Smoked%20Polish%3A%20An%20Old%20World%20delicacy.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%20eve
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Smoked%20Polish%3A%20An%20Old%20World%20delicacy.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.Net%20Weight%20-%20Makes%205%20lbs.%3A%201.8%20oz.%20(51g)Net%20Weight%20-%20Makes%2025%20lbs.%3A%209%20oz.%20(255g)Seasoning%20Ingredients%3A%20Salt%2C%20Spices%2C%20Garlic%20Powder%2C%20Garlic%20Concentrate.Cure%20Ingredients%3A%20Salt%2C%20Sodium%20Nitrite(6%25)%2C%20Red%203%2C%20And%20Less%20Than%202%25%20Silicon%20Dioxide%20As%20A%20Processing%20Aid.Ingredients%20Do%20Not%20Contain%20Gluten%2C%20No%20MSG.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%201%20tablespoon%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%20until%20tacky.Stuff%20into%2032-35mm%20natural%20hog%20or%20collagen%20casings.%20Twist%20casings%20to%20make%204-6%26quot%3B%20links.Process%20in%20one%20of%20the%20following%20ways%3ASmoke%20in%20a%20smoker%20until%20internal%20temperature%20reaches%20165%C2%B0F.Place%20in%20a%20preheated%20oven%20of%20180%C2%B0F.%20until%20internal%20temperature%20reaches%20165%C2%B0F.Links%20can%20be%20grilled%2C%20fried%20or%20broiled.%20Refrigerate%20or%20freeze%20finished%20product.Keep%20cure%20out%20of%20reach%20of%20children.Do%20not%20use%20more%20cure%20than%20recommended.
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