High Plains Smoked Sausage

Packaging: 6/3.5# bags = 21# cs
Use: 3.25# of seasoning and 0.25# Speed Cure per 100# of meat.
Ingredients: Salt, Dextrose, Monosodium Glutamate, Black Pepper, Mustard Flour, Garlic Powder, and less than 1% Silicon Dioxide added to prevent caking. CURE: Salt, Sodium Nitrite (6.22%), Dextrose, Red #3, and less than 1% Glycerin to prevent caking.