Smoked Bratwurst Seasoning

• Salt, Hydrolyzed Milk, Protein, Hydrolyzed Gelatin, Sodium Phosphate, Corn Syrup Solids, Spices, MSG, Vegetable Oil added to prevent caking. Net Wt. 25.2 oz.
• Contains: Milk, MSG

• 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 Lebanon Bologna 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 bologna.