MANUFACTURING PROCEDURE: 1. Grind pork through a inch plate. 2. Transfer to

mixer, add seasoning and mix for 2 minutes. 3. Regrind through a 3/16 inch,

5/32 inch or 1/8 inch plate. 4. Package in bulk or stuff into casings. For

pork, using pork butt or a butcher provided 80/20 blend works great.

• For a sausage mixture with that 'extra heat'! Added both ground red pepper and crushed red pepper. NO MSG
• Each 9 Oz. bag correctly seasons 25 Lbs. of meat, 2 bags per order
• Blend of Salt, Red Pepper, Sage, Sugar, Black Pepper
• Great for pork but can also be used with beef, deer, elk, moose or a combination.