800.432.0105 n www.nassaufoods.com
Transcription
800.432.0105 n www.nassaufoods.com
Company History Nassau Foods was founded in 1992 to distribute spices and sawdust to small meat lockers in Minnesota and North Dakota. Today, Nassau Foods sells over 1,500 products to over 1,500 customers of all sizes in 250 states. Technical Assistance We offer free technical assistance, advice, and problem solving for the meat processing industry. Consult our website or call and ask to speak to our technical staff. Special blends and custom formulations are also available. Shipping Most orders are processed and shipped within 24 hours. Orders are shipped either Spee Dee Delivery, UPS, or common carrier. Shipping cost is added to your invoice. Proud Distributors of: Proud Manufacturers of: 7500 Boone Avenue North, Suite 108 Brooklyn Park, Minnesota 55428 Twin Cities 763.315.3968 Toll-Free 800.432.0105 Fax 763.315.6773 info@nassaufoods.com www.nassaufoods.com www.grandpajosh.com 800.432.0105 n www.nassaufoods.com HISTORY OF SPICES The first real evidence we have of spice use comes from the artwork and writings of early civilizations. Hieroglyphs in the Great Pyramid at Giza show workers eating garlic and onions for strength. During Roman times, spices were available only to the upper class, who valued them as highly as gold. Pepper, along with other spices such as cinnamon, cloves and nutmeg, were such a hot commodity five centuries ago that it drove nations to sail across vast oceans searching for new routes to the spice-rich orient. In 1492 Christopher Columbus arrived in America while searching for a direct western route to the Spice Islands. Though he did not find the Spice Islands, Columbus brought allspice, vanilla, and red peppers from the West Indies back to his Spanish supporters. Americans began their entry into the world spice race in 1672. Boston-born Elihu Yale, a former clerk of the British East India Company in Madras, India, began his own spice business. He made a fortune that he would one day use to start Yale University. The first voyage produced a 700% profit, and trading was off and running. Nearly one thousand American ships made that around the world voyage over the next 90 years. TABLE OF CONTENTS History of Spices................................................................................................................................................. 3 AC Legg Seasonings ......................................................................................................................................... 5 Bags ............................................................................................................................................................................. 6 Beans/Grains.......................................................................................................................................................... 6 Binders & Extenders ........................................................................................................................................ 7 Bologna/Wiener ............................................................................................................................................... 7-9 Bottles......................................................................................................................................................................... 9 Bratwurst ...........................................................................................................................................................10-11 Breads ........................................................................................................................................................................11 Casings ......................................................................................................................................................................12 Cheese........................................................................................................................................................................12 Chemicals .......................................................................................................................................................... 13-14 Color/Flavor ..........................................................................................................................................................15 Cure ....................................................................................................................................................................... 16-17 Cutlery .......................................................................................................................................................................18 Dehydrated Fruits .............................................................................................................................................19 Dehydrated Vegetables ..................................................................................................................................19 Ethnic.................................................................................................................................................................. 20-21 Grandpa Josh©sBBQ and Steak Sauces .................................................................................... 22-23 Grandpa Josh©sRubs .....................................................................................................................................23 Grandpa Josh©sSausage Seasonings ........................................................................................... 24-25 Grandpa Josh©sSoups ...................................................................................................................................26 Ham............................................................................................................................................................................27 Ham Nets................................................................................................................................................................28 Healthy Seasoning Blends ................................................................................................................... 28-29 Italian........................................................................................................................................................................30 Jerky ..........................................................................................................................................................................31 Loaf ............................................................................................................................................................................32 Marinades ....................................................................................................................................................... 32-37 Marinades • Classic Black....................................................................................................................38-40 Patty .................................................................................................................................................................... 40-41 Pizza...........................................................................................................................................................................42 Polish Sausage ............................................................................................................................................ 42-43 Pork Sausage ............................................................................................................................................... 43-45 Poultry......................................................................................................................................................................46 Preservatives .......................................................................................................................................................46 Rub/Pump/Mix............................................................................................................................................. 47-48 Salami.......................................................................................................................................................................48 Salts ...........................................................................................................................................................................49 Sauces ...............................................................................................................................................................49-50 Sausage Blends ............................................................................................................................................ 51-52 Sawdust...................................................................................................................................................................53 Shakers....................................................................................................................................................................53 Smoke.......................................................................................................................................................................54 Snack Sticks .................................................................................................................................................54-56 Soup Base ..............................................................................................................................................................56 Special Blends .............................................................................................................................................57-58 Spices.................................................................................................................................................................59-60 Starter Culture .....................................................................................................................................................61 Summer Sausage ........................................................................................................................................ 61-62 Sweeteners............................................................................................................................................................62 Tenderizers ...........................................................................................................................................................63 Technical Information............................................................................................................................64-66 4 To Order, Call: 1.800.432.0105 AC LEGG SEASONINGS MFR ITEM# DESCRIPTION PACKAGING ACL ACL ACL ACL ACL ACL ACL ACL ACL ACL ACL ACL ACL ACL ACL ACL AC0104 AC0128 AC0139 AC0121 AC0155 AC0102 AC0007 AC0NS4 AC0106 AC0029 AC0010 AC0144 AC0142 AC0147 AC0008 AC0111 ACLEGGBratwurst ACLEGGItalianMarinade ACLEGGJalapenoSmokedSausage ACLEGGLemonPepperMarinade ACLEGGLimeChipotleRub ACLEGGMildItalianSausageSeasoning ACLEGGMildPorkSausageSeasoning ACLEGGMildw/oSagePorkSausageSeasoning ACLEGGPolishSausage ACLEGGPorkSausageSeasoning ACLEGGSouthernStylePorkSausageSeasoning ACLEGGButterGarlicMarinade ACLEGGMesquiteMarinade ACLEGGTeriyakiMarinade ACLEGGMapleBreakfastSausage ACLEGGFreshChorizoSausage 24/11oz 24/9oz 24/0.875#bags 24/7.25oz 24/8oz 24/0.50#bags 24/0.50#bags 24/0.50#bags 24/11oz 24/0.50#bags 24/0.50#bags 24/9.75oz 24/10oz 24/15.5oz 24/8oz 24/16oz ACLEGGBRATwuRST AC0104 • .24/11oz Ingredients:Salt,Dextrose,Pepper,Sage,OnionMaceandCelery. Use: Course grind meats through 1/2” plate. Transfer to mixer, add seasoning and mix for 2 minutes. Regrind through 3/16” plate. Package in bulk or stuff into casings. ACLEGGBuTTERGARLICMARINADE AC0144 • 24/9.75oz Perfectproportionsofbutterandgarlicmakethisblendperfectforbeef,pork, poultryandseafood. ACLEGGFRESHCHORIZOSAuSAGE AC0111 • 24/16oz Anethnicsausageseasoningusedtoproduceachorizowithfullflavor,butnot toohot. ACLEGGITALIANMARINADE AC0128 • 24/9oz Ingredients:Salt,Spices,Dextrose,SodiumPhosphates(16.67%),ParsleyFlakes, GarlicPowder,Celery,SpiceExtractives. Use: 9oz seasoning per 25# of meat. ACLEGGJALAPENOSMOKEDSAuSAGE AC0139 • 24/0.875# bags Ingredients:Salt,JalapenoPeppers,Spices,SodiumPhosphate(10.0%),Garlic Powder,Dextrose,SodiumErythorbate(1.5%),andlessthan2%SoybeanOil addedasaflowconditioner. Use: 0.875# seasoning to 25# of meat. ACLEGGLEMONPEPPERMARINADE AC0121 • 7.25oz Ingredients:BlendedofSalt,Dextrose,SodiumPhosphates(20.69%),Black Pepper,SpiceExtractives,LemonOil. Use: 8.75oz seasoning per 25# of meat. ACLEGGMAPLEBREAKFASTSAuSAGE AC0008 • 24/8oz Afavoritewithallages! To Order, Call: 1.800.432.0105 ACLEGGMESQuITEMARINADE AC0142 • 24/10oz Southwesternflavorthatisgainingpopularitythroughoutthecountry. ACLEGGMILDPORKSAuSAGESEASONING AC0007 • 24-0.50# bags Ingredients:Salt,RedPepper,Sage,Sugar,BlackPepper. Use: 0.50# seasoning per 25# of meat. ACLEGGMILDw/OSAGEPORKSAuSAGESEASONING ACONS4 • 24/0.50# bags Ingredients:Salt,Sugar,RedPepper,Nutmeg,BlackPepper,Ginger. Use: 0.50# seasoning per 25# of meat. ACLEGGMILDITALIANSAuSAGESEASONING AC0102 • 24/0.50# bag Ingredients:Salt,CrushedRedPepper,Sugar,WholeFennelSeed,Paprika, BlackPepper,withnotmorethan2%SoybeanOiladdedasaprocessingaid. Use: 0.50# seasoning per 25# of meat. ACLEGGPOLISHSAuSAGE AC0106 • 24/11oz Ingredients:Salt,Dextrose,Spices,MonosodiumGlutamate(4.55%),Garlic PowderandSodiumErythorbate(7/32oz). Use: 11oz of seasoning for 25# of meat. ACLEGGPORKSAuSAGESEASONING AC0029 • 24/0.50# bags Ingredients:Salt,Spices,Dextrose,SpiceExtractives,BHA(0.074%),Propyl Gallate(0.037%).AndCitricAcid(0.012%)addedtoprotectflavor. Use: 0.50# seasoning per 25# of meat. Add no Salt. ACLEGGSOuTHERNSTYLEPORKSAuSAGESEASONING AC0010 • 24/0.50# bags Ingredients:Salt,RedPepper,Sage,Sugar,BlackPepper. Use: 0.50# seasoning per 25# of meat. ACLEGGTERIYAKIMARINADE AC0147 • 24/15.5oz Aflavorfulnewblend.Itisespeciallygoodforpoultryandbeef. 5 BAGS MFR ITEM# DESCRIPTION PACKAGING NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF 670201 670231 670271 670291 670321 670351 670411 670610 670441 670511 670591 670596 670595 670531 670535 670582 670541 670551 670555 670562 670651 670631 670656 CryovacShrinkBag4x11 CryovacShrinkBag51/2x15 CryovacShrinkBag6x8 CryovacShrinkBag6x12 CryovacShrinkBag8x10 CryovacShrinkBag8x12 CryovacShrinkBag11x15 CryovacShrinkBag11x24 CryovacShrinkBag13x22 CryovacShrinkBag18x26 1#Poly-FreezerBags-Clearw/SafeHandling 1#Poly-FreezerBags-White 5#Poly-FreezerBags-White 1#Poly-FreezerBags-WhiteGroundBeefw/SafeHandling 5#Poly-FreezerBags-WhiteGroundBeef 1#Poly-FreezerBags-WhiteGroundBeefNFS 2#PolyFreezerBags-WhiteGroundBeefNFS 1#Poly-FreezerBags-WhiteGroundPorkw/SafeHandling 5#Poly-FreezerBags-WhiteGroundPork 1#Poly-FreezerBags-WhitePorkSausage 1#Poly-FreezerBags-WildGame-WhiteNFS 1#Poly-FreezerBags-WildGame-Camo-NFS 2#Poly-FreezerBags-WildGame-WhiteNFS 3000/cs 2000/cs 2500/cs 2500/cs 3000/cs 2500/cs 1000/cs 1000/cs 1000/cs 500/cs 2500/cs 1000/cs 1000/cs 2500/cs 1000/cs 1000/cs 1000/cs 1000/cs 1000/cs 1000/cs 1000/cs 1000/cs 1000/cs BEANS/GRAINS MFR ITEM# DESCRIPTION PACKAGING NF NF NF NF NF NF NF NF NF NF NF NF NF 804047 804087 804129 80415C 804207 804247 804250 804278 804307 804367 804407 804449 804549 Barley,MediumPearled BlackeyedPeas BuckwheatGrits BuckwheatGroats LimaBeans-Small NavyBeans OrzoMacaroni PintoBeans RedBeans-SmallKidney SplitPeas-Green SplitPeas-Yellow SteelCutOats WildRice,Whole 25#box 25#box 50#bag 50#bag 25#box 25#box 2/10#bag 25#box 25#box 25#box 25#box 50#bag,25#box 50#,25#,15#,10#,5#boxes 6 To Order, Call: 1.800.432.0105 BINDERS & EXTENDERS MFR ITEM# DESCRIPTION PACKAGING Witt’s Heller NF NF NF NF NF NF Witt’s NF NF NF NF Heller Solae Witt’s G22010 R01148 751369 740329 R00498 R01732 R01707 750769 G21585 740567 750684 750859 740509 G31918 750629 G20925 BestMeatBinder BullMeatBrandBinder(BestSeller) ModifiedCornStarch(CloFlo67) NonFatDryMilk Procon2000SoyProteinConcentrate,Fine Procon2060SoyProteinConcentrate,Coarse ProfessionalFlavorbind RiceFlour Sav-A-LotBinder Secure-Jel151 SodiumCaseinate SoyFlour SoyGrits,Fine SoyProteinBlend200 SoyProteinConcentrateAlphaDSFine SoyalRoyalProtein 50#box 50#bag 50#bag 50#bag 50#bag 50#bag 50#box 50#bag 50#box 25#box 10#box 50#bag 50#bag 6/7#bags=42#cs 44#bag 50#box BESTMEATBINDER G22010 • 50# box Ingredients:WheatFlour,YellowCornFlour,RyeFlour.30-35%Protein. Use: Up to 3.5# per 100# of meat. SECuRE-JEL151 740567 • 25# box Ingredients:NonfatDryMilk,SodiumPhosphate(32.45%),Gelatin. Use: 1.5# per 100# of meat. BuLLMEATBRANDBINDER R01148 • 50# bag Ingredients:FineGroundCorn,Wheat,Rye,Oats,Rice. SOYPROTEINBLEND200 G31918 • 6/7# bags Ingredients:SoyFlour,SoyProteinConcentrate,HydrolyzedCornProtein,Salt, withnotmorethan1%SoybeanOiladdedasaprocessingaid. PROFESSIONALFLAVORBIND R01707 • 50# box Ingredients:HydrolyzedSoyProtein,HydrolyzedWheyProtein. Use: Up to 3.5# per 100# of meat. SOYALROYALPROTEIN G20925 • 50# box Ingredients:SoyGrits,Salt,HydrolyzedSoyProtein,Spice. SAV-A-LOTBINDER G21585 • 50# box Ingredients:NonfatDryMilkandDriedWhey. Use: Up to 3.5# per 100# of meat. BOLOGNA/WIENER MFR ITEM# DESCRIPTION PACKAGING Heller Witt’s Witt’s Heller Heller Heller Heller Witt’s Heller Heller Heller Witt’s G31532 G20181 G20157 G32067 G35120 G32072 G33198 G20179 G32069 G32071 G33222 G20299 AllMeatWiener&Bologna(BestSeller) Bologna/FrankUnit BolognaSeasoning BolognaSeasoning BolognaSeasoning#534 BolognaSeasoning#558 BolognaSeasoning&CTP(BestSeller) BolognaUnit Bolognaw/oGarlic Bolognaw/oGarlic,w/groundmustard DanielsWienerSeasoning DesMoinesBologna 7/6.25#bags=43.75#cs 5/5.88#bags=29.4#cs 10#box 25#box 25#box 25#box 7/6.25#bags=43.75#cs 5/5.625#bags=28.125#cs 25#box 50#box 50#box 10#box To Order, Call: 1.800.432.0105 7 BOLOGNA/WIENER MFR Witt’s Heller Witt’s Heller Heller NF NF Heller NF ITEM# G22407 G32076 G20438 G32073 G32514 G33547 801601 G32080 331715 DESCRIPTION DesMoinesFrank&Wiener Frank&Wiener#669 Frank&WienerSeasoningUnit Frank&Wienerw/oGarlic FrontierBologna&Frank MilwaukeeWeinerSeasoning OldFashionedWienerSeasoning PremGermanFrank&Wiener#1024 WienerSeasoning#1715 ALLMEATwIENER&BOLOGNA&CTP G31532 • 7/6.25# bags Ingredients:Salt,CornSyrupSolids(32.42%),Mustard(16.70%),SpiceExtractives onaDextroseCarrier,SodiumErythorbate(0.52%),withnotmorethan2% TricalciumPhosphateandTetrasodiumPyrophosphateaddedtopreventcaking (4.0%protein).CURE:Salt,SodiumNitrite(6.25%),PropyleneGlycolandSodium Bicarbonateasprocessingaids,Red#3. Use: 6# of seasoning and 0.25# Modern Cure per 100# of meat. BOLOGNA/FRANKuNIT G20181 • 5/5.88# bags Ingredients:Salt,CornSyrupSolids,Spices,MonosodiumGlutamate,andless than1%PartiallyHydrogenatedCottonseedandSoybeanOiladdedtoprevent caking.CURE:Salt,SodiumNitrite(6.22%),Dextrose,Red#3,andlessthen1% Glycerintopreventcaking. Use: 5.63# of seasoning and 0.25# cure per 100# of meat. BOLOGNASEASONING G20157 • 10# box Ingredients:Spices,AscorbicAcid,MonosodiumGlutamate. Use: 8 to 10oz of seasoning per 100# of meat. Add salt. BOLOGNASEASONING G32067 • 25# box Ingredients:Pepper,Coriander,MustardSeed(3.10%),ExtractivesofAllspice, Clove,andGarlicPowder. Use: 0.50# seasoning per 100# of meat. BOLOGNASEASONING#534 G35120 • 25# box Ingredients:Coriander,NaturalSpices,includingMustard(7.22%),andPaprika (13.25%protein). Use: 0.50# seasoning per 100# of meat. BOLOGNASEASONING#558 G32072 • 25# box Ingredients:Spices(Pepper,Ginger,Coriander,Cardamon),Dextrose,Garlic Powder,SpiceExtractives(Nutmeg,Allspice,CelerySeed). Use: 1.0# seasoning per 200# of meat. BOLOGNASEASONING&CTP G33198 • 7/6.25# bags Ingredients:Salt,CornSyrupSolids(38.83%),Mustard(17.0%),Monosodium Glutamate(6.60%),Spices,withnotmorethan2%TricalciumPhosphateadded topreventcaking(4.37%).CURE:Salt,SodiumNitrite(6.25%),PropyleneGlycol andSodiumBicarbonateasprocessingaids,Red#3. Use: 6# of seasoning and 0.25# Modern Cure per 100# of meat. 8 PACKAGING 25#box 25#box 5/5.9375#bags=29.69#cs 25#box 5/5.88#bags=29.4#cs 50#box 50#box 25#box 20/1.375#bags=27.5#cs BOLOGNAuNIT G20179 • 5/5.625# bags Ingredients:Salt,CornSyrupSolids,Spices,MonosodiumGlutamate,Ascorbic Acid(0.30%),andlessthan1%PartiallyHydrogenatedCottonseedandSoybean Oiladdedtopreventcaking.CURE:Salt,SodiumNitrite(6.22%),Dextrose, Red#3,andlessthen1%Glycerintopreventcaking. Use: 5.375# seasoning and 0.25# Speed Cure per 100# of meat. BOLOGNAw/OGARLIC G32069 • 25# box Ingredients:Mustard(38.8%),Spices,ExtractivesofSpices.16.88%Protein. Use: 0.50# seasoning per 100# of meat. BOLOGNAw/OGARLICw/GROuNDMuSTARD G32071 • 50# box Ingredients:Mustard,Spices,SpiceExtractives. Use: 0.50# seasoning per 100# of meat. DANIEL’SwIENERSEASONING G33222 • 50# box Ingredients:Pepper,Coriander,Nutmeg,AscorbicAcid(10.0%),Cinnamon, Savory,Cardamon. Use: 0.50# seasoning per 100# of meat. DESMOINESBOLOGNASEASONING G20299 • 10# box Ingredients:Spices,AscorbicAcid,MonosodiumGlutamate. Use: 8 to 10oz of seasoning per 100# of meat. Add salt. DESMOINESFRANK&wIENER G22407 • 25# box Ingredients:Spices,AscorbicAcid(4.67%),Paprika,CitricAcid(1.17%). Use: 8-10oz per 100# of meat. Add Salt. FRANK&wIENER#669 G32076 • 25# box Ingredients:ExtractivesofPepperandotherSpices,MonosodiumGlutamate (20.0%),OnionandGarlicPowder,withnomorethan2%TricalciumPhosphate addedtopreventcaking. Use: 1# seasoning per 100# of meat. FRANK&wIENERSEASONINGuNIT G20438 • 5/5.9375# bag Ingredients:Salt,CornSyrupSolids,Spices,MonosodiumGlutamate,Spice Extractives,Dextrose,GarlicPowder,withlessthan2%SiliconDioxideand PartiallyHydrogenatedCottonseedandSoybeanOiladdedtopreventcaking. CURE:Salt,SodiumNitrite(6.22%),Dextrose,Red#3,andlessthen1% Glycerintopreventcaking. Use: 5.6875# seasoning and 0.25# Speed Cure per 100# of meat. To Order, Call: 1.800.432.0105 BOLOGNA/WIENER FRANK&wIENERw/OGARLIC G32073 • 25# box Ingredients:Pepper,Coriander,ExtractivesofNutmegandClove.17.09%Protein. Use: 0.50# seasoning per 100# of meat. FRONTIERBOLOGNA&FRANK G32514 • 5-5.88# bags Ingredients:Salt,CornSyrupSolids,Spices,MonosodiumGlutamate,withnot morethan2%SoybeanOiladdedasaprocessingaid.CURE:Salt,SodiumNitrite (6.25%),PropyleneGlycolandSodiumBicarbonateasprocessingaids,Red#3. Use: 5.63# seasoning and 0.25# Modern Cure to 100# of meat. MILwAuKEEwEINERSEASONING G33547 – 50# box Ingredients: Salt, Dextrose Paprika, Sodium Erythorbate (3.60%), Spices, Extractives of Paprika and other Spices. Not more than 2% Silicon Dioxide addedtopreventcaking. Use: 1.5# seasoning per 100# of meat. Add additional salt and cure as necessary. OLDFASHIONEDwIENERSEASONING 801601 Ingredients:Salt,cornsyrupsolids,dextrose,paprika,spices,spiceextractives includingpaprika,sodiumerythorbate,onion,garlic,lessthan2%silicondioxide andtricalciumphosphateaddedtopreventcaking. Use: 1# seasoning and 1 oz. of cure per 25# of meat. PREMGERMANFRANK&wIENER#1024 G32080 • 25# box Ingredients:Mustard(25.0%),Pepper,Coriander,Allspice,Ginger,Nutmeg. 