Teriyaki Dried Sausage Sticks Seasoning 2lbs

Our Teriyaki Dried Sausage Sticks Seasoning 2lbs is a blend of soy sauce, garlic, onion and other spices creates a seasoning for a Pacific Islander's version of the popular Polish "Kabanos" or American Snack Stick. Ingredients: Salt, Dextrose, Corn Syrup Solid, Soy Sauce Powder, Sugar, Hydrolyzed Corn Protein, Monosodium Glutamate, Onion Powder, Dehydrate Garlic , Spice, Sodium Erythorbate, with no more than 2% soybean oil & silica gel added to prevent caking. Recommend Casings: Smoked Collagen Casings 19mm Ready to Use Because the sausage seasoning comes pre-blended, it saves you time and effort of mixing the ingredients themselves. No additional salt needed. Store in cool dry space.

• Net weight: 32 oz. (2 lbs. )
• Yield: approx. 50 lbs.*
• When smoking, you must use Insta-Cure #1

10 lbs. recipe

• 8 lbs. Lean Venison
• 2 lbs. Beef or Pork Trimmings
• 2 Level Tsps. lnstacure #1
• 6 oz. Teriyaki Dried Sticks Seasoning

Grind all meat through a 3/16" grinder plate. Add all the ingredients. Mix well. Stuff into 19 mm collagen casings. Place in smokehouse preheated to 120-130°F. Apply heavy smoke and keep at this temperature for 3-4 hours. Raise the temperature to 165-170°F and cook until the internal temperature reaches 152°F. After cooking, shower with cold water until internal temperature is below 120°F. Place in 45°F refrigerator for at least 24 hours. Allergens: Soybean oil used in aiding mixing, Wheat, MSG *Casing capacity depends on meat/fill density, size/lengths of links or loops and how tightly casings being filled.