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Italian Salami
The perfect mix to blend with 10 or 25 lbs of meat. To process this produce you must add curing salt. One teaspoon curing salt for every pound.3
Usage:
Put meat through grinder twice. Add seasonings to meat and curing salt, mix well. Stuff or bulk meat.Ingredients:
Salt, Corn Syrup Solids, Spices, Sodium Phosphates, Dextrose, Paprika, Sodium Erythorbate, Mustard Seed, less than 2% Sodium Aluminosilicate to prevent cakingFDA Nutritional Information
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