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Sausage Ingredient Info.Pub

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Sausage Ingredient Info.Pub Feders Meats Sausage & Smoked Product Informaon Fresh Pork Sausage Ingredients 4th of July‐Ground Pork, Cheese Bratwurst‐Ground Italian‐Ground Pork, Fresh Pork Breakfast‐Ground Pork, Fresh Garlic, Salt, Sugar, Black Pork, Hi-Temp Cheddar, Garlic, Fresh Parsley, Salt, Salt, Black Pepper, Spices Pepper, Paprika, Cayenne, Fresh Garlic, Salt, Sugar, Black Pepper, Cayenne, Spic- Hot Breakfast‐also includes Habanero, Spices, Pork Casing Black Pepper, Mustard Seed, es. Pork Casing is used for the cayenne pepper. Cayenne, Spices, Pork Casing links. Breakfast Links are in small collagen casing. Andouille‐Ground Pork, Fresh Chorizo‐Ground Pork, Red Jalapeno Cheddar Bratwurst‐ Garlic, Salt, Sugar, Black Pep- Wine Vinegar, Fresh Garlic, Ground Pork, Hi-Temp Ched- per, Paprika, Cayenne, Spices, Salt, Black Pepper, Sugar, dar, Fresh Jalapenos, Fresh Rope‐Ground Pork, Salt, Sugar, Pork Casing Guajillo, Ancho, Cayenne, Garlic, Salt, Sugar, Black Pep- Black Pepper, Pork Casing Spices, Pork Casing per, Mustard Seed, Cayenne, Spices, Pork Casing Bratwurst‐Ground Pork, Fresh Hawaiian Bratwurst‐Ground Southsider‐Ground Pork, Garlic, Salt, Sugar, Black Pep- Pork, Pineapple, Brown Sug- Fresh Garlic, Salt, Black Pepper, Polish‐Ground Pork, Fresh per, Mustard Seed, Cayenne, ar, Salt, Black Pepper, Mus- Cayenne, Spices, Pork Casing Spices, Pork Casing tard Seed, Cayenne, Spices, Garlic, Salt, Sugar, Black Pep- Pork Casing per, Spices, Pork Casing Fresh Chicken Sausage Ingredients Chicken Bacon Ranch‐Ground Chicken Breakfast‐Ground Chicken Cordon Bleu‐Ground Chicken Mango Jalapeno‐ Chicken, Bacon, Ranch Sea- Chicken, Salt, Black Pepper, Chicken, Smoked Ham, Hi Ground Chicken, Mango, Fresh soning, Pork Casing (Ranch Spices Temp Swiss Cheese, Fresh Jalapenos, Fresh Garlic, Salt, seasoning contains MSG and Garlic, Salt, Black Pepper, Sugar, Black Pepper, Cayenne, Breakfast Links are in small soy.) Spices, Pork Casing Spices, Pork Casing collagen casing. Chicken Bratwurst‐Ground Chicken Cajun‐Ground Chicken Italian‐Ground Chicken Rosemary‐Ground Chicken, Fresh Garlic, Salt, Chicken, Fresh Garlic, Salt, Chicken, Fresh Garlic, Salt, Chicken, Olive Oil, Fresh Garlic, Sugar, Black Pepper, Mustard Sugar, Black Pepper, Paprika, Black Pepper, Cayenne, Spic- Salt, Black Pepper, Mustard Seed, Cayenne, Spices, Pork Cayenne, Spices, Pork Casing es. Pork Casing is used for the Seed, Spices, Pork Casing Casing links. We use only fresh, natural beef, pork, and chicken in our sausage and smoked meats. All of our spice mixtures are our own recipes. We do not use soy, MSG, commercial mixes, fillers, or liquid smoke. We use all natural pork casing for both the pork and chicken “brat” size links. All fresh sausages are raw meat, and should be kept refrigerated frozen unƟl Ɵme of use, and should be fully cooked to an internal temperature of 160 F before eaƟng. Smoked Product Ingredients Hickory Hams‐Fresh Pork Canadian Bacon‐Fresh Pork Smoked Andouille Sausage‐ Beef Snack Scks‐Fresh Beef, Boneless Ham Muscles, brined Boneless Loin, brined in Fresh Pork, Pork Broth, Fresh Beef Broth, Sea Salt, Sugar, in Water, Sea Salt, Brown Sug- Water, Sea Salt, Brown Sugar, Garlic, Salt, Sugar, Black Pep- Black Pepper, Garlic, Spices, ar, Sodium Nitrite. Fully Sodium Nitrite. Fully cooked. per, Cayenne, Spices, Sodium