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Breakfast Sausage
The complete spice and cure mix for great Smoked Sausage or Smokey Links. Just add to 10 or 25 pounds of meat.
Usage:
Grind meats through 3/4" plate. Add mix and cure (as suggested on recipe you are following or by mfg). Regrind through 5/32" plate. Bulk or stuff into casings. Do not add salt.Ingredients:
Corn Syrup Solids, Salt, Dextrose, Sodium Phosphate, Spices, Sodium ErythorbateFDA Nutritional Information
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