Seasoning: Salt, dexter, dextrose, sugar, spices, msg 4%, paprika, smoked salt (salt, sugar, msg, spices, onion, artificial colors, garlic, natural smoke flavor), sodium erythorbate 0.69% onion, garlic & spice extractive. Quick Cure: Salt, sugar and sodium nitrite 6%
1.Combine seasoning, quick cure, & water with meat mixture until tacky.
2. Fill pre-soaked casings with meat mixture, twist to desired length, & refrigerate overnight to cure.
3.Bake at 180°F in oven or smoker until internal temperature reaches 165°F.
4. Cool & refrigerate or freeze.