14.16%Protein. Use: 0.50# seasoning per 100# of meat. wIENERSEASONING#1715 331715 • 20/1.375# bags Ingredients:Dextrose,MonosodiumGlutamate(5.32%),ChiliPepper,Salt,Spices, SpiceExtractives,Garlic. Use: 1.375# seasoning to 50# of meat. Add 0.125# of Modern Cure. BOTTLES MFR ITEM# DESCRIPTION PACKAGING NF NF NF NF NF NF 96114 96212 96119 96227 96127 96417 SpiceBottle-8.4oz,clear,53mm Cap-53mmRed2xFlapperw/safety SpiceBottle-16oz,clear,63mm Cap-63mmRed2xFlapperw/safety SpiceBottle-32oz,clear,63mm PlasticGallonPlyw/cap 100/cs 100/cs 100/cs 100/cs 100/cs 100/cs To Order, Call: 1.800.432.0105 9 BRATWURST MFR Witt’s ACL NF NF Witt’s Heller Heller NF Witt’s Heller Heller NF NF NF NF ITEM# G20356 AC0104 994366 761131 G20020 G31530 G32793 811941 G21141 G32311 G33477 100238 241501 100338 761231 DESCRIPTION 1503Bratwurstw/oSage ACLeggBratwurst BratwurstHMS#2 BratwurstSausageSeasoningw/Antioxidant BratwurstUnit(BestSeller) BratwurstUnit(BestSeller) BratwurstUnitw/oMSG BuffaloWingBrat CompleteBratwurstSeasoning FiresideBratwurst-LowSalt GrandpaJosh’sBratwurstSeasoning HawaiianBrat JalapenoBratwurst MushroomBratwurst PhillySteakBratwurst(BestSeller) PACKAGING 24/.5#bags=12#cs 24/11oz 30/1#bags=30#cs 50/.5#bags=25#cs 5/5.88#bags=29.4#cs 8/5.63#bags=45.04#cs 8/5.63#bags=45.04#cs 20/1#bags=20#cs 5/4.937#bags=24.685#cs 9/5.38#bags=48.42#cs 25#box 24/15ozbags=22.5#cs 24/0.75#bags=18#cs 24/.86#bags=20.64#cs 10/1.68#bags=16.8#cs NF 779600 PizzaBratUnit 10/1.9#bags=19#cs NF 779200 SalsaBrat 10/2.15#bags=21.5#cs Witt’s G20145 S.M.BratwurstSeasoning 25/1.25#bags=31.25#cs NF 241701 SheboyganStyleBratwurst 24/0.50#bags=25#cs Witt’s G13205 T/SBratwurstSeasoningComplete#100 25#Box Heller G31641 WisconsinStyleBratwurst 25#Box Heller G31639 WisconsinStyleBratwurst 50-0.50#bags=25#cs BRATwuRSTuNIT 1503BRATwuRSTw/OSAGE G31530 • 8/5.63# bags G20356 • 24/0.50# bags Ingredients:CornSyrupSolids(35.0%),Salt,Mustard(17.50%),Monosodium Ingredients:Salt,Spices,BHA(0.073%),PropylGallate(0.03%),SpiceExtractive, Glutamate(6.60%),Spices,withnotmorethan2%TricalciumPhosphateadded CitricAcid(0.018%). topreventcaking(8.05%protein). Use: 0.50# of seasoning per 25# of meat. Use: 5.63# of seasoning and 3# of water per 100# of meat. ACLEGGBRATwuRST BRATwuRSTw/OMSG AC0104 • .24/11oz G32243 • 31.56# bag Ingredients:Salt,Dextrose,Pepper,Sage,OnionMaceandCelery. Ingredients:CornSyrupSolids,Salt,Mustard,Spices,TricalciumPhosphateadded Use: Course grind meats through 1/2” plate. Transfer to mixer, add seasoning and mix topreventcaking. for 2 minutes. Regrind through 3/16” plate. Package in bulk or stuff into casings. Use: 5.26# seasoning to 100# of meat or 31.56# seasoning to 600# of meat. BRATwuRSTHMS#2 BRATwuRSTuNITw/OMSG 994366 • 30/1# bags G32793 • 8/5.63# bags Ingredients:Non-fatDryMilk,Salt,Dextrose,OnionPowder,Spices,Sugar,with Ingredients:CornSyrupSolids(35.0%),Salt,Spices,HydrolyzedVegetableProtein lessthen2%SiliconDioxideaddedtopreventcaking. (HydrolyzedSoyProtein,YeastExtract,PartiallyHydrogenatedSoybeanOil6.63%), Use: 1# seasoning to 50# of meat. withnotmorethan2%TricalciumPhosphateaddedtopreventcaking. Use: 5.63# of seasoning per 100# of meat. BRATwuRSTSAuSAGESEASONINGw/ANTIOXIDANT 761131 • 50/0.50# bags BuFFALOwINGBRAT Ingredients:Salt,Spices,Dextrose,OilofLemon,BHA(0.15%),BHT(0.15%),and 811941 • 20/1# bags CitricAcid(0.15%),basedon35%FatContent. Ingredients:Sugar,salt,honeypowder,spices,modifiedfoodstarch,sodium Use: 0.5# to 25# of meat. discitate,dehydratedonionandgarlic,spiceextractives,soybeanoil. Use: 1# of seasoning per 25# of meat, process. BRATwuRSTuNIT G20020 • 5/5.88# bags Ingredients:Salt,CornSyrupSolids,Spices,MonosodiumGlutamate,andlessthan1% COMPLETEBRATwuRSTSEASONING G21141 • 5/4.937# bags PartiallyHydrogenatedCottonseedandSoybeanOiladdedtopreventcaking. Ingredients:HydrolyzedSoyProtein,Salt,CornSyrupSolids,Spices,Monosodium Use: 5.63# of seasoning and 0.25# Speed Cure and 10# of water per 100# of meat. Glutamate,Dextrose,HydrolyzedWheyProtein,AscorbicAcid(0.32%),SodiumCitrate (0.16%),andlessthan1%PartiallyHydrogenatedCottonseedandSoybeanOil. Use: 4.817# seasoning and 0.12# Speed Cure to 50# of meat. 10 To Order, Call: 1.800.432.0105 BRATWURST FIRESIDEBRATwuRSTLOwSALT G32311 • 9/5.38# bags Ingredients:CornSyrupSolids,Salt,Spices(IncludingMustard),Monosodium Glutamate,withnotmorethan2%TricalciumPhosphateaddedtopreventcaking. Use: 5.38# of seasoning and 3.0# of water per 100# of meat. GRANDPAJOSH’SBRATwuRSTSEASONING G33477 • 25# box Ingredients:Salt,Spices,Dextrose,OilofLemon,BHA(0.15%),BHT(0.15%), andCitricAcid(0.15%)addedtohelpprotectflavor. Use: 2# seasoning to 100# of meat. HAwAIIANBRAT Ingredients:Salt,spices,dextrose,onionpowder,mangopowder,paprika2%, dehydratedgreenonionandnaturalspiceextractives. Use: 15oz per 25# meat. PHILLYSTEAKBRATwuRST 761231 • 10/1.68# bags Ingredients:Salt,HydrolyzedCornGluten(10.2%),Spices,Mustard(1.59%),Dehydrated Onion,withnotmorethan2%TricalciumPhosphateaddedtopreventcaking. Use: Combine 1.68# of seasoning with 2# of cold water and mix with 50# of Ground Beef. Blend well and stuff into Hog Casing. Package fresh or steam cooked to 152 degrees F. SALSABRAT 779200 • 10/2.15# bags Ingredients:Salt,Dextrose,Spices,DehydratedOnion,Garlic,BellPeppers, JalapenoandChiliPeppers. Use: Combine 2.15# of seasoning with 50# of meat. Add up to 1.5# cold water, mix well and stuff into hog casings or patty out for merchandising. SHEBOYGANBRAT Ingredients:Slat,spices,dextrose,flavoring. Use: 8oz for 25# of meat. JALAPENOBRATwuRST 241501 • 24/0.75# bags Ingredients:Salt,Spices,Dextrose,OilofLemon,ButylatedHydroxyAnisole(0.12%), andButylatedHydroxyToluene(0.12%). Use: 0.75# of seasoning per 25# of meat. S.M.BRAT Ingredients:Saltandspices. Use: 20oz for 50# meat. MuSHROOMBRAT Ingredients:Salt,onion,dextrose,mushroompowderandpieces,spice,hydrolyzed soyproteinwithsoybeanoil. Use: 0.88# per 25# meat. May add one can of mushrooms and shredded swiss cheese. T/SBRATwuRSTSEASONINGCOMPLETE#100 G13205 • 25# box Ingredients:Salt,Spices,andSpiceExtractives. Use: 1 to 1.50# of seasoning per 100# of meat. PIZZABRAT 779600 • 10/1.90# bags Ingredients:Salt,Dextrose,Spices,DehydratedOnionandGarlic. Use: Combine 1.90# of seasoning with 50# of meat. Add up to 1.5# cold water, mix well and stuff into hog casings or patty out for merchandising. wISCONSINSTYLEBRATwuRST G31641 • 25# box/G31639 • 50/0.50# bags Ingredients:Salt,Pepper,Nutmeg,Sage,CelerySeed,Dextrose,Oregano,Savory, BayLeaves(1.87%protein). Use: 2# seasoning per 100# of meat. BREADS MFR ITEM# DESCRIPTION PACKAGING NF NF Heller Witt’s 741005 741109 G31927 G21049 BreadCrumbs-Medium Kellogg’sCornFlakeCrumbs SouthernFriedChickenBreader WhiteBreadTraditionalStuffingw/Seasoning 15#box 44.09#box 50#bag 5/5.375#bags=26.875#cs BREADCRuMBS•MEDIuM 741005 • 15# box Ingredients:EnrichedFlour(WheatFlour,MaltedBarley,Niacin,FerrousSulfate,Thiamine Mononitrate,Riboflavin,FolicAcid),HighFructoseCornSyrup,PartiallyHydrogenated VegetableOils(Soybean,Cottonseed,Corn,andCanola),Water,2%orlessofthefollowing:Yeast,Honey,Molasses,Sugar,WheatGluten,Whey,SoyFlour,WholeWheat Flour,RyeFlour,CornFlour,OatBran,CornMeal,RiceFlour,PotatoFlour,Butter,Dough Conditioners(MonoandDiglycerides,Sodiumand/orCalciumSteroylLactylate,Soy Lecithin,CalciumCarbonate),YeastNutrients(AmmoniumSulfate,CalciumSulfate, MonocalciumPhosphate,DistilledVinegar,SkimMilk,Buttermilk,LacticAcid,Calcium PropionateandPotassiumSorbate(Preservatives),andSesameSeeds. KELLOGG’SCORNFLAKECRuMBS 741109 • 44.09# box Ingredients:MilledCorn,Sugar/Glucose-Fructose,MaltFlavoring,Salt,Natural Color,Vitamins(Thiamin,Hydrochloride,Niacinamide,PuridoxineHydrochloride, To Order, Call: 1.800.432.0105 FolicAcid,D-CalciumPantothenate),Iron,containstracesofSoybeans. SOuTHERNFRIEDCHICKENBREADER G31927 • 50# bag Ingredients:WheatandCornFlour,Salt,MonosodiumGlutamate(2.60%),Spices andHerbs. wHITEBREADTRADITIONALSTuFFINGw/SEASONING G21049 • 5/5.375# bags Ingredients:BreadCrumbs(EnrichedWheatFlour(Niacin,ReducedIron, ThiamineMononitrate,Riboflavin,FolicAcid),Sugar,PartiallyHydrogenated Soybeanand/orCottonseedOil,Yeast,Salt,Preservatives(CalciumPropionate, BHT),NaturalFlavor),Salt,DehydratedOnion,MonosodiumGlutamate,Spices, DehydratedParsley. Use: Add 2# of melted margarine to 2.5 quarts of hot water, add seasoning and mix thoroughly. 11 CASINGS MFR ITEM# DESCRIPTION PACKAGING NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF 682600 671011 671016 681231 681291 681411 68179C 682071 682101 682141 682171 682201 682231 682381 682291 680072 680162 680322 680382 680472 680572 680592 680642 680652 680690 680712 680732 680772 680812 681012 681092 681172 40mmX18RingBolognaCollagenCasings 23mmSausageCasingCollagen-ProcessedMahogany 30mmSausageCasingCollagen-ProcessedClear 16mmBeefStickCasing-CollagenMahogany 18mmBeefStickCasing-CollagenMahogany 21mmBeefStickCasing-CollagenMahogany 21mmBeefStickCasing-CollagenClear SheepCasings22/24(BreakfastSausage) SheepCasings24/26mm(HotDogs) SheepCasings26/28mm HogCasings29/32mm(Bratwurst) HogCasings32/35mm HogCasings35/38mm RetailPackageHogCasings 40/43mmBeefRounds-Stringtied 2x20SummerCasing-Clear(stuffs2.6#each) 21/2x20SummerCasing-Clear(stuffs3.25#each) 31/2x20SummerCasing-Clear(stuffs3.75#each) 4x20SummerCasing-Clear(stuffs4.25#each) 4x40SummerCasing-Clear(stuffs8.5#each) 6x24SummerCasing-Clear(stuffs8#each) 8x24SummerCasing-Clear(stuffs11.25#each) 11/4x10SummerCasing-Mahogany(stuffs0.75#each) 11/4x20SummerCasing-Mahogany(stuffs1.5#each) 2x11SummerCasing-Mahogany(stuffs1.10#each) 21/2x11SummerCasing-Mahogany(stuffs1.35#each) 21/2x16SummerCasing-Mahogany(stuffs2.35#each) 21/2x20SummerCasing-Mahogany(stuffs3.25#each) 21/2x20SummerCasing-MahoganyVenisonNFS 4x20SummerCasing-Mahogany(stuffs4.25#each) 4x24SummerCasing-Mahogany(stuffs5.5#each) 2x12SummerCasing-RedHappyHolidays 500pcs/ctn 28-50’strands/cs 28-50’strands/cs 50x50’strands/caddie 36x50’strands/caddie 45x50’strands/caddie 50x50’strands/caddie 1hankfor56#ofmeat 1hankfor62#ofmeat 1hankfor67#ofmeat 1hankfor112#ofmeat 1hankfor127#ofmeat 1hankfor147#ofmeat Ibagfor50#ofmeat 1hankfor80#ofmeat 100pcs/ctn 100pcs/ctn 100pcs/ctn 100pcs/ctn 100pcs/ctn 100pcs/ctn 100pcs/ctn 100pcs/ctn 100pcs/ctn 100pcs/ctn 100pcs/ctn 100pcs/ctn 100pcs/ctn 100pcs/ctn 100pcs/ctn 100pcs/ctn 100pcs/ctn CHEESE MFR ITEM# DESCRIPTION PACKAGING NF NF NF NF NF 801058 801038 801098 801068 801128 HiTempBlueCheese HiTempCheddarCheese-1/4Diced HiTempHotPepperCheese-1/4Diced HiTempMozzarellaCheese-1/4Diced HiTempSwissCheese-1/4Diced 2/15#bags=30#cs 2-15#bags=30#cs 2/15#bags=30#cs 2/15#bags=30#cs 2/15#bags=30#cs Recommended Usage: 8-10% 12 To Order, Call: 1.800.432.0105 TECHNICAL INFORMATION ON CHEMICALS PhosphateuseinMeatProductsPhosphatesareusedinmeatproductsforseveralreasons.Theprinciplereasonbeingincreasedyields, whichisaccomplishedbyraisingthepHofthemeatprotein,whichin turnallowstheproteintoholdmorewater.Thisprincipleisreferredtoas increasingthewaterholdingcapacityofmeat.Phosphatesarealkaline innatureand,whenaddedtomeat,causeanincreaseinpH.TheUSDA limitstheamountofphosphateaddedtoameatsystemtonotmore thaneightouncesper100poundsofproduct.Phosphateispermittedin allcookedmeatproducts,curedmeatproducts,andseveraljust-cooked products such as roast beef, turkey breast, cooked brats, precooked porksausagelinksorpatties.Phosphatesareallowedinfreshproduct, such as fresh poultry, turkeys and chickens, fish, sausage (like bratwurst,breakfast,Italian,etc.).Processorsshouldalsobeawareofthe naturalantioxidantpropertiesofthephosphates,astheyextendshelflife of numerous products by restricting the rancidity development. Phosphatesshoulddissolvewellincoldwater,somewithhighsurface areashelp.Neveraddphosphatewithoutfirstcompletelydissolvingit. Useitforincreasedyields,profit,andshelflife. SodiumLactateSodiumLactateisanaturalingredientwhichextends theshelf-life,controlspathogenicmicroorganisms,andenhancesflavor without significantly affecting either the product or the process of a meat product. Sodium Lactate can be added to any meat or poultry producttowhichaflavoringmaybeadded.Fresh,cooked,cured,and furtherprocessedproductsmaycontainupto2.0%SodiumLactateor more.MostSodiumLactateis60%USPstrength,soonemayaddupto 3.3%oftheSodiumLactate60%solution,aspurchased.Theremaining40%iswater,andalthoughitneednotbelabeledassuch,itmust be included in your 3% added water calculations. In addition to the increasedflavor,oneshouldexpecttoseebettercolor,increasedyields andincreasedshelf-lifeduetoitseffectivenessincontrollingbacteria growth.Somecustomershaveseen30to100%increasesinshelf-life fromamicrobiologicalpointofview. wiener Mate Complete This product contains Dextrose, sodium Erythorbate(43.76%),andsodiumCitrate.Use1.8OuncesofWiener Matetoeach100poundsofmeatortoeachgallonofpicklingbrine fora10%pump. ThorbateThisisaproductwhichcontainssodiumErythorbate(36.5%), dextrose,sugar,andsodiumCitrate.Itsprimaryfunctionistoprovide aneasymannertoweighoutsodiumerythorbate(arestrictedingredient) in25and50poundbatches. Monosodium Glutamate (MSG) A product which when combined with foodstuffs will stimulate the taste buds on the back of one’s tonguetobemorereceptivetotheflavoroffood,MSGisknownas aflavorenhancer.Alevelofusageat2to3ouncesper100pounds seemsadequate,someusealotmore. PotassiumSorbatePotassiumsorbateisaproductwhichisusedto inhibitmoldgrowthonjerky,semi-drysausages(likebeefsticksand pepperoni).Itisusedatarateof3¼ouncesin1gallonofwaterand thensprayedon,ortheproductisdippedinthesolution.Productmust haveamoisture:proteinratioof3.1:1orless,andpHof5.0orless. Mustbedeclaredonthelabel,contingentwiththeproductnameand doesnotneedtobeintheingredientstatement.Itissprayedonthe sausagesaftertheyaresmoked. SodiumNitriteSodiumNitriteisthecompoundwhichprovidesthe curedmeatflavor,curedmeatcolor,andhelpspreventthegrowthof many food spoilage organisms. Levels in cured meats are restricted, andtheamountsaredictatedbythestandardofidentityforeachitem. Generally,thereisalimitationof156ppminmostproductsthatare made.Oneshouldpreferablykeeptheirppmonbaconbelow120ppm. Meat Flavor Intensifiers (MFI) Meat Flavor Intensifiers boost the meatyflavorofyourproductsbytheadditionof2to8ouncesper100 poundsofmeat.ThisHydrolyzedvegetableproteinproduct,available ineitherliquidorpowderform,willincreasetheflavorofyourmeat items.NassauFoodscarriesthepowderbythepoundandtheliquidby thegallon.Itworkswellinsausageproducts,curingsolutions,gravies andsauces. Sodium Erythorbate Used in cured meat products to help fix the curedcolor,SodiumErythorbateisarestricted-useiteminwhichthe amount cannot 550 parts per million (ppm). That rate is achieved by weighingout7/8ofanounce(0.0547poundsonadigitalscale).Any weightoverthisamountwouldbeaviolationwhenitwasmeasuredin IONALIonal(sodiumCitrate)wasrecentlyapprovedforuseinmeat thefinishedproduct.Thematerial,byfixingthecolorbetter,prevents products has shown excellent results in controlling microorganisms, rapidfadingandpromotesagoodcuredcolorlonger.Youalsogeta bothpathogenicandspoilageinnature.Itisavailableinpowderform, deeperandbettercuredcolorwhenusingSodiumErythorbate. andoneshouldmixitinwiththeirseasoningspriortoadditiontothe product.Thesuggesteduserateis1to1/25%ofthemeatblock. To Order, Call: 1.800.432.0105 13 CHEMICALS MFR ITEM# DESCRIPTION PACKAGING NF NF NF NF NF NF NF NF NF Witt’s NF NF NF NF NF Heller Witt’s 725027 725119 R01675 725309 725339 725399 R01414 R01430 725459 G20803 725619 725547 725664 R01814 725609 G32171 G22351 Alum AscorbicAcid-Anhyd EMPhosphate EncapsulatedCitricAcid EncapsulatedLacticAcid GluconoDeltaLacone(GDL) Gelatin225Bloom IceBrinePhosphate MonosodiumGlutamate(MSG) ProcessZCompound SodiumDi&TriPhosphate SodiumErythorbate SodiumLactate60% SodiumPhosphate SodiumTripolyphosphate Thorbate Weinermate 25#box 55#box 50#box 50#box 50#box 50#bag 50#bag 25#box 50#bag 50/0.50#bags=25#cs 50#bag 25#box 4/1gallon 50#bag 50#bag 25#box 25#box CITRICACID•ENCAPSuLATED 725309 • 50# box Ingredients:USP/FCCGradeCitricAcidandPartiallyHydrogenatedSoybeanOil. Use: 8-16oz per 100# of sausage. E.M.PHOSPHATE R01675 • 50# box Ingredients:SodiumTripolyphosphateandSodiumHexametaphosphate. Use: 6-8oz per 100# of meat. GLuCONODELTALACONE(GDL) 725399 • 50# bag Ingredients:GluconoDeltaLacone. Use: 0.5 -1% ICEBRINEPHOSPHATE R01430 • 25# box Ingredients:SodiumPyrophosphate,SodiumTripolyphosphate,andSodium Hexametaphosphate. Use: 6-8oz per 100# of meat in brine solution. MONOSODIuMGLuTAMATE(MSG) 725459 • 50# bag Ingredients:MonosodiumGlutamate. Use: 2-3oz per 100# LACTICACID•ENCAPSuLATED 725339 • 50# box Ingredients:PartiallyHydrogenatedPalmOil,FCCGradeLacticAcidand CalciumLactate. Use: 8-16oz per 100# of sausage. 14 PROCESSED“Z”COMPOuND G20803 • 50/0.50# bags Ingredients:Dextrose,Salt,AscorbicAcid(6.2%),SodiumCitrate(3.1%),andlessthan 1%PartiallyHydrogenatedCottonseedandSoybeanOiladdedtopreventcaking. Use: 8oz per 100# of meat. Adds stability and accelerates cure. Not for use in fresh meat. SODIuMERYTHORBATE R01571 • 25# box Ingredients:SodiumErythorbate. Use: Use at a rate of 7/8 of an ounce per 100# of meat. Accelerates the curing reaction and protects color and flavor of the finished product. SODIuMLACTATE60% 725664 • 4/1 gallons Ingredients:SodiumLactate(60%). Use: 2-3# per 100# of meat SODIuMTRIPOLYPHOSPHATE 725609 • 50# bag Ingredients:SodiumTripolyphosphate. Use: 6-8oz per 100# of meat. THORBATE G32171 • 25# box Ingredients:SodiumErythorbate(36.50%),Dextrose,Sugar,andSodiumCitrate(1%). Use: Dissolve 2oz Thorbate in 1 pint of water for each 100# of meat. wEINERMATE G22351 • 25# box Ingredients:Dextrose,SodiumErythorbate(43.75%),andSodiumCitrate. Use: 1.8oz per 100# of meat or to each gallon of pickle at a 10% pump. To Order, Call: 1.800.432.0105 COLOR/FLAVOR MFR ITEM# DESCRIPTION PACKAGING NF NF Heller NF NF Heller NF Witt’s Witt’s Witt’s Heller NF Heller NF Heller NF NF NF NWF 400727 742024 743109 743301 743303 G33419 756329 G22379 G22356 G46814 R01361 742213 R03037 R00273 G32196 742349 742223 742504 R01444 BaconFlavorSeasoning BierBudsDriedBeerExtract CaramelColor CasingColor-Red CasingColor-Red ChickenFlavorBooster964 CocoaPowder Flavormostw/Color Flavormostw/oColor FlavortexSalt HoneyGranules HorseradishPowder HydrolyzedCornProtein LiquidVPH MapleFlavorSeasoning MapleSyrupPowder Mapleine-ImitationMapleFlavor MolassesSyrup,Pure PureMapleSyrup 1#box 10#box 50#box 1#box 5#box 25#box 50#bag 5/5#bags=25#cs 5/5#bags=25#cs 50#box 50#box 5#box 50#box 1GallonJug 50#box 40#box 6/QTBottle=Case 4/1Gallon 4/1Gallon BACONFLAVORSEASONING 400727 • 1# Box Ingredients:Maltodextrin,AutolyzedYeastExtract,HydrolyzedSoyProtein, NaturalFlavors,BaconFat,NaturalSmokeFlavor,SiliconDioxide,(topreventcaking),DisodiumInosinate,andDisodiumGuanylate. CARAMELCOLOR 743109 • 50# box Ingredients:CaramelColor,Sulfites(1450ppm). Use: 0.2 to 0.6% depending on color desired. CASINGCOLOR 743301 • 1# box / 743303 • 5# box Afoodgradewatersolublepowderusedtocolorwaterforsausagecooking. Use: Use sparingly as needed. CHICKENFLAVORBOOSTER964 G33419 • 25# box Ingredients:Salt,MonosodiumGlutamate(16.02%),Sugar,Dextrose,Onion Powder,ExtractivesofCeleryandBlackPepper,Turmeric,withnotmorethan 2%TetrasodiumPyrophosphateaddedtopreventcaking. Use: 0.50 to 0.75# seasoning per 100# of finished product. FLAVORMOSTw/COLOR G22379 • 5/5# bags Ingredients:Salt,Sugar,MonosodiumGlutamate,Dextrose,Turmeric, andSpiceExtractives. Use: To suit taste. FLAVORMOSTw/OCOLOR G22356 • 5/5# bags Ingredients:Salt,Sugar,MonosodiumGlutamate,Dextrose,andSpiceExtractives. Use: To suit taste. To Order, Call: 1.800.432.0105 HONEYGRANuLES R01361 • 50# box Ingredients:RefinerySyrup,Honey. Use: 3 to 6% depending on flavor desired. HYDROLYZEDCORNPROTEIN R03037 • 50# box Ingredients:HydrolyzedCornProtein,withnomorethan2%SoybeanOil. Use: 0.25# seasoning to 100# of meat. LIQuIDHVP R00273• 4/1 gallon Ingredients:HydrolyzedCorn,TorulaandBrewer’sYeast,WheatGluten,SoyProtein. Use: 1 to 6oz per 100# of meat. MAPLEFLAVORSEASONING G32196 • 50# box Ingredients:Sugar,BrownSugar,MapleFlavor(ModifiedFoodStarch,Flavoring, ArtificialFlavor,CaramelColor),SpiceExtractives,withnotmorethan2%Silica Geladdedtopreventcaking. Use: 0.5 to 3% depending on flavor desired. MAPLESYRuPPOwDER 742349 • 40# box Ingredients:PureMaplePowder. Use: 1 to 5% depending on flavor desired. MAPLEINE•IMITATIONMAPLEFLAVOR 742223 • 6 Quart Bottles/cs Ingredients:Water,CaramelColor(containssulfatingagents),Non-Maple VegetableExtractives,Alcohol,PhosphoricAcid,Vanillin. Use: 1 to 6oz per gallon of solution, depending on flavor desired. 15 CURE MFR ITEM# DESCRIPTION PACKAGING Witt’s Heller Witt’s Witt’s Heller Heller Heller Heller Heller Heller Heller Heller Witt’s Witt’s Heller Witt’s Witt’s Witt’s Heller Witt’s NWF Witt’s Witt’s Witt’s Witt’s Witt’s G20040 R02029 G20321 G20316 R01593 R01399 R02990 R01392 R01648 R02991 R01937 R01389 G20334 G20331 R02989 G20234 G20337 G20732 R02992 G20059 G21797 G20394 G20387 G20401 G20307 G20402 BrownSugarBaconCure BrownSugarBaconCureComplete-F BrownSugarPoultryCure BrownSugarRoyaleCure CompleteCurew/Sugar CountryBrownCurew/Sugar(BestSeller) Cure120forBacon Curew/MapleSugar CustomCure FreezeEmPickle FreezeEmPickle ModernCure(6.25%Nitrite)(BestSeller) OldFashionedSpecialCureMix OldFashionedSpecialCureN/N PoultryCure SouthernBrownSugarCurew/N SpecialBaconCure SpecialCureMix SpecialCurew/MapleSugar SpecialMapleCureMixw/Nitrite SpeedCurew/NColor SweeterthanSweetCure SweeterthanSweetDryRubBaconCure SweeterthanSweetPoultryCure WhiteCureMixN/N WhiteCurew/NSeries 50#Box 50#Box 50#Box 50#Box 50#Box 50#Box 50#Box 50#Box 50#Box 50#Box 25/1#bags=25#cs 50#Box 50#Box 50#Box 50#Box 50#Box 50#Box 50#Box 50#Box 50#Box 50/4ozbags=20#cs 50#Box 50#Box 50#Box 50#Box 50#Box BROwNSuGARBACONCuRE•wITT’S G20040 • 50# Box Ingredients:Salt,BrownSugar,SodiumErythorbate(2.78%),SodiumNitrite (0.61%),andlessthan1%Glycerinaddedtopreventcaking.Bufferedwith 1%SodiumCarbonate. Use: 2# of cure mix with sufficient water to make 10# of brine. BROwNSuGARBACONCuRECOMPLETE•H R02029 • 50# Box Ingredients:Salt,Brownsugar,SodiumErythorbate(2.70%),SodiumBicarbonate (1%)asabuffer,SodiumNitrite(0.60%),withnotmorethan1%PropyleneGlycol addedtopreventcaking. Use: 3.5# of cure to rub 100# of meat. BROwNSuGARPOuLTRYCuRE•wITT’S G20321 • 50# Box Ingredients:Salt,BrownSugar,SodiumNitrite(1.54%),andlessthan1%Propylene Glycoladdedtopreventcaking.Bufferedwithlessthan1%SodiumCarbonate. Use: 1# of cure mix per each gallon of water for pumping pickle. Use 10% Pump. BROwNSuGARROYALECuRE•wITT’S G20316 • 50# Box Ingredients:Salt,BrownSugar,SodiumNitrite(0.86%),andlessthan1%Glycerin addedtopreventcaking. Use: 1# 12oz per gallon of water for a 10% pump. 16 COMPLETECuREw/SuGAR•H R01391 • 50# Bag Ingredients:Salt,Sugar,andSodiumNitrite(0.75%),withnotmorethan2% PropyleneGlycolandSodiumBicarbonateaddedtopreventcaking. Use: 2# cure to 100# of meat for sausage, 2# per gallon of water for pumping. COuNTRYBROwNCuREw/SuGAR•H R01399 • 50# Box Ingredients:Salt,BrownSugar,SodiumNitrite(0.75%),withnotmorethan 2%PropyleneGlycoladdedtopreventcaking,andwithnotmorethan1% SodiumBicarbonateaddedasbuffer. Use: 2# cure to 100# meat, 2# per gallon of pickle, for 10% pump. CuRE120FORBACON•H R02990 • 50# Box Ingredients:Salt,Sugar,SodiumBicarbonate(addedasabuffer),SodiumErythorbate (2.75%),SodiumNitrite(0.60%),andPropyleneGlycoladdedasaprocessingaid. Use: 2# cure per 100# of meat. CuREw/MAPLESuGAR•H R01392 • 50# Box Ingredients:Salt,CaneandMapleSugars,Dextrose,SodiumNitrite(0.75%), withnotmorethan2%PropyleneGlycoladdedtopreventcaking. Use: 2# cure to 100# meat, 2# cure per gallon of pickle, for 10% pump. To Order, Call: 1.800.432.0105 CURE CuSTOMCuRE•H R01587 • 50# Box Ingredients:SaltSugar,SodiumNitrate(1.0%),SodiumNitrite(0.75%),withnomore than2%PropyleneGlycolandSodiumBicarbonateaddedasprocessingaids. Use: 2# cure per 100# meat. FREEZE-EMPICKLE•H R01669 • 50# Box/R01937 • 25/1# bags Ingredients:Salt,SodiumNitrate(12.0%),SodiumNitrite(1.50%),Dextrose,withnot morethan2%PropyleneGlycolandSodiumBicarbonateaddedtopreventcaking. Use: Up to 1# per 100# meat, and up to 58# per 100 gallons pickle for 10% pump. MODERNCuRE•H R01389 • 50# Box / R02431 • 100/0.25# bags Ingredients:Salt,SodiumNitrite(6.25%),withnotmorethan2%PropyleneGlycol andSodiumBicarbonateaddedtopreventcaking.Containsnotmorethan0.45 gramsFD&CRed#3per100#. Use: 0.25# cure per 100# meat (yields 156ppm Nitrite). OLDFASHIONEDSPECIALCuREMIX•wITT’S G20334 • 50# Box Ingredients:Salt,Sugar,MapleSugar,SodiumNitrite(0.85%),andlessthan1% Glycerinaddedtopreventcaking.Bufferedwith0.50%SodiumCarbonate. Use: 17# cure mix to 83# of water for a 10% pump. OLDFASHIONSPECIALCuREN/N•wITT’S G20331 • 50# Box Ingredients:Salt,Sugar,MapleSyrup,SodiumNitrite(0.856%),SodiumNitrate (0.856%),andlessthan1%Glycerinaddedtopreventcaking.Bufferedwith 0.49%SodiumCarbonate. Use: 17# of cure mix per 83# of water for a 10% pump. POuLTRYCuRE•H R01594 • 50# Box Ingredients:Salt,BrownSugar,SodiumNitrite(1.50%),SodiumBicarbonate, withnotmorethan2%PropyleneGlycoladdedasaprocessingaid. Use: .88# cure per gallon of water for a 10% pump. SOuTHERNBROwNSuGARCuREw/N•wITT’S G20234 • 50# Box Ingredients:Salt,BrownSugar,SodiumNitrite(0.86%),andlessthan1% Glycerinaddedtopreventcaking.Bufferedwith0.50%SodiumCarbonate. Use: 1# 12oz of cure mix to 10# of brine for a 10% pump. SPECIALBACONCuRE•wITT’S G20337 • 50# Box Ingredients:Salt,Sugar,SodiumErythorbate(2.776%),MapleSyrup,Sodium Nitrite(0.601%),andlessthan1%Glycerinaddedtopreventcaking.Buffered with1%SodiumCarbonate. Use: 2# cure mix with sufficient water to make 10# of brine. Pump at 10% level for compliance. To Order, Call: 1.800.432.0105 SPECIALCuREMIXN/N•wITT’S G20732 • 50# Box Ingredients:Salt,Sugar,SodiumNitrite(0.85%),SodiumNitrate(0.85%), MapleSyrup,andlessthan1%Glycerinaddedtopreventcaking.Buffered with0.49%SodiumCarbonate. Use: 1# 12oz cure mix to make 10# of brine for pumping pickle. SPECIALCuRE120w/MAPLESuGAR•H R02992 • 50# Box Ingredients:Salt,CaneMapleSugars,Dextrose,SodiumNitrite(0.60%),withnot morethan2%PropyleneGlycoladdedtopreventcaking. Use: 2# of cure to 100# of meat. SPECIALCuREMIXw/NITRITE•wITT’S G20059 • 50# Box Ingredients:Salt,Sugar,SodiumNitrite(0.86%),MapleSyrup,andlessthan 1%Glycerinaddedtopreventcaking.Bufferedwith0.50%SodiumCarbonate. Use: 1# 12oz cure mix to make 10# of brine for pumping pickle. For dry rub, use at a rate of 4# 5oz of cure mix per 100# of meat. SPEEDCuREwITHNITRATECOLOR G21797 • 50/4oz bags = 20# cs Ingredients:Salt,Sodium,Nitrate(6.22%),Dextrose,Red3(0.0017%)andless than1%Glycerineaddedtopreventcaking. SwEETERTHANSwEETCuRE•wITT’S G20394 • 50# Box Ingredients:Salt,Sugar,BrownSugar,SodiumNitrite(0.84%),MapleSugar. Use: 1.75# per gallon of water for a 10% ham pump or to brine bacon. SwEETERTHANSwEETDRYRuBBACONCuRE•wITT’S G20387 • 50# Box Ingredients:Salt,Sugar,BrownSugar,MapleSugar,SodiumNitrite(0.50%) Use: 2.2# of cure to 100# of meat. SwEETERTHANSwEETPOuLTRYCuRE•wITT’S G20401 • 50# Box Ingredients:Salt,Sugar,BrownSugar,SodiumNitrite(1.5%),MapleSyrup, CaramelColor,andlessthan2%Glycerinaddedtopreventcaking. Use: 1# per gallon of water. wHITECuREMIXN/N•wITT’S G20307 • 50# Box Ingredients:Salt,Sugar,SodiumNitrite(0.84%),SodiumNitrate(0.82%), andlessthan1%Glycerinaddedtopreventcaking.Bufferedwith0.25% SodiumBicarbonate. Use: 1# 12oz of cure mix per 10# of brine for pumping pickle. wHITECuREMIXw/NSERIES•wITT’S G20402 • 50# Box Ingredients:Salt,Sugar,SodiumNitrite(0.85%).Andlessthan1%Glycerin addedtopreventcaking.Bufferedwith0.50%SodiumCarbonate. Use: 1# 12oz of cure mix per 10# of brine for pumping pickle. 17 CUTLERY NFIID# DESCRIPTION PKG PDM1251/4 PDM12-6 PDM136 PDS131F-6 PDX136N SG136NB SG136FB DDS-12B 1212B V105 V105SC V136F V136N V144-7GE V163-9SC V145-8 V145-10 51/4LambSkinner 6”BeefSkinner 6”WideBoningKnife 6”FlexibleCurvedBoningKnife 6”NarrowBoningKnife 6”NarrowBoningKnife 6”FlexibleBoningKnife 12”DiamondSteel 12”ButcherSteel 31/2”Paringknife 31/2”ScallopedParingKnife 6”FlexibleBoningKnife 6”NarrowBoningKnife 7”Duo-EdgeSantokuKnife 9”ScallopedOffsetSlicer 8”Cook’sKnife 10”Cook’sKnife Each Each Each Each Each Each Each Each Each Each Each Each Each Each Each Each Each SOFGRIPKNIVES Thestandardinnon-slipandcomfortabledesignfordemandingkitchenenvironments.A softrubbergripreducesstressesthatmaycausefatigueandcommonwristinjurieslike carpaltunnelsyndrome.Stain-free,highcarbonsteelblade,withanindividuallyground andhonededge. SG136NB SG136FB 6”narrowboningknife 6”flexibleboningknife SHARPENINGSTEELS DDS-12B 1212B 12”diamondsteel 12”butchersteel VLOKNIVES Apatented,state-of-the-arthandledesignoffersbothcomfortandcontrol.Softto-thetouch,andwiththefirmnessyouneed,plusamodern,attractivelook.Featuresa stain-free,highcarbonsteelbladewithanindividuallygroundandhonededge. MadeinUSA.NSFCertified. 