COOKED SALAMI BINDER GLUTEN FREE 725g

Usage: Use the contents of this bag with 23 lbs of meat and 2 lbs of water/ice.

This refers to 65 g of seasoning and 100 ml of water/ice per kg of meat.

Cut or grind the meat to desired coarseness and mix all ingredients thoroughly.

Cure packed separately inside (6.25% Sodium Nitrite)

Ingredients: Rice Flour, Salt Spices (Incl. Garlic and Mustard), Sodium Phosphate, Dextrose, Sodium Nitrite. Contains: Mustard.

Smoking Instructions
• Lay sausage on screens or hang from racks.
• 120 °F for 1 hour (the sausage needs to be dry to the touch before starting the smoke).
• 140 °F for 1 hour with smoke “ON”.
• 160 °F for 30 minutes with smoke “ON”.
• 180 °F until the sausage reaches an internal temperature of 156 °F. Smoking times vary depending on equipment and other factors.
Experiment and smoke to your taste.