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Product Description
Course grind preferred meat through 1 inch plate. Mix in seasoning, water and cure until tacky. Fine grind through 1/8th inch plate. Mix in culture or encapsulated citric acid and stuff in to 18-21mm casings. Smoke to 160 F then water chill. [Read more]
Features
- Pepperoni Stick Seasoning and cure for 25lbs of meat
- Fennel, Caraway and Garlic makes for a perfect Italian flavor profile.
- Use with pork, beef, elk, deer or any preferred meat
- To make shelf stable add a starter culture or encapsulated citric acid (not included)
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Details were last updated on Oct 8, 2024 11:32 +08.