Sodium Nitrite, in collagen cas- cooked. Ready to eat. Ready to eat. Nitrite. In collagen casing. ings. Fully cooked. Ready to eat. Fully cooked. Ready to eat. Picnic Hams‐Fresh Pork Bone Peppered Pork Loin‐Fresh Engine House Snack Scks‐ In Shoulder, brined in Water, Pork Boneless Loin, brined in Fresh Pork, Fresh Chicken, Sea Salt, Brown Sugar, Sodium Water, Sea Salt, Brown Sugar, Smoked Hot Bacon Links‐ Chicken Broth, Sea Salt, Sugar, Nitrite. Cook approximately 20 Sodium Nitrite. Seasoned with Fresh Pork, Smoked Bacon, Black Pepper, Garlic, Spices, minutes per pound, unƟl inter- Black Pepper, Garlic, Spices. Pork Broth, Fresh Garlic, Salt, Sodium Nitrite, in collagen cas- nal temperature is above 160 Fully cooked. Ready to eat. Sugar, Black Pepper, Cayenne, ings. Fully cooked. Ready to eat. Spices, Sodium Nitrite. Natural Smoked Turkeys and Turkey Smoked Pork Chops‐Fresh pork casing. Fully cooked. Hot Pepperoni Snack Scks‐ Breasts‐‐Fresh Whole Turkeys Pork Bone In Loins, brined in Ready to eat. Fresh Pork, Fresh Chicken, or Bone In Turkey Breasts, Water, Sea Salt, Brown Sugar, Chicken Broth, Sea Salt, Sugar, brined in Water, Sea Salt, Sodium Nitrite. Cook approxi- Black Pepper, Garlic, Spices, Smoked Kielbasa Sausage‐ Brown Sugar, Sodium Nitrite. mately 3-5 minutes per side. Sodium Nitrite, in collagen Fresh Pork, Pork Broth, Fresh Cook approximately 20 Fully cooked. casing. Fully cooked. Ready to Garlic, Salt, Sugar, Black minutes per pound, unƟl inter- eat. Pepper, Spices, Sodium nal temperature is above Maplecrest Bacon‐Fresh Pork Nitrite. In collagen casing. 160◦F. Bellies, brined in Water, Sea Fully cooked. Ready to eat. Salt, Brown Sugar, Maple Ancho Chile Jerky‐Fresh Beef Sugar, Sodium Nitrite. Cook Round, Beef Broth, Brown before serving. Sugar, Sea Salt, Black Pepper, Beef Summer Sausage‐Fresh Jalapeno Cheddar Summer Spices, Sodium Nitrite. Fully Beef, Beef Broth, Powdered Sausage‐Fresh Beef, Fresh Pork, cooked. Peppered Bacon‐Fresh Pork Milk, Sea Salt, Sugar, Black Beef Broth, Hi Temp Cheddar, Bellies, brined in Water, Sea Pepper, Garlic, Spices, Sodium Fresh Jalapenos, Powdered Nitrite, in mahogany paper Milk, Sea Salt, Sugar, Black BBQ Jerky‐Fresh Beef Round, Salt, Brown Sugar, Sodium casing. Fully cooked. Ready to Pepper, Garlic, Spices, Sodium Beef Broth, Brown Sugar, Sea Nitrite. Seasoned with Black eat. Nitrite, in mahogany paper cas- Salt, Black Pepper, Spices, Pepper, Garlic, Spices. Cook ing. Fully cooked. Ready to eat. Sodium Nitrite. Fully cooked. before serving. Sodium Nitrite is used to prevent botulism in smoked meats. It Feders Meats & Deli is a naturally occurring substance that is present in many vege- tables. Using a standard commercial version enable us to use 4924 South Calhoun Street the correct amount to preserve the meat. Fort Wayne, IN 46807 Some producers now will claim to have “uncured” smoked meats. In reality, these products will contain celery or arugula 260‐456‐9009 juice or powder. Both of these contain high amounts of sodium nitrite. They may have inconsistent amounts of nitrites. 2820 Maplecrest Road Curing and smoking meats slows spoilage, but does not stop it. Fort Wayne, IN 46815 Please keep it refrigerated. Use or freeze smoked meats within 3-5 days of purchase. 260‐485‐0003 All of our smoked meats are hickory smoked in our store’s albrightsmeats.com/federsmeats.com smokers. .
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