Blue Ribbon Summer Seasoning

• Salt, Corn Syrup Solids, Spices (including ground & whole mustard seed), Hydrolyzed Protein Blend (milk protein, sodium phosphate, hydrolyzed gelatin), MSG, Garlic Powder, Natural Spice Extractives (including celery). Net Wt. 23.5 oz. (1 LB. 7.5 OZ.)
• Contains: Milk, MSG

• All fibrous casing should be soaked in warm water for 15-30 minutes before stuffing.
• Hog rings are used to close the ends of any fibrous casing.
• Stuff into size 2" or 2 1/2" fibrous casings.
• Add 4oz. jalapeno or habanero flakes to 25lbs. of meat to "warm up" any of these great summer sausages.
• Meat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.
• In warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.
• Order a new knife and plate, and keep the set together instead of mixing knives and plates.
• The plate and knife must run tightly together. Add or replace thrust washers if needed.
• Do not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.

We do not recommend smoking any meat without cure (Fast Mixture Cure or Veg-a-Cure) because of the risk of food poisoning. A better way to get a smoke flavor is to add smoke powder to the seasoning mixture. See our Quick Reference Guide under the Preparation Directions.

Encapsulated citric acid is included with some of our seasoning mixes such as Thuringer to give it a "tangy" taste. Do not re-grind meat after citric acid has been added or you risk breaking the encapsulation prematurely. The citric acid then breaks down the meat protein which results in dry and crumbly product.