to add a little extra spice to your snack-stick, jerky or summer sausage. Or put it in a table grinder and have fresh ground...