A butcher's blend for making pepper sticks at home.
Usage: 5lbs pork fat, 20lbs lean beef, 1 oz of cure, 4 cups water. Mix well, grind 1/8"plate. stuff into casings. Cook until internal temp of meat is 152F.
Ingredients: Salt, Corn Syrup, Flavorings, Mustard, Dextrose, Sodium Erythorbate, Spice Extractives, less than 2% Sodium Aluminosilicate to prevent caking.