Nassau Summer Sausage & CTP

Packaging: 25/1.06# bags = 26.5# cs
Use: 1# of seasoning and .06# Modern Cure to 25# of meat, or 4# seasoning and 0.25# Modern Cure to 100# of meat.
Ingredients: Salt, Dextrose, Monosodium Glutamate (6.66%), Spices, Garlic Powder, Sodium Erythorbate (1.36%), Flavorings, with not more than 2% Tricalcium Phosphate added to prevent caking. CURE: Salt, Sodium Nitrite (6.25%), Propylene Glycol and Sodium Bicarbonate as processing aids, Red #3.