Net Weight - Makes 5 lbs.:6 oz. (170g)
Net Weight - Makes 25 lbs.:24 oz. (679g)
Seasoning Ingredients:Salt, Corn Syrup Solids, Spices, Monosodium Glutamate, Dextrose, Ascorbic Acid (0.51%), Sodium Citrate (0.26%), Garlic Powder, Spice Extractive, Not More Than 1% Soybean Oil Added To Prevent Caking.
Cure Ingredients:Salt, Sodium Nitrite (6%), Red 3, And Less Than 2% Silicon Dioxide As A Processing Aid.
Contains: Soy.Ingredients Do Not Contain Gluten.A Note About Cure:Cure should be used to control botulism as well as add color and flavor to your smoked or cooked sausage.
For consistently flavorful snack sticks use the recommended number of pounds of meat this package is intended to produce.To make the entire 5 lb. package at one time:Dissolve entire seasoning and cure packets into 5 ounces of water for 5 pounds of meat.
To make the entire 25 lb. package at one time:Dissolve entire seasoning and cure packets into 20 ounces of water for 20 pounds of meat.
To make smaller batches:Use 3 Tbsp & 1/2 tsp of seasoning, a scant 1/4 teaspoon of cure (1.1g), and 1 ounce of water for each pound of meat used.
Directions:
- Grind a mixture containing at least 20% pork or pork fat.
- Dissolve seasoning and cure in water. Mix meat thoroughly.
Process in one of the following ways:
- Make sticks with the LEM Jerky Cannon® by shooting onto a cookie sheet. Preheat oven to 200° F. Place sticks in oven or oven until internal temperature reaches 165° F.
- Stuff into sheep casings or 17-21mm collagen casings and smoke in smoker or cook in oven at 180° F. until the internal temperature reaches 165° F.
Refrigerate or freeze finished product.Keep cure out of reach of children. Do not use more cure than recommended.
