Snack Stick Seasoning - 18.5 oz - EL-116

This popular blend contains the perfect combination of mustard, garlic, and spices to produce a tasty product.

INGREDIENT STATEMENT ON BAG:
Blended of Salt, Dextrose, Sugar, Spices, Mustard (1.35%), Garlic Powder, Sodium Erythorbate (7/32 Oz.), and less than 2% Tricalcium Phosphate added as an Anticaking Agent.

MANUFACTURING PROCEDURE:

INGREDIENTS:
20.0 Lbs. 85% Lean Beef
5.0 Lbs. 65% Lean Pork
25.0 Lbs. (Approximately 20% fat)
1 Bag #25 Old Plantation Snack Stick Seasoning Blend 116
1.0 Oz. Legg Cure (6.25% Sodium Nitrite)
1.75 Lbs. Ice or Water

1. Grind meats 1/8 inch. Use fresh, cold meats (30° F pre-grind temperature).
2. Mix meats with seasoning and 1.0 Oz. Legg Cure (6.25% Sodium Nitrite) for 3-5 minutes.
3. Add 1 3/4 Lb. shaved ice or very cold water. Mix 2-3 minutes.
4. Regrind 1/8 inch. Stuff in 21mm collagen casings.
5. Smoke and heat process to 160° F internal temperature

NOTE: For a reduced pH Snack Stick add 3 Ozs. of Encapsulated Citric Acid.