Lem Backwoods® Pepper Stick Seasoning - 5 lbs.

Pepper Stick: A stick with a Kick.
Backwoods® Snack Stick Seasonings have been delighting customers since 1991. We make it simple with our easy to follow instructions and pre-measured cure in every package. Enjoy these Snack Stick Seasonings, painstakingly flavored to make the greatest wild game or domestic meat cured sausage around! Each seasoning package includes a packet of Cure. Casings sold separately.

Specifications:

• Net Weight - Makes 5 lbs.: 6.6 oz. (187g)
• Net Weight - Makes 25 lbs.: 26.3 oz. (747g)
• Seasoning Ingredients: Salt, Corn Syrup Solids, Spices, Mustard (12.5%), Monosodium Glutamate, Dextrose, Garlic Powder, Sodium Erythorbate (0.60%), Less Than 2% Tricalcium Phosphate Added To Prevent Caking.
• Cure Ingredients: Salt, Sodium Nitrite (6%), Red 3, And Less Than 2% Silicon Dioxide As A Processing Aid.
• Contains: Mustard.
• 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 20 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 4 Tbsp & 1 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.