Pepperstick Seasoning (No MSG)
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Salt Corn Syrup Solids. Spices. Dextrose, Garlic, Sodium Erythorbate,<1% Tricalcium Phosphate. Cure: Salt. Sodium Nitrite(6.25%), Dextrose, <2% Propylene Glycol, <.001 fd red>
Use with 25 pounds of 85-90% lean Beef or a combination of Venison and Beef to get the lean meat mix. Whisk seasoning and small cure pack in 2 cups distilled water, pour over meat. Mix for 5-7 minutes until meat becomes tacky. Refrigerate overnight. Get mix ready for stuffing: add 2-3 cups distilled water and work into meat slowly, try not to get it too sticky. Now you can add cheese if you like. Stuff meat mix in the casing and hang in smoker. Dont over load smoker. Place in 100 degree pre heated smoker with the upper and lower vent wide open for 1 hour or until casings are dry to the touch. Close the upper damper to 1/8 open and lower damper 2/3 open. Start to smoke 110 degrees for 2 hours. Check wood supply and increase temp. to 130 degrees for 2 hours. Then remove smoke pan, increase to 150 degrees for 1 hour then to 170 degrees until an internal temp of 152-155 degrees is reached. Remove sausage from smoker, spray with cold water until cooled below 100 degrees. Dry off, refrigerate 24 hours uncovered