18 V105 V105SC V136F V136N V144-7GE V163-9SC V145-8 V145-10 31/2”paringknife 31/2”scallopedparingknife 6”flexibleboningknife 6”narrowboningknife 7”duo-edgeSantokuknife 9”scallopedoffsetslicer 8”cook’sknife 10”cook’sknife PROCESSINGKNIVES PDM12-5¼ PDM12-6 PDM136 PDS131F-6 PDX136N 5¼lambskinner 6”beefskinner 6”wideboningknife 6”flexiblecurvedboningknife 6”narrowboningknife To Order, Call: 1.800.432.0105 DEHYDRATED FRUITS MFR ITEM# DESCRIPTION PACKAGING uSAGE NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF 802036 802060 802076 802127 802156 802507 802207 802214 802244 802234 802284 802553 802409 802417 802616 802476 Apples,Cinnamon-Diced Apples,GrannySmith Blackberries Blueberries Cherries,Red-Sour Craisins Cranberries,Whole JuniperBerries LemonGrass LemonPeel,Granulated LemonJuice-Powder OrangePeelGranules Pineapple,DicedLarge Pineapple,DicedSmall Raspberries Strawberries 20#box 25#box 20#box 25#box 20#box 25#box 25#box 5#box 25#box 10#box 10#box 5#box 25#box 25#box 20#box 20#box 10-15% 10-15% 10-15% 8-12% 15% 10-15% 15% 8% 8% 8% 8% 8% 10-15% 10-15% 10-15% 10-15% DEHYDRATED VEGETABLES MFR ITEM# DESCRIPTION PACKAGING uSAGE NF NF NF NF NF NF NF NF NF NF NF NF NF 805044 805087 805107 805127 806158 805163 805204 805250 806106 805656 805707 805904 805854 BellPepper,Diced-Green BellPepper,Diced-Red BellPepper,Granules-Red BellPepper,Diced-Green&Red BlackOlives Carrots,Dehydrated CeleryStalk,Chopped Celery,CrossCut GreenOlives Mushrooms,Shiitake-Diced Mushrooms,Shiitake-Powder Mushrooms,Shiitake-Sliced SunDriedTomatoes,Diced 10#box 25#box 25#box 25#box 30#box 5#box 10#box 20#box 20#box 20#box 25#box 10#box 10#box 8-10% 8-10% 8-10% 8-10% 8-10% 8-10% 8-10% 8-10% 8-10% 8-10% 8-10% 8-10% 8-10% To Order, Call: 1.800.432.0105 19 ETHNIC MFR ITEM# DESCRIPTION PACKAGING Witt’s Heller Witt’s Witt’s NF Witt’s Witt’s Heller Witt’s Witt’s NF NF NF Witt’s Heller NWF G20205 G32798 G20221 G20219 335011 G21005 C00285 G32104 G20569 G20595 766305 766302 G20940 G22470 G32121 G22649 Braunschweiger/LiverSausage CajunSeasoning4027 CajunSausage#5 CajunSausageSeasoning CajunSausageSeasoning CajunStyleCompleteSausageSeasoning ChorizoSausageSeasoning#191 ChorizoSausageSeasoning#2802 LandjagerSeasoning#568 MettwurstSeasoningUnit NassauChorizoSausageSeasoning NassauChorizoSausageSeasoning NassauSwedishMeatballSeasoning SwedishPotatoSausageSeasoning SwedishPotatoSausageSeasoning TacoSeasoning#27 10#box 25#box 25/0.781#bags=19.5325#cs 12/0.78#bags=9.36#cs 5/5#bags=25#cs 5/3.6875#=18.44#cs 6/2.5#bags=15#cs 25#box 5/5.6875#bag=28.437#cs 5/5.88#bags=29.4#cs 25#box 10/0.65#bags=6.5#cs 12/1.09375#bags=13.125#cs 12/1.5#bags=18#cs 25#box 50#box BRAuNSCHwEIGER/LIVERSAuSAGE G20205 • 10# box Ingredients:SpicesandSpiceExtractives. Use: 0.625# seasoning per 100# of meat. CAJuN4027SEASONING G32798 • 25# box Ingredients:Spices,Paprika,Salt,GarlicPowder. Use: Add to sausage mixture to desired flavor, 0.75 to 1.5%. CAJuNSAuSAGESEASONING#5 G20221 • 25/0.781# bags Ingredients:Salt,Spices(includingRedPepper,BlackPepper,andWhitePepper), GarlicPowder,OnionPowder,Sugarandlessthan2%SiliconDioxideandPartially HydrogenatedCottonseedandSoybeanOiladdedtopreventcaking. Use: 0.781# seasoning per 25# of meat. CAJuNSAuSAGESEASONING G20219 • 12/0.78# bags Ingredients:Salt,Spices,Paprika,GarlicPowder,OnionPowder,Sugar,withless than2%SiliconDioxideandPartiallyHydrogenatedCottonseedandSoybeanOil addedtopreventcaking. Use: 0.78# seasoning per 25# of meat. CAJuNSAuSAGESEASONING 335011 • 5/5# bags Ingredients:Salt,Spices,Sugar,Garlic,Celery,MonosodiumGlutamate. Use: 5# seasoning with 3# of water to 100# of meat. CAJuNSTYLECOMPLETESAuSAGESEASONING G21005 • 5/3.6875# bags Ingredients:HydrolyzedSoyProtein,Salt,Spices,Paprika,Dextrose,GarlicPowder, OnionPowder,Sugar,HydrolyzedWheyProtein,AscorbicAcid(0.44%),Sodium Citrate(0.22%),withlessthan1%SiliconDioxideandPartiallyHydrogenated CottonseedandSoybeanOiladdedtopreventcaking.CURE:Salt,SodiumNitrite (6.22%),Dextrose,Red#3,andlessthan1%Glycerintopreventcaking. Use: 3.6875# seasoning and 0.12# Speed Cure per 100# of meat. 20 CHORIZOSAuSAGESEASONING#191 C00285 • 6/2.5# bags Ingredients:Paprika,Salt,Mustard,ChiliPepper,RedPepper,Cumin,Oregano, GarlicPowder,andSavory. Use: 2.5# Of seasoning per 50# of meat. CHORIZOSAuSAGESEASONING#2802 G32104 • 25# box Ingredients:Spices(ChiliPepper,Cumin,Oregano,Savory),GarlicPowder, ExtractiveofClove. Use: 2.0# seasoning per 100# of meat. Add Salt (1%). LANDJAGERSEASONING#568 G20569 • 5/5.88# bags Ingredients:Salt,Dextrose,CornSyrupSolids,Spices,GarlicPowder,Sodium Erythorbate(1.0%),andSpiceExtractives,withlessthan2%SiliconDioxideadded topreventcaking.CURE:Salt,SodiumNitrite(6.22%),Dextrose,Red#3,andless than1%Glycerintopreventcaking. Use: 5.63# seasoning and 4oz Speed Cure per 100# of meat. METTwuRSTSEASONINGuNIT G20595 • 5/5.88# bags Ingredients:Salt,CornSyrupSolids,Spices,MonosodiumGlutamate,Mustard Seed(0.68%),andlessthan1%PartiallyHydrogenatedCottonseedandSoybean Oiladdedtopreventcaking.CURE:Salt,SodiumNitrite(6.22%),Dextrose,Red#3, andlessthan1%Glycerintopreventcaking. Use: 5.63# seasoning and 0.25# Speed Cure per 100# of meat. NASSAuCHORIZOSAuSAGESEASONING 766305 • 25# box Ingredients:Spices(includingChiliPepper,Cumin,RedPepper,Oregano,Savory, Ginger),GarlicPowder,Salt,withnotmorethan1%SiliconDioxideaddedto preventcaking. Use: 0.65# seasoning per 25# of meat. Add 0.25# of Salt. To Order, Call: 1.800.432.0105 ETHNIC NASSAuCHORIZOSAuSAGESEASONING 766302 • 10/0.65# bags Ingredients:Spices(includingChiliPepper,Cumin,RedPepper,Oregano,Savory, Ginger),GarlicPowder,Salt,withnotmorethan1%SiliconDioxideaddedto preventcaking. Use: 0.65# seasoning per 25# of meat. Add 0.25# of Salt. SwEDISHMEATBALLSEASONING G20940 • 12/1.09375# bags Ingredients:BreadCrumbs(BleachedWheatFlour,Salt,NonFatMilk,Paprika,Yeast, Dextrose,NaturalFlavoring),Salt,CornSyrupSolids,SoyProteinConcentrate,Sugar, Onion,Spices,HydrolyzedSoyProtein,HydrolyzedWheyProtein. Use: 1.09375# seasoning with 25oz of water, add 8# Ground Beef and 2# Ground Pork. Mix thoroughly and shape into small meatballs. To Order, Call: 1.800.432.0105 SwEDISHPOTATOSAuSAGESEASONING G22470 • 12/1.5# bags Ingredients:Salt,spices,sugar,dextrose,spiceextractives. Use: 24oz of seasoning to 50# of meat. TACOSEASONING#27 G22649 • 50# box Ingredients:Spices,Salt,Onion,Nonfatdrymilk,TorulaYeast,Dextrose,Citric Acid,andGarlicPowder. Use: 20oz of seasoning per 15# ground chuck and 3-4 cups of water. 21 the grandpa josh story GrandpaJoshhasspentmanyayearinthebackwoods findingtheperfectblendofflavortobringtomeats. Butthatdoesn’tmeanheisn’tontopoftrends.Youcan bringGrandpaJosh’sflavortopasta,fish,poultry,orveggies. Blendedwithcare,you’llfindanythingfromtraditionalto trendyseasonings,rubs,andsauceswithGrandpaJosh’s. GRANDPA JOSH BBQ AND STEAK SAUCES MFR ITEM# DESCRIPTION PACKAGING NF NF NF NF NF NF NF NF 920285 920190 920245 920157 920995 920125 920422 920246 BBQSauce•Cajun BBQSauce•ExtraThick BBQSauce•HotN’Spicy BBQSauce•Mild BBQSauce•OldFashioned BBQSauce•Smokey BBQSauce•Tangy SteakSauce•Original 12/19ozbtls/cs 12/19ozbtls/cs 12/19ozbtls/cs 12/19ozbtls/cs 12/19ozbtls/cs 12/19ozbtls/cs 12/19ozbtls/cs 12/19ozbtls/cs BBQSAuCE•CAJuN 920285 • 12/19oz btls/cs Ingredients:Water,TomatoPaste,BrownSugar,Vinegar,Sugar,Salt,Dehydrated Onion,Spices,PropyleneGlycol,PropyleneGlycolAlginate,DehydratedGarlic, ModifiedFoodStarch,PotassiumSorbateandSodiumBenzoatetoprotect freshness,Mustard,Maltodextrin,LemonJuiceConcentrate,NaturalFlavors. BBQSAuCE•EXTRATHICK 920190 • 12/19oz btls/cs Ingredients:Water,TomatoPaste,Sugar,BrownSugar,Vinegar,Salt,Propylene GlycolAlginate,PropyleneGlycol,DehydratedOnion,Paprika,Spices,Mustard, PotassiumSorbateandSodiumBenzoate,ModifiedFoodStarch,Dehydrated Garlic,CornSyrupSolids,CaramelColor,SoySauceSolids(Wheat,Soybeans, Salt,Maltodextrin,CaramelColor),NaturalFlavor,Tamarind. 22 BBQSAuCE•HOTN’SPICY 920245 • 12/19oz btls/cs Ingredients:Water,TomatoPaste,BrownSugar,Vinegar,Sugar,Salt,Dextrose, Molasses,DehydratedOnion,TomatoConcentrate,Spices,SoySauce(Water, Wheat,Soybeans,Salt),NaturalSmokeFlavor,DehydratedGarlic,Paprika, Mustard,HighFructoseCornSyrup,PropyleneGlycolAlginate,HydrolyzedCorn, Soy,andWheatProtein,CaramelColor,PropyleneGlycol,SodiumBenzoateand PotassiumSorbatetoprotectfreshness,CornSyrup,NaturalFlavors,Parsley. ContainsSoyandWheat. BBQSAuCE•MILD 920157 • 12/19oz btls/cs Ingredients:Water,TomatoPaste,Sugar,Vinegar,BrownSugar,Salt,Dextrose, Mustard,Paprika,PropyleneGlycol,Spices,OnionPowder,PotassiumSorbate, SodiumBenzoate,ModifiedFoodStarch,GarlicPowder. SEASONINGS FOR THE HOME SAUSAGE MAKER www.grandpajosh.com 800.432.0105 GRANDPA JOSH BBQ AND STEAK SAUCES BBQSAuCE•OLDFASHIONED 920995 • 12/19oz btls/cs Ingredients:Water,TomatoPaste,BrownSugar,Vinegar,Dextrose,Salt,Propylene GlycolAlginate,OnionPowder,PotassiumSorbateandSodiumBenzoatetoprotect freshness,ModifiedFoodStarch,GarlicPowder,Spices,Mustard,NaturalFlavor. BBQSAuCE•SMOKEY 920125 • 12/19oz btls/cs Ingredients:Water,TomatoPaste,CornSyrup,BrownSugar,Vinegar,Salt,Natural SmokeFlavor,MustardBran,Maltodextrin,SoySauce(Wheat,Soybeans,Salt), CornSyrupSolids,OnionPowder,CaramelColor,SodiumBenzoateandPotassium Sorbatetoprotectfreshness,Spices,GarlicPowder,Mustard,LemonJuice Concentrate,Sugar,NaturalFlavors,Tamarind.ContainsSoyandWheat. BBQSAuCE•TANGY 920422 • 12/19oz btls/cs Ingredients:Water,TomatoPaste,Vinegar,Sugar,BrownSugar,Salt,Dextrose, Mustard,Paprika,Spices,PropyleneGlycolAlginate,PropyleneGlycol,Natural SmokeFlavor,OnionPowder,PotassiumSorbateandSodiumBenzoate,Modified FoodStarch,GarlicPowder,NaturalFlavor. STEAKSAuCE•ORIGINAL 920246 • 12/19oz btls/cs Ingredients:Water,MaltVinegar,TomatoPaste,Dates,Raisins,Molasses, Dextrose,Salt,ModifiedFoodStarch,CornSyrup,Spices,HydrolyzedSoyProtein, DehydratedOrangePeel,DehydratedGarlic,NaturalFlavor,SodiumBenzoate, PotassiumSorbate,CitricAcid,DehydratedOnion,MalicAcid,CaramelColor. GRANDPA JOSH RUBS MFR ITEM# DESCRIPTION PACKAGING NF NF NF NF NF NF 991942 991962 991982 991992 991922 991902 BackcountryFireSeasoning GourmetSeasonedSalt LemonPepperSeasoning MontrealSteakSeasoning PrimeRibSeasoning SmokeyBBQSeasoning 6/4OZretailPacks/Cs 6/4OZRetailPacks/Cs 6/4OZRetailPacks/Cs 6/4OZRetailPacks/Cs 6/4OZRetailPacks/Cs 6/4OZRetailPacks/Cs BACKCOuNTRYFIRESEASONING 991942 • 6/ 4OZ retail Packs/Cs Ingredients:Spices,Salt,DehydratedGarlic,Paprika,withnotmorethan 2%SoybeanOiladdedtopreventcaking. Use: Add seasoning before and/or during cooking to impart the desired flavor you expect. GOuRMETSEASONEDSALT 991962 • 6/ 4OZ Retail Packs/ Cs Ingredients:Salt,Spices,OnionPowder,GarlicPowder,Paprika,withlessthan 2%TricalciumPhosphateandSoybeanOiladdedtopreventcaking. Use: Add seasoning before and/or during cooking to impart the desired flavor you expect. LEMONPEPPERSEASONING 991982 • 6/ 4OZ Retail Packs/ Cs Ingredients:Salt,Spices,CitricAcid,DehydratedOnionandGarlic,Sugar,Corn Starch,OilofLemon,FD&CYellow#5withSoybeanOiladdedtopreventcaking. Procedure: Add seasoning before and/or during cooking to impart the desired flavor you expect. MONTREALSTEAKSEASONING 991992 • 6/ 4OZ Retail Packs/ Cs Ingredients:Salt,Spices,Sugar,Garlic,Onion,RedBellPepperSoybeanOil, Paprika,NaturalFlavorwithnotmorethan1%TricalciumPhosphateadded topreventcaking. Procedure: Add seasoning before and/or during cooking to impart the desired flavor you expect. PRIMERIBSEASONING 991922 • 6/ 4OZ Retail Packs/ Cs Ingredients:Salt,Sugar,Dextrose,MonosodiumGlutamate,OnionPowderand SpiceExtractions. Procedure: Add seasoning before and/or during cooking to impart the desired flavor you expect. SMOKEYBBQSEASONING 991902 • 6/ 4OZ Retail Packs/ Cs Ingredients:Salt,Sugar,Paprika,SoyFlour,DehydratedOnion,Spices,Partially HydrogenatedSoybeanOil,GarlicPowder,ExtractivesofPaprika,LipolyzedButter oil,NaturalSmokeFlavor,SoyLecithin,andnotmorethan2%SiliconDioxideand CalciumStearateaddedtopreventcaking. Procedure: Add seasoning before and/or during cooking to impart the desired flavor you expect. SEASONINGS FOR THE HOME SAUSAGE MAKER www.grandpajosh.com 800.432.0105 23 GRANDPA JOSH SAUSAGE SEASONINGS MFR ITEM# DESCRIPTION PACKAGING NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF 991402 991502 991122 991552 991202 991022 991472 991102 991852 991802 991602 991302 991252 991702 991002 991952 991452 991142 991352 GrandpaJosh’sBratwurst GrandpaJosh’sBreakfastSausage GrandpaJosh’sCajunJerky&CTP GrandpaJosh’sChorizoSausage GrandpaJosh’sCountryStyleSausage&CTP GrandpaJosh’sGarlicSummerSausage GrandpaJosh’sHotItalianSausage GrandpaJosh’sJerky&CTP GrandpaJosh’sMapleSausage GrandpaJosh’sMeatloaf GrandpaJosh’sPepperoniSnackStick&CTP GrandpaJosh’sPolishSausage&CTP GrandpaJosh’sRingBologna&CTP GrandpaJosh’sSnackStick&CTP GrandpaJosh’sSummerSausage&CTP GrandpaJosh’sSummerSausage&CTP,noMSG GrandpaJosh’sSweetItalianSausage GrandpaJosh’sTeriyakiJerky&CTP GrandpaJosh’sVenisonBacon 6RetailPacks/Cs 6RetailPacks/Cs 6RetailPacks/Cs 6RetailPacks/Cs 6RetailPacks/Cs 6RetailPacks/Cs 6RetailPacks/Cs 6RetailPacks/Cs 6RetailPacks/Cs 6RetailPacks/Cs 6RetailPacks/Cs 6RetailPacks/Cs 6RetailPacks/Cs 6RetailPacks/Cs 6RetailPacks/Cs 6RetailPacks/Cs 6RetailPacks/Cs 6RetailPacks/Cs 6RetailPacks/Cs GRANDPAJOSH’SBRATwuRST 991402 • 6 Retail Packs/Cs Ingredients:Salt,Spices,Dextrose,OilofLemon,BHA(0.15%),BHT(0.15%),and CitricAcid(0.15%)addedtohelpprotectflavor. Use: For 25# of meat. Combine the seasoning with 1 pint of cold water and mix well. Combine with ground beef, pork, wild game, or other meat. Mix well until desired bind is achieved. Stuff into hog (32-38mm) casings, shape into patties, or place in poly bags and freeze immediately. GRANDPAJOSH’SBREAKFASTSAuSAGE 991502 • 6 Retail Packs/Cs Ingredients:Salt,Sugar,Spices(includingSageandRedPepper),Dextrose,BHA (0.15%),BHT(0.15%),andCitricAcid(0.15%)addedtohelpprotectflavor. Use: For 25# of meat. Combine the seasoning with 1 pint of cold water and mix well. Combine with ground beef, pork, wild game, or other meat. Mix well until desired bind is achieved. Stuff into sheep (22-28mm) casings, shape into patties, or place in poly bags and freeze immediately. GRANDPAJOSH’SCAJuNJERKY&CTP 991122 • 6 Retail Packs/Cs Ingredients:Salt,Spices,GarlicandOnionPowder,Dextrose,Flavoring. Use: For 25# of meat. Combine the seasoning and cure with 1 pint of cold water and mix well. Combine with sliced beef, pork, wild game, or other meat. Mix well and allow to sit in refrigerator for 4-6 hours. Smoke and cook until desired color and dryness is achieved. The jerky should weigh less than half of what you started with. GRANDPAJOSH’SCHORIZOSAuSAGE 991552 • 6 Retail Packs/Cs Ingredients:Spices,GarlicPowder,Salt,ExtractiveofClove. Use: For 25# of meat. Combine the seasoning with 1 pint of cold water and mix well. Combine with ground beef, pork, wild game, or other meat. Mix well until desired bind is achieved. Stuff into hog (32-38mm) casings, shape into patties, or place in poly bags and freeze immediately. 24 GRANDPAJOSH’SCOuNTRYSTYLESAuSAGE&CTP 991202 • 6 Retail Packs/Cs Ingredients:Salt,Dextrose,Mustard(3.8%),Spices,MonosodiumGlutamate (6.7%),GarlicPowder,SodiumNitrite,withnotmorethan2%Tricalcium Phosphateaddedtopreventcaking. Use: For 25# of meat. Combine seasoning and cure with 1 pint of cold water and mix well. Combine with ground beef, pork, wild game, or other meat. Mix well until desired bind is achieved. Stuff into hog (32-38mm) casings. Smoke and cook until desired color and 155 degrees is reached. GRANDPAJOSH’SGARLICSuMMERSAuSAGE 991022 • 6 Retail Packs/Cs Ingredients:Salt,Dextrose,MonosodiumGlutamate(6.1%),Spices,GarlicPowder, SodiumErythorbate(1.31%),Flavorings,SodiumNitrate.Withnotmorethan2% TricalciumPhosphateaddedtopreventcaking. Use: Combine seasoning and cure with 1 pint (16 oz.) of cold water and mix well. Combine with 25# of ground beef, pork, wild game or other meat of your choice. Mix well until desired bind or stickiness is achieved. Stuff into summer sausage casings. Smoke and cook until desired color and 155 degrees F is reached. Remove from smokehouse and cool prior to packaging. GRANDPAJOSH’SHOTITALIANSAuSAGE 991472 • 6 Retail Packs/Cs Ingredients:Salt,Spices,Sugar,Paprika,BHA(0.14%),BHT(0.14%),CitricAcid (0.15%)addedtohelpprotectflavor. Use: For 25# of meat. Combine the seasoning with 1 pint of cold water and mix well. Combine with ground beef, pork, wild game, or other meat. Mix well until desired bind is achieved. Stuff into hog (29/32mm), shape into patties, or place in poly bags and freeze immediately. GRANDPAJOSH’SJERKY&CTP 991102 • 6 Retail Packs/Cs Ingredients:Salt,Sugar,MonosodiumGlutamate(5.9%),Spices,GarlicPowder, SodiumNitrite,withnotmorethan2%TricalciumPhosphateaddedtopreventcaking. Use: For 25# of meat. Combine the seasoning and cure with 1 pint of cold water and mix well. Combine with sliced beef, pork, wild game, or other meat. Mix well and allow to sit in refrigerator for 4-6 hours. Smoke and cook until desired color and dryness is achieved. The jerky should weigh less than half of what you started with. SEASONINGS FOR THE HOME SAUSAGE MAKER www.grandpajosh.com 800.432.0105 GRANDPA JOSH SAUSAGE SEASONINGS GRANDPAJOSH’SMAPLESAuSAGE 991852 • 6 Retail Packs/Cs Ingredients:Salt,Sugar,MonosodiumGlutamate,Spices,BrownSugar,Naturaland ArtificialFlavors,CaramelColor,Notmorethan2%SiliconDioxidetopreventcaking. Use: For 25# of meat. Combine the seasoning with one pint of cold water and mix well. Combine with beef, pork or wild game. Mix well until desired bind is achieved. Stuff into 22-28 mm sheep casings, or shape into patties, or place into poly bags. Freeze immediately. GRANDPAJOSH’SMEATLOAF 991802 • 6 Retail Packs/Cs Ingredients:Cereal,CrackerCrumbs,Salt,DehydratedOnion,HydrolyzedCornand WheatProtein,Spices,MonosodiumGlutamate,andGarlicPowder. Use: For 10# of meat. Combine the seasoning with up to 2 pints of cold water and mix well. Combine with ground beef, pork, wild game, or other meat. Mix until mixture sticks together well. GRANDPAJOSH’SPEPPERONISNACKSTICK&CTP 991602 • 6 Retail Packs/Cs Ingredients:Salt,Sugar,Flavorings,MonosodiumGlutamate(5.2%),Garlic Powder,SodiumErythorbate(1.5%),SodiumNitrite,withnotmorethan2% TricalciumPhosphateaddedtopreventcaking. Use: For 25# of meat. Combine seasoning and cure with 1 pint of cold water and mix well. Combine with ground beef, pork, wild game, or other meat. Mix well until desired bind is achieved. Stuff into sheep (20-24mm) casings. Smoke and cook until desired color and 155 degrees is reached. GRANDPAJOSH’SPOLISHSAuSAGE&CTP 991302 •6 Retail Packs/Cs Ingredients:Salt,Dextrose,Spices,Mustard(12%),GarlicPowder,Spice Extractives,SodiumNitrite,withnotmorethan2%TricalciumPhosphate addedtopreventcaking. Use: For 25# of meat. Combine seasoning and cure with 1 pint of cold water and mix well. Combine with ground beef, pork, wild game, or other meat. Mix well until desired bind is achieved. Stuff into hog (32-38mm) casings, and smoke until desired color and 155 degrees is reached. GRANDPAJOSH’SRINGBOLOGNA&CTP 991252 • 6 Retail Packs/Cs Ingredients:Salt,Sugar,Dextrose,Mustard,Spices,Paprika,SpiceExtractives, SodiumNitrite,withnotmorethan2%TricalciumPhosphateaddedto preventcaking. Use: For 25# of meat. Combine the seasoning and cure with 1 pint of cold water and mix well. Combine with ground beef, pork, wild game, or other meat. Mix well until desired bind is achieved. Stuff into beef rounds or collagen ring casings. Smoke and cook until desired color and 155 degrees is reached. GRANDPAJOSH’SSNACKSTICK&CTP 991702 • 6 Retail Packs/Cs Ingredients:Salt,HydrolyzedCornProtein,Dextrose,Spices,Sugar,withnotmore than2%SoybeanOilandSilicaGeladdedtopreventcaking. Use: For 25# of meat. Combine the seasoning with 1 pint of cold water and mix well. Combine with ground beef, pork, wild game, or other meat. Mix well until desired bind is achieved. Stuff into sheep (20-24mm) casings. Smoke and cook until desired color and 155 degrees is achieved. SEASONINGS FOR THE HOME SAUSAGE MAKER www.grandpajosh.com 800.432.0105 GRANDPAJOSH’SSuMMERSAuSAGE&CTP 991002 • 6 Retail Packs/Cs Ingredients:Salt,Dextrose,MonosodiumGlutamate(6.7%),Spices,GarlicPowder, SodiumErythorbate(1.36%),Flavorings,SodiumNitrite,withnotmorethan2% TricalciumPhosphateaddedtopreventcaking. Use: For 25# of meat. Combine the seasoning with 1 pint of cold water and mix well. Combine with ground beef, pork, wild game, or other meat. Mix well until desired bind is achieved. Stuff into summer sausage casings. Smoke and cook until desired color and 155 degrees is achieved. GRANDPAJOSH’SSuMMERSAuSAGE+CTP,NOMSG 991952 • 6 Retail Packs/Cs Ingredients:Salt,Dextrose,Maltodextrin,Spices,GarlicPowder,Sodium Erythorbate,NaturalFlavors,TricalciumPhosphateandSoybeanOiladdedasa processingaid. Use: For 25# of meat. Combine the seasoning with one pint of cold water and mix well until desired bind is achieved. Stuff into summer sausage casings. Smoke and cook until desired color and 155 degrees is achieved. GRANDPAJOSH’SSwEETITALIANSAuSAGE 991452 • 6 Retail Packs/Cs Ingredients:Salt,Spices,Dextrose,Sugar,Paprika,BHA(0.14%),BHT(0.14%),and CitricAcid(0.14%)addedtopreventcaking. Use: For 25# of meat. Combine the seasoning with 1 pint of cold water and mix well. Combine with ground beef, pork, wild game, or other meat. Mix well until desired bind is achieved. Stuff into Hog (29/32mm) casings, shape into patties, or place in poly bags and freeze immediately. GRANDPAJOSH’STERIYAKIJERKY&CTP 991142 • 6 Retail Packs/Cs Ingredients:Sugar,SoySaucePowder(SoySauce,Maltodextrin,Salt),Salt, HydrolyzedCornProtein,MonosodiumGlutamate(3.20%),SpicesandSpice Extractives,TorulaYeast,OnionPowder,CitricAcid,withnotmorethan2%” TricalciumPhosphateaddedtopreventcaking. Use: For 25# of meat. Combine seasoning and cure with 1 pint of cold water and mix well. Combine with sliced beef, pork, or wild game. Mix well and allow to sit in refrigerator for 4-6 hours. Remove meat and rinse with cold water. Smoke and cook until desired color and dryness is achieved. GRANDPAJOSH’SVENISONBACON 991352 • 6 Retail Packs/Cs Ingredients:Salt,nonfatDryMilk,BrownSugar,MonosodiumGlutamate,Gelatin, NaturalSmokeFlavor,Maltodextrin,AutolyzedYeastExtract,HydrolyzedSoy Protein,NaturalFlavors,BaconFat,DisodiumInosinateanddisodiumGuanylate, withlessthan2%SoybeanOilandSiliconDioxideaddedtopreventcaking. Use: For 25# of meat. 0.8625# of seasoning and 1 oz. of cure for 25# of meat. Add 2# of cold water. ProcessingSchedule: 1.Grindthevenisontrimand80/20porktrimthrougha9/64”grinderplate. 2.Transferintoamixer. 3.Startmixingthegroundvenisonand80/20porktrim,addcuringsalt(6.25% SodiumNitrate)andvenisonbaconseasoning,continuemixingfortwominutes. 4.Removefrommixerandholdovernight(optional). 5.Transferthesausagebattertothestuffer. Stuffing: 1.Stuffthevenisonbaconintopansandtransfertosmokehousescreensorstuff throughaspecializedextrudinghorndirectlyontosmokehousescreens. 2.ThermalProcess:Cookandsmokeonyourscheduleuntilinternaltemperatureof 162degreesFahrenheitisreached.Coolandcutintopiecesorsliceandpackage. *It is advised to fully cook this product and also advise customers to cook prior to eating. 