Salami%3A%20Excellent%20lunchmeat.Backwoods%C2%AE%20Sausage%20Seasonings%20have%20been%20delighting%20customers%20since%201991.%20We%20make%20it%20simple%20with%20our%20easy%20to%20follow%20instructions%20and%20pre-measured%20cure%20in%20every%20package.%20Enjoy%20these%20Cured%20Sausage%20Seasonings%2C%20painstakingly%20flavored%20to%20make%20the%20greatest%20wild%20game%20or%20domestic%20meat%20cured%20sausage%20around!%20Each%20seasoning%20package%20includes%20a%20packet%20of%20Cure.%20Casings%20sold%20separately.%C2%A0Specifications%3ANet%20Weight%20-%20Makes%205%20lbs.%3A%204.7%20oz.%20(133g)Net%20Weight%20-%20Makes%2025%20lbs.%3A%2023.5%20oz.%20(665g)Seasoning%20Ingredients%3A%20Salt%2C%20Corn%20Syrup%20Solids%2C%20Spices%2C%20Monosodium%20Glutamate%2C%20Garlic%20Powder%2C%20And%20Less%20Than%201%25%20Soybean%20Oil%20Added%20To%20Prevent%20Caking.Cure%20Ingredients%3ASalt%2C%20Sodium%20Nitrite%20(6%25)%2C%20Red%203%2C%20And%20Less%20Than%202%25%20Silicon%20Dioxide%20As%20A%20Processing%20Aid.Contains%3A%20Soy.Ingredients%20Do%20Not%20Contain%20Gluten.A%20Note%20About%20Cure%3A%20Cure%20should%20be%20used%20to%20control%20botulism%20as%20well%20as%20add%20color%20and%20flavor%20to%20your%20smoked%20or%20cooked%20sausage.For%20consistently%20flavorful%20sausage%20use%20the%20recommended%20number%20of%20pounds%20of%20meat%20this%20package%20is%20intended%20to%20produce.To%20make%20the%20entire%205%20lb.%20package%20at%20one%20time%3A%20Dissolve%20entire%20seasoning%20and%20cure%20packets%20into%205%20ounces%20of%20water%20for%205%20pounds%20of%20meat.To%20make%20the%20entire%2025%20lb.%20package%20at%20one%20time%3A%20Dissolve%20entire%20seasoning%20and%20cure%20packets%20into%2025%20ounces%20of%20water%20for%2025%20pounds%20of%20meat.To%20make%20smaller%20batches%3A%20Use%202%20tablespoons%20%26amp%3B%202%20teaspoons%20of%20seasoning%2C%20a%20scant%201%2F4%20teaspoon%20of%20cure%20(1.1g)%20and%201%20ounce%20of%20water%20for%20each%20pound%20of%20meat%20used.Directions%3AGrind%20a%20mixture%20containing%20at%20least%2020%25%20pork%20or%20pork%20fat.Dissolve%20seasoning%20and%20cure%20in%20water.%20Mix%20thoroughly%20with%20meat.Process%20in%20one%20of%20the%20following%20ways%3ARoll%20into%20logs%20(about%2010%26quot%3B%20long%20and%202%26quot%3B%20in%20diameter).%20Roll%20back%20and%20forth%20to%20remove%20air.%20Preheat%20oven%20to%20300%C2%B0F%20and%20place%20in%20oven%20for%201%20hour%20or%20until%20internal%20temperature%20reaches%20165%C2%B0F.%20Remove%20and%20cool.Stuff%20into%20fibrous%20or%20non-edible%20collagen%20casings%20(soak%20casings%20in%20warm%20water%20prior%20to%20stuffing)%20and%20place%20in%20refrigerator%20overnight.%20Preheat%20oven%20to%20180%C2%B0F%20and%20place%20in%20oven%20or%20smoke%20in%20a%20smoker%20until%20internal%20temperature%20of%20the%20log%20reaches%20165%C2%B0F.%20Remove%20and%20cool.%20Refrigerate%20or%20freeze%20finished%20product.Keep%20cure%20out%20of%20reach%20of%20children.Do%20not%20use%20more%20cure%20than%20recommended.