Pepperoni S/B/C (GF)

Unit: 430 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 FS Cure at 40 g per 25 lbs, or 8 g per 5 lbs. (Cure 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.
• Stuff:
  Fill casings firmly, avoiding air pockets.
• Chill Before Smoking/Cooking:
  Refrigerate sausages for several hours or overnight to let flavors develop.

Ingredients: Salt, spices, modified corn starch, garlic, sodium phosphate, dextrose, sodium erythorbate, sodium nitrite, spice extracts, 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*