Unit: 870 grams - intended for 25lbs of raw meat emulsion.

Mix Meat & Seasoning:
Combine entire seasoning packet with 25 lbs (11.34 kg) of cold ground meat and fat in a large bowl or mixer.
Add Cure:
Add included Salt & Cure packet at 220g per 25 lbs, (Cure and salt is packed separately for accurate portioning.)
Add Water:
Gradually add about 1 liter (4 cups) of cold water per 25 lbs. Mix thoroughly.
Mix Until Tacky:
Continue mixing until the mixture is smooth and tacky—this ensures proper binding. Add more water if needed.
Stuff:
Fill casings firmly, avoiding air pockets.
Chill Before Smoking/Cooking:
Refrigerate sausages for several hours or overnight to let flavours develop.

Instructions: Combine seasoning with approximately 1L of cold water - pour over meat & mix well, slowly adding more water if/as required. Once desired consistency is reached, stuff into your casing of choice.

Ingredients: Salt, modified corn starch, dextrose, sodium phosphates, garlic, spices, onion, sodium erythorbate, garlic flavour, sodium nitrite, spice extracts, sunflower oil(mfg. aid), sodium bicarbonate(mfg. aid), propylene glycol(mfg. aid)

*though not necessarily in this product - milk & derivatives, mustard, eggs, soy, sulphites & wheat may be in products manufactured on the same line / in the same facility*

Gluten Free Premixes

Hot Portugese Chorizo S/B (GF)

Summer Sausage S/B/C (GF)

Pepperoni S/B/C (GF)

Hungarian S/B (GF)

Jalapeno Smoked S/B/C (GF)

Roast Bratwurst S/B (GF)

Garlic S/B/C (GF)

German S/B (GF)

Fresh Garlic S/B (GF)

Farmer Mennonite S/B/C (GF)

Fresh Sausage S/B (GF)

Farmer Fresh S/B (GF)