25 GRANDPA JOSH SOUPS Just Add Meat…Complete! MFR ITEM# DESCRIPTION PACKAGING NF NF NF NF NF NF NF 793031 793061 793091 793121 793151 793181 793211 GrandpaJosh’sBarley&BeefSoupMix GrandpaJosh’sBean&BarleySoupMix GrandpaJosh’sChick-A-NoodleSoupMix GrandpaJosh’sChiliSoupMix GrandpaJosh’sItalianBean&PastaSoupMix GrandpaJosh’sOldFashionedSoupMix GrandpaJosh’sSplitPeaSoupMix 24/0.50#Pkgs 12/1#Pkgs 12/0.50#Pkgs 12/1#Pkgs 12/0.95#Pkgs 12/1#bags 12/1#bags GRANDPAJOSH’SBARLEY&BEEFSOuPMIX 793031 • 24/0.50# Pkgs Ingredients:Barley,Salt,DehydratedOnionandGarlic,HydrolyzedCornandRice Protein,DehydratedCarrotsandCelery,MonosodiumGlutamate,Spices,Sugar, andChickenfat. Use: Add small cut up pieces of beef to 2 quarts of cold water in a large kettle. Bring to a boil and simmer for 15 minutes. Add all contents of soup mix package including seasoning packet and bring to a boil again. Simmer 45 minutes, stirring occasionally. GRANDPAJOSH’SBEAN&BARLEYSOuPMIX 793061 • 12/1# Pkgs Ingredients:Beans(Pinto,Blackeye,Lima,Navy),Peas(greenandyellow),Barley, Lentils,Salt,DehydratedOnionandGarlic,HydrolyzedCornProtein,Monosodium Glutamate,Spices,Sugar,Chickenfat. Use: Wash beans completely. Combine with 2 quarts of cold water in a large kettle. Add smoked ham hocks, ham bone, or pieces of smoked sausage. Bring to a boil, add seasoning packet. Simmer for 3 hours. GRANDPAJOSH’SOLDFASHIONEDSOuPMIX 793181 • 12/1# bags Ingredients:Beans(Pinto,Blackeye,Lima,Red,Navy),Peas(greenandyellow), Barley,andLentils. Use: Wash beans completely. Combine with 2 quarts of cold water in a large kettle. Add smoked ham hocks, ham bone, or pieces of smoked sausage. Bring to a boil and add 1 large can of tomatoes, 1 large chopped onion, 2 sliced carrots, 1 tsp. of chili powder, 1 tsp. of garlic powder, and salt and pepper to taste. Simmer for 3 hours. GRANDPAJOSH’SSPLITPEASOuPMIX 793211 • 12/1# bags Ingredients:GreenSplitPeas,Salt,DehydratedOnionandGarlic,HydrolyzedCorn Protein,MonosodiumGlutamate,Spices,Sugar,andchickenfat. Use: Wash peas completely. Combine with 1 1/2 quarts of cold water in a large kettle. Add smoked ham hocks, ham bone, pieces of smoked sausage, or smoked turkey legs. Bring to a boil and add seasoning packet. Simmer for 3 hours. GRANDPAJOSH’SCHICK-A-NOODLESOuPMIX 793091 • 12/0.50# Pkgs Ingredients:EggBows(DurumFlour,EggSolids,Water),Carrots,Salt,Sugar, MonosodiumGlutamate,Chickenfat,Onion,Celery,Turmeric,Parsley. Use: Cook 1 pound of boneless chicken thigh or breast pieces in 3 quarts of water until chicken is tender. Skim foam and remove from stock. Add contents of seasoning packet to the stock and stir well. Combine remaining contents with the stock and simmer 20 minutes or until pasta is tender. GRANDPAJOSH’SCHILISOuPMIX 793121 • 12/1# Pkgs Ingredients:Beans(red,Navy,Pinto),Spices,Salt,DehydratedOnion, andGarlicPowder. Use: Brown 1 to 1.5 pounds of ground beef or other meat. Wash beans thoroughly. Combine 2.5 quarts of water in a large kettle with 6oz of tomato paste, the browned meat, beans, and seasoning packet. Bring to a boil, cover and reduce heat to a high simmer for 3.5 hours or until beans are tender. GRANDPAJOSH’SITALIANBEAN&PASTASOuPMIX 793151 • 12/0.95# Pkgs Ingredients:LimaBeans,Lentils,OrzoPasta(DurumSemolina),AciniDePepe Pastaw/eggwhite,(DurumWheateggwhite),DehydratedVegetables(Carrots, Celery,Onion,Garlic,Tomato),Salt,Spices,SpiceExtractives,GarlicandOnion Powder,andPaprika. Use: Combine contents with 2 quarts of cold water in a large kettle. Add Italian sausage, ham, or smoked sausage. Bring to a boil, add seasoning packet. Simmer for 3 hours. For soup use 3 quarts of water. SEASONINGS FOR THE HOME SAUSAGE MAKER www.grandpajosh.com 800.432.0105 26 HAM MFR ITEM# DESCRIPTION PACKAGING ALF Witt’s Witt’s Heller Witt’s Heller Witt’s Heller Heller 778337 N92083 G20466 G30666 G22440 G33197 N92087 G32098 G33689 ApplePieSpiceHamGlaze BlackForestHamGlaze CaliforniaHamSeasoning#210 CaliforniaHamSpice ChicagoHamSpice ChoppedHam/PorkSeasoning HoneyBakedHamGlaze MalabozaHamSeasoning NewEnglandHamSeasoning 25#box 5/5#bags=25#cs 10#box 25#box 25#box 7/6.5#bags=45.5#cs 5/5#bags=25#cs 25#box 7/6.63#bags=46.41#cs APPLEPIESPICEHAMGLAZE 778337 • 25# box Ingredients:Sugar,Cinnamon,withlessthan1%SoybeanOiladdedtopreventcaking. Use: Sprinkle liberally on surface of ham. Place in 400 F oven for 20 minutes or until surface is bubbly. BLACKFORESTHAMGLAZE N92083 • 5/5# bags Ingredients:Sugar,Gelatin,BrownSugar,CaramelColor,Spices,VegetableOil, NaturalFlavoring,lessthan1%TricalciumPhosphateaddedtopreventcaking. Use: Liberally rub on surface prior to reheating ham, or combine with a small amount of warm water and spread on surface. CALIFORNIAHAMSEASONING#210•PuMP G20466 • 10# box Ingredients:Sugar,SpiceExtractives,Polysorbate80(0.19%). Use: 2oz of seasoning to 5 gallons of Brine. MALABOZAHAMSEASONING G32098 • 25# box Ingredients:ExtractivesofAllspice,Clove,Capsicum,Cassia,andNutmeg onasugarbase,withnotmorethan1%Polysorbateaddedtopreventcaking. Use: 6-8oz of seasoning per 100# of meat. For pumping pickles: Dissolve 4-8oz of seasoning in each 10 gallons of pickle. NEwENGLANDHAMSEASONING G33689 • 7/6.63# bags Ingredients:Salt,CornSyrupSolids(31.17%),Dextrose,SodiumErythorbate (0.78%),SpiceExtractives,withnotmorethan2%TricalciumPhosphateand SoybeanOiladdedtopreventcaking.CURE:Salt,SodiumNitrite(6.25%), PropyleneGlycol,andSodiumBicarbonateasprocessingaids,Red#3. Use: 6.38# of seasoning and 0.25# Modern Cure per 100# of meat. CALIFORNIAHAMSPICE G30666 • 25# box Ingredients:SpiceExtractivesofAllspice,Clove,Capsicum,andCassiaonasugar dextrosecarrier. Use: 6-8oz seasoning per 100# of meat. For pumping pickles, dissolve 4-8oz of seasoning per 10 gallons of pickle. CHICAGOHAMSPICE G22440 • 25# box Ingredients:Sugar,Spice,SpiceExtractives. Use: 6.5# seasoning per 100# of meat, or use 2oz of spice per 5 gallons of Brine. CHOPPEDHAM/PORKSEASONING G33197 • 7/6.5# bags Ingredients:Salt,CornSyrupSolids,Dextrose,Yeast,SodiumTripolyphosphate (4.0%),Sugar,NaturalSmokeFlavor,SodiumErythorbate(0.80%),OnionPowder, ExtractivesofCeleryandotherSpices.1.96%Protein.CURE:Salt,SodiumNitrite (6.25%),PropyleneGlycolandSodiumBicarbonateasprocessingaids,Red#3. Use: 6.25# seasoning and 0.25 Modern Cure to 100# of meat. HONEYBAKEDHAMGLAZE N92087 • 5/5# bags Ingredients:SugarGelatin,GranulatedHoney,Spices,CaramelColor,SoybeanOil, NaturalFlavoring,lessthan1%TricalciumPhosphateaddedtopreventcaking. Use: Liberally rub on surface prior to reheating ham, or combine with a small amount of warm water and spread on surface. To Order, Call: 1.800.432.0105 27 HAM NETS MFR ITEM# DESCRIPTION PACKAGING NF NF NF NF NF NF NF NF NF NF NF NF NF NF 849Z01 681141 681150 681251 681311 681561 681471 681441 681591 681721 681681 681690 681771 681801 Eez-OutHamNetReleaseAgent HamNet12x301075LSA HamNetting121075LST HamNet12x361153PRH HamNet12x421153PRH HamNet12x301181PSH HamNet12x361223LSA-Clear HamNetting121223LSTLargeDuroKnit HamNet12x361397TSH HamNet17.5x249695TDH HamNet17.5x369695TSH HamNetting122194LSTSmallDuroKnit HamStockinet36 JetNet18-3 1gallonjug 100pcs/ctn 15#roll 100pcs/ctn 200pcs/ctn 100pcs/ctn 100pcs/ctn 15#roll 100pcs/ctn 100pcs/ctn 100pcs/ctn 15#roll 100pcs/ctn 150ft/roll EEZ-OuTNETRELEASEAGENT 849Z01 • 1 gallon jug Ingredients:VegetableOilbasedreleaseagentw/CitricAcid. Use: Can be diluted with water or Vegetable Oil. Dip entire net in solution prior to netting. HAMNET12X301075LSA 681141 • 100pcs/ctn Use: Smoked Cheese, Large Canadian Bacon, Boneless Hams, Cottage Bacon, Boneless Turkey Breast, Whole Chicken. HAMNET12’1075LST 681150 • 15# roll Use: Smoked Cheese, Large Canadian Bacon, Boneless Hams, Cottage Bacon, Boneless Turkey Breast, Whole Chicken. HAMNET12x361153PRH 681251 • 100pcs/ctn Use: Dried Beef, Turkey, Bone-In Ham. HAMNET12X421153PRH 671311 • 200pcs/ctn Use: Dried Beef, Turkey, Bone-In Ham. HAMNET12X301181PSH 681561 • 100pcs/ctn Use: Boneless Hams, Large Cottage Bacon, Pit Hams, Tear-drop Hams, Semiboneless Hams. HAMNET12X361223LSA•CLEAR 681471 • 100pcs/ctn Use: Smoked Turkey, Bone-in Ham, General All-Purpose less than 30#. HAMNETTING12’1223LSTLARGEDuROKNIT 681441 • 15# roll Use: Smoked Turkey, Bone-in Ham, General All-Purpose less than 30#. HEALTHY SEASONING BLENDS MFR ITEM# DESCRIPTION PACKAGING NWF NWF NWF NWF NWF NWF NWF NWF NWF NWF NWF NWF NWF NWF G32311 G32243 331014 G20893 G19165 G32793 G45513 G44906 GOABBU G47976 GOAD3H G44514 G39991 G32377 FiresideBratwurstSeasoning-LowSalt Bratwurstw/oMSG #110PorkSausageSouthernStylew/oMSG SummerSausageSeasoning&CTPw/oMSG NorthCountrySmokedSausageSCTPw/oMSG BratwurstUnitw/oMSG JalapenoBeefStickw/oMSG TeriyakiBeefStickw/oMSG,w/oSodiumErythorbate TeriyakiBeefStickw/oMSG BeefStickUnitw/oMSG SpicyColoradoBeefJerky&CTPw/oMSG Polish/SalamiSausageSeasoningw/oMSG NassauSummerSausageSeasoningw/oMSG PepperBeefStickSeasoning&CTPw/oMSG 9/5.38#bags/cs 31.56#bag 50/0.50#bags/cs 5/5.50#bags/cs 10/3.50#bags/cs 8/5.63#bags/cs 12/4.25#bags/cs 50.00#box 50.00#box 5/5.56#bags/cs 13/3.77#bags/cs 6/7.00#bags/cs 50.00#box 6/7.55#bags/cs 28 To Order, Call: 1.800.432.0105 HEALTHY SEASONING BLENDS MFR NWF NWF NWF NWF NWF NWF ITEM# GOAHO2 G31781 768250 G32222 G46659 G52944 DESCRIPTION Witt’sBBQShakerSeasoningw/oMSG LemonPepperShakerSeasoningw/oMSG NassauCarbwiseSnackStick NassauCarbwiseSteakBratwurst SpecialBratwurstUnitw/oSoy BratwurstSeasoningw/oMSG&HVP FIRESIDEBRATwuRSTSEASONING-LOwSALT G32311 • 9/ 5.38# bags/cs Use: 1 Unit/ 100# Meat. TERIYAKIBEEFSTICKw/OMSG GOAB8U • 50.00# box Use: 7.935#/ 100# Meat. #110PORKSAuSAGESOuTHERNSTYLEw/OMSG 331014 • 50/ 0.50# bags/cs Use: 30.50/ 25# Meat. PACKAGING 50.00#box 50.00#box 46/1.11#bags/cs 10/1.25#bags/cs 8/5.63#bags/cs 8/5.60#bags/cs BEEFSTICKuNITw/OMSG G47976 • 5/ 5.56# bags/cs Use: 1 Unit/ 100# Meat. . NO.COuNTRYSMOKEDSAuSAGESCTPw/OMSG G19165 • 10/ 3.50# bags/cs Use: 1 Unit/ 100# Meat. SPICYCOLORADOBEEFJERKY&CTPw/OMSG GOAD3H • 13/ 3.77# bags/cs Use: 1 Unit/ 100# Meat. BRATwuRSTuNITw/OMSG G32793 • 8/ 5.63# bags/cs Use: 1 Unit/ 100# Meat. POLISH/SALAMISAuSAGESEASONINGw/OMSG G44514 •6/ 7.00# bags/cs Use: 1 Unit/ 100# Meat. BRATwuRSTw/OMSG G32243 • 31.56# Bag Use: 5.26#/ 100# Meat. wITT’SBBQSHAKERSEASONINGw/OMSG GOAHQ2 • 50.00# box Use: To Taste. SuMMERSAuSAGESEASONING&CTPw/OMSG G20893 • 5/5.50# bags/cs Use: 1 Unit/ 100# Meat. LEMONPEPPERSHAKERSEASONINGw/OMSG G31781 • 50.00# box Use: To Taste. NASSAuSuMMERSAuSAGESEASONINGw/OMSG G39991 • 50.00# box Use: 4.00#/ 100# Meat . NASSAuCARBwISESNACKSTICK 768250 • 46/ 1.11# bags/cs Use: 1 Unit/ 25# Meat. PEPPERBEEFSTICKSEASONING&CTPw/OMSG G32377 • 6/ 7.55# bags/cs Use: 1 Unit/ 100# Meat NASSAuCARBwISESTEAKBRATwuRST G32222 • 10/ 1.25# bags/cs Use: 1 Unit/ 25# Meat. JALAPENOBEEFSTICKw/OMSG G45513 • 12/ 4.25# bags/cs Use: 1 Unit/ 100# Meat. SPECIALBRATwuRSTuNITw/OSOY G46659 • 8/ 5.63# bags/cs Use: 1 Unit/ 100# Meat. TERIYAKIBEEFSTICKw/OMSG,w/OSODIuMERYTHORBATE G44906 • 50.00# Box Use: 8.06#/ 100# Meat. BRATwuRSTSEASONINGw/OMSG&HVP G52944 • 8/ 5.60# bags/cs Use: 1 Unit/ 100# Meat. To Order, Call: 1.800.432.0105 29 ITALIAN MFR ITEM# DESCRIPTION PACKAGING Heller Heller AC Heller Heller Heller NF Heller Heller Witt’s Witt’s Witt’s Witt’s G33392 G31636 AC0102 G33394 G33393 G33369 779501 G31638 G31637 G20036 G13206 G20549 G20603 HotItalianSausage#135-C HotItalianSausage#135-C ItalianPorkSausage MediumItalianSausage#136-C MediumItalianSausage#136-C MediumItalianSausage#136-Cw/AO NassauSweetItalianPorkSausageSeasoning SweetItalianPorkSausage#137-C SweetItalianPorkSausage#137-C SweetItalianSausageSeasoning T/SHotItalianSausageComplete#101 W+2HotItalianPorkSausage W+2MildItalianPorkSausage 25#box 50/0.50#bags=25#cs 24/0.5#bags=12#cs 25#box 50/0.50#bags=25#cs 25#box 50/0.5#bags=25#cs 25#box 50/0.5#bags=25#cs 24/0.5#bags=12#cs 25#box 12/1.0625#bags=12.75#cs 12/1.065#bags=12.75#cs HOTITALIANSAuSAGE#135-C G33392 • 25# box Ingredients:Salt,CrushedRedPepper,Sugar,WholeFennelSeed,Paprika, BlackPepper,withnotmorethan2%SoybeanOiladdedasaprocessingaid. Use: 2.0# seasoning per 100# of meat. HOTITALIANSAuSAGE#135-C G31636 • 50/0.50# bag Ingredients:Salt,CrushedRedPepper,Sugar,WholeFennelSeed,Paprika, BlackPepper,withnotmorethan2%SoybeanOiladdedasaprocessingaid. Use: 0.50# seasoning per 25# of meat. ITALIANPORKSAuSAGE AC0102 • 24/0.5# bags Ingredients:Salt,FennelandBlackPepper. Use: 0.50 # seasoning per 25# of meat. MEDIuMITALIANSAuSAGE#136-C G33394 • 25# box Ingredients:Salt,Spices(includingFennelandPepper),Sugar,Paprika, GarlicPowder,3.49%Protein. Use: 2.0# seasoning per 100# of meat. MEDIuMITALIANSAuSAGE#136-C G33393 • 50/0.50# bags Ingredients:Salt,Spices(includingFennelandPepper),Sugar,Paprika, GarlicPowder,3.49%Protein. Use: 0.50# seasoning per 25# of meat. MEDIuMITALIANSAuSAGE#136-Cw/AO G33369 • 25# box Ingredients:Salt,Spices,Sugar,Paprika,GarlicPowder,ButylatedHydroxyAnisole (0.15%),ButylatedHydroxyToulene(0.15%),SoybeanOil,3.46%Protein. Use: 2.0# seasoning per 100# of meat. NASSAuSwEETITALIANPORKSAuSAGE#137-C 779501 • 50/0.50# bags Ingredients:Salt,Spices,Dextrose,Sugar,Paprika,ButylatedHydroxyAnisole (0.14%),ButylatedHydroxyToulene(0.14%),withnotmorethan2%Tricalcium PhosphateandPropyleneGlycoladdedtopreventcaking. Use: 0.50# seasoning per 25# of meat. 30 SwEETITALIANPORKSAuSAGE#137-C G31638 • 25# box Ingredients:Salt,Dextrose,BlackPepper,Sugar,WholeFennelSeed,Paprika, withnotmorethan2%TricalciumPhosphateandSoybeanOiladdedtoprevent caking(2.06%Protein). Use: 2.0# seasoning per 100# of meat. SwEETITALIANPORKSAuSAGE#137-C G31637 • 50/0.50# bags Ingredients:Salt,Dextrose,BlackPepper,Sugar,WholeFennelSeed,Paprika, withnotmorethan2%TricalciumPhosphateandSoybeanOiladdedtoprevent caking(2.06%Protein). Use: 0.50# seasoning per 25# of meat. SwEETITALIANSAuSAGESEASONING G20036 • 24/0.50# bags Ingredients:Salt,Fennel,BlackPepper,Paprika,Nutmeg,Anise,Monosodium Glutamate,andSpiceExtractives. Use: 0.50# seasoning per 25# of meat. Add no Salt. T/SHOTITALIANSAuSAGECOMPLETE#101 G13206 • 25# box Ingredients:Salt,Spices(includingFennel,RedPepper,Anise),Monosodium Glutamate,Sugar,SpiceExtractives. Use: 2.0# seasoning per 100# of meat. w+2HOTITALIANPORKSAuSAGE G20549 • 12/1.0625# bags Ingredients:Salt,RedPepper,Fennel,Anise,MonosodiumGlutamate, OleoresinPaprika,andSpiceExtractives. Use: 1.0625# seasoning per 50# of meat. Add no Salt. w+2MILDITALIANPORKSAuSAGE G20603 • 12/1.0625# bags Ingredients:Salt,Spices(includingFennel,BlackPepper,andAnise), Paprika,MonosodiumGlutamate,ExtractiveofPaprika. Use: 1.0625# seasoning per 50# of meat. Add no Salt. To Order, Call: 1.800.432.0105 JERKY MFR ITEM# DESCRIPTION PACKAGING Heller Heller Heller Heller Heller Heller Witt’s Heller Heller Heller G32119 G33345 G31798 G33690 G32563 G32100 G22001 G33201 G0AD3H G25112 BBQJerkySeasoning&CTP BeefJerkySCTP ColoradoBeefJerkySeasoning&CTP ColoradoBeefJerkySeasoningw/oCTP FrontierTeriyakiFlavorBeefJerky HISJerkySeasoning&CTP JerkySeasoning#358 JerkySeasoning&CTP-Hot SpicyColoradoJerkySeasoning TeriyakiJerkySeasoning&CTP 4/13.25#bags=53#cs 9/5.0#bags=45#cs 16/3.06#bags=48.96#cs 50#Box 5/6.35#bags=31.75#cs 6/7.38#bags=44.28#cs 5/5#bags=25#cs 7/6.59#bags=46.13#cs 13/3.77#bags=49.01#cs 7/6.63#bags=46.41#cs BBQJERKYSEASONING&CTP G32119 • 4/13.25# bags Ingredients:Sugar,Salt,OnionandGarlicPowder,SmokeFlavoring(Maltodextrin, NaturalSmoke*29Flavor),MolassesGranules(RefinersSyrup,CaneMillMolasses, CaneCaramelColor),MonosodiumGlutamate,Spices(withJalapeno),Paprika, CitricAcid,SpiceExtractives,withnotmorethan2%SiliconDioxideandSoybean Oiladdedtopreventcaking.CURE:Salt,SodiumNitrite(6.25%),PropyleneGlycol andSodiumBicarbonateasprocessingaids,Red#3. Use: 13.0# seasoning and 0.25# Modern Cure per 100# of meat. BEEFJERKYSCTP G33345 • 9/5.0# bags Ingredients:Salt,Sugar,Pepper,Garlic,withnotmorethan2%PropyleneGlycol addedtopreventcaking.CURE:Salt,SodiumNitrite(6.25%),PropyleneGlycol andSodiumBicarbonateasprocessingaids,Red#3. Use: 4.75# seasoning and 0.25# Modern Cure per 100# of meat. COLORADOBEEFJERKYSEASONING&CTP G31798 • 16/3.06# bags Ingredients:Salt,Sugar,MonosodiumGlutamate(8.85%),Pepper,GarlicPowder, withnotmorethan2%SoybeanOiladdedasaprocessingaid.4.98%Protein. CURE:Salt,SodiumNitrite(6.25%),PropyleneGlycolandSodiumBicarbonate asprocessingaids,Red#3. Use: 2.81# seasoning and 0.25# Modern Cure per 100# of meat. COLORADOBEEFJERKYSEASONINGw/OCTP G33690 • 50# box Ingredients:Salt,Sugar,MonosodiumGlutamate(8.85%),Pepper,GarlicPowder, withnotmorethan2%SoybeanOiladdedasaprocessingaid. Use: 2.81# seasoning and 0.25# Modern Cure per 100# meat. FRONTIERTERIYAKIFLAVORBEEFJERKY G32563 • 5/6.35# bags Ingredients:Sugar,SoySaucePowder(SoySauce[Wheat,Soybeans,Salt], Maltodextrin,Salt),HydrolyzedSoyProtein,MonosodiumGlutamate,TorulaYeast, Spices,GarlicPowder,OnionPowder,OleoresinPaprika,withnotmorethan2% SiliconDioxideandSoybeanOiladdedtopreventcaking.CURE:Salt,Sodium Nitrite(6.25%),PropyleneGlycolandSodiumBicarbonateas processingaids,Red#3. Use: 6.10# seasoning and 0.25# Modern Cure per 100# of meat. To Order, Call: 1.800.432.0105 HISJERKYSEASONING&CTP G32100 • 6/7.38# bags Ingredients:HydrolyzedCornProtein(38.19%),CornSyrupSolids(27.01%),Dextrose, Maltodextrin,SmokeFlavor,Spices,Mustard(2.50%),GarlicPowder,Sodium Erythorbate(0.76%),OnionPowder,withnotmorethan2%CalciumStearate andSiliconDioxideaddedtopreventcaking.CURE:Salt,SodiumNitrite(6.25%), PropyleneGlycolandSodiumBicarbonateasprocessingaids,Red#3. Use: 7.13# seasoning and 0.25# Modern Cure per 100# of meat. JERKYSEASONING#358 G22001 • 5/5.0# bags Ingredients:Salt,Spice,GarlicPowder,andSpiceExtractive. Use: 5.0# seasoning per 100# of meat. JERKYSEASONING&CTP•HOT G33201 • 7/6.59# bags Ingredients:Salt,HydrolyzedCornProtein(19.2%),Pepper,Garlic,Mustard(7.8%), MonosodiumGlutamate(6.6%).(6.6%),OnionandSodiumErythorbate(0.55%). CURE:Salt,SodiumNitrite(6.25%),PropyleneGlycolandSodiumBicarbonate asprocessingaids,Red#3. Use: 6.34# seasoning and 0.25# Modern Cure per 100#. SPICYCOLORADOJERKYSEASONING G0AD3H • 13/3.77# bags Ingredients:Salt,Sugar,Spice,GarlicPowder,PropyleneGlycoladdedasa processingaid.CURE:Salt,SodiumNitrite(6.25%),PropyleneGlycolandSodium Bicarbonateasprocessingaids,Red#3. Use: 3.52# seasoning and 0.25# Modern Cure per 100# of meat. TERIYAKIJERKYSEASONING&CTP G25112 • 7/6.63# bags Ingredients:Salt,CornSyrupSolids(25.07%),SoySaucePowder[SoySauce(Wheat, Soybeans,Salt),Maltodextrin,Salt],Sugar,HydrolyzedCornProtein(6.30%),Dextrose, MonosodiumGlutamate(4.70%),OnionPowder,DehydratedGarlic,SoybeanOil,Spices, SodiumErythorbate(0.56%),withnotmorethan2%SiliconDioxideaddedtoprevent caking.(4.91%Protein).CURE:Salt,SodiumNitrite(6.25%),PropyleneGlycoland SodiumBicarbonateasprocessingaids,Red#3. Use: 1.60# of seasoning and 0.06# of modern cure to 25# of meat. 31 LOAF MFR ITEM# DESCRIPTION PACKAGING Heller Heller Heller Heller Witt’s Heller G33205 G24221 G32081 G31915 G20587 G31908 HamLoafSeasoning&CTP-100 HamLoafSeasoning&CTP-50 JelliedRoastBeefSeasoning LuauLoafSeasoning&CTP MeatloafSeasoning PepperMeatLoaf 6/7.5bags=45#cs 12/3.75bags=45#cs 10/5.56#bag/cs=55.6# 6/7.5#bags=45#cs 10/2.25#bags=22.5#cs 5/5#bags=25#cs HAMLOAFSEASONING&CTP•100 G33205 • 6/7.5# bags Ingredients:Cereal(Corn,Wheat,Rye,Oat,andRiceFlour),Salt,WheatFlour, NonfatMilk,Sugar,MonosodiumGlutamate,HydrolyzedCornProtein,Maple Syrup,SpiceExtractives.CURE:Salt,SodiumNitrite(6.25%),PropyleneGlycol andSodiumBicarbonateasprocessingaids,Red#3. Use: 7.25# seasoning and 0.25# Modern Cure to 100# of meat, plus 12# of water. HAMLOAFSEASONING&CTP•50 G24221 • 12/3.75# bags Ingredients:Cereal(Corn,Wheat,Rye,Oat,andRiceFlour),Salt,WheatFlour, NonfatMilk,Sugar,MonosodiumGlutamate,HydrolyzedCornProtein,Maple Syrup,SpiceExtractives.CURE:Salt,SodiumNitrite(6.25%),PropyleneGlycol andSodiumBicarbonateasprocessingaids,Red#3. Use: 3.625# seasoning and 0.125# Modern Cure per 50# of meat, plus 6# of water. JELLIEDROASTBEEFSEASONING G32081 • 19/2.56# bags Ingredients:Gelatin(54.0%),Salt,Spices,Sugar,OnionPowder,Monosodium Glutamate(4.50%). Use: 2.56# seasoning to 12.5# of beef broth. Boil with 50# meat for 4 minutes and fill loaf pans. MEATLOAFSEASONING G20587 • 10/2.25# bags Ingredients:CrackerMeal(BleachedWheatFlour,Salt,Yeast),SoyFlour,Salt, Spices,GreenandRedBellPeppers,DehydratedOnion,MSG,Celery,Powdered Eggs,GarlicPowder,SodiumBicarbonate,SodiumAcidPyrophosphate,Extractive ofPaprika,lessthan2%PartiallyHydrogenatedCottonseedandSoybeanOil addedtopreventcaking. Use: Stir 2# 4oz seasoning into 5# of cold water. Let stand 20 minutes. Grind 23# of beef and mix with seasoning mixture. PEPPERMEATLOAF G31908 • 5/5# bags Ingredients:Cereal(Corn,Wheat,Rye,Oat,andRiceFlour),NonfatMilk, Salt,Crackercrumbs,DehydratedredandgreenBellPeppers,Dehydrated Onion,MonosodiumGlutamate,HydrolyzedSoyProtein,CornGluten, Spices(includingPepper),CaramelColor. Use: 5# seasoning to 50# of meat and 12.5# of water. Mix and place in 2# pans and freeze. If baked fresh, bake at 325 degrees F for 1 hour & 45 minutes. Loaves should be baked to an internal temperature of 160 degrees F. LuAuLOAFSEASONING&CTP G31915 • 6/7.5# bags Ingredients:Cereal(51.70%),Salt,CaneandMapleSugars,Monosodium Glutamate(3.10%),HydrolyzedCornProtein(1.03%),SpiceExtractivesof Capsicumandotherspices,withnotmorethan2%TetrasodiumPyrophosphate addedtopreventcaking.CURE:Salt,SodiumNitrite(6.25%),PropyleneGlycol andSodiumBicarbonateasprocessingaids,Red#3. Use: 7.25# seasoning and 0.25# Modern Cure to 100# of meat. MARINADES MFR ITEM# DESCRIPTION PACKAGING NF NF NF NF NF NF NF NF NF Heller NF NF NF 756022 100526 756132 756192 756212 104115 756322 100684 101115 G32090 756452 100206 100405 BarbequeMarinade BourbonGrillMarinade BuffaloWingMarinade BurgundyPepperMarinade ButterGarlicMarinade CajunMarinade CaliforniaGarlicPepperMarinade CarneAsadaBeefMarinade CaribbeanJerkMarinade ChickenMarinade#45 ChipotleCitrusMarinade CranberryOrangeMarinade DeepSouthBourbonMarinade 10/2#bags=20#cs,50#,25#,10#,5#boxes 20/1#bags 24/1#bags=24#cs,50#,25#,10#,5#boxes 20/1#bags=20#cs,25#,10#boxes 20/1#bags=20#cs,50#,25#,10#,5#boxes 20/12ozbags=18#cs 12/1.0#bags=12#cs,50#,10#,5#boxes 24/1#bags=24#cs 24/12.4ozbags 25#box 20/1#bags=20#cs,50#,10#boxes 20/1#bags 20/1#bags 32 To Order, Call: 1.800.432.0105 MARINADES MFR NF NF NF NF NF NF NF NF NF NF NF Witt’s NF NF NF NF NF NF NF NF NF NF ITEM# 756472 756512 756592 756632 756712 756782 757132 100339 756832 756872 756912 G21775 756952 757042 757062 100205 100107 757152 757192 757342 757382 757492 DESCRIPTION Enhancement-Nassau FajitaMarinade FajitaMarinadew/oPaprika FiestaPepperMarinade GreekMarinade HoneyBarbequeMarinade HoneyMustardMarinade HotWingMarinade ItalianParmesanMarinade KabobMarinade LemonPepperMarinade LemonPepperMarinade MesquiteBarbequeMarinade MexicanMarinade MontrealGrill/SteakMarinade Mushroom&CrackedBlackPepperMarinade NewMexicoGreenChiliMarinade RaspberryChipotleMarinade RoastedGarlicHerbMarinade SouthwestLimeMarinade SunDriedTomatoBasilMarinade TeriyakiMarinadew/Color BARBEQuEMARINADE 756022 • 10/2# bags, 50#, 25#, 10#, 5# boxes Ingredients:Sugar,Salt,Dextrose,TomatoPowder,PaprikaandotherSpices, SodiumTripolyphosphate(5.9%),NaturalSmokeFlavoring,ModifiedFoodStarch, OnionandGarlicPowder,VinegarPowder,SoyFlour,Molasses,Polysorbate80, MalicAcid,CitricAcid,SpiceExtractives,withnotmorethan2%Tetrasodium PyrophosphateandSilicaGeladdedtopreventcaking. Use: 2.0# seasoning to 2.0# of cold water. Add to 25# of meat. BOuRBONGRILLMARINADE 100526 • 20/1# bags Ingredients:MaltoDextrin,Salt,Sugar,HydrolyzedVegetableProteinwith SoybeanOil,SodiumPhosphate,10%CarmelPowder,ModifiedFoodStarch, Onion&Garlic,Spice. Use: 1# per 2# Water and 25# Meat. BuFFALOwINGMARINADE 756132 • 10/2# bags, 50#, 25#, 10#, 5# boxes Ingredients:Sugar,Salt,VinegarPowder(Maltodextrin,ModifiedCornStarch,Dried Vinegar),Paprika,MaltodextrinSpices,SodiumPhosphates(6.25%),OnionandGarlic Powder,MalicAcid,ModifiedFoodStarch,SpiceExtractives,NaturalButterFlavor, withnotmorethan2%TricalciumPhosphateaddedtopreventcaking. Use: 2.0# seasoning to 2.0# of cold water. Add to 25# of meat. BuRGuNDYPEPPERMARINADE 756192 • 20/1# bags, 25#, 10# boxes Ingredients:Maltodextrin,Salt,BurgundyWineSolids,Dextrose,Sodium Phosphate,Spices,AutolyzedYeastExtract,Sugar,SoySaucePowder(Soybeans, Wheat,Salt),MalicAcid,ModifiedCornStarch,NaturalFlavors,Mushrooms, GarlicandOnion. Use: 1.0# seasoning to 2.0# of cold water. Add to 25# of meat. To Order, Call: 1.800.432.0105 PACKAGING 20/0.5#bag=10#cs,50#,25#,10#,5#boxes 20/1.25#bags=25#cs,50#,10#,5#boxes 20/1.25#bags=25#cs,50#box 10/1.75#bag=17.5#cs,50#,10#boxes 20/1.25#bags=25#cs,50#,25#,10#,5#boxes 20/1.25#bags=25#cs,25#,10#,5#boxes 20/0.90#bags=18#cs 24/1#bags=24#cs 20/1#bags=20#cs,10#box 20/0.5#bags=10#cs,50#,25#,10#,5#boxes 20/1#bags=20#cs,50#,10#,5#boxes 12/0.453125#bags=5.4375#cs 20/1#bags=20#cs,50#,25#,5#boxes 20/1.25#bags=25#cs 20/1.25#bags=25#cs,10#box 24/1#bags=24#cs 24/1#bags=24#cs 20/1#bags=20#cs,25#,10#boxes 20/0.85#bags=17#cs,50#,5#boxes 20/0.56#bags=11.2#cs,5#box 20/1#bags=20#cs,10#,5#boxes 20/1#bags=20#cs,50#,25#,10#,5#boxes BuTTERGARLICMARINADE 756212 • 20/1# bags, 50#, 25#, 10#, 5# boxes Ingredients:Dextrose,Salt,NonfatDryMilk,IsolatedSoyProtein(13.8%),Sodium Phosphate(10.36%),Parsley,GarlicPowder,NaturalButterFlavor,Polysorbate80, ExtractivesofTurmericandGarlic,withnotmorethan2% SilicaGeladdedtopreventcaking. Use: 1.0# seasoning to 2.0# of cold water. Add to 25# of meat. CAJuNMARINADE 104115 • 20/12 oz bags Ingredients:Salt,Spices,OnionandGarlic,Sugar,Paprika,SodiumPhosphate (5.0%),CaramelColorandCornStarch. Use: 1.0# seasoning to 2.0# of cold water. Add to 25# of meat. CALIFORNIAGARLICPEPPERMARINADE 756322 • 12/1.0# bags, 50#, 10#, 5# boxes Ingredients:DehydratedGarlic,Salt,BlackPepper,SodiumPhosphate(19.61%), Sugar,OnionPowder,RedBellPepper,Parsley,NaturalFlavor,notmorethan1% SoybeanOiladdedtopreventcaking. Use: 12oz seasoning to 2.0# of cold water. Add 25# of meat. CARIBBEANJERKMARINADE 101115 • 24/12.4 oz bags Ingredients:Salt,spices,roastbeefflavor,10%sodiumphosphate,onionandgarlicpowder,soysaucepowder,worcestershiresolids,dextrose,scallions,vinegar powder,naturalbutterflavor,lemonjuicesolidsandflavorings. Use: 12.4oz per 2# water and 25# meat. 33 MARINADES CARNEASADABEEFMARINADE 100684 • 24/1# bags Ingredients:SoySauce,Salt,Spices,Paprika,10%SodiumPhosphate,Tomato Powder,ChiliPepper,OnionandGarlicPowder,Dextrose,DehydratedVegetables, ModifiedFoodStarch,LimeJuiceSolids. Use: 1.0# per 2# water and 25# of meat. CHICKENMARINADE#45 G32090 • #45 25# Box Ingredients:Sugar,Salt,MonosodiumGlutamate,SpiceExtractives. Use: 1 to 1.5# of seasoning in 1 gallon of water at a 10% pump. Add 0.40# of Sodium Phosphate if desired. CHIPOTLECITRuSMARINADE 756452 • 20/1# bags, 50#, 10# boxes Ingredients:ChipotlePepper,Spices,Salt,Sugar,LimeJuicePowder (Maltodextrin,LimeJuiceSolids),GarlicandOnionPowder,OrangeJuice Solids,SodiumPhosphate(18.5%),AutolyzedYeastExtract,MesquiteSmoke Flavor,CornSyrupSolids,OrangeOil,NaturalFlavor,CitricAcid,SpiceExtractives, Parsley,Paprika,withlessthan2%SodiumAluminosilicateandTricalcium Phosphateaddedtopreventcaking. Use: Use 1.0# seasoning mixed well in 2.0# of cold water, add to 25# meat. FIESTAPEPPERMARINADE 756632 • 10/1.75# bags, 10#, 50# boxes Ingredients:Sugar,Spice,Pepper,RedandGreenBellPeppers,DehydratedOnion, DehydratedGarlic,SodiumPhosphate,(5.0%),DehydratedPotatoes,Mustard, BeefStock,Maltodextrin,NaturalFlavor,SoybeanOil,BeefFat,withnotmore than2%SilicaDioxideaddedtopreventcaking. Use: 1.75# of seasoning mix well in 2# of cold water. Add to 25# of meat. GREEKMARINADE 756712 • 20/1.25# bags, 50#, 25#, 10#, 5# boxes Ingredients:HydrolyzedProteinfromSoyandMilk,Salt,SodiumPhosphate, GarlicandOnion,Spices,CitricAcid,LemonPowder. Use: 1.25# seasoning to 2.0# of cold water. Add to 25# of meat. GREEKMARINADE#546 G20644 • 12/0.578# bags Ingredients:Salt,Dextrose,SodiumPolyphosphates(16.19%),Spices,Garlic Powder,SpiceExtractives. Use: 0.578# seasoning and 1.984# of water for 25# of meat. CRANBERRYORANGEMARINADE 100206 • 20/1# bags Ingredients:Sugar,MaltoDextrin,Salt,10%SodiumPhosphate,OnionPowder, Cranberry&OrangePowder&Pieces,HydrolyzedSoyProtein,ModifiedFood Starch,MustardSeed,Spices,BeetPowder,DehydratedGreenOnion. Use: 1# per 2# Water & 25# meat. HONEYBARBEQuEMARINADE 756782 • 20/1.25# bags, 25#, 10#, 5# boxes Ingredients:Sugar,Salt,HoneyGranules,IsolatedSoyProtein(10.0%),Sodium Phosphate(7.5%),TomatoPowder,MolassesGranules(Sugar,CaneMill Molasses,CaneCaramel),VinegarPowder(Maltodextrin,ModifiedCornStarch, DriedVinegar),OnionandGarlicPowder,Paprika,CitricAcid,NaturalSmoke Flavor,ExtractivesofPaprika,Spices,Onion,Garlic,MalicAcid,withnotmore than2%SilicaGeladdedtopreventcaking. Use: 1.25# seasoning to 2.0# of cold water. Add to 25# of meat. DEEPSOuTHBOuRBONMARINADE 100405 • 20/1# bags Ingredients:Sugar,brownsugar,salt,10%sodiumphosphate,hydrolyzedsoyproteinwithpartiallyhydrogenatedvegetableoil,spices,onionpowder,foodstarch, 1%mustard,caramelpowderandnaturalflavor. Use: 1# per 2# water and 25# meat. HONEYMuSTARDMARINADE 757132 • 20/0.90# bags Ingredients:Salt,Sugar,HoneyGranules(CornSyrupandHoney),Spices,Brown Sugar,SodiumTripolyphosphate(7.5%),ModifiedFoodStarch,DehydratedOnion andGarlic. Use: 1.25# seasoning to 2.0# of cold water. Add to 25# of meat. ENHANCEMENTMARINADE–NASSAu 756472 • 20/0.5# bags, 50#, 25#, 10#, 5# boxes Ingredients:Salt,Dextrose,SodiumTripolyphosphate(12.30%). Use: 0.50# of seasoning with 2# of cold water. Mix well. Add to 25# of meat. HOTwINGMARINADE 100339 • 20/1# bags Ingredients:Sugar,Salt,Spices,VinegarPowder,Garlic&Onion,4.5%Sodium Phosphate,TomatoPowder,&ModifiedFoodStarch. Use: 1# per 1# Water & 10# Meat. FAJITAMARINADE 756512 • 20/1.25# bags, 50#, 10#, 5# boxes Ingredients:Salt,OnionandGarlicPowder,Spices,SodiumPhosphates(8.0%), Paprika,Sugar,CitricAcid,SpiceExtractives(includingLemon),withnotmorethan 2%SilicaGelandSoybeanOiladdedtopreventcaking. Use: 1.25# seasoning to 2.0# of cold water. Add to 25# of precut strips of beef, pork, chicken, fish, or shrimp. ITALIANPARMESANMARINADE 756832 • 20/1# bags, 10# box Ingredients:Salt,ParmesanCheese(MilkEnzymes),Sodiumphosphate(10.12%), HydrolyzedSoyProtein,SoyProteinConcentrate,Spices,Paprika,Sugar,Parsley, SpiceExtractives. Use: 1.0# seasoning to 2.0# of cold water. Add to 25# of meat. FAJITAMARINADEw/OPAPRIKA 756592 • 20/1.25# bags, 50# box Ingredients:Salt,OnionandGarlicPowder,Spices,SodiumPhosphates(8.54%), Sugar,CitricAcid,SpiceExtractivesincludingLemonOil,notmorethan2% SiliconDioxideandSoybeanOiladdedtopreventcaking. Use: 1.25# seasoning and 2.0# of cold water. Add to 25# of precut strips of beef, pork, chicken, fish, or shrimp. KABOBMARINADE 756872 • 20/0.5# bags, 50#, 25#, 10#, 5# boxes Ingredients:Sugar,SoySauce(Wheat,Soybeans,Salt),Maltodextrin,Salt, HydrolyzedCornProtein,MonosodiumGlutamate,Spices,SpiceExtractives,Torula Yeast,OnionPowder,CitricAcid,notmorethan2%SilicaGeladdedto preventcaking. Use: 0.50# seasoning to 2.0# of cold water. Add to 25# of meat. 34 To Order, Call: 1.800.432.0105 MARINADES LEMONPEPPERMARINADE 756900 • 20/1# bags Ingredients:Spices,LemonPowder(CornSyrupSolids,LemonJuiceSolidswith addedLemonOil),Dextrose,IsolatedSoyProtein(12.5%),Salt,SodiumPhosphate (10.0%),OnionandGarlic,CitricAcid,ExtractivesofLemon,ExtractivesofSpices, Polysorbate80,withnotmorethan2%SilicaGeladdedtopreventcaking. Use: 1.0# seasoning to 2.0# of cold water. Add to 25# of meat. LEMONPEPPERMARINADE G21775 • 12/0.453125# bags, 50#, 10#, 5# boxes Ingredients:Salt,Dextrose,SodiumPolyphosphate(20.69#),BlackPepper,Spice Extractives,LemonOil. Use: 7.25oz seasoning and 32.75oz of water for 25# of meat. MEXICANMARINADE 757042 • 20/1.25# bags Ingredients:Vegetables(Onion,BellPeppers,Garlic,Tomatoes,Parsley),Spices, Salt,HVP10%(HydrolyzedSoyandCornProteinSalt),SoyConcentrate(8.0%), SodiumPhosphate(8.0%),CitricAcid,LimeJuicePowder,SpiceExtractives, VegetableOilasananticakingagent. Use: 1.25# seasoning to 2.0# of cold water. Add to 25# of meat. MESQuITEBBQMARINADE 756952 • 20/1# bags, 50#, 25#, 5# boxes Ingredients:Salt,IsolatedSoyProtein,SodiumPhosphate(9.38%),TomatoPowder, MolassesGranules,VinegarPowder,Onion,Spice,SpiceExtractives,Onion,Garlic, MalicAcid,notmorethan2%SiliconDioxideaddedtopreventcaking. Use: 1# seasoning to 2# of cold water. Add to 25# of meat. MONTREALGRILL/STEAKMARINADE 757062 • 20/1.25# bags, 10# box Ingredients:Salt,Spices,GarlicandOnion,RedBellPepperGranules,Soyoil, Paprika,SodiumTripolyphophate(9.10%),NaturalFlavorwithlessthan1% TricalciumPhosphateaddedtopreventcaking. Use: 1.25# seasoning and 2.0# of cold water. Add 25# of meat. MuSHROOM&CRACKEDPEPPERMARINADE 100205 • 20/1# bags Ingredients:Sugar,MaltoDextrin,Salt,SodiumPhosphate,HydrolyzedVegetable Protein,Onion&GarlicPowder,Spices,Paprika,MustardSeed,Mushroom Powder&Pieces. Use: 1# per 2# Water and 25# meat. NEwMEXICOGREENCHILI 100107• 24/1# bags Ingredients:Salt,10%SodiumPhosphate,Spices,Gelatin,GarlicPowder, DehydratedBellPeppers,TomatoPowder,Parsley,SpiceExtractives,Jalapeno Powder,Yeast,CilantroandArtificialFlavor. Use: 1# per 2# water and 25# of meat. ROASTEDGARLICHERBMARINADE 757192 • 20/0.85# bags, 50#, 5# boxes Ingredients:GarlicPowder,Salt,Spices,DehydratedGarlic,SodiumPhosphate (10.2%),Dextrose,HydrolyzedSoyProtein,CornProtein,Parsley,ModifiedCorn Starch,OnionPowder,OliveOil,NaturalFlavor,CaramelColor,XanthanGum, withnotmorethan2%SiliconDioxideaddedtopreventcaking. Use: 0.85# seasoning to 2.0# of cold water. Add to 25# of meat. SOuTHwESTLIMEMARINADE 757342 • 20/0.56# bags, 5# box Ingredients:Salt,Spices,Onion,LemonPowder(CornSyrupSolids,Lemon JuiceSolidswithaddedLemonOil),SodiumPhosphate(5.40%),Sugar,Lime JuicePowder,IsolatedSoyProtein(4.50%),Flavor(containsTorulaYeast), Paprika,Garlic,CitricAcid,NaturalSmokeFlavor,withnotmorethan2% SilicaGeladdedtopreventcaking. Use: 0.50# seasoning to 2.0# of cold water. Add to 25# of meat. SuNDRIEDTOMATOBASILMARINADE 757382 • 20/1# bags, 10#, 5# boxes Ingredients:Salt,SunDriedTomatoes,Spices,Dextrose,SodiumTripolyphosphate (15.0%),IsolatedSoyProtein(10.0%),GarlicPowder. Use: 1.0# seasoning to 2.0# of cold water. Add to 25# of meat. TERIYAKIMARINADEw/COLOR 757492 • 20/1# bags, 50#, 25#, 10#, 5# boxes Ingredients:Sugar(CaneandBrown),SoySaucePowder(SoySauce(Wheat, Soybeans,Salt),Maltodextrin,Salt,SodiumTripolyphosphate(12.5%),Hydrolyzed CornProtein(8.23%),ModifiedFoodStarch,LemonPowder(Corn SyrupSolids,LemonJuiceSolidswithaddedLemonOil),OnionandGarlic,Caramel Color,Spices,SpiceExtractives,BeetPowder,ExtractivesofOnionandGarlic,with notmorethan2%SoybeanOilandSilicaGeladdedtopreventcaking. Use: 1.0# seasoning to 2.0# of cold water. Add 25# of meat. Tumble 6-10 minutes. RASPBERRYCHIPOTLEMARINADE 757152 • 20/1# bags, 25#, 10# boxes Ingredients:Sugar,Salt,Spices,SodiumPhosphate(6.45%),ModifiedFoodStarch, Maltodextrin,DriedOnion,NaturalandArtificialFlavor(includingSmoke),Dried Garlic,TorulaYeast,andCaramelColor. Use: 1.0# seasoning and 2.0# cold water. Add to 25# of meat. To Order, Call: 1.800.432.0105 35 TIPS FOR SAFE MEAT MARINATION A marinade is a savory, acidic sauce in which a food is soaked to enrichitsflavorandtenderizerit.Tomarinatemeanstosteepfoodina marinade.Whenmeatisproperlymarinated,atendermeatbursting withflavorwillemerge.Considerthesetips. •A marinade consists of acid, oil and spices or flavorings. The Acid works to soften and flavor the meat by denaturing it. When the proteinsaredenaturedtheycreatepocketsinthemeatwhereflavor enters. Acids also can help soften tough cuts of meat. Acids commonlyusedincludevinegar,tomatojuiceorcitrusjuice.Oilsmoisten themeatandaddflavor.Redmeatmarinadesoftendon’tincludeoil sincethemeatgenerallycontainsenoughfat,howeverchickenand fishbenefitfromoilsincetheyareleanermeats.Flavoringsinclude •For safety, marinate meat in the refrigerator, not on the kitchen counter.Someolderrecipescallformarinatingatroomtemperature. freshordriedherbsandspices,freshgarlicandginger,salt,sweetenDonotfollowthispractice.Marinatingatroomtemperaturecauses erssuchasmolassesandhoneyandAsiansauces. meat to enter the danger zone, between 40ºF and 140ºF, where •Whenmarinating,allowthesaucestosinkasdeeplyaspossibleinto bacteria multiply rapidly. When a recipe calls for marinating at themeat.Ageneralruleofmarinade-to-meatratioisone-halfcup room temperature, increase the marinating time, and leave in the ofmarinadeperpoundofmeat.Timesvarydependingonthetype, refrigerator to achieve similar tenderness and taste results. Place cutandsizeofthemeat.Densermeatssuchasporkandsteakcan marinatingmeatonthebottomshelfoftherefrigeratortopreventany marinatefor24hoursorevenlonger.Alightermeatlikechickencan possibleleaksontofoodsbelow. marinatebetween2hoursand24hours.Seafoodmarinatingtimes rangefrom15to60minutes.Becarefulnottoexceedmarinating •Never serve cooked meat on the same plate that held raw meat. Bacteriaintherawjuicescantransfertothecookedfood.Ifusing timesinceallowingfoodtosoaktoolongcanresultintoughness. marinadeforbasting,preventcontaminationbysettingsomeaside •Amarinadeshouldbethinenoughinconsistencytopenetratethe beforeittouchestherawmeat.Ifithastouchedrawmeat,bringit meat;otherwise,theflavordesiredwillnotbereached.Keepinmind toarollingboilinasaucepanforoneminute,stirringconstantly, thatthereisadifferencebetweensaucesandmarinades. beforeusingitforbasting. •Marinating budget cuts of meat helps improve tenderness and •Useameatthermometertodetermineifmeatisdone.TheUSDA flavor.Ahighqualitycutofmeatdoesnotneedtobemarinatedfor recommends the following minimum internal temperatures: Steak, tenderness,butcanbenefitfromincreasedflavor.Muchofthebeef, RoastsandFish,145ºF;GroundBeefandEggdishes,160ºF;Chicken pork, lamb, and poultry are bread leaner today. Marinades aid in BreastsandwholePoultry,165ºF. tenderizingthesemeats. •Donotmarinateinametalcontainersincetheacidicmixturecan reactwiththemetal.Useaplasticorglasscontainerandcoverwith plastic food wrap. Turn meat occasionally so all sides are coated evenlywiththemarinade.Anotheroptionistoplacethemeatina plasticfoodbag,pourinthemarinade,seal,andrefrigerate.Turnthe bagfromtimetotime. 36 To Order, Call: 1.800.432.0105 TUMBLING WHAT IS TUMBLING? Tumblinginvolvestheresultof “impactenergy”influencesonmuscle, suchaswouldoccurinallowingmeattofallfromtheupperpartofa rotating drum, or striking it with the paddles or baffles; such action leadstothetransferofkineticenergytothemusclemassandresultin temperatureriseoftheprocessingmaterial. The mechanical agitation by tumbling equipment accelerates the diffusionofcuringsaltsintoandsaltsolubleproteinoutofthemuscle componentcoversandconnectivetissue. Inlayman’stermsthefollowinghappens:Astickysubstanceknownas solubleproteinispulledoutofthemeatbecauseoftheabusiveaction 6.Improvedyieldduringprocessing.Withthecombinationofadded phosphatesandmechanicalagitation,yieldsareincreasedgreatly. thathappensinsidethedrumwhenthepaddlesorbafflesstrikethe meat.Theprocessisaidedbytheadditionofsaltandothermeataddi7.Reducedproductweightlossduringconsumerpreparation. tives.Itcanalsobeenhancedbyaddingvacume,helpingtosuckthe Theextractedexudatecoagulatesandsealsinmoistureduringthe solubleprotein,orsticksubstance,outofthemeat. cookingprocess. ADVANTAGES OF TUMBLING? 8.Productionofafinishedproductwithverydesirableslicing characteristics.Duringtumbling,thefibersarebrokendownand 1.Improved brine penetration and uniformity. Each batch is the tacky exudate covers the muscle, bundles and fibers. When the samebecauseofmechanicalagitation. musclesarecompressedandthehamsubsequentlyiscooked,the 2.uniformcurecolordevelopment.Mechanicalagitationprovides exudate coagulated and increases the bind between muscles and evendistributionofcure. theircomponents.Thisbindholdstheproducttogetherforcomplete, wholeslicesofproduct. 3.Improvedreleaseofsalt-solubleproteinenhancingproduct bindandcoherency.Theextractedproteinprovidesthebonding 9.Savings.Thereisusuallya50%reductioninprocessingmaterials cement for holding the muscle sections together in the finished cost.Youwilluseonehalflesssawdust,whichwillproducea50% productduringprocessingandconsumption. savings.Therewillbea20to30%savingsinenergy,withoneto 4.Development of a more uniform fine texture. Tumbling will breakdownthemusclestructureoftheproductforafinertexture. threelesshoursofsmokehousetime.Therewillbelessecological contamination. No salt, nitrates, phosphates or additives to run downthesewersystem.Abouttwothirdslesswaterwasted. 5.ImprovedTenderness.Tumblingenhancestendernessbybreaking downthemusclesections,connectivetissueandfat,makingthem morepliable. To Order, Call: 1.800.432.0105 37 MARINADES • CLASSIC BLACK MFR ITEM# DESCRIPTION PACKAGING NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF 758022 758132 758182 758212 758342 758322 758452 758512 758712 758782 758122 758832 758912 758952 758062 758152 758192 758282 758382 758492 ClassicBlackBarbequeMarinade ClassicBlackBuffaloWingMarinade ClassicBlackBurgundyPepperMarinade ClassicBlackButterGarlicMarinade ClassicBlackCajunMarinade ClassicBlackCaliforniaGarlicPepperMarinade ClassicBlackChipotleCitrusMarinade ClassicBlackFajitaMarinade ClassicBlackGreekMarinade ClassicBlackHoneyBarbequeMarinade ClassicBlackHoneyMustardMarinade ClassicBlackItalianParmesanMarinade ClassicBlackLemonPepperMarinade ClassicBlackMesquiteBBQMarinade ClassicBlackMontrealGrill/SteakMarinade ClassicBlackRaspberryChipotleMarinade ClassicBlackRoastedGarlicHerbMarinade ClassicBlackSouthwestLimeMarinade ClassicBlackSunDriedTomatoBasilMarinade ClassicBlackTeriyakiMarinade 6/64ozbtls/cs 6/64ozbtls/cs 6/64ozbtls/cs 6/64ozbtls/cs 6/64ozbtls/cs 6/64ozbtls/cs 6/64ozbtls/cs 6/64ozbtls/cs 6/64ozbtls/cs 6/64ozbtls/cs 6/64ozbtls/cs 6/64ozbtls/cs 6/64ozbtls/cs 6/64ozbtls/cs 6/64ozbtls/cs 6/64ozbtls/cs 6/64ozbtls/cs 6/64ozbtls/cs 6/64ozbtls/cs 6/64ozbtls/cs CLASSICBLACKBARBEQuEMARINADE 758022 • 6/64oz btls Ingredients:Sugar,Salt,TomatoPowder,SodiumPhosphates(5.0%),Modified FoodStarch,VinegarPowder(Maltodextrin,ModifiedCornStarch,Dried Vinegar),Dextrose,MolassesGranules(RefinersSyrup,CaneMillMolasses, CaneCaramelColor),Paprika,OnionandGarlicPowder,CitricAcid,Natural SmokeFlavor,ExtractivesofPaprika,Spice,SpiceExtractives,MalicAcid, ExtractivesofOnionandGarlic,withnotmorethan2%SiliconDioxideadded topreventcaking. Use: Fill container halfway with cold distilled water and shake well. Fill remaining portion of bottle with distilled water and shake until thoroughly mixed. Measure out at a rate of 1.25oz per 1# of meat. CLASSICBLACKBuFFALOwINGMARINADE 758132 • 6/64oz btls Ingredients:Sugar,Salt,VinegarPowder(Maltodextrin,ModifiedCornStarch, DriedVinegar),Paprika,MaltodextrinSpices,SodiumPhosphates(6.25%),Onion andGarlicPowder,MalicAcid,ModifiedFoodStarch,SpiceExtractives,Natural ButterFlavor,withnotmorethan2%TricalciumPhosphateaddedtoprevent caking. Use: Fill container halfway with cold distilled water and shake well. Fill remaining portion of bottle with distilled water and shake until thoroughly mixed. Measure out at a rate of 1.25oz per 1# of meat. CLASSICBLACKBuRGuNDYPEPPERMARINADE 758182 • 6/64oz btls Ingredients:Maltodextrin,Salt,BurgundyWineSolids,SodiumPhosphate (7.34%),Spice,AutolyzedYeastExtract,Sugar,SoySaucePowder(Fermented SoybeansandWheat,Salt),MalicAcid,Dextrose,NaturalFlavors,Modified CornStarch,Mushrooms,GarlicPowder,DehydratedOnion,Sulfites. Use: Fill container halfway with cold distilled water and shake well. Fill remaining portion of bottle with distilled water and shake until thoroughly mixed. Measure out at a rate of 1.25oz per 1# of meat. 38 CLASSICBLACKBuTTERGARLICMARINADE 758212 • 6/64oz btls Ingredients:Dextrose,Salt,NonfatMilk,IsolatedSoyProtein,Sodium Phosphates(10.36%),Parsley,GarlicPowder,NaturalButterFlavor,Polysorbate 80,ExtractivesofTurmericandGarlic,Notmorethan2%SiliconDioxideadded topreventcaking. Use: Fill container halfway with cold distilled water and shake well. Fill remaining portion of bottle with distilled water and shake until thoroughly mixed. Measure out at a rate of 1.25oz per 1# of meat. CLASSICBLACKCAJuNMARINADE 758342 • 6/64oz btls Ingredients:HydrolyzedSoyandWheatProtein,Paprika,Salt,Dextrose,Spices, OnionandGarlic,SodiumPhosphate(7.5%),CitricAcid,SpiceExtractives,with notmorethan2%TricalciumPhosphateaddedtopreventcaking. Use: Fill container halfway with cold distilled water and shake well. Fill remaining portion of bottle with distilled water and shake until thoroughly mixed. Measure out at a rate of 1.25oz per 1# of meat. CLASSICBLACKCALIFORNIAGARLICPEPPERMARINADE 758322 • 6/64oz btls Ingredients:Garlic,Salt,BlackPepper,SodiumPhosphate(19.61%),Sugar, OnionPowder,RedBellpepper,Parsley,NaturalFlavor,withnotmorethan1% SoybeanOiladdedtopreventcaking. Use: Fill container halfway with cold distilled water and shake well. Fill remaining portion of bottle with distilled water and shake until thoroughly mixed. Measure out at a rate of 1.25oz per 1# of meat. To Order, Call: 1.800.432.0105 MARINADES • CLASSIC BLACK CLASSICBLACKCHIPOTLECITRuSMARINADE 758452 • 6/64oz btls Ingredients:ChipotlePepper,Spices,Salt,Sugar,LimeJuicePowder (Maltodextrin,LimeJuiceSolids),GarlicandOnionPowder,OrangeJuiceSolids, SodiumPhosphate(18.5%),AutolyzedYeastExtract,MesquiteSmokeFlavor, CornSyrupSolids,OrangeOil,NaturalFlavor,CitricAcid,SpiceExtractives, Parsley,Paprika,withlessthan2%SodiumAluminosilicateandTricalcium Phosphateaddedtopreventcaking. Use: Fill container halfway with cold distilled water and shake well. Fill remaining portion of bottle with distilled water and shake until thoroughly mixed. Measure out at a rate of 1.25oz per 1# of meat. CLASSICBLACKFAJITAMARINADE 758512 • 6/64oz btls Ingredients:Salt,OnionandGarlicPowder,Spices,SodiumPhosphates(8.0%), Paprika,Sugar,CitricAcid,SpiceExtractives,includingLemon,notmorethan 2%SiliconDioxideandSoybeanOiladdedtopreventcaking. Use: Fill container halfway with cold distilled water and shake well. Fill remaining portion of bottle with distilled water and shake until thoroughly mixed. Measure out at a rate of 1.25oz per 1# of meat. CLASSICBLACKGREEKMARINADE 758712 • 6/64oz btls Ingredients:HydrolyzedSoyandMilkProtein,Salt,SodiumPhosphate,Garlic andOnion,Spices,CitricAcid,LemonPowder(CornSyrupSolids,LemonJuice SolidswithaddedLemonOil). Use: Fill container halfway with cold distilled water and shake well. Fill remaining portion of bottle with distilled water and shake until thoroughly mixed. Measure out at a rate of 1.25oz per 1# of meat. CLASSICBLACKHONEYBARBEQuEMARINADE 758782 • 6/64oz btls Ingredients:Salt,IsolatedSoyProtein,SodiumPhosphate(7.88%),Tomato Powder,HoneyGranules(Honey,CornSyrupSolids),MolassesGranules(Refiners Syrup,CaneMillMolasses,CaneCaramelColor),VinegarPowder(Maltodextrin, ModifiedCornStarch,VinegarSolids),OnionandGarlicPowder,Paprika,Citric Acid,NaturalSmokeFlavor,ExtractivesofPaprikaandSpice,Spices,MalicAcid, withnotmorethan2%SiliconDioxideaddedtopreventcaking. Use: Fill container halfway with cold distilled water and shake well. Fill remaining portion of bottle with distilled water and shake until thoroughly mixed. Measure out at a rate of 1.25oz per 1# of meat. CLASSICBLACKHONEYMuSTARDMARINADE 758122 • 6/64oz btls Ingredients:Salt,Sugar,HoneyGranules(CornSyrupandHoney),Spices,Brown Sugar,SodiumTripolyphosphate(7.5%),ModifiedCornStarch,Dehydrated OnionandGarlic. Use: Fill container halfway with cold distilled water and shake well. Fill remaining portion of bottle with distilled water and shake until thoroughly mixed. Measure out at a rate of 1.25oz per 1# of meat. CLASSICBLACKLEMONPEPPERMARINADE 758912 • 6/64oz btls Ingredients:LemonPowder(CornSyrupSolids,LemonJuiceSolidswithadded Lemonoil),Dextrose,IsolatedSoyProtein,Salt,SodiumPhosphates(10.0%), OnionandGarlic,CitricAcid,ExtractivesofLemon,ExtractiveofSpices, Polysorbate80,ExtractivesofTurmeric,notmorethan2%SiliconDioxide addedtopreventcaking. Use: Fill container halfway with cold distilled water and shake well. Fill remaining portion of bottle with distilled water and shake until thoroughly mixed. Measure out at a rate of 1.25oz per 1# of meat. CLASSICBLACKMESQuITEBBQMARINADE 758952 • 6/64oz Btls/ Cs Ingredients:Salt,IsolatedSoyProtein,SodiumPhosphate(9.38%),TomatoPowder, MolassesGranules,VinegarPowder,Onion,Spice,SpiceExtractives,Onion,Garlic, MalicAcid,notmorethan2%SiliconDioxideaddedtopreventcaking. Use: Fill container half way with cold distilled water and shake well. Fill remaining portion of bottle with distilled water and shake until thoroughly mixed. Measure out at rate of 1.25oz per 1.0# of meat. CLASSICBLACKRASPBERRYCHIPOTLEMARINADE 758152 • 6/64oz btls Ingredients:Sugar,Salt,Spices,SodiumPhosphate(6.45%),ModifiedFood Starch,Maltodextrin,DriedOnion,NaturalandArtificialFlavor(including Smoke),DriedGarlic,TorulaYeast,andCaramelColor. Use: Fill container halfway with cold distilled water and shake well. Fill remaining portion of bottle with distilled water and shake until thoroughly mixed. Measure out at a rate of 1.25oz per 1# of meat. CLASSICBLACKROASTEDGARLICHERBMARINADE 758192 • 6/64oz btls Ingredients:GarlicPowder,Salt,Spice,DehydratedGarlic,SodiumPhosphates (10.2%),Dextrose,HydrolyzedSoyProtein,CornProtein,Parsley,ModifiedCorn Starch,OnionPowder,OliveOil,NaturalFlavor,CaramelColor,XanthanGum, withnotmorethan2%SiliconDioxideaddedtopreventcaking. Use: Fill container halfway with cold distilled water and shake well. Fill remaining portion of bottle with distilled water and shake until thoroughly mixed. Measure out at a rate of 1.25oz per 1# of meat. CLASSICBLACKSwLIMEMARINADE 758282 • 6/64oz btls Ingredients:Salt,SodiumPhosphates(15.13%),Spices,Onion,LemonPowder (CornSyrupSolids,LemonJuiceSolidswithaddedlemonoil),Sugar,Flavor (containsTorulaYeast),Paprika,LimeJuicePowder(Maltodextrin,LimeJuice Solids),Garlic,CitricAcid,NaturalSmokeFlavor,withnomorethan2%Silicon Dioxideaddedtopreventcaking. Use: Fill container halfway with cold distilled water and shake well. Fill remaining portion of bottle with distilled water and shake until thoroughly mixed. Measure out at a rate of 1.25oz per 1# of meat. CLASSICBLACKITALIANPARMESANMARINADE 758832 • 6/64oz btls Ingredients:Salt,ParmesanCheese(Milk,Enzymes),SodiumPhosphate 10.12%),HydrolyzedSoyProtein,SoyProteinConcentrate,Spices,Paprika, Sugar,Parsley,SpiceExtractives. Use: Fill container halfway with cold distilled water and shake well. Fill remaining portion of bottle with distilled water and shake until thoroughly mixed. Measure out at a rate of 1.25oz per 1# of meat. To Order, Call: 1.800.432.0105 39 MARINADES • CLASSIC BLACK CLASSICBLACKSuNDRIEDTOMATOBASILMARINADE 758382 • 6/64oz btls Ingredients:Salt,SunDriedTomatoes,Spices,Dextrose,Sodium Tripolyphosphate(15.0%),IsolatedSoyProtein(10.0%),GarlicPowder. Use: Fill container halfway with cold distilled water and shake well. Fill remaining portion of bottle with distilled water and shake until thoroughly mixed. Measure out at a rate of 1.25oz per 1# of meat. CLASSICBLACKTERIYAKIMARINADE 758492 • 6/64oz btls Ingredients:Sugar(CaneandBrown),SoySaucePowder(SoySauce,Wheat, Soybeans,Salt],Maltodextrin,Salt),SodiumPhosphate(12.50%),Hydrolyzed CornProtein,ModifiedCornStarch,LemonPowder(CornSyrupSolids,Lemon JuiceSolidswithaddedLemonOil),OnionandGarlic,CaramelColor,Spice, SpiceExtractives,BeetPowder,ExtractivesofOnionandGarlic,withnotmore than2%SoybeanOilandSiliconDioxideaddedtopreventcaking. Use: Fill container halfway with cold distilled water and shake well. Fill remaining portion of bottle with distilled water and shake until thoroughly mixed. Measure out at a rate of 1.25oz per 1# of meat. PATTY MFR ITEM# DESCRIPTION PACKAGING NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF NF 100523 G45212 100545 799700 810136 799100 810100 801458 799600 799800 779101 799200 799300 100342 799400 799500 BaconChiliPattySeasoning BermudaOnionSteakPattySeasoning BestBurgerSeasoning Black-N-BlueGourmetPattySeasoning BuffaloWingPattySeasoning DillPickleGourmetPattySeasoning FivePepperPattySeasoning JalapenoPattySeasoning MontrealSteakGourmetPattySeasoning MushroomSteakPattySeasoning NassauPizzaPattySeasoning RaspberryChipotleGourmetPattySeasoning RoastedGarlicPepperGourmetPattySeasoning SalisburySteakPattySeasoning SalsaGourmetPattySeasoning SweetVidaliaOnionsGourmetPattySeasoning 10units/cs 25/1#bags=25#cs 10units/cs 10units/cs 10units/cs 10units/cs 10units/cs 10units/cs 10units/cs 10units/cs 12/1#bags=12#cs 10units/cs 10units/cs 10units/cs 10units/cs 10units/cs BACONCHILI&PATTYSEASONING 100523 • 10 units/cs for 100# Ingredients:SpicesincludingChiliPepper,Salt,GarlicPowder,NaturalFlavor, withlessthan2%SiliconDioxideaddedtopreventcaking. Use: 1 unit pack (7.2 oz) for 12.5# Meat. BERMuDAONIONSTEAK/PATTYSEASONING G45212 • 25/1.00# bags Ingredients: Dehydrated Onion, Spices, MSG, Hydrolyzed Soy and Corn Protein, Tetrasodium Pyrophosphate (1%), Caramel Color, not more than 2% Calcium Stearate added to prevent caking. Use: 1 unit pack (1#) per 25# meat. BESTBuRGERSEASONING 100545 • 10 units/cs for 100# Ingredients:EncapsulatedSalt,PartiallyHydrogenatedSoybeanOiland/or CottonseedOil,Dextrose,HydrolyzedSoyProtein,Spices,DehydratedOnionand Garlic,GrillFlavor(MaltoDexdrin,GrillSolios&lessthan2%SiliconDioxideto preventcaking),ButterFlavor. Use: 1 unit pack (2 oz) for 10# meat. 40 BLACK-N-BLuEGOuRMETPATTYSEASONING 799700 • 10 units/cs for 125# Ingredients:Salt,CheddarandBlueCheesePowder,Spices,CaramelColor, DehydratedGarlicandOnion,HydrolyzedCornProtein,WorcestershirePowder, Sugar,SoySaucePowder. Use: 0.3125# per 12.5# of meat. May add Hi Temp Blue Cheese. BuFFALOwINGPATTYSEASONING 810136 • 10/0.7# units per case Ingredients:Sugar,encapsulatedsalt,honeypowder,spices,encapsulatedcitric acid,dehydratedonionandgarlic,sodiumdiacitate,spiceextractives,partially hydrogenatedsoybeanoil.Containssoy. Use: 1 unit per 25# of meat. DILLPICKLEGOuRMETPATTYSEASONING 799100 • 10 units/cs for 125# Ingredients:EncapsulatedSalt,CitricAcid,Onion,Dextrose,Spice,NaturalFlavor, HydrolyzedVegetableProteinwithSoybeanOil,NaturalExtractiveofSpice. Use: 0.475# per 12.5# of meat. To Order, Call: 1.800.432.0105 PATTY FIVEPEPPERPATTYSEASONING 810100 • 10 units/cs for 125# Ingredients: Encapsulated Salt, Black and Red Pepper, Green and Red Bell Pepper,ChipotlePepper,JalapenoPepper. Use: 1# of Seasoning to 25 3 of ground meat. JALAPENOPATTYSEASONING 801458 • 10 units/cs for 12.5# Ingredients:EncapsulatedSalt,Dextrose,DehydratedJalapenos,Spicesand WholeEggPowder. Use: 0.50# seasoning for 12.5# of meat. MONTREALSTEAKGOuRMETPATTYSEASONING 799600 • 10 units/cs for 125# Ingredients:Salt,Spices,Sugar,Garlic,Onion,RedBellPepper,SoybeanOil, Paprika,withnotmorethan2%ModifiedCornStarchaddedtopreventcaking. Use: 0.50# seasoning per 12.5# of meat. MuSHROOMSTEAKPATTYSEASONING 799800 • 10 units/cs for 125# Ingredients:HydrolyzedSoyProteinwithSoybeanOil,Mushroom,TexturedSoy Protein,MSG,OnionPowder,Spice,SoybeanOil,andlessthan2%SiliconDioxide addedtopreventcaking. Use: 1 unit pack for 12.5# meat. NASSAuPIZZAPATTYSEASONING 779101 • 12/1# bags Ingredients:Spices(includingFennelandBlackPepper),Salt,Sugar,Monosodium Glutamate,Paprika,GarlicPowder,withnotmorethan2%Tetrasodium PyrophosphateandPropyleneGlycoladdedtopreventcaking. Use: Combine 1# seasoning with 25# of meat and 5# of High Temp Mozzarella Cheese. To Order, Call: 1.800.432.0105 RASPBERRYCHIPOTLEGOuRMETPATTYSEASONING 799200 • 10 units/cs for 125# Ingredients:EncapsulatedSalt,Sugar,Dextrose,Salt,Spices,ModifiedCorn Starch,Maltodextrin,NaturalFlavor,OnionandGarlic,NaturalSmokeFlavor, HydrolyzedCornProtein,CaramelColor. Use: 0.256# seasoning per 12.5# of meat. ROASTEDGARLICPEPPERGOuRMETPATTYSEASONING 799300 • 10 units/cs for 125# Ingredients:EncapsulatedSalt,Pepper(Black,RedBell,Jalapeno),Dextrose, RoastedGarlic,Onion,HydrolyzedCornProtein. Use: 0.24# seasoning per 12.5# of meat. SALISBuRYSTEAKPATTYSEASONING 100342 • 10 units/cs for 100# Ingredients:BreadCrumbs,Sugar,PartiallyHydrogenatedSoybeanand/or CottonseedOil,Yeast,Salt,CalciumPropionate,BHT,Carmel,NaturalFlavor, DehydratedGlutamate,Spice,NaturalSmokeFlavor,PartiallyHydrogenated SoybeanOil,and2%SiliconDioxideaddedtopreventcaking. Use: 1 unit pack (9.6 oz) for 12.5# meat. SALSAGOuRMETPATTYSEASONING 799400 • 10 units/cs for 125# Ingredients:Salt,Spices,Onion&GarlicPowder,TomatoPowder,Dextrose, DehydratedVegetablesincludingTomatoesandJalapeno,CitricAcid,and NaturalExtractivesofSpice. Use: 1 unit pack for 12.5# meat. SwEETVIDALIAONIONGOuRMETPATTYSEASONING 799500 • 10 units/cs for 125# Ingredients:Sugar,DehydratedVegetablesincludingOnion,Spices, SpiceExtractives. Use: 1 unit pack for 12.5# meat. 41 PIZZA MFR ITEM# DESCRIPTION PACKAGING NF Heller NF NF NF 779600 G33196 779101 768220 994356 PizzaBratUnit PizzaPepperoniSeasoning&CTP PizzaPattySeasoning PizzaSnackStick PizzaSausageSeasoning 10/1.9#=19#cs 7/6.75#bags=47.25#cs 12/1#bags=12#cs 10/2.5#bags=22.5#cs 10/2.5#bags=25#cs PIZZAPEPPERONISEASONING&CTP G33196 • 7/6.75# bags Ingredients:Salt,Dextrose,Paprika,Spices,Mustard(8.70%),GarlicPowder. CURE:Salt,SodiumNitrite(6.25%),PropyleneGlycolandSodiumBicarbonate asprocessingaids,Red#3. Use: 6.5# seasoning and 0.25# Modern Cure to 100# of meat. PIZZASAuSAGESEASONING 994356 • 10/2.5# bags Ingredients:Salt,Spices(includingBlackPepperandFennelSeed),Dextrose, Sugar,GarlicPowder,Paprika,BHT(0.14%),andCitricAcid(0.14%)addedto helpprotectflavor. Use: 2.5# seasoning per 100# of meat. PIZZABRAT 779600 • 10/1.90# bags Ingredients:Salt,Dextrose,Spices,DehydratedOnionandGarlic. Use: Combine 1.90# of seasoning with 50# of meat. Add up to 1.5# cold water, mix well and stuff into hog casings or patty out for merchandising. PIZZASNACKSTICK 768220 • 10/4.37# bags Ingredients:WheatFlour,Salt,Spices,GarlicPowder,Sugar,RomanoCheese (partSkimCow’sMilk,CheeseCultures,Salt,Enzymes),DehydratedTomatoes, RedandGreenBellpeppers,Maltodextrin,Whey,NaturalParmesanCheese Flavor.CURE:Salt,SodiumNitrite(6.25%),PropyleneGlycolandSodium Bicarbonateasprocessingaids,Red#3. Use: 4.25# of seasoning and 0.12# Modern Cure per 50# of meat. PIZZAPATTYSEASONING 779101 • 12/1# bags Ingredients:Spices(includingFennelandBlackPepper),Salt,Sugar,Monosodium Glutamate,Paprika,GarlicPowder,withnotmorethan2%Tetrasodium PyrophosphateandPropyleneGlycoladdedtopreventcaking. Use: Combine 1# seasoning with 25# of meat and 5# of High Temp Mozzarella Cheese. POLISH SAUSAGE MFR ITEM# DESCRIPTION PACKAGING ACL Heller Heller Heller Witt’s Witt’s Witt’s AC0106 G31533 G30661 G33417 G20797 G20062 G44514 ACLeggPolishSausage Polish&SalamiSeasoning(BestSeller) PolishKielbasa1803 PolishSausage1815-C PolishSausageSeasoning PolishSausageUnit&CTP(BestSeller) PolishSausageSeasoningw/oMSG 24/11oz 6/7.25#bags=43.5#cs 25#box 25#box 10#box 5/5.88#bags=29.4#cs 5/5.88#bags=29.4#cs ACLEGGPOLISHSAuSAGE AC0106 • 24/11oz Ingredients:Salt,Dextrose,Spices,MonosodiumGlutamate(4.55%),Garlic PowderandSodiumErythorbate(7/32oz). Use: 11oz of seasoning for 25# of meat. POLISH&SALAMISEASONING G31533 • 6/7.25# bags Ingredients:CornSyrupSolids(32.40%),Salt,Mustard(16.20%),Dextrose,Spices, MonosodiumGlutamate(3.62%),GarlicPowder,SodiumErythorbate(0.45%),with notmorethan2%TricalciumPhosphateandSoybeanOiladdedtopreventcaking (6.26%protein).CURE:Salt,SodiumNitrite(6.25%),PropyleneGlycolandSodium Bicarbonateasprocessingaids,Red#3. Use: 7# seasoning and 0.25# Modern Cure per 100# meat. 42 POLISHKIELBASA1803 G30661 • 25# Box Ingredients:Coriander,Ginger,Mustard,RedPepper,Caraway,Allspice,BlackPepper. Use: 0.60# of seasoning per 100# of finished product. POLISHSAuSAGE1815•C G33417 • 25# Box Ingredients:Salt,Spices,GarlicPowder,notmorethan2%SoybeanOiladded asaprocessingaid. Use: 2.0# of seasoning per 100# of meat. To Order, Call: 1.800.432.0105 POLISH SAUSAGE POLISHSAuSAGESEASONINGw/OMSG G44514 • 6/7# bags (same as G20062 w/o MSG) Ingredients:CornSyrupSolids,Salt,Mustard,Dextrose,Spices,GarlicPowder, SodiumErythorbate(0.47%),Lessthan1%SoybeanOil,andnomorethan2% TricalciumPhosphateaddedtopreventcaking. Use: 7.0# of seasoning to 100# of meat. Note: Special order 500# minimum. wITT’SPOLISHSAuSAGEuNIT&CTP G20062 • 5/5.88# bags Ingredients:Salt,CornSyrupSolids,Spices,MonosodiumGlutamate,Garlic Powder,andlessthan1%PartiallyHydrogenatedCottonseedandSoybeanOil addedtopreventcaking.CURE:Salt,SodiumNitrite(6.22%),Dextrose,Red#3, andlessthan1%Glycerintopreventcaking. Use: 5.63# of seasoning and 0.25# speed cure per 100# of meat. wITT’SPOLISHSAuSAGESEASONING G20797 • 10# Box Ingredients:SpicesandGarlicPowder. Use: 10 to 12 oz of seasoning per 100# of meat. PORK SAUSAGE MFR ITEM# DESCRIPTION PACKAGING NF Heller Witt’s Heller Heller Heller Heller ACLegg ACLegg ACLegg Witt’s Witt’s Witt’s NF Witt’s Witt’s Witt’s Heller Heller Heller Heller Heller Heller Heller Heller Heller Heller Heller ACLegg NF Witt’s Witt’s Witt’s Witt’s Witt’s 998794 G33578 G20448 G33371 G33377 G33378 G33375 AC0007 AC0NS4 AC0010 G20681 G21233 G22026 331014 G20721 G20684 G22299 G33379 G33383 G31628 G33387 G33387U G33390 G33368 G33367 G33395 G33398 G33373 AC0029 330030 G20856 G00018 G10718 G20691 G21235 EnglishBreakfastSausage FrontierSmokedPorkSausageUnit GermanPorkSausage LeggsO’PlantPorkSausageSeasoning LockerSpecialPorkSausagew/AO LockerSpecialPorkSausagew/oSage MalabozaCompletePorkSausagew/oSagew/AO PorkSausage-Mild PorkSausage-Mildw/oSage PorkSausage-SouthernStyle PorkSausage#102 PorkSausage#102 PorkSausage#102 SouthernPorkSausage#110w/oMSGandAO PorkSausage#1502 PorkSausage#1504 PorkSausage#1504 PorkSausage#100-C PorkSausage#106-C PorkSausage#119-Cw/AO PorkSausage#120-C PorkSausage#120-C PorkSausage#122-C PorkSausage#122-Cw/AO PorkSausage#122-Cw/AO PorkSausage#152-C PorkSausage#167-C PorkSausage#167-Cw/AO PorkSausageSeasoning PorkSausagew/oSage SmokedPorkSausage-#100 SmokedPorkSausage-#50 SouthernPorkSausage#110 SouthernPorkSausage#110 SouthernPorkSausage#110 15#box 5/5.88#bags=29.4#cs 25#box 50/0.50#bags=25#cs 25#box 25#box 25/1#bags=12#cs 24/0.5#bags=12#cs 24/0.5#bags=12#cs 24/0.50#bags=12#cs 24/0.50#bags=12#cs 25/2#bags=50#cs 50/0.50#bags=25#cs 50/0.50#bags=25#cs 50/0.50#bags=25#cs 24/0.5#bags=12#cs 25/2#bags=50#cs 25#box 25#box 25#box 25#box 50/0.50#bags=25#cs 25#box 25#box 50/0.50#bags=25#cs 50/0.50#bags=25#cs 25#box 25#box 24/0.5#bags=12#cs 25#box 5/5.88#bags=29.4#cs 10/2.9375#bags=29.4#cs 50#box 24/0.50#bags=12#cs 25/2#bags=50#cs To Order, Call: 1.800.432.0105 43 PORK SAUSAGE MFR NF Heller Heller Heller ITEM# STAST G32064 G33365 G33364 DESCRIPTION StaSweetPorkSausage ZGermanStylePorkSausagew/oSage ZPorkSausageDixieStylew/MSG ZPorkSausageDixieStylew/MSG ACLEGGMILD#7PORKSAuSAGESEASONING AC0007 • 24-0.50# bags Ingredients:Salt,RedPepper,Sage,Sugar,BlackPepper. Use: 0.50# seasoning per 25# of meat. ACLEGGMILDw/OSAGEPORKSAuSAGESEASONING ACONS4 • 24/0.50# bags Ingredients:Salt,Sugar,RedPepper,Nutmeg,BlackPepper,Ginger. Use: 0.50# seasoning per 25# of meat. ACLEGGPORKSAuSAGESEASONING#29 AC0029 • 24/0.50# bags Ingredients:Salt,RedPepper,Sage,Sugar,BlackPepper. Use: 0.50# seasoning per 25# of meat. ACLEGGSOuTHERNSTYLE#10PORKSAuSAGESEASONING AC0010 • 24/0.50# bags Ingredients:Salt,RedPepper,Sage,Sugar,BlackPepper. Use: 0.50# seasoning per 25# of meat. ENGLISHBREAKFASTSAuSAGE 998794 • 15# box Ingredients:Spice,(IncludingBlackPepper,Coriander,SageandMarjoram). Use: 0.5# per 100# of meat. Add salt and a little sugar or dextrose to taste. FRONTIERSMOKEDPORKSAuSAGEuNIT G33578 • 5/5.88# bags Ingredients:Salt,CornSyrupSolids,Dextrose,MonosodiumGlutamate,Spices, SodiumErythorbate(0.18%),SpiceExtractives,notmorethan2%SoybeanOil andSiliconDioxideaddedtopreventcaking.CURE:Salt,SodiumNitrite(6.25%), PropyleneGlycolandSodiumBicarbonateasprocessingaids,Red#3. Use: 5.63# seasoning and 0.25# Modern Cure per 100# of meat. GERMANPORKSAuSAGESEASONING G20448 • 25# box Ingredients:SpicesandSpiceExtractives. Use: 8 to 10oz of seasoning per 100# of meat. Add 1.5# Salt. LEGGSO’PLANTPORKSAuSAGESEASONING G33371 • 50/0.50# bags Ingredients:Salt,RedPepper,Sage,BlackPepper. Use: 2# seasoning per 100# of meat. LOCKERSPECIALPORKSAuSAGEw/AO G33377 • 25# box Ingredients:Salt,Dextrose,RedPepper,ExtractivesofClove,Sage,Capsicum, BHA(0.07%),BHT(0.07%),TetrasodiumPyrophosphateandSoybeanOiladded topreventcaking. Use: 2.0# seasoning per 100# finished product. 44 PACKAGING 25#box 25#box 25#box 50/0.56#bags=28.13#cs LOCKERSPECIALPORKSAuSAGEw/AO G33377U • 50/0.50# bags Ingredients:Salt,Dextrose,RedPepper,ExtractivesofClove,Sage,Capsicum, BHA(0.07%),BHT(0.07%),TetrasodiumPyrophosphateandSoybeanOiladded topreventcaking. Use: 0.50# seasoning per 25# finished product. LOCKERSPECIALPORKSAuSAGEw/OSAGE G33378 • 25# box Ingredients:Salt,Dextrose,RedPepper,ExtractivesofClove,Capsicum,and AntioxidantconsistingofBHA(0.07%),SoybeanOil,withnotmorethan2% TetrasodiumPyrophosphateaddedtopreventcaking. Use: 2.0# seasoning per 100# finished product. LOCKERSPECIALPORKSAuSAGEw/OSAGE G33378U • 50/0.50# bags Ingredients:Salt,Dextrose,RedPepper,ExtractivesofClove,Capsicum,and AntioxidantconsistingofBHA(0.07%),SoybeanOil,withnotmorethan2% TetrasodiumPyrophosphateaddedtopreventcaking. Use: 0.50# seasoning per 25# finished product. MALABOZACOMPLETEPORKSAuSAGEw/OSAGEw/AO G33375 • 25/1# bags Ingredients:Salt,Dextrose,RedPepper,OilofClove,Allspice,Nutmeg,Oleoresin Capsicum,BHA(0.14%),TetrasodiumPyrophosphate,SoybeanOilandPropylene Glycoladdedtopreventcaking. Use: 2.0# seasoning per 100# finished product. No salt needed. PORKSAuSAGESEASONING#102 G20681 • 24/0.50# bags / G21233 • 25/2# bags / G22026 • 50/0.50# bags Ingredients:Salt,Dextrose,Sugar,MonosodiumGlutamate,Spices,Spice Extractives,BHA(0.083%),PropylGallate(0.030%),andCitricAcid(0.015%) addedtoprotectflavor,withlessthan2%PropyleneGlycolandPartially HydrogenatedCottonseedand/orSoybeanOiladdedtopreventcaking. Use: 0.50# seasoning per 25# of meat. Add no Salt. PORKSAuSAGESEASONING#110w/OMSGANDAO 331014 • 50/0.50# bags Ingredients:Salt,Dextrose,Sugar,Spices,SpiceExtractives,CitricAcid(0.016%). Use: 0.50# seasoning per 25# of meat. PORKSAuSAGESEASONING#1502 G20721 • 50/0.50# bags Ingredients:Salt,Spices,Dextrose,SpiceExtractives,BHA(0.074%),Propyl Gallate(0.037%).AndCitricAcid(0.012%)addedtoprotectflavor. Use: 0.50# seasoning per 25# of meat. Add no Salt. PORKSAuSAGESEASONING#1504 G20684 • 24/0.50# bags / G22299 • 25/2# bags Ingredients:Salt,Spices,Sugar,SpiceExtractives,BHA(0.051%),PropylGallate (0.020%),andCitricAcid(0.011%)addedtoprotectflavor. Use: 0.50# seasoning per 25# of meat. Add no Salt. To Order, Call: 1.800.432.0105 PORK SAUSAGE PORKSAuSAGESEASONING#100-C G33379 • 25# box Ingredients:Salt,GroundandCrushedRedPepper,RubbedSage,Sugar,Ground BlackPepper,withnomorethan2%PropyleneGlycoladdedasaprocessingaid. Use: 2# seasoning per 100# of meat. PORKSAuSAGESEASONING167-Cw/AO G33373 • 25# box Ingredients:Salt,Sugar,Dextrose,RedPepper,Sage,BlackPepper,BHA(0.15%), BHT(0.15%),andSoybeanOil. Use: 0.50# seasoning per 25# finished product. No salt needed. PORKSAuSAGESEASONING#106-C G33383 • 25# box Ingredients:Salt,Dextrose,CaneandMapleSugar,MonosodiumGlutamate (4.30%),SpiceExtractivesofBlackPepperandotherSpices,withnotmorethan2% TricalciumPhosphateandSoybeanOiladdedasaprocessingaid.(1.95%Protein). Use: 2# seasoning per 100# finished product. PORKSAuSAGESEASONINGw/OSAGE 330030 • 25# box Ingredients:Salt,Dextrose,MonosodiumGlutamate(4.0%),CaneSugar,Spice Extractives,Withlessthan2%SiliconDioxide,VegetableOil,andTricalcium Phosphateaddedtopreventcaking. Use: 2# seasoning per 100# of meat. PORKSAuSAGESEASONING110-C•HOT G33384 • 50/0.50# bags Ingredients:Salt,CrushedRedPepper,ChoppedSage,Sugar,withnotmore than2%PropyleneGlycoladdedtopreventcaking. Use: 2# seasoning per 100# of meat. SMOKEDPORKSAuSAGESEASONING•#100 G20856 • 5/5.88# bags Ingredients:Salt,CornSyrupSolids(36.23%).Dextrose,MonosodiumGlutamate, Spices,SodiumErythorbate(0.18%),SpiceExtractives,lessthan2%Partially HydrogenatedCottonseedand/orSoybeanOilandSiliconDioxideaddedto preventcaking.CURE:Salt,SodiumNitrite(6.22%),Dextrose,Red#3,and lessthan1%Glycerintopreventcaking. Use: 5.63# seasoning and 0.25# Speed Cure per 100# of meat. PORKSAuSAGESEASONING#119-Cw/AO G31628 • 25# box Ingredients:Salt,Spices(RedPepper,Sage,BlackPepper),Sugar,SoybeanOil, BHA(0.15%),BHT(0.15%). Use: 2# seasoning per 100# of meat. PORKSAuSAGESEASONING#120•C G33387 • 25# box / G33387U • 50/0.50# bags Ingredients:Salt,Pepper,Coriander,Sugar,Ginger,Mace,Marjoram, withnotmorethan2%PropyleneGlycoladdedtopreventcaking. Use: 0.50# per 25# finished product. PORKSAuSAGESEASONING#122•C G33390 • 25# box / G33390U • 50/0.50# bags Ingredients:Salt,Sugar,RubbedSage,Dextrose,BlackPepper,RedPepper,with notmorethan2%PropyleneGlycoladdedtopreventcaking.1.22%Protein. Use: 0.50# per 25# finished product. PORKSAuSAGESEASONING122-Cw/AO G33368 • 25# box / G33367 • 50/0.50# bags Ingredients:Salt,Sugar,RubbedSage,Dextrose,BlackandRedPepper, BHA(0.15%),BHT(0.15%),SoybeanOil(basedon35%fatcontent). Use: 0.50# seasoning per 25# finished product. PORKSAuSAGESEASONING#152•C G33395 • 50/0.50# bags Ingredients:Salt,BlackPepper,RubbedSage,Dextrose,RedPepper. Use: 0.50# seasoning per 25# of meat. PORKSAuSAGESEASONING#167•C G33398 • 25# box Ingredients:Salt,Dextrose,Sugar,Sage,RedPepper,withnotmorethan2% TetrasodiumPyrophosphateandSoybeanOiladdedtopreventcaking.0.86%Protein. Use: 1.0# seasoning per 50# finished product. To Order, Call: 1.800.432.0105 SMOKEDPORKSAuSAGESEASONING•50 G00018 • 10/2.9375# bags Ingredients:Salt,CornSyrupSolids(36.23%).Dextrose,MonosodiumGlutamate, Spices,SodiumErythorbate(0.18%),SpiceExtractives,lessthan2%Partially HydrogenatedCottonseedand/orSoybeanOilandSiliconDioxideaddedto preventcaking.CURE:Salt,SodiumNitrite(6.22%),Dextrose,Red#3,and lessthan1%Glycerintopreventcaking. Use: 2.6875# seasoning and 0.25# Speed Cure per 50# of meat. SOuTHERNPORKSAuSAGESEASONING#110 G10718 • 50# box / G20691 • 24/0.50# bags / G21235 • 25/2# bags Ingredients:Salt,Dextrose,Spices,Sugar,MonosodiumGlutamate,Spice Extractives,BHA(0.079%),PropylGallate(0.031%),andCitricAcid(0.018%) addedtoprotectflavor. Use: 0.50# seasoning per 25# of meat. Add no Salt. STASwEETPORKSAuSAGESEASONING 700314 • 25# box Ingredients:Flour,Sugar,NonfatDryMilk,ButtermilkPowder,Salt,Modified CornStarch,Spice. Use: 1.04# per 50# of meat. ZGERMANSTYLEPORKSAuSAGEw/OSAGE G32064 • 25# box Ingredients:Pepper&otherSpices,SpiceExtractives. Use: 2# seasoning per 100# finished product. ZDIXIESTYLEPORKSAuSAGEw/MSG G33365 • 25# box / G33364 • 50/0.56# bags Ingredients:Salt,Spices,MonosodiumGlutamate(2.70%),Sugar,Spice Extractives,withnotmorethan2%PropyleneGlycoladdedtopreventcaking. Use: 2.25# seasoning to 100# of meat. 45 POULTRY MFR ITEM# DESCRIPTION PACKAGING Heller Heller Heller G11396 G0AMC4 G33403 SmokedTurkeySeasoning TurkeyBastingBrothMix TurkeySeasoning 25#box 25#box 25#box SMOKEDTuRKEYSEASONING G11396 • 25# box Ingredients:MonosodiumGlutamate,HydrolyzedSoyandCornProtein,Autolyzed YeastExtract,Salt,lessthan2%of:CaramelColor,NaturalSmokeFlavor, Polysorbate80,NaturalFlavorings. TuRKEYSEASONING G33403 • 25# box Ingredients:Salt,Dextrose,MonosodiumGlutamate(5.20%),Extractivesof Fenugreekandotherspices,MapleSyrup,withnotmorethan2%Propylene Glycoladdedasaprocessingaid. Use: 1.0# seasoning in 8# of water, 8-12% pump. TuRKEYBASTINGBROTHMIX G0AMC4 • 25# box Ingredients:Salt,SodiumPhosphates(16.0%),Sugar,HydrolyzedCornProtein, TurkeyBroth,SoybeanOil,NaturalFlavors,andPolysorbate80. Use: 1.40# seasoning per 1 gallon of water. PRESERVATIVES MFR ITEM# DESCRIPTION PACKAGING Heller NF NF NF NF NF NF NF NF G33455 G32172 725429 R02635 R02638 725489 875999 959497 725561 Antioxidant Citrascorb103 Ional-SodiumCitrate MostatinLVIX MostatinV PotassiumSorbate SodiumBenzoate SodiumMetabisulfite StaSweetAntioxidantforLard 25#box 50/0.50#bags=25#cs 50#bag 50#pail 50#pail 50#box 50#bag 50#bag 1gallon ANTIOXIDANT G33455 • 25# box Ingredients:Salt,BHA(1.40%),BHT(1.40%),CitricAcid(1.40%). Use: 0.15# to 100# of meat. CITRASCORB103 G32172 • 50/0.50# bags Ingredients:SodiumPhosphate,SodiumBicarbonate,Salt,SodiumCitrate,Sodium Erythorbate(6.98%),PotassiumSorbate,Propylparaben,ExtractivesofPaprika. Use: 0.50# to 100# of meat. IONAL•SODIuMCITRATE 725429 • 50# bag Ingredients:WaterSolubleBufferedSodiumCitrate. Use: An Antimicrobial for fresh meats or products. Use at a rate of 1.0 to 1.3# per 100# of meat. MOSTATINLVIX R02635 • 50# pail Ingredients:Vinegar,LemonJuiceConcentrate. Use: Recommended usage rate of 0.25 – 2.50% of finished product weight. Recommended usage rate for Listeria Inhibition is 2.3 – 2.5% of finished product weight. 46 MOSTATINV R02638 • 50# pail Ingredients:Vinegar POTASSIuMSORBATE 725489 • 50# box Ingredients:PotassiumSorbate. Use: Prohibits mold growth on jerky and semi-dry sausages. Use at a rate of 3.25oz in 1 gallon of water. Spray on sausages after they are smoked. SODIuMBENZOATE 875999 • 50# bag Ingredients:SodiumBenzoate. Use: Use at a rate of 0.1%. STASwEETANTIOXIDANTFORLARD 725561 • 1 gallon Ingredients:ButylatedHydroxytoluene4.0%,ButylatedHydroxyanisole2.0%, inrefinedSoybeanSaladOilSolvent. Use: 1oz Sta-Sweet to 25# of lard or fat. To Order, Call: 1.800.432.0105 RUB/PUMP/MIX MFR ITEM# DESCRIPTION PACKAGING NF Heller NF NF Heller Heller Witt’s Witt’s NF Heller Heller Heller Heller Witt’s 991946 G32115 101119 758077 G33421 G41722 G22042 G22041 332022 G53257 G32577 G33424 G32066 G20887 BackcountryFireMeatRub BeefAuJusMix CajunBaconRub Daniel’sHungarianRub EasternRoastBeefRub ItalianRoastBeefRub MeyersRoastBeefRub PorkRoastRub PrimeRibRub RoastBeefBrothMix-Pumping RoastBeefSpiceEmulsion RoastPorkPump RoastPorkRub SolubleRoastBeefSeasoning-Pumping 20/1#bags 50/0.50#bags=25#cs 4/6#bags=24#cs 25#box 25#box 25#box 5/5#bags=25#cs 5/5#bags=25#cs 5/5#bags=25#cs 50#bag 25/1#bags=25#cs 50#box 25#box 5/5#bags=25#cs BACKCOuNTRYFIREMEATRuB 991946 • 20/1# bags Ingredients:Spices,salt,dehydratedgarlic,paprika,withnotmorethan2% soybeanoiladdedtopreventcaking. Use: Topical rub. BEEFAuJuSMIX G32115 • 50/0.50# bags Ingredients:Salt,Sugar,HydrolyzedCornProtein(15.0%),BeefFat,Monosodium Glutamate,CaramelColor,GarlicPowder,OnionPowder,DisodiumInosinate, DisodiumGuanylate,ExtractivesofPaprika,withnotmorethan2%Tetrasodium Pyrophosphateaddedtopreventcaking. Use: 0.50# seasoning per gallon of water. CAJuNBACONRuB 101119 • 4/6# bags = 24# Cs Ingredients:Salt,SpicesincludingRedPepper,GarlicandOnionPowder. Use: Apply liberally to desired taste/flavor level. DANIEL’SHuNGARIANRuB 758077 • 25# box Ingredients:BlackPepper,GarlicPowder,Salt,Paprika. Use: To desired taste/flavor level • Approximately 4% EASTERNROASTBEEFRuB G33421 • 25# box Ingredients:Salt,Sugar,Flavorings,MonosodiumGlutamate(5.20%),Sodium Erythorbate(1.50%),withnotmorethan2%TetrasodiumPyrophosphateadded topreventcaking. Use: To desired taste/flavor level • Approximately 4% ITALIANROASTBEEFRuB G41722 • 25# box Ingredients:Spices(includingBlackPepperandFennel),Dextrose,Salt,Paprika, HydrolyzedCornProtein,MonosodiumGlutamate,GarlicPowder,CaramelColor, OnionPowder,withnotmorethan2%SiliconDioxide,SoybeanOil&Calcium Stearateaddedtopreventcaking. Use: To desired taste/flavor level • Approximately 4%. To Order, Call: 1.800.432.0105 MEYERSROASTBEEFRuB G22042 • 5/5# bags Ingredients:Salt,MonosodiumGlutamate,Dextrose,DryMolasses(Molasses, WheatStarch,CalciumStearate,SoyFlour,HydroxylatedLecithin),Hydrolyzed SoyProtein(7.69%),Spices,CaramelColor,OnionPowder,GarlicPowder,and lessthan2%SiliconDioxideaddedtopreventcaking. Use: To desired taste/flavor level • Approximately 4% PORKROASTRuB G22041 • 5/5# bags Ingredients:Sugar,Salt,MonosodiumGlutamate,Spices,OnionPowder,Dextrose, GarlicPowder,DryMolasses(Molasses,WheatStarch,SoyFlour),Hydrolyzed SoyProtein,PartiallyHydrogenatedCottonseedandSoybeanOil,CaramelColor, Turmeric,ModifiedFoodStarch,SpiceExtractives,andlessthan2%Silicon Dioxideaddedtopreventcaking. Use: Rub on outside of roast before cooking. PRIMERIBRuB 332022 • 5/5# bags Ingredients:Salt,MonosodiumGlutamate(16.0%),Dextrose,HydrolyzedSoy Protein(8.0%),Sugar,CaramelColor,Spices,Onion,Garlic,andlessthan2% VegetableOilandTricalciumPhosphateaddedtopreventcaking. Use: Apply liberally to exterior of roast; approximate 6% usage rate. ROASTBEEFBROTHMIX•PuMPING G53257 • 50# bag Ingredients:Salt,SodiumTripolyphosphate(20.0%),HydrolyzedCornProtein (1.31%),DriedBeefStock(5.25%),MonosodiumGlutamate(3.545%),Sodium HexametaPhosphate(2.0%),ExtractivesofSpicesandOnion,withnotmore than2.0%SoybeanOiladdedasaprocessingaid. Use: 1.30# seasoning mixed well in 8.0# cold water; pump at 10% level. ROASTBEEFSPICEEMuLSION G32577 • 25/1# bags Ingredients:Salt,HydrolyzedCornProtein(38.12%),GarlicPowder,Spices, withnotmorethan2%SoybeanOiladdedasaprocessingaid. Use: 1.0# seasoning in 8.0# cold water; marinate 16-24 hours. 47 RUB/PUMP/MIX ROASTPORKPuMP G33424 • 50# box Ingredients:Salt,SodiumTripolyphosphate,SodiumHexametaPhosphate (22.0%),HydrolyzedCornProtein(15.0%),DriedBeefStock(0.30%),Monosodium Glutamate(3.50%),SpiceExtractives,OnionConcentrate,withnotmorethan 2%SoybeanOiladdedasaprocessingaid. Use: 1.30# seasoning mixed well in 8.0# cold water; pump at 10% level. SOLuBLEROASTBEEFSEASONING•PuMPING G20887 • 5/5# bags Ingredients:Salt,Sugar,MonosodiumGlutamate,HydrolyzedSoyProtein,Spice Extractives,GarlicConcentrate,Polysorbate80. Use: Add 4 oz of Sodium Polyphosphates to 1 gallon of cold water and dissolve completely: add 1# of seasoning, dissolve and pump. ROASTPORKRuB G32066 • 25# box Ingredients:Salt,Sugar,Dextrose,Paprika,HydrolyzedCornProtein,Monosodium Glutamate,OnionPowder,GarlicPowder,CaramelColor,Spices,withnotmore than2%CalciumSilicate&SilicaGeladdedtopreventcaking. Use: To desired flavor, approximately 4% application. SALAMI MFR ITEM# DESCRIPTION PACKAGING Witt’s Heller Heller Witt’s G21590 G32085 G32086 G21592 CottoSalamiUnit CookedSalamiSeasoning#1509 SalamiSeasoning SalamiUnit 5/5.88#bags=29.4#cs 25#box 25#box 5/5.88#bags=29.4#cs COTTOSALAMIuNIT G21590 • 5/5.88# bags Ingredients:Salt,CornSyrupSolids,Spices,MonosodiumGlutamate,Mustard Seed(0.75%),GarlicPowder,lessthan1%PartiallyHydrogenatedCottonseed andSoybeanOiladdedtopreventcaking.CURE:Salt,SodiumNitrite(6.22%), Dextrose,Red#3,andlessthan1%Glycerintopreventcaking. Use: 5# 10oz of seasoning with 4oz of speed cure to each 100# of meat. COOKEDSALAMISEASONING#1509 G32085 • 25# box Ingredients:Spices(Coriander,BlackPepper,Mace),SpiceExtractives(Mace, BlackPepper,Nutmeg,Capsicum). Use: 0.50# seasoning to 100# of meat. 48 SALAMISEASONING G32086 • 25# box Ingredients:SpicesandSpiceExtractives(13.48%Protein). Use: 0.50# seasoning to 100# of meat. Add 1.5–2.0# of salt. SALAMIuNIT G21592 • 5/5.88# bags Ingredients:Salt,CornSyrupSolids,Spices,MonosodiumGlutamate,Garlic Powder,lessthan1%PartiallyHydrogenatedCottonseedandSoybeanOil addedtopreventcaking.CURE:Salt,SodiumNitrite(6.25%),Propylene GlycolandSodiumBicarbonateasprocessingaids,Red#3. Use: 5.63# seasoning and 0.25# Speed Cure to 100# of meat. To Order, Call: 1.800.432.0105 SALTS MFR ITEM# DESCRIPTION PACKAGING Heller Witt’s Witt’s Witt’s NF Heller NF NF NF NF NF Heller NF G22511 G46814 G22054 G22492 778297 G22139 751439 R01817 751469 751479 751569 G33429 778117 CelerySalt FlavortexSalt GarlicSalt GourmetSeasonedSalt NassauGourmetSeasonedSalt OnionSalt Salt,Coarse Salt,Encapsulated150-85 Salt,Fineflake Salt,Pickling&Canning Salt,Sea SeasonedSalt SmokedSalt 50#box 50# 5/5#bags=25#cs 5/5#bags=25#cs 25#box 5?5#bags=25#cs 12/3#bags/cs,3#bag 55#box 50#bag 50#box 50#bag 50#box 25#box GOuRMETSEASONEDSALT G22492 • 5/5# bags Ingredients:Salt,Sugar,MonosodiumGlutamate,Spices,Dextrose,Partially HydrogenatedCottonseedandSoybeanOil,Turmeric,OnionPowder,GarlicPowder, SpiceExtractives,lessthan2%SiliconDioxideaddedtopreventcaking. Use: Sprinkle on to taste. SEASONEDSALT G33429 • 50# box Ingredients:Salt,NaturalSmokeFlavor. Use: 2oz per 100# of meat. NASSAuGOuRMETSEASONEDSALT 778297 • 25# box Ingredients:Salt,Spices,OnionPowder,GarlicPowder,Paprika,withlessthan 2%TricalciumPhosphateandSoybeanOiladdedtopreventcaking. Use: Sprinkle on to taste. SAUCES MFR ITEM# DESCRIPTION PACKAGING SC SC SC SC SC SC SC NF NF SC NF NF NF G22285 G22190 G21245 G10157 G21995 G20125 G22422 730201 730301 G21246 730261 730321 730351 BBQSauce-Cajun-NoLabel BBQSauce-ExtraThick-NoLabel BBQSauce-Hot&Spicy-NoLabel BBQSauce-Mild-NoLabel BBQSauce-OldFashioned-NoLabel BBQSauce-Smokey-NoLabel BBQSauce-Tangy-NoLabel SoySauce-Kikkoman SoySauce-Lite-Kikkoman SteakSauce-Original-NoLabel TabascoSauce TeriyakiSauce-Kikkoman WorcestershireSauce-French’s 12/19ozbtls/cs 12/19ozbtls/cs 12/19ozbtls/cs 12/19ozbtls/cs 12/19ozbtls/cs 12/19ozbtls/cs 12/19ozbtls/cs 4/1gallon/cs 6/.5gallon/cs 12/11ozbtls/cs 4/1gallon/cs 4/1gallon/cs 4/1gallon/cs BBQSAuCE•CAJuN G22285 • 12/19oz btls/cs Ingredients:Water,TomatoPaste,BrownSugar,Vinegar,Sugar,Salt,Dehydrated Onion,Spices,PropyleneGlycol,PropyleneGlycolAlginate,DehydratedGarlic, ModifiedFoodStarch,PotassiumSorbateandSodiumBenzoatetoprotect freshness,Mustard,Maltodextrin,LemonJuiceConcentrate,NaturalFlavors. To Order, Call: 1.800.432.0105 BBQSAuCE•EXTRATHICK L00017 and G22190 • 12/19oz btls/cs Ingredients:Water,TomatoPaste,Sugar,BrownSugar,Vinegar,Salt,Propylene GlycolAlginate,PropyleneGlycol,DehydratedOnion,Paprika,Spices,Mustard, PotassiumSorbateandSodiumBenzoate,ModifiedFoodStarch,Dehydrated Garlic,CornSyrupSolids,CaramelColor,SoySauceSolids(Wheat,Soybeans, Salt,Maltodextrin,CaramelColor),NaturalFlavor,Tamarind. 49 SAUCES BBQSAuCE•HOT&SPICY G21245 • 12/19oz btls/cs Ingredients:Water,TomatoPaste,BrownSugar,Vinegar,Sugar,Salt,Dextrose, Molasses,DehydratedOnion,TomatoConcentrate,Spices,SoySauce(Water, Wheat,Soybeans,Salt),NaturalSmokeFlavor,DehydratedGarlic,Paprika, Mustard,HighFructoseCornSyrup,PropyleneGlycolAlginate,HydrolyzedCorn, Soy,andWheatProtein,CaramelColor,PropyleneGlycol,SodiumBenzoateand PotassiumSorbatetoprotectfreshness,CornSyrup,NaturalFlavors,Parsley. ContainsSoyandWheat. BBQSAuCE•MILD G10157 • 12/19oz btls/cs Ingredients:Water,TomatoPaste,Sugar,Vinegar,BrownSugar,Salt,Dextrose, Mustard,Paprika,PropyleneGlycol,Spices,OnionPowder,PotassiumSorbate, SodiumBenzoate,ModifiedFoodStarch,GarlicPowder. BBQSAuCE•OLDFASHIONED L00020 and G21995 • 12/19oz btls/cs Ingredients:Water,TomatoPaste,BrownSugar,Vinegar,Dextrose,Salt,Propylene GlycolAlginate,OnionPowder,PotassiumSorbateandSodiumBenzoatetoprotect freshness,ModifiedFoodStarch,GarlicPowder,Spices,Mustard,NaturalFlavor. BBQSAuCE•SMOKEY L00021 and G20125 • 12/19oz btls/cs Ingredients:Water,TomatoPaste,CornSyrup,BrownSugar,Vinegar,Salt,Natural SmokeFlavor,MustardBran,Maltodextrin,SoySauce(Wheat,Soybeans,Salt), CornSyrupSolids,OnionPowder,CaramelColor,SodiumBenzoateandPotassium Sorbatetoprotectfreshness,Spices,GarlicPowder,Mustard,LemonJuice Concentrate,Sugar,NaturalFlavors,Tamarind.ContainsSoyandWheat. BBQSAuCE•TANGY G22422 • 12/19oz btls/cs Ingredients:Water,TomatoPaste,Vinegar,Sugar,BrownSugar,Salt,Dextrose, Mustard,Paprika,Spices,PropyleneGlycolAlginate,PropyleneGlycol,Natural SmokeFlavor,OnionPowder,PotassiumSorbateandSodiumBenzoate,Modified FoodStarch,GarlicPowder,NaturalFlavor. 50 SOYSAuCE•KIKKOMAN 730201 • 4/1 gal/cs Ingredients:Water,Wheat,Soybeans,Salt,LacticAcid,SodiumBenzoate:less than1/10thof1%asapreservative. SOYSAuCE•LITE•KIKKOMAN 730301 • 6.5 gal/cs Ingredients:Water,Wheat,Soybeans,Salt,LacticAcid,SodiumBenzoate:less than1/10thof1%asapreservative. STEAKSAuCE•ORIGINAL G21246 • 12/11oz btls/cs Ingredients:Water,MaltVinegar,TomatoPaste,Dates,Raisins,Molasses, Dextrose,Salt,ModifiedFoodStarch,CornSyrup,Spices,HydrolyzedSoyProtein, DehydratedOrangePeel,DehydratedGarlic,NaturalFlavor,SodiumBenzoate, PotassiumSorbate,CitricAcid,DehydratedOnion,MalicAcid,CaramelColor. TABASCOSAuCE 730261 • 4/1 gal/cs Ingredients:Vinegar,RedPepper,Salt. TERIYAKISAuCE•KIKKOMAN 730321 • 4/1 gal/cs Ingredients:NaturallyBrewedSoySauce(Water,Wheat,Soybeans,Salt),Wine, HighFructoseCornSyrup,Water,Vinegar,Salt,Spices,OnionPowder,SuccinicAcid, GarlicPowder,SodiumBenzoate:lessthan1/10thof1%asapreservative. wORCESTERSHIRESAuCE•FRENCH’S 730351 • 4/1 gal/cs Ingredients:Salt,JalapenoPeppers,Spices,SodiumPhosphates(10.0%),Garlic Powder,Dextrose,SodiumErythorbate(1.5%),andlessthan2%SoybeanOil addedasaflowconditioner. Askaboutourprivatelabelsauceprogram. To Order, Call: 1.800.432.0105 SAUSAGE BLENDS MFR ITEM# DESCRIPTION PACKAGING NF NF NF Heller Heller Heller Heller Witt’s Witt’s Heller Witt’s Witt’s Witt’s Witt’s AC Witt’s Witt’s Witt’s NF Heller Heller Witt’s Heller 331001 331002 331003 G32077 G31534 G33209 G32536 G20444 G20045 G30654 G15011 G20479 G20471 G20470 AC0139 G20520 G40766 G20630 766031 G31642 G19165 G20277 G0AE0Q AndouilleSausageSeasoning AndouilleSausageSeasoningw/oErythorbate-nocure AndouilleSausageSeasoningw/oErythorbate&CornSyrupSolids BraunschweigerSeasoning Braunschweiger/LiverSausage&CTP Daniel’sSmokedSausage FrontierPepperoniUnit GarlicSausageSeasoning GermanSausageUnit#2774 GermanSmokedSausage&CTP GreenOnionSausageSeasoning HighPlainsSmokedSausage Hunter’sSausageSeasoning-100 Hunter’sSausageSeasoning-25 JalapenoSmokedSausage KingO’YorkPepperoni MapleSausageSeasoning ModifiedHotLink NassauBreakfastSausagew/AO NorthCountrySmokedSausage NorthCountrySmokedSausagew/oMSG&CTP PepperoniUnit ThuringerSeasoning&CTP 5/6.44#bags=32.2#cs 5/6.14#bags=30.7#cs 5/5.74#bags=32.2#cs 25#box 7/6.25#bags=43.75#cs 50#box 5/5.88#bags=29.4#cs 12/1#bags=12#cs 8/3.6875#bags=29.5#cs 6/7.5#bags=45#cs 16/0.75#bags=12#cs 6/3.5#bags=21#cs 5/3.469#bags=17.34#cs 25/.875#bags=21.875#cs 24/0.875#bags=21#cs 5/5#bags=25#cs 25/1#bags=25#cs 5/6.625#bags=33.125#cs 50/0.50#bags=25#cs 10/3.5#bags=35#cs 10/3.28#bags=32.8#cs 5/5.88#bags=29.4#cs 9/5.88#bags=52.92#cs ANDOuILLESAuSAGESEASONING 331001 • 5/6.44# bags Ingredients:Salt,Onion,Spices,CornSyrupSolids,Sugar,Garlic,Sodium Erythorbate(0.55%).8.75%Protein.CURE:Salt,SodiumNitrite(6.25%), PropyleneGlycolandSodiumBicarbonateasprocessingaids,Red#3. Use: 6.19# seasoning and 0.25# Modern Cure per 100# of meat. ANDOuILLESAuSAGESEASONINGw/OERYTHORBATE•NOCuRE 331002 • 5/6.14# bags Ingredients:Salt,Spices,Onion,CornSyrupSolids,Sugar,Garlic,Parsley. Use: 6.14# seasoning per 100# of meat. Add up to 3.0# of water if needed. ANDOuILLESAuSAGESEASONINGw/OERYTHORBATE&CSS 331003 • 5/5.74# bags Ingredients:Salt,Spices,Onion,Sugar,Garlic,Parsley. Use: One package seasoning per 100# of meat. BRAuNSCHwEIGERSEASONING G32077 • 25# box Ingredients:Spices(includingMustard),SpiceExtractives. Use: 0.50# seasoning to 100# of meat. BRAuNSCHwEIGER/LIVERSAuSAGE&CTP G31534 • 7/6.25# bags Ingredients:Salt,Dextrose,Mustard(18.41%),Sugar,OnionPowder,Extractives ofPepperandotherSpiceswithnotmorethan2%TetrasodiumPyrophosphate addedtopreventcaking.CURE:Salt,SodiumNitrite(6.25%),PropyleneGlycol andSodiumBicarbonateasprocessingaids,Red#3. Use: 6.0# seasoning and 0.25# Modern Cure per 100# of meat. To Order, Call: 1.800.432.0105 DANIEL’SSMOKEDSAuSAGE G33209 • 50# box Ingredients:Dextrose,Spices,MonosodiumGlutamate(17.08%),GarlicPowder, withnotmorethan2%TricalciumPhosphateaddedtopreventcaking. Use: 1.95# seasoning per 100# of meat. Add Salt and Modern Cure. FRONTIERPEPPERONIuNIT G32536 • 5/5.88# bags Ingredients:Salt,CornSyrupSolids,Spices,MonosodiumGlutamate,Garlic Powder,withnotmorethan2%SoybeanOiladdedasaprocessingaid.CURE: Salt,SodiumNitrite(6.25%),PropyleneGlycolandSodiumBicarbonateas processingaids,Red#3. Use: 5.63# seasoning and 0.25# Modern Cure per 100# of meat. GARLICSAuSAGESEASONING G20444 • 12/1# bags Ingredients:Salt,Dextrose,Sugar,MonosodiumGlutamate,Paprika,RedPepper, NaturalFlavors,GarlicConcentrate,BHA(0.038%),BHT(0.038%),PropylGallate (.023%),andCitricAcid(0.023%)addedtoprotectflavor. Use: 1# seasoning to 50# of meat. GERMANSAuSAGEuNIT#2774 G20045 • 8/3.6875# bags Ingredients:Salt,Dextrose,Sugar,Spices,MonosodiumGlutamate,GarlicPowder, andSpiceExtractiveswithlessthan1%PartiallyHydrogenatedCottonseed andSoybeanOiladdedtopreventcaking.CURE:Salt,SodiumNitrite(6.22%), Dextrose,Red3,andlessthan1%Glycerintopreventcaking. Use: 3.4375# seasoning and 0.25# Speed Cure per 100# of meat. 51 SAUSAGE BLENDS GERMANSMOKEDSAuSAGE&CTP G30654 • 6/7.5# bags Ingredients:Salt,CornSyrupSolids,Mustard,Dextrose,Spices,Sodium Erythorbate(0.48%),SpiceExtractives,withnotmorethan2%Tricalcium Phosphateaddedtopreventcaking.CURE:Salt,SodiumNitrite(6.25%), PropyleneGlycolandSodiumBicarbonateasprocessingaids,Red#3. Use: 7.25# seasoning and 0.25# Modern Cure to 100# of meat. GREENONIONSAuSAGESEASONING G15011 • 16/0.75# bags Ingredients:Salt,Dextrose,MincedGreenOnion,OnionPowder,Spice,Garlic Powder,BHA(0.081%),PropylGallate(0.031%),CitricAcid(0.017%),added toprotectfreshness. Use: 0.75# seasoning to 25# of meat. HIGHPLAINSSMOKEDSAuSAGE G20479 • 6/3.5# bags Ingredients:Salt,Dextrose,MonosodiumGlutamate,BlackPepper,MustardFlour, GarlicPowder,andlessthan1%SiliconDioxideaddedtopreventcaking.CURE: Salt,SodiumNitrite(6.22%),Dextrose,Red#3,andlessthan1%Glycerinto preventcaking. Use: 3.25# seasoning and 0.25# Speed Cure per 100# of meat. HuNTER’SSAuSAGESEASONING•100 G20471 • 5/3.469# bags Ingredients:Salt,Spices,DehydratedGarlic,MonosodiumGlutamate,Sodium Erythorbate(0.32%),andlessthan2%SiliconDioxideaddedtopreventcaking. CURE:Salt,SodiumNitrite(6.22%),Dextrose,Red#3,andlessthan1%Glycerin topreventcaking. Use: 3.219# seasoning and 0.25# Speed Cure per 100# of meat. HuNTER’SSAuSAGESEASONING•25 G20470 • 25/.875# bags Ingredients:Salt,Spices,DehydratedGarlic,MonosodiumGlutamate,Sodium Erythorbate(0.32%),andlessthan2%SiliconDioxideaddedtopreventcaking. CURE:Salt,SodiumNitrite6.22%),Dextrose,Red3,andlessthan1%Glycerin topreventcaking. Use: 0.815# seasoning and .06# Speed Cure per 25# of meat. JALAPENOSMOKEDSAuSAGE AC0139 • 24/0.875# bags Ingredients:Salt,JalapenoPeppers,Spices,SodiumPhosphates(10.0%),Garlic Powder,Dextrose,SodiumErythorbate(1.5%),andlessthan2%SoybeanOil addedasaflowconditioner. Use: 0.875# seasoning to 25# of meat. MAPLESAuSAGESEASONING G40766 • 25/1# bags Ingredients:Salt,Sugar,MonosodiumGlutamate,Spices,MapleGranules (RefinerySyrup,MapleSyrup,NaturalFlavors),NaturalandArtificialFlavors, SiliconDioxideaddedtopreventcaking. Use: 4# seasoning to 100# of meat. 52 MODIFIEDHOTLINK G20630 • 5/6.625# bags Ingredients:Salt,CornSyrupSolids,Spices,MonosodiumGlutamate,Garlic Powder,andlessthan1%PartiallyHydrogenatedCottonseedandSoybeanOil addedasaprocessingaid.CURE:Salt,SodiumNitrite(6.22%),Dextrose,Red3, andlessthan1%Glycerintopreventcaking. Use: 6.375# seasoning and 0.25# Speed Cure with 10# of water per 100# of meat. NASSAuBREAKFASTSAuSAGEw/AO 766031 • 50/0.50# bags Ingredients:Salt,Sugar,RubbedSage,Dextrose,BlackandRedPepper,BHA (0.15%),BHT(0.15%),SoybeanOil(basedon35%fatcontent). Use: 0.50# Seasoning per 25# of meat. Add 0.75# cold water if needed. NORTHCOuNTRYSMOKEDSAuSAGE G31642 • 10/3.5# bags Ingredients:Salt,Dextrose,Mustard(3.81%),Spices,MonosodiumGlutamate (6.70%),GarlicPowder,withnomorethan2%TricalciumPhosphateaddedto preventcaking..CURE:Salt,SodiumNitrite(6.25%),PropyleneGlycoland SodiumBicarbonateasprocessingaids,Red#3. Use: 3.25# Seasoning and 0.25# Modern Cure per 100# of meat. Add up to 20# of water. NORTHCOuNTRYSMOKEDSAuSAGEw/OMSG&CTP G19165 • 10/3.28# bags Ingredients:Salt,Dextrose,Spice,Mustard,GarlicPowder,TricalciumPhosphate addedtopreventcaking.CURE:Salt,SodiumNitrite(6.25%),PropyleneGlycol andSodiumBicarbonateasprocessingaids,Red#3. Use: 3.03# Seasoning and 0.25# Modern Cure per 100# of meat. Add up to 20# of water. PEPPERONIuNIT G20277 • 5/5.88# bags Ingredients:Salt,CornSyrupSolids,Spices,Mustard(12.5%),Monosodium Glutamate,Dextrose,GarlicPowder,SodiumErythorbate(0.60%),andlessthan 1%PartiallyHydrogenatedCottonseedandSoybeanOiladdedtopreventcaking. CURE:Salt,SodiumNitrite(6.22%),Dextrose,Red3,andlessthan1%Glycerin topreventcaking. Use: 5.63# Seasoning and 0.25# Speed Cure per 100# of meat. THuRINGERSEASONING&CTP G0AE0Q • 9/5.88# bags Ingredients:Salt,CornSyrupSolids(35.70%),Spices,MonosodiumGlutamate (6.67%),withnomorethan2%SoybeanOiladdedasaprocessingaid.CURE: Salt,SodiumNitrite(6.25%),PropyleneGlycolandSodiumBicarbonateas processingaids,Red#3. Use: 5.63# Seasoning and 0.25# Modern Cure per 100# of meat. To Order, Call: 1.800.432.0105 SAWDUST MFR ITEM# DESCRIPTION PACKAGING NF NF NF NF NF 727141 727121 727040 727041 727151 AppleSawdust CherrySawdust HardwoodSawdust(Maple,Birch,Beech) HickorySawdust MesquiteSawdust 23#bag 40#bag 40#bag 40#bag 25#bag SHAKERS MFR ITEM# DESCRIPTION PACKAGING SC SC SC PS PS NF NF SC SC G13945 G000QW G000R1 795541 795571 997004 997002 G000QV G000QY BurgundyPepperMarinade SmokehouseChickenSeasoning Meat&VenisonSeasoning PapaSpicePrimeRibRub PapaSpiceSeasonedSalt PorkProducersBBQSpice PorkProducersBBQSpice PrimeSteak&Beefburger RoastPorkandChopSeasoning 12/5ozbtls/cs 12/5.5ozbtls/cs 12/6.75ozbtls/cs 12/0.40#btls/cs 12/0.50#btls/cs 12/12ozbtls/cs 12/4ozbtls/cs 12/6.75ozbtls/cs 12/6.25ozbtls/cs BuRGuNDYPEPPERMARINADE G13945 • 12/5oz btls/cs Ingredients:Maltodextrin,Salt,BurgundyWineSolids,SodiumPhosphates, Spices,AutolyzedYeastExtract,Sugar,SoySauce(FermentedSoybeans,Wheat, Salt),MalicAcid,NaturalFlavors,Mushrooms,ModifiedCornStarch,Garlic Powder,DehydratedOnion,Sulfites. Use: Mix 8 Tbsp. of seasoning to ø cup water. Place 1# of meat in mixture. Cover and refrigerate for 12-24 hours, turning meat over at least once. PORKPRODuCERSBBQSPICE 997004 • 12/12oz btls/cs / 997002 • 12/4oz btls/cs Ingredients:Salt,Dextrose,MonosodiumGlutamate,Paprika,EnrichedWheat Flour(Niacin,Iron,ThiamineMononitrate,Riboflavin,FolicAcid),SoyFlour, HydrolyzedCornSoyProtein,TricalciumPhosphate(afreeflowagent),Mustard Flour,OnionPowder,Spice,GarlicPowder,NaturalFlavoring,NaturalSmoke Flavor.Contains:Soy,Wheat. MEATANDVENISONSEASONING G000R1 • 12/6.75oz btls/cs Ingredients:Salt,Sugar,MonosodiumGlutamate,Dextrose,Spices,Paprika, HydrolyzedSoyProtein,Molasses,WheatStarch,CitricAcid,OnionPowder,Garlic Powder,Maltodextrin,CaramelColor,LemonJuiceConcentrate,SoyFlour,Soy Lecithin,NaturalFlavors,Bromelin,Papain,Sulfites.Contains:SoyandWheat. Use: Mix 4 Tbsp. of marinade with 2 cups of water. Place 1-1.5 # of meat in mixture. Cover and refrigerate 12-24 hours, turning meat over at least once. PRIMESTEAK&BEEFBuRGER PAPASPICEPRIMERIBRuB 795541 • 12/0.40# btls/cs Ingredients:Salt,MonosodiumGlutamate,Dextrose,HVP(HydrolyzedSoyand CornProtein,Salt),Sugar,Onion,Garlic,Spices,CaramelColor,Tricalcium Phosphateaddedtopreventcaking.SoybeanOil.ContainsSoy. Use: Liberally rub on outside of roasts and steaks. G000QV • 12/6.75oz btls/cs Ingredients:Salt,MonosodiumGlutamate,Dextrose,HydrolyzedSoyProtein, Molasses,WheatStarch,Spices,CaramelColor,OnionPowder,GarlicPowder, SoyFlour,SoyLecithin,Sulfites.Contains:Soy,Wheat. Use: Sprinkle to flavor level desired. ROASTPORKANDCHOPSEASONING G000QY • 12/6.25oz btls/cs Ingredients:Sugar,Salt,MonosodiumGlutamate,Spices,OnionPowder, Dextrose,GarlicPowder,HydrolyzedSoyProtein,Molasses,WheatStarch, Paprika,CaramelColor,Turmeric,Mustard,ModifiedFoodStarch,Natural Flavors,SoyFlour,SoyLecithin.Contains:SoyandWheat. Use: Sprinkle to flavor level desired. PAPASPICESEASONEDSALT 795571 • 12/0.50# btls/cs Ingredients:Salt,Spices,OnionPowder,Paprika,CalciumStearate(asan anti-cakingagent),DehydratedParsley,andOleoresinPaprika. Use: Sprinkle on meats, seafoods, wild game, poultry, vegetables, and salads. To Order, Call: 1.800.432.0105 53 SMOKE MFR ITEM# DESCRIPTION PACKAGING NF NF NF NF NF NF NF NF NF NF NF NF 615541 615543 615602 615605 615552 615555 615621 615625 615572 R00571 R01579 R01572 CharoilHickory CharoilHickory CharsolC-10Hardwood CharsolC-10Hardwood CharsolH-10Hickory CharsolH-10Hickory CharsolSupremeHardwood CharsolSupremeHardwood CharsolSupremeHickory CharsolSupremeHickory LiquidSmokeCD-10 SmokePowder-Chardex 1gallonjug 5gallonjug 1gallonjug 5gallonjug 1gallonjug 5gallonjug 1gallonjug 5gallonjug 1gallonjug 5gallonjug 5gallonjug 10#box CHAROIL•HICKORY 615540 • 1 quart/615541 • 1 gallon/615543 • 5 gallon AsolutionofPartiallyHydrogenatedSoybeanOilandNaturalHickorySmokeFlavors. CHARSOLC-10HARDwOOD 615602 -• 1 gallon/615605 • 5 gallon Ingredients:AnAqueousSolutionofNaturalWoodSmokeFlavors. CHARSOLH-10HICKORY 615552 • 1 gallon/615555 - 5 gallon Ingredients:AnAqueousSolutionofNaturalHickoryWoodSmokedFlavors. CHARSOLSuPREME•HARDwOOD 615621 • 1 gallon/615625 • 5 gallon Ingredients:AnAqueousSolutionofNaturalWoodSmokeFlavors. CHARSOLSuPREME•HICKORY 615572 • 1 gallon Ingredients:AnAqueousSolutionofNaturalHickoryWoodSmokedFlavors. LIQuIDSMOKECD-10 R01579 • 5 gal jug Ingredients:Anaqueoussolutionofnaturalhardwoodsmokeflavors. SMOKEPOwDER•CHARDEX R01572 • 10# box Ingredients:Maltodextrin,NaturalHickorySmokeFlavor,andSiliconDioxide asananticakingagent. SNACK STICKS MFR ITEM# DESCRIPTION PACKAGING Heller Witt’s Witt’s Heller NF NF Heller Heller Heller NF NF NF Heller Heller Witt’s Heller Heller NF Heller G32099 G20163 G20153 G15359 768130 768040 G32522 G31779 G45513 768320 768420 768220 G30657 G30658 G22334 G32377 G31799 768220 G33207 BeefStickSeasoning(SlimJim) BeefStickUnit BeefStickUnit#2 BeefStickUnitw/oMSG FiresideHotSnackStick FiresideSnackStick FrontierBeefStickUnit JalapenoBeefStick JalapenoBeefStickw/0MSG NassauMapleSnackStick NassauSalsaSnackStick NassauPizzaSnackStick PepperBeefStick PepperBeefStick PepperBeefStick-50 PepperBeefStickw/oMSG PepperoniBeefStick PizzaSnackStick SalamiBeefStick 7/6.5#bags=45.5#cs 5/5.88#bags=29.4#cs 5/6.25#bags=31.25#cs 5/5.56#bags=27.8#cs 25/1.81#bags=45.25#cs 25/1.81#bags=45.25#cs 5/5.88#bags=29.4#cs 12/4.25#bags=51#cs 12/4.25#bags=51#cs 5/4.65#bags 5/4.25#bags=21.25#cs 10/4.37#bags=43.7#cs 6/8.25#bags=49.5#cs 50#box 5/4.125#bags=20.625#cs 6/7.55#bags=45.3#cs 12/3.88#bags=46.56#cs 10/4.37#bags=43.7#cs 7/6.63#bags=46.41#cs 54 To Order, Call: 1.800.432.0105 SNACK STICKS MFR Witt’s Heller NF NWF ITEM# G20849 G31551 331061 G44906 DESCRIPTION SnackStickUnit TeriyakiBeefStick Willie’sSnackStick TeriyakiBeefStickw/oMSGandw/oSodiumErythorbate PACKAGING 5/6.125#bags=30.625#cs 6/8.31#bags=49.86#cs 5/6.13#bags=30.65#cs 50#box BEEFSTICKSEASONING(SLIMJIM) G32099 • 7/6.5# bags Ingredients:CornSyrupSolids(35.3%),Salt,Dextrose,Spices,withnotmore than2%TricalciumPhosphateandSoybeanOiladdedtopreventcaking(0.47% protein).CURE:Salt,SodiumNitrite(6.25%),PropyleneGlycolandSodium Bicarbonateasprocessingaids,Red#3. Use: 6.25# of seasoning and 0.25# Modern Cure per 100# of meat. FRONTIERBEEFSTICKuNIT G32522 • 5/5.88# bags Ingredients:Salt,CornSyrupSolids(35.37%),Spices,MonosodiumGlutamate, GarlicPowder,withnotmorethan2%SoybeanOilandSilicaGeladdedto preventcaking.CURE:Salt,SodiumNitrite(6.25%),PropyleneGlycoland SodiumBicarbonateasprocessingaids,Red#3. Use: 5.63# of seasoning and 0.25# cure per 100# of meat. BEEFSTICKuNIT G20163 • 5/5.88# bags Ingredients:Salt,CornSyrupSolids,Spices,MonosodiumGlutamate,Garlic Powder,andlessthan1%PartiallyHydrogenatedCottonseedandSoybean Oiladdedtopreventcaking.CURE:Salt,SodiumNitrite(6.22%),Dextrose, Red#3,andlessthan1%Glycerintopreventcaking. Use: 5.63# of seasoning and 0.25# of Speed Cure per 100# of meat. JALAPENOBEEFSTICK G31779 • 12/4.25# bags Ingredients:Salt,Dextrose,Onion&GarlicPowder,JalapenoPepper,Spices, MonosodiumGlutamate(3.50%),SpiceExtractives,withnotmorethan2% TricalciumPhosphate&SoybeanOiladdedtopreventcaking.CURE:Salt,Sodium Nitrite(6.25%),PropyleneGlycolandSodiumBicarbonateasprocessingaids,Red#3. Use: 4# of seasoning and 0.25# Modern Cure per 100# of meat. BEEFSTICKuNIT#2 G20153 • 5/6.25# bags Ingredients:CornSyrupSolids,Spices,MonosodiumGlutamate,Paprika,Garlic Powder,SpiceExtractive,andlessthan1%PartiallyHydrogenatedCottonseed andSoybeanOiladdedtopreventcaking.CURE:Salt,SodiumNitrite(6.22%), Dextrose,Red#3,andlessthan1%Glycerintopreventcaking. Use: 6# of seasoning and 0.25# of Speed Cure per 100# of meat. JALAPENOBEEFSTICKw/OMSG G45513 • 12/4.25# bags Ingredients:Salt,Dextrose,Onion,andGarlicPowder,JalapenoPepper,Spices (includingMustard),SpiceExtractive,notmorethan2%TricalciumPhosphate andSoybeanOiladdedtopreventcaking.Cure:Salt,SodiumNitrite,Propylene GlycolandSodiumBicarbonateasprocessingaids.Red3. Use: 4.25# seasoning to 100# of meat. BEEFSTICKuNITw/OMSG G15359 • 5/5.56# bags Ingredients:Salt,CornSyrupSolids,Spices,GarlicPowder,SoybeanOil,notmore than2%SiliconDioxideaddedtopreventcaking.CURE:Salt,SodiumNitrite (6.22%),Dextrose,Red#3,andlessthan1%Glycerintopreventcaking. Use: 5.31# seasoning and 0.25# Speed Cure to 100# of meat. NASSAuMAPLESNACKSTICKSEASONING 768320 • 5/4.65# Bags= 23.25# cs Ingredients:Salt,Sugar,BrownSugar,MonosodiumGlutamate,Spices,Maple Flavor,SpiceExtractives,NaturalandArtificialFlavors,withnotmorethan2%Silicon Dioxideaddedtopreventcaking.Cure:Salt,SodiumNitrite(6.25%),Red#3. Use: 4.40# of seasoning and 0.285# of pink cure to 100# of meat. Add 1# of water if necessary. FIRESIDEHOTSNACKSTICK 768130 • 25/1.81# bags Ingredients:Salt,Spices(including13.54%Mustard),CornSyrupSolids(13.57%), Sugar,Dextrose,HydrolyzedVegetableProtein(2.0%),GarlicPowder,Sodium Erythorbate(0.77%),SpiceExtractives,ExtractivesofPaprika,andnotmore than2%SilicaGeladdedtopreventcaking.CURE:Salt,SodiumNitrite(6.22%), Dextrose,Red#3,andlessthan1%Glycerintopreventcaking. Use: 1.75# of seasoning and 0.06# cure per 25# of meat. FIRESIDESNACKSTICK 768040 • 25/1.81# bags Ingredients:Salt,Spices(including14.07%Mustard),CornSyrupSolids(14.06%), Sugar,Dextrose,HydrolyzedCornProtein(2.40%),Garlic,SodiumErythorbate (0.77%),SpiceExtractives,ExtractivesofPaprika,andnotmorethan2%Silica Geladdedtopreventcaking.CURE:Salt,SodiumNitrite(6.22%),Dextrose,Red #3,andlessthan1%Glycerintopreventcaking. Use: 1.75# of seasoning and 0.06# cure per 25# of meat. To Order, Call: 1.800.432.0105 NASSAuSALSASNACKSTICK 768420 • 5/4.25# Bags Ingredients:Salt,Spices,OnionandGarlicPowder,TomatoPowder,Dextrose, DehydratedVegetables(includingTomatoesandJalapenoPepper),Sodium Tripolyphosphate,CitricAcid,andNaturalSpiceExtractives.CURE:Salt, SodiumNitrite(6.25%),andRed#3. Use: 4# of seasoning and 0.25# Modern Cure to 100# of meat. Add up to 2# of cold water to facilitate mixing. NASSAuPIZZASNACKSTICK 768220 • 10/4.37# bags Ingredients:WheatFlour,Salt,Spices,GarlicPowder,Sugar,RomanoCheese (partSkimCow’sMilk,CheeseCultures,Salt,Enzymes),DehydratedTomatoes, RedandGreenBellpeppers,Maltodextrin,Whey,NaturalParmesanCheese Flavor.CURE:Salt,SodiumNitrite(6.25%),PropyleneGlycolandSodium Bicarbonateasprocessingaids,Red#3. Use: 4.25# of seasoning and 0.12# Modern Cure per 50# of meat. 55 SNACK STICKS PEPPERBEEFSTICK G30657 • 6/8.25# bags Ingredients:Salt,CornSyrupSolids,Spices,Mustard,MonosodiumGlutamate, Dextrose,Garlic,SodiumErythorbate(0.60%),notmorethan2%Tricalcium Phosphateaddedtopreventcaking.CURE:Salt,SodiumNitrite(6.25%), PropyleneGlycolandSodiumBicarbonateasprocessingaids,Red#3. Use: 8# seasoning and 0.25# Modern Cure to 100# of meat. PEPPERBEEFSTICK G30658 • 50# box Ingredients:Salt,CornSyrupSolids,Spices,Mustard,MonosodiumGlutamate, Dextrose,Garlic,SodiumErythorbate(0.60%),notmorethan2%Tricalcium Phosphateaddedtopreventcaking. Use: 8# seasoning to 100# of meat. Add 0.25# Modern Cure. PEPPERBEEFSTICK•50 G22334 • 5/4.125# bags Ingredients:Salt,CornSyrupSolids,Spices,Mustard(12.5%),Monosodium Glutamate,Dextrose,GarlicPowder,SodiumErythorbate(0.60%),andlessthan 2%TricalciumPhosphateaddedtopreventcaking.CURE:Salt,SodiumNitrite (6.22%),Dextrose,Red#3,andlessthan1%Glycerintopreventcaking. Use: 4# of seasoning and 0.12# of Speed Cure per 50# of meat. PEPPERBEEFSTICKw/OMSG G32377 • 6/7.55# bags Ingredients:Salt,CornSyrupSolids(27.40%),Spices,Mustard(13.70%), Dextrose,GarlicPowder,SodiumErythorbate(0.66%),notmorethan2% TricalciumPhosphateaddedtopreventcaking.CURE:Salt,SodiumNitrite (6.25%),PropyleneGlycolandSodiumBicarbonateasprocessingaids,Red#3. Use: 7.30# seasoning and 0.25# Modern Cure to 100# of meat. PEPPERONIBEEFSTICK G31799 • 12/3.88# bags Ingredients:Salt,Flavorings(SpicesandSpiceExtractives),Monosodium Glutamate(5.20%),GarlicPowder,SodiumErythorbate(1.50%),withnotmore than2%TetrasodiumPyrophosphateaddedtopreventcaking(3.45%protein) CURE:Salt,SodiumNitrite(6.25%),PropyleneGlycolandSodiumBicarbonate asprocessingaids,Red#3. Use: 3.63# of seasoning and 0.25# Modern Cure to 100# of meat. SALAMIBEEFSTICK G33207 • 7/6.63# bags Ingredients:Salt,CornSyrupSolids(31.68%),Flavorings(Mustard&otherSpice &SpiceExtractives),Sugar,DehydratedGarlic,MonosodiumGlutamate(2.97%), SodiumErythorbate(0.73%),withnotmorethan2%TetrasodiumPyrophosphate addedtopreventcaking.5.61%Protein.CURE:Salt,SodiumNitrite(6.25%), PropyleneGlycolandSodiumBicarbonateasprocessingaids,Red#3. Use: 6.38# of seasoning and 0.25# Modern Cure per 100# of meat. SNACKSTICKuNIT G20849 • 5/6.125# bags Ingredients:Salt,CornSyrupSolids,Spices,MonosodiumGlutamate,Garlic, SpiceExtractive,lessthan1%partiallyHydrogenatedCottonseedandSoybean Oiladdedtopreventcaking.CURE:Salt,SodiumNitrite(6.22%),Dextrose,Red#3, andlessthan1%Glycerintopreventcaking. Use: 5.875# of seasoning and 0.25# of Speed Cure per 100# of meat. TERIYAKIBEEFSTICK G31551 • 6/8.31# bags Ingredients:Salt,CornSyrupSolids(25.07%),SoySaucePowder[SoySauce(Wheat, Soybeans,Salt),Maltodextrin,Salt],Sugar,HydrolyzedCornProtein(6.30%),Dextrose, MonosodiumGlutamate(4.70%),OnionPowder,DehydratedGarlic,SoybeanOil, Spices,SodiumErythorbate(0.56%),withnotmorethan2%SiliconDioxideaddedto preventcaking(4.91%protein).CURE:Salt,SodiumNitrite(6.25%),PropyleneGlycol andSodiumBicarbonateasprocessingaids,Red#3. Use: 8.06# of seasoning and 0.25# Modern Cure per 100# of meat. TERIYAKIBEEFSTICKw/OMSG&w/OSODIuMERYTHORBATE G44906 • 50# box Ingredients:CornSyrupSolids,Salt,Sugar,SoySauce(Wheat,Soybeans,Salt), Dextrose,HydrolyzedCornProtein,Maltodextrin,OnionPowder,DehydratedGarlic, SoybeanOil,Spice,notmorethan2%SiliconDioxideaddedtopreventcaking. Use: 8.06# seasoning to 100# of meat. Add 0.25# of Modern Cure. wILLIE’SSNACKSTICK 331061 • 5/6.13# bags Ingredients:Salt,CornSyrupSolids,Spices,MonosodiumGlutamate,Dehydrated Garlic,lessthan2%TricalciumPhosphateaddedtopreventcaking.CURE:Salt, SodiumNitrite(6.25%),Dextrose,lessthan2%PropyleneGlycoladdedtoprevent caking,andlessthan.001%FD&CRed#40. Use: 5.88# seasoning and 0.25# Cure to 100# of meat. SOUP BASE MFR ITEM# DESCRIPTION PACKAGING Heller Heller G33699 G33218 NewElmChickenSoupBase NewElmBeefSoupBase 50#box 50#box NEwELMCHICKENSOuPBASE G33699 • 50# box Ingredients:Salt,Sugar,MonosodiumGlutamate(9.0%),ChickenFat,SoybeanOil, OnionPowder,Turmeric,Parsley,andFlavoring. Use: 1# seasoning to 5 gallons of water. 56 NEwELMBEEFSOuPBASE G33218 • 50# box Ingredients:HydrolyzedCornProtein(26.45%),Salt,MonosodiumGlutamate (17.0%),Sugar,SoybeanOil,Flavoring,OnionPowder,andChickenFat. Use: 1# of seasoning to 5 gallons of water. To Order, Call: 1.800.432.0105 SPECIAL BLENDS MFR ITEM# DESCRIPTION PACKAGING Heller Heller Witt’s NF Witt’s Heller NWF Heller NF Heller Witt’s NF NF Heller Heller Heller Witt’s NF Witt’s Witt’s Witt’s NF G33406 G33408 G0AHQ2 799104 G22096 G33502 G20278 G31793 778421 G31781 G20627 99681 992073 G34145 G0AKGH G33402 G20791 998901 G21825 G20843 G20847 331091 BBQSeasoning#810 BBQSeasoning#812-Smokey BBQShakerSeasoningw/oMSG CaliforniaGarlicPepper Chicken&BBQSeasoning Chicken&PorkBBQSeasoning ChiliSeasoning:KingofYork CornedBeefSeasoning&CTP Ellie’sDressingSeasoning LemonPepperShakerSeasoningw/oMSG MockChickenLegDressing MontrealSteakSeasoning NassauSeasonedPepperBlend PicklingSpicew/BayLeaves PicklingSpicew/oBayLeaves PorkettaSeasoning-Green PorkettaSeasoning#213 PremiumVenisonBaconUnit SeasonedCornedBeefCure SloppyJoeSeasoningMix SmokehouseChickenSeasoning VenisonBaconUnit 25#box 25#box 50#box 10#box 5/5#bags=25#cs 25#box 10#box 8/5.63#bags=25#cs 10#box 50#box 2/5#bags=10#cs 5/5#bags 10/2#bags=20#cs 50#box 25#box 25#box 25/1#bags=25#cs 5/3.7#bags=18.5#cs 5/5.625#bags=28.125cs 25/1.5625#bags=39.0625#cs 5/5#bags=25#cs 5/3.63#bags=18.15#cs BBQSEASONING#810 G33406 • 25# box Ingredients:Salt,Spices,BrownSugar,Paprika,MonosodiumGlutamate,Onion Powder,GarlicPowder,HickorySmokeFlavors,andlessthan2%SiliconDioxideand PartiallyHydrogenatedCottonseedandSoybeanOiladdedtopreventcaking. Use: Season to taste. BBQSEASONING#812•SMOKEY G33408 • 25# box Ingredients:Salt,Paprika&otherSpices,MonosodiumGlutamate(6.0%),Sugar,Soy Flour,Onion,Garlic,NaturalSmokeFlavor,OleoresinPaprika,withnotmorethan2% CalciumStearateandTetrasodiumPyrophosphateaddedtopreventcaking. Use: Season to taste. BBQSHAKERSEASONINGw/OMSG G0AHQ2 • 50# box Ingredients:Salt,Sugar,Paprika,SoyFlour,DehydratedOnion,Spices,Partially HydrogenatedSoybeanOil,GarlicPowder,ExtractivesofPaprika,LipolyzedButter Oil,NaturalSmokeFlavor,SoyLecithin,andnotmorethan2%SiliconDioxideand CalciumStearateaddedtopreventcaking. Use: Season to taste. CALIFORNIAGARLICPEPPER 799104 • 10# box Ingredients:DehydratedGarlic,Salt,BlackPepper,SodiumPhosphate(19.61%). Sugar,OnionPowder,RedBellPepper,Parsley,NaturalFlavor,notmorethan1% SoyBeanOiltopreventcaking. Use: 1# of seasoning mixed well in 2# of cold water. Add to 25# of meat. To Order, Call: 1.800.432.0105 CHICKEN&BBQSEASONING G22096 • 5/5# bags Ingredients:Salt,MonosodiumGlutamate,WheatFlour,DriedYeast,Paprika, HydrolyzedSoyProtein,NaturalSmokeFlavor,OnionPowder,RedPepper,Garlic Powder,OleoresinPaprika,Spiceextractive,andlessthan2%SiliconDioxide addedtopreventcaking. Use: Rub or sprinkle on meat before cooking. CHICKEN&PORKBBQSEASONING G33502 • 25# box Ingredients:Salt,Paprika,MonosodiumGlutamate(10.0%),HydrolyzedSoyand WheatGlutenProtein(2.50%),WheatFlour,SoyFlour,MustardFlour,Onion Powder,Spices,GarlicPowder,CaramelColor,ExtractivesofPaprika,Spice Extractives,NaturalSmoke,withnotmorethan2%TricalciumPhosphate& SoybeanOiladdedtopreventcaking. Use: Rub or sprinkle to taste on meat prior to cooking. CHILISEASONING:KINGOFYORK G20278 • 10# box Ingredients:ChiliPepper,Salt,YellowCornFlour,DehydratedOnion,Spices,Sugar, GarlicPowder,Paprika,lessthan2%SiliconDioxideaddedtopreventcaking. Use: Add 16oz of seasoning to 5-1# 13oz cans of Tomato Sauce and 5-10 oz cans of Tomato Soup. Let sit 15 minutes. Brown 10# of hamburger meat until pink. Add tomato mixture and 10 cups of water and stir well. Add 5 or more large cans of Red Kidney Beans about 15 minutes before done. CORNEDBEEFSEASONING&CTP G31793 • 8/5.63# bags Ingredients:CornSyrupSolids(32.4%),Salt,Mustard(16.2%),Dextrose,Spices,Monosodium Glutamate(3.62%),GarlicPowder,SodiumErythorbate(0.45%),withnotmorethan 2%TricalciumPhosphateandSoybeanOiladdedtopreventcaking.6.62%Protein. Use: For a 10% pump dissolve 5# seasoning and 0.63# Modern Cure per 5 gallons of water. Pump and cure 10-14 days at 40-45 degrees F. 57 SPECIAL BLENDS ELLIE’SDRESSINGSEASONING 778421 • 10# Box Ingredients:Spices,DehydratedOnion,SaltSugar,MonosodiumGlutamate,Chicken FatPowder,Tumeric,Parsley,NaturalFlavor,withnotmorethan2%SoybeanOil addedasaprocessingagent. LEMONPEPPERSHAKERSEASONING G31781 • 50# box Ingredients:Salt,Spices,CitricAcid,DehydratedOnionandGarlic,Sugar,Corn Starch,OilofLemon,FD&CYellow#5,andSoybeanOiladdedtopreventcaking. Use: Season to taste. MOCKCHICKENLEGDRESSING GG20627 • 2/5# Bags= 10# Cs Ingredients:Salt,Dextrose,MonosodiumGlutamate,andSpices. Use: 8 ounces of seasoning with 25# of meat. MONTREALSTEAKSEASONING 996681 • 5/5# bags Ingredients:Salt,BlackPepper,Sugar,Garlic,Onion,Spices,RedBellGranules, SoyOil,Paprika,NaturalFlavor,withlessthan1%TricalciumPhosphateadded topreventcaking. Use: Use as a rub. NASSAuPORKETTASEASONING 778702 • 25# box Ingredients:Salt,Dextrose,Sugar,Spices(includingRedandBlackPepper, Fennel),Paprika,GarlicPowder,DehydratedParsley,withnotmorethan2% SoybeanOilandTricalciumPhosphateaddedtopreventcaking. Use: Apply liberally to surface of meat and rub in. PASTRAMISEASONING:BLACK G32108 • 25# box Ingredients:Coriander,Pepper,Spices,CaramelColor,Dextrose,GarlicPowder. Use: Use as a rub. PORKPRODuCER’SBBQSPICE CF0763 • 25# pail Ingredients:Salt,Dextrose,MonosodiumGlutamate,Paprika,EnrichedWheatFlour (Niacin,Iron,ThiamineMononitrate,Riboflavin,FolicAcid),SoyFlour,Hydrolyzed CornSoyProtein,TricalciumPhosphate,MustardFlour,OnionPowder,Spice,Garlic Powder,NaturalFlavoring,NaturalSmokeFlavor.Contains:Soy,Wheat. Use: Season to taste. PORKETTASEASONING•GREEN G33402 • 25# box Ingredients:Salt,Spices,GarlicPowder. Use: Rub or sprinkle on roasts prior to tying. 58 PORKETTASEASONING#213 G20791 • 25/1# bags Ingredients:Spices,Salt,Paprika,andGarlicPowder. Use: Sprinkle generously on and inside of bone rolled pork roasts. PREMIuMVENISONBACONuNIT 998901 • 5/3.7# bags Ingredients:Salt,NonFatDryMilk,BrownSugar,MonosodiumGlutamate,Gelatin, NaturalSmokeFlavor,Maltodextrin,AutolyzedYeastExtract,HydrolyzedSoy Protein,NaturalFlavors,BaconFat,DisodiumInosinateandDisodiumGuanylate, withlessthan2%SoybeanOilandSiliconDioxideaddedtopreventcaking. CureIngredients:Salt,SodiumNitrite(6.25%),Lessthan2%PropyleneGlycol addedtopreventcaking. Use: 3.45# of Seasoning and 0.25# of Modern Cure for 50# of Venison and 50# of Pork (75% lean) with 8# of Cold Water. SEASONEDCORNBEEFCuRE G21825 • 5/5.625# Bags= 28.125# cs Ingredients:Salt,Sugar,SodiumErythorbate(2.10%),SpiceExtractives,Extractives ofGarlic,andPolysorbate80.CureIngredients:Salt,SodiumNitrite(6.06%), SodiumNitrate(6.4%).Dextrose,Red#3,andlessthan1%Glycerinaddedto preventcaking. Use: Dissolve 5# of seasoning with ten ounces of fast cure mixture in five gallons of water. SLOPPYJOESEASONINGMIX G20843 • 25/1.5625# bags Ingredients:DehydratedOnion,ModifiedCornStarch,Salt,Sugar,BrownSugar, Spices,GarlicPowder,WheatFlour,GreenBellPepper,MonosodiumGlutamate, lessthan1%SiliconDioxideaddedtopreventcaking. Use: 1.5625# seasoning per 10# of ground beef. Add 6.25# cold water, 3.75# of tomato paste and 1.25# of tomato ketchup. SMOKEHOuSECHICKENSEASONING G20847 • 5/5# bags Ingredients:Sugar,Salt,Paprika,Spices,MonosodiumGlutamate,GarlicPowder, HickorySmokeFlavor,andlessthan2%PartiallyHydrogenatedCottonseed, SoybeanOil,andSiliconDioxideaddedtopreventcaking. Use: Sprinkle on meat or poultry before cooking. VENISONBACONuNIT 331091 • 5/3.63# bags Ingredients:Salt,HydrolyzedProteinfromMilk,Gelatin,BrownSugar, MonosodiumGlutamate,NaturalSmokeFlavor,SpiceExtractives. Use: 3.38# seasoning and 0.25# cure for 40# of Venison and 60# of Pork with 2# of water. To Order, Call: 1.800.432.0105 SPICES ITEM# 77105 77110 77109 77115 77114 77120 77119 77320 77322 77324 H01284 77316 77318 7750404 7750306 77314 77125 77124 77130 77129 77135 77134 77139 77141 77143 77362 77150 77153 77149 77159 77165 77164 77171 77170 77169 77175 77184 77189 77196 77195 77194 77204 77211 77190 DESCRIPTION Allspice,ground Anise,ground Anise,whole Basil,ground Basil,whole BayLeaves,ground BayLeaves,whole BlackPepper,butcherground BlackPepper,coarseground BlackPepper,cracked BlackPepper,dustless BlackPepper,fineground BlackPepper,regularground BlackPepper,soluble-DextroseBase BlackPepper,Soluble-SaltBase BlackPepper,whole CarawaySeed,ground CarawaySeed,whole Cardamon,ground Cardamon,whole CelerySeed,ground CelerySeed,whole ChiliPepper,grounddark ChiliPepper,groundancho ChiliPowder ChipotleChilies,Granulated Chives,chopped CilantroLeaf CinnamonSticks23/4 Cinnamon,ground Cloves,ground Cloves,whole Coriander,cracked Coriander,ground Coriander,whole Cumin,ground DillSeed,whole DillWeed,whole FennelSeed,cracked FennelSeed,ground FennelSeed,whole Fenugreek,ground Garlic,granulated Garlic,chopped/minced To Order, Call: 1.800.432.0105 PACKAGING 1#jar,5,10,25,50#box 1,5, 10,50#box 1#jar,5,10,50#box 13ozjar,5,25#box 2#jar,5,10,20#box 5#box 1,5,10#box 1,5,10,25,50#box 1,5,10,25,50#box 1,5,10,25,50#box 2/5#bags=10#cs 1,5,10,25,50#box 1,2,5,10,15,25,50#box 10#box 20#box 2,5,10,25,50#box 14ozjar,5,10,20#box 1,5,10,21#box 1,5,50#box 1,5#box 1,5,10,25,50#box 1#jar,5,10,25,50#box 1,5,10,50#box 1,5,10,25,50#box 5,10,20,50#box 1,5,10,15,25#box 1,5,10#box 1,5,10,20#box 1,5,10,20#box 1,5,10,20,25,50#box 1,5,10#box 1,5#box 1,5,40#box 14ozjar,5,10,25,50#box 1,5,10,30#box 1,5,10,25,50#box 1,5,10,25,50#box 1,5,10,25#box 5,10,50#box 13ozjar,5,10,25,50#box 15ozjar,5,10,25,50#box 1,5,10,25#box 1,5,10,15,25,50#box 5,10,25,50#box 59 SPICES 60 ITEM# 77209 77225 80530 80535 80540 80542 80545 80560 77234 77240 77239 77247 77244 77260 77259 77272 77277 77266 77270 77264 77285 77284 77296 77301 77309 77365 77344 77348 77339 77343 77347 77351 77369 77368 77375 77376 77385 77384 77387 77394 77400 77399 77404 77360 77359 DESCRIPTION GarlicPowder Ginger,ground HabaneroPepper,ground HabaneroPepper,crushed JalapenoPepper,powder,green JalapenoPepper,granules,green JalapenoPepper,diced,green JalapenoPepper,diced,red Mace,ground Marjoram,ground Marjoram,whole MustardSeed,ground MustardSeed,whole Nutmeg,ground Nutmeg,whole Onion,chopped Onion,green/whiterollflakes Onion,granulated Onion,minced Onion,powder Oregano,ground Oregano,whole Paprika,ground120ASTA Paprika,Hungarian Parsley,whole PoppySeed,whole RedPepper,crushedhot RedPepper,crushedx-hot RedPepper,groundmild RedPepper,groundhot RedPepper,groundx-hot RedPepper,groundsuperhot Rosemary,ground Rosemary,whole Sage,ground Sage,rubbed Savory,ground Savory,whole SesameSeed,whole TarragonLeaf,cut Thyme,ground Thyme,whole Turmeric,ground WhitePepper,ground WhitePepper,whole PACKAGING 17ozjar,5,10,15,25,50#box 1#jar,5,10,15,25,50#box 1,5,40#box 1,5#box 1,5,10,20#box 2,25#box 1,5,10,15,20,30#box 1,5,10,15,20,30#box 1,5,10,25,50#box 1,5,10#box 1,5,10,20#box 15ozjar,5,10,25#box,50#bag 22ozbottle,5,10,15,25,50#box,50#bag 1#jar,5,10,25,50#box 1,5#box 5,10,25#box,40#bag 1,5,10#box 1,5,10,15,25#box 2,5,10,25#box 18ozjar,5,10,25,50#box 1,5,10,15,25,50#box 1,5,10,20#box 18ozjar,5,10,25,50#box 1,5,10,25#box 1,5,10,16#box 1,5,10,25,50#box 1,5,10,25,40#box 1,5,10,25,50#box 1,5,10,25,50#box 1#jar,5,10,25,50#box 1,5,10,25,50#box 1,5,10#box 1,5,10,50#box 1,5,10,30#box 1,5,10#box 2.5#jar,10,25#box 1,5#box 1,5,10,20#box 5,10,25,50#box 1,5,10,13#box 13ozjar,5,10,25,50#box 1,5,10,25#box 1,5,10,25,50#box 1,5,10,25,50#box 1,5,10,15,25,50#box To Order, Call: 1.800.432.0105 STARTER CULTURE MFR ITEM# DESCRIPTION PACKAGING NF NF NF NF 751860 751840 751850 751800 BactofermStarterCulture NoNitriteEssentialKit-Comminuted NoNitriteEssentialKit-WholeMuscle Trumark100StarterCulture unit 1Kitfor300# 1Kitfor500# 25/20grambg/cs NONITRITEESSENTIALKIT•COMMINuTED 751840 • 1 kit for 300# Ingredients:CeleryJuicePowder/SeaSalt,StarterCulture,BactofermCS-299 (LacticAcidStarterCulture). Use: Combine Celery Powder with other dry ingredients and add to mixer. Bactoferm Pouch should be added directly to the bowl chopper early in the process together with the dry ingredients. Follow dosage information on the pouch. NONITRITEESSENTIALKIT•wHOLEMuSCLE 751850 • 1 kit for 500# Ingredients:CeleryJuicePowder/SeaSalt,StarterCulture,BactofermCS-299 (LacticAcidStarterCulture). Use: Combine Celery Powder with other dry ingredients and add to mixer. Bactoferm Pouch should be added directly to the bowl chopper early in the process together with the dry ingredients. Follow dosage information on the pouch. SUMMER SAUSAGE MFR ITEM# DESCRIPTION PACKAGING Witt’s Heller Witt’s NF NF NF NF NF NF Heller Heller Heller Heller Witt’s Witt’s Witt’s G21020 G32136 G32565 769025 769101 769212 G57335 769222 G39991 G30652 G20893 G32084 G33203 G22201 G21034 G20935 CompleteSummerSausage Daniel’sSummerSausage FrontierSummerSausage NassauSummerSausage&CTP NassauSummerSausage&CTP NassauSummerSausagew/oCure NassauSummerSausagew/oCure NassauSummerSausagew/oCure NassauSummerSausagew/oMSG&CTP Summer&CervelatSeasoning SummerSausagew/oMSG&CTP SummerSausage#1505 SummerSausageSeasoning SummerSausageSeasoning SummerSausageUnit SummerSausageUnit#8059 5/5.94#bags=29.7#cs 50#box 5/5.88#bags=29.4#cs 25/1.06#bags=26.5#cs 10/4.25#bags=42.5#cs 25/1#bags=25#cs 25#box 10/4#bags=40#cs 50#box 25#box 5/5.5#bags=27.5#cs 25#box 7/6.3#bags=42.91#cs 25#box 5/5.88#bags=29.4#cs 5/6.0625bag=30.31#cs COMPLETESuMMERSAuSAGESEASONINGuNIT G21020 • 5/4.968# bags Ingredients:HydrolyzedSoyProtein,Salt,CornSyrupSolids,Spices,Monosodium Glutamate,Dextrose,HydrolyzedWheyProtein,AscorbicAcid(0.23%),Sodium Citrate(0.16%),withlessthan1%PartiallyHydrogenatedCottonseedand SoybeanOiladdedtopreventcaking.CURE:Salt,SodiumNitrite(6.22%), Dextrose,Red#3,andlessthan1%Glycerintopreventcaking. Use: 4.848# seasoning and 0.12# Speed Cure to 50# of meat. NASSAuSuMMERSAuSAGE&CTP 769025 • 25/1.06# bags / 769101 • 10/4.25# bags Ingredients:Salt,Dextrose,MonosodiumGlutamate(6.66%),Spices,Garlic Powder,SodiumErythorbate(1.36%),Flavorings,withnotmorethan2% TricalciumPhosphateaddedtopreventcaking.CURE:Salt,SodiumNitrite(6.25%), PropyleneGlycolandSodiumBicarbonateasprocessingaids,Red#3. Use: 1# seasoning and .06# Modern Cure to 25# of meat, or 4# seasoning and 0.25# Modern Cure to 100# of meat. DANIEL’SSuMMERSAuSAGE G32136 • 50# box Ingredients:Spices,Paprika,SpiceExtractives. Use: 0.50# seasoning to 100# of meat. NASSAuSuMMERSAuSAGEw/OCuRE G57335 • 25# box / 769212 • 25/1# bags Ingredients:Salt,Dextrose,MonosodiumGlutamate(6.66%),Spices,Garlic Powder,SodiumErythorbate(1.36%),Flavorings,withnotmorethan2% TricalciumPhosphateaddedtopreventcaking. Use: 1# seasoning to 25# of meat. FRONTIERSuMMERSAuSAGE G32565 • 5/5.88# bags Ingredients:Salt,CornSyrupSolids,Spices,MonosodiumGlutamate,Mustard,not morethan1%SoybeanOiladdedasaprocessingaid.CURE:Salt,SodiumNitrite (6.25%),PropyleneGlycolandSodiumBicarbonateasprocessingaids,Red#3. Use: 5.63# seasoning and 0.25# Modern Cure to 100# of meat. To Order, Call: 1.800.432.0105 61 SUMMER SAUSAGE SuMMER&CERVELATSEASONING G30652 • 25# box Ingredients:Spices,WholeMustard(1.0%),andSpiceExtractives. Use: 0.50# seasoning to 100# of meat. SuMMERSAuSAGEw/OMSG&CTP G20893 • 5/5.5# bags Ingredients:Salt,CornSyrupSolids,Spices,MustardSeed,andlessthan1% PartiallyHydrogenatedCottonseedand/orSoybeanOiladdedasaprocessing aid.CURE:Salt,SodiumNitrite(6.22%),Dextrose,Red#3,andlessthan1% Glycerintopreventcaking. Use: 5.25# seasoning and 0.25# Speed Cure and 10# of water to 100# of meat. NASSAuSuMMERSAuSAGEw/OMSG&w/OCuRE G39991 • 50# box Ingredients:Salt,Dextrose,Maltodextrin,Spice,GarlicPowder,Sodium Erythorbate(1.36%)NaturalFlavors,TricalciumPhosphateandSoybeanOil addedasprocessingaids. Use: 1# seasoning to 25# of meat. SuMMERSAuSAGESEASONING G33203 • 7/6.13# bags Ingredients:Salt,CornSyrupSolids(33.3%),GarlicPowder,withnotmorethan 2%TricalciumPhosphateaddedtopreventcaking.CURE:Salt,SodiumNitrite (6.25%),PropyleneGlycolandSodiumBicarbonateasprocessingaids,Red#3. Use: 5.88# seasoning and 0.25# of Modern Cure to 100# of meat. SuMMERSAuSAGESEASONING G22201 • 25# box Ingredients:Spices,MustardSeed(4.58%). Use: 8-10oz seasoning to 100# of meat. SuMMERSAuSAGESEASONING#1505 G32084 • 25# box Ingredients:Spices(blackpepper,coriander,redpepper,nutmeg),spice extractive(nutmeg). Use: 0.50# seasoning to 100# of meat. SuMMERSAuSAGEuNIT#8059 G20935 • 5/6.0625# bags Ingredients:Salt,CornSyrupSolids,Dextrose,Spices,MustardFlour, SodiumErythorbate(0.82%),GarlicPowder,SpiceExtractives,andless than2%PartiallyHydrogenatedCottonseedandSoybeanOiladdedto preventcaking.CURE:Salt,SodiumNitrite(6.22%),Dextrose,Red#3, andlessthan1%Glycerintopreventcaking. Use: 5.8125# seasoning and 0.25# Speed Cure to 100# of meat SuMMERSAuSAGEuNIT G21034 • 5/5.88# bags Ingredients:Salt,CornSyrupSolids,Spices,MonosodiumGlutamate,Mustard Seed(0.62%),andlessthan1%PartiallyHydrogenatedCottonseedandSoybean Oiladdedtopreventcaking.CURE:Salt,SodiumNitrite(6.22%),Dextrose,Red3, andlessthan1%Glycerintopreventcaking. Use: 5.63# seasoning and 0.25# Speed Cure to 100# of meat. SWEETENERS MFR ITEM# DESCRIPTION PACKAGING NF NF NF NF NF NF NF NF 751739 751679 751709 751119 751179 R01414 851110 751649 BrownSugar,Brownulated(Granular) BrownSugar,Light-Cane BrownSugar,MediumC&H-Cane CornSyrupSolids Dextrose,FineGranulated Gelatin225Bloom HomeJellFruit,PectinBased WhiteSugar,Beet 50#bag 50#bag 50#bag 50#bag 50#bag 50#bag 50#bag 50#bag 62 To Order, Call: 1.800.432.0105 TENDERIZERS MFR ITEM# DESCRIPTION PACKAGING Heller Witt’s Heller Heller Heller G33501 G20953 G33553 G31804 G31744 BigDipperTenderizer-Dry DetroitTenderizer HISTrizymeTenderizerw/oMSG-LowSalt TrizymeLiquidTenderizer PapainMeatTenderizer 25#box 25/1#bags=25#cs 10/5#bags=50#cs 4/1gallons/cs=4gallons 50/.5#bags=25#cs BIGDIPPERTENDERIZER G33501 • 25# box Ingredients:Salt,Dextrose,Papain,withnotmorethan2%CalciumSilicate andPropyleneGlycoladdedtopreventcaking. Use: 2.35# of tenderizer per gallon of water. DETROITTENDERIZER G20953 • 25/1# bags Ingredients:Salt,Sugar,Dextrose,HydrolyzedSoyProtein,Bromelin,Papain, SpiceExtractives,lessthan2%SiliconDioxideaddedtopreventcaking. Use: 1# of tenderizer per 2 gallons of water. HISTRIZYMETENDERIZERw/OMSG•LOwSALT G33553 • 10/5# bags Ingredients:Salt,Sugar,Dextrose,Bromelin,HydrolyzedCornProtein,Extractives ofBlackPepper,Papain,Ficin,notmorethan2%TetrasodiumPyrophosphate, SoybeanOil,andPropyleneGlycoladdedtopreventcaking. Use: 0.40# of tenderizer per gallon of water. To Order, Call: 1.800.432.0105 TRIZYMELIQuIDTENDERIZER G31804 • 4/1 gallon/cs Ingredients:Water,Salt,Sugar,HydrolyzedSoyandWheatGlutenProtein, TetrasodiumPyrophosphateandMonosodiumPhosphate,ExtractivesofBlack Pepper,MonosodiumGlutamate,Ficin,Bromelin,andPapain. Use: Mix one part tenderizer to two parts water. Hold meat in solution for 30-60 seconds, depending on thickness. PAPAINMEATTENDERIZER G31744 • 50/.5# bags/Cs Ingredients:Salt,sugar,Dextrose,MonosodiumGlutamate,HydrolyzedCorn Protein,Papain,ExtractiveofBlackPepper,notmorethan2%Tetrasodium Pyrophosphate,SoybeanOil,andPropyleneGlycoladdedtopreventcaking. Use: Dissolve 0.50-2.00# of Tenderizer in 1 gallon cold water. Dip meat in solution and hold from 30-60 seconds depending on thickness of meat. Allow to drain. 63 SHELF STABLE MEAT PRODUCTS ShelfStablemeatproductsarethosewhichdonotrequirerefrigerationfor AreductioninpHcanbeachievedbyuseofastarterculture,fermenting preservation.Thoseingredientsaddedtoorprocessorsusedtoextend dextrosetoacidorusingencapsulatedacidswhichrequirecookingto theshelflifeofproducts. 140˚Ftoactivate. 1.DryingPhysicalremovingofmoisturefromtheproduct. Resultsnecessarytoachievecontrol. aw pH Campylobacter – 4.00 3.pHStarterCultureorAcidulates. Clostridiumperfringens 0.93 5.00 E.ColiO157:H7 0.95 4.40 4.PreservativesMoldInhibitors,SodiumorPotassiumLactates, Listeriamonocytogenes 0.92 4.39 AcidSaltsorCitrates. Salmonella 0.94 3.80 Dryingisn’tallthatisnecessary,weneedtoachieveacertainreduction Stah.Aureus 0.85 4.00 inwateractivity,oraw.Wateractivityisthemeasurementofavailable watertosupportmicrobiologicalgrowth.Anitemmaybe“dry”butstill The FDA defines “ Potentially Hazardous Food” as that which has havesufficientavailablewatertosupportspoilageorganismgrowth.Flour a pH of greater than 4.60 and a water activity of 0.85 or higher. mayhaveamoisturecontentof14%,buthaveawateractivity,awof0.73. “Intermediate-MoistureFood”isafoodwith15-50percentmoisture and a water activity of 0.60-0.85. These foods require additional pH Food aŵw control, refrigeration, preservatives, and/or pasteurization to produce Water 1.00 astableproduct. FreshMeat 0.95-1.00 WHAT DOES IT TAKE TO Bread 0.94-0.97 BE “SHELF STABLE“? CuredMeat 0.87-0.95 Flour 0.67-0.80 Meatinspectionregulationsprescribeproductconditionsnecessaryfor Cereals 0.10-0.20 adriedand/oracidifiedproductstobemarketedasshelfstable(can Sugar 0.10 bemarketedatroomtemperature–needsnohandlingstatementsuch 2.SaltAdditionofsalttoinhibitmicrobiologicalgrowth. Ameatproductwithawoflessthan0.85isconsideredshelfstable. as“Keeprefrigerated”onthelabel).Thetwoprincipleconditionsare: USDAsaysawofJerkyatorlessthan0.70isthecriticallimitandwould a)MPRof≤3.1andpHof≤5 not,atthislevel,supportmoldgrowth.Mostbacteriadonotgrowata b)MPRof≤1.9(nopHrequirement) aw0.91orlowerandmostmoldsdonotgrowataawof0.80orlower. MPRisthemoisture-toproteinrationoftheproduct.Thisisobtainedby pH or acidity of a product can influence microbiological growth. The dividingthe%waterbythe%proteinintheproduct.Freshrawmeat lowerthepHormoreacidintheproduct,thelesslikelyspoilageor hasanMPRofabout3.5,sodryingto3.1isnotalotofdrying.Attaining pathogenicbacteriawillgrow. anMPRof1.9wouldinvolveconsiderabledrying. Food Limes Apples SummerSausage Watermelon GroundBeef Chicken Milk SweetCorn 64 pH 1.8-2.0 2.9-3.3 4.3-5.0 5.2-5.6 5.1-6.2 6.2-6.4 6.3-6.5 7.3 MPRhasalsolongbeenusedinthestandardofidentityofanumber ofproducts.Forexample,tobecalledJerky,theproductmustattain anMPR≤0.75,ortobecalledpepperoni,theproductmustreachan MPR≤1.6. Inthepastwehavealwaysassumedthatifaproductsatisfiedthese labelingstandards,theycouldbesafelymarketedwithoutrefrigeration (andwestillbelievethatisthecase).However,recentlytheUSDAhas “uncoupled” the labeling standard from the safety aspect. We have hadmanycallsfromprocessorswhoseinspectorshavesaidofsuch To Order, Call: 1.800.432.0105 SHELF STABLE MEAT PRODUCTS products “Your product has met the labeling standard, but can you Today food safety specialists regard water activity (aw) as a better proveitissafeifmarketedoutofrefrigeration?” indicatorofshelfstability/controlofpathogengrowththanMPR.Itis possiblethatsomeofthesestandardsinthefuturemayabandonMPR Fortunately,Dr.SteveIngham(UofWisconsin)hastestedthegrowth infavorofwateractivity. ofListeriamonocytogenesandStaphylococcusaureusonawiderange ofdriedand/oracidifiedproducts(thesetwoorganismsareofmost Dr. Dennis Buege – University of Wisconsin, Madison concerninshelf-stableRTEproducts).Todate,noneofsuchproducts tested has allowed either organism to grow at room temperature (shouldtheycontaminatetheproductaftercooking),andineverycase thepathogensdiedoffslowlyduringroomtemperaturestorage. ACID FERMENTATION Food Safety • Shelf Life • Flavor • pH Reduction Fermented Meat Products Provide Flavor, Aroma, Reduced Water Activity, and Shelf Life (Food Safety) HOW DO I GET THAT TANGY FLAVOR IN MY SAUSAGE? THERE ARE SEVERAL WAYS: 1.Natural Fermentation is the old style method of leaving your sausagemixturessitinthebackofthecoolerforseveraldaysand let the naturally occurring bacteria do their thing. This method is NOTGOOD,asthefermentationisuncontrollableandonedoesnot alwaysgetthesameresults.Somespoilageorganismsmaygetto workbeforetheacidproducershaveworkedenoughto inhibitthe spoilagebacteria’sgrowth. 2.The addition of encapsulated acids, such as citric or lactic is anotherfermentationmethod.Thesecrystalsofdrypowderacidsare encapsulated in partially hydrogenated vegetable oil. The addition of8to16ouncesper100poundsofsausageusuallywillprovide anacidflavor.Theamountdependsonjusthowmuchtangyflavor youwant.Addtheencapsulatedacidstothemixerjustpriortothe endofthemixcycle,stuffasnormalsausage,andthencookinthe smokehouse;thevegetableoilmeltsat142°F.Themoistureinthe meatrehydratestheacidcrystalandyounowhavepHdrop,anacid aroma, and an acid flavor. Direct addition of acid would denature manyofthemeatproteinsandtheywouldbeunabletobind,which wouldcausefattingout,loweryieldsandageneraloveralllackof bodytothesausage. 3.Theadditionofacidflavoringredients,suchasfermentationsolids,willgiveyouanacidflavorbutnotmuchofapHdrop.So,itwill contributeverylittletoshelflifeorfirmnessofthesausage.Herethe additionof12to20ouncesper100poundsofsausagewillprovide andacidortangyflavor. To Order, Call: 1.800.432.0105 4.StarterCulturesareusuallylacticacidbacteria,marketedrefrigerated or frozen, which give a processor the best results when producing a fermented sausage, such as summer sausage, snack sticks,pepperoni,orgenoasalami.Usuallyonly10to25gramsare neededper100poundsofsausage.Addthecontrolledamountof culture at the time of mixing and ferment in a controlled smokehouse to achieve consistent results, batch after batch, week after week.Addthecorrectamountofculturetoapintortwoofcold, unchlorinated water (the organisms are killed at 117-118°F so do notusewarmwater),andmixwell.Thenaddthismixturetoyour mixerapproximately45secondsbeforeyouarefinishedmixingyour sausage.Stufftheproductasyounormallywouldandplaceitinthe smokehouse.Fermentat95°to98°Ffor12to16hoursdepending onhowmuchtangyflavoryouwishtoachieve.Whenthedesired pHisreached,turnupthesmokehousetemperatureandfinishoff theproductaccordingtoyournormalsmokehouseschedule.Starter cultures need dextrose or corn syrup solids to ferment into lactic acid;theywillfermentregularsugar,butatamuchreducedrate.If youdonotgetthedesiredpH,A)Theorganismmayhaverunoutof food;theyneedaminimumof0.75poundsofdextrose,1.3pounds ofcornsyrupsolids,orcombinationthereof.B)Youmayhaveadded thestartertoosoontothemixer,inaninitialhighsaltconcentration. C)Theremaybechlorineinyourwater.D)Thetemperatureofthe housemaybeeithertohighortolow.E)Thestarterculturemayhave beenmishandled.Keeptheculturefrozen. 5.GDLGluconodeltalactoneisaningredientthat,whenexposedto heat,willgenerateanacidflavor.Itisprimarilyusedtoaccelerate colorformation.Useitat0.50-1.0%rate,althoughhigherlevelswill yieldabitteracidflavor.Also,youwillonlygetamaximumpHdrop of0.5. 65 SNACK STICK TECHNICAL DATA Information for any meat type snack stick–Beef, Pork, Poultry, Bison, LowerthepHthroughadditionof: Exotic,andWildGame.SodiumNitritecanonlybeusedwithameniable meatsorformulationscontainingatleast3%meat.Fatcontentscannot 1.AStarterCultureandfermentationcycleduringcooking. exceed30%.Tooleanresultsinatough,rubberytextureandit’scostly. 2.Additionofencapsulatedacidsapproximately12to16ozper100# ofmeat. ManufactureSnackSticksusing: •CelluloseCasingsMustbepeeledoffaftercooking. •CollagenCasingsThemostpopular,choosenaturalor mahogany(smokedcolor),15,16,18,19,21or23mm •NaturalCasingsLamborSheep20-22MM •Someextrudewithoutacasing.Theymustbecookedandsmoked onashelf. ShelfStabilityMustMeettheFollowingCriteria: •pH5.2andAw<0.95orpH<5.0orAw<0.91 66 3.AdditionofGluconoDeltaLactone(GDL)16-20ozper100#of meat.AddingmoredoesnotinfluencepHreduction. Lowering the WA (Water Activity) can be accomplished through drying or tying up the free water in a meat system. Sodium or PotassiumLactatewillnotonlytieupsomewater,italsoinhibitsthe growthofmanymicroorganismstoincludeListeria.Priortopackaging, SnackStickscanbedippedinorsprayedwithasolutionofPotassium Sorbate to inhibit mold growth. The USDA recommends 3.25oz dissolvedin1gallonofwater. Helpful Hint: 1 ounce per 100# batch of Sodium Phosphate will reducesurfacetensionresultinginfasterstuffingandareductionin theamountofsmearing. To Order, Call: 1.800.432.0105 Proud Manufacturers of: Proud Distributors of: Company History Nassau Foods was founded in 1992 to distribute spices and sawdust to small meat lockers in Minnesota and North Dakota. Today, Nassau Foods sells over 1,500 products to over 1,500 customers of all sizes in 25 states. Technical Assistance We offer free technical assistance, advice, and problem solving for the meat processing industry. Consult our website or call and ask to speak to our technical staff. Special blends and custom formulations are also available. Shipping Most orders are processed and shipped within 24 hours. Orders are shipped either Spee Dee Delivery, UPS, or common carrier. Shipping cost is added to your invoice. Proud Distributors of: Proud Manufacturers of: 7500 Boone Avenue North, Suite 108 Brooklyn Park, Minnesota 55428 Twin Cities 763.315.3968 Toll-Free 800.432.0105 Fax 763.315.6773 info@nassaufoods.com www.nassaufoods.com www.grandpajosh.com 800.432.0105 n www.nassaufoods.com