Add to 10 or 25 pounds of meat. The best mix of spices for creating old fashioned bologna and hot dogs and franks.
6lbs 75% lean Pork, 4lbs 80%lean beef, 1.6lbs water, 6.1oz mix, .8oz smoke flavor(optional), .4oz cure. Grind beef 3 times 1/8"plate, Pork 2 times. Mix cure with water, add to meat in mixer, mix 1 min. Add seasoning and smoke until sticky. Stuff and smoke or cook.
Salt, Dextrose, Sodium Phosphates, Onion & Garlic Powder, Sodium Erythorbate, Spices, less than 1% Silicon Dioxide (to prevent caking).