Lem Backwoods® Salami Cured Sausage Seasoning - 5lbs

Salami: Excellent lunchmeat.
Backwoods® Sausage 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 Cured Sausage 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.: 4.7 oz. (133g)
• Net Weight - Makes 25 lbs.: 23.5 oz. (665g)
• Seasoning Ingredients: Salt, Corn Syrup Solids, Spices, Monosodium Glutamate, Garlic Powder, And Less 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 sausage 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 25 ounces of water for 25 pounds of meat.
• To make smaller batches: Use 2 tablespoons & 2 teaspoons 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 thoroughly with meat.

Process in one of the following ways:

• Roll into logs (about 10" long and 2" in diameter). Roll back and forth to remove air. Preheat oven to 300°F and place in oven for 1 hour or until internal temperature reaches 165°F. Remove and cool.
• Stuff into fibrous or non-edible collagen casings (soak casings in warm water prior to stuffing) and place in refrigerator overnight. Preheat oven to 180°F and place in oven or smoke in a smoker until internal temperature of the log reaches 165°F. Remove and cool. Refrigerate or freeze finished product.

Keep cure out of reach of children.

Do not use more cure than recommended.