Formulas & Processing

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Formulas & Processing Table of Contents

Homestyle Seasonings CY Code Page Home-Style Meat Loaf 35808 8 Meat Loaf 30600 9 Meatballs 40463 10 Salisbury Patty 39342 11 Stuffed Pepper & Cabbage Roll 40494 12 Fresh Sausage Seasonings CY Code Page Bratwurst Black & Blue Bratwurst 39924 14 Cheddar Bratwurst 40501 15 Fresh Bratwurst 35766 16 Garlic Bratwurst 31734 17 Pumpkin Spiced Bratwurst 39089 18 Wisconsin Bratwurst 31970 19 Breakfast and Pork Sausage Breakfast Bell Sausage 39676 22 Maple Sausage - Bulk 40490 23 Maple Sausage 39425 24 Mild Sausage - Pork 31871 24 Pork Sausage 40224 25 Old Fashioned Sausage #7 34374 28 Southern Belle Sausage 40524 29 Southern-Style Sausage 40564 30 Southern-Style Sausage 40228 31 Italian Deluxe Italian Hot Sausage 40429 34 Deluxe Italian Hot Sausage 40393 35 Deluxe Italian Hot Plus Sausage 40454 36 Deluxe Italian Sweet Sausage 40386 37 Hot Italian Sausage 37496 38 Italian Hot Sausage 30562 39 Italian Hot Sausage 40226 40 Italian Mild Plus 3 Sausage 31906 41 Mild Italian Hot Sausage 40522 42

-3- Mild Italian Plus 2 Sausage 40529 43 Sweet Italian Sausage 40206 44 Sweet Italian Sausage 39994 45 Sweet Italian Sausage 30560 46 Sweet Italian Sausage 40477 47 Sweet Italian Sausage 40204 48 Specialty Sausage Apple-Maple Sausage 35217 50 Blueberry-Maple Sausage 39856 51 Buffalo Wing Sausage 39998 52 Cajun Andouille Sausage 40480 53 Chipotle Honey Sausage 40095 54 Chipotle Lime Sausage 38808 55 Chorizo Sausage 40535 56 Cuban Chorizo Sausage 39987 57 English Bangers 40559 58 Jalapeno Sausage 39996 59 Jalapeno Peach Sausage 38781 60 Kolbassi 31780 61 Kolbassi/Polish Sausage 38134 62 Mango Chipotle Sausage 39289 63 Pepper & Onion Sausage 31867 64 Raspberry-Maple Sausage 39418 65 Red Wine & Garlic Sausage 39981 66 Sicilian Style Sausage with Lemon & Orange 40208 67 Spinach & Feta Sausage 39976 68 Sriracha Sausage 39785 69 Burger & Patty Seasonings CY Code Page BBQ Patty 40242 72 Black Nugget Patty 39494 73 Black Pepper Parmesan Patty 39484 74 Cajun Bleu Patty 39839 75 Chili Cheese Patty 31185 76 Chili & Lime Patty 38902 77 Garden Turkey Patty 34611 78 Greek with Feta Patty 30386 79 Italian Patty 34672 80 Jalapeno Patty 39641 81

-4- Jalapeno & Montery Jack Patty 39525 82 Jalapeno & Peach Patty 38900 83 Mushroom Onion Swiss Patty 39438 84 Mushroom Swiss Patty 39440 85 Novizio-Asiago Patty 31183 86 Steak Patty 39432 87 Sweet & Heat Patty 38898 88 Sweet Onion Patty 31182 89 Cured & Smoked Seasonings CY Code Page Bologna Bologna 31767 92 Bologna (Extra Mild) 31793 93 Cumberland Gap Bologna 31774 94 Dutch Country Sweet Bologna 32177 95 Mild Bologna 40222 96 Smicksburg Bologna 31842 97 Bologna Frank Old Fashioned 40488 98 Old Fashioned Bologna 40469 99 Trail Bologna 31814 100 Cooked Salami 40328 101 Smoked Sausage 40527 102 Summer Sausage 31820 103 Summer Sausage 31835 104 Sweet Bologna (Lancaster County, PA Style) 40488 105 Jerky Appalachian Jerky 39345 108 BBQ Jerky 40245 109 Black Diamond Teriyaki Jerky 39462 110 Hillbilly Jerky 39647 111 Hillbilly Jerky 39519 112 Hot Pepper Jack Jerky 31728 113 Mango Jalapeno Jerky 39312 114 Raspberry Chipotle Jerky 39308 115 Teriyaki Jerky 39660 116 Tex Mex Jerky 39310 117

-5- Snack Stick Hot Beef Snack Sticks 40532 120 Snack Sticks 31840 121 Habanero Mango Snack Sticks 39291 122 Mild Italian Hot Snack Sticks 40522 