Braunschweiger/Liver Sausage & CTP

Packaging: 7/6.25# bags = 43.75# cs
Use: 6.0# of seasoning and 0.25# Modern Cure per 100# of meat.
Ingredients: Salt, Dextrose, Mustard (18.41%), Sugar, Onion Powder, Extractives of Pepper and other Spices with not more than 2% Tetrasodium Pyrophosphate added to prevent caking. CURE: Salt, Sodium Nitrite (6.25%), Propylene Glycol and Sodium Bicarbonate as processing aids, Red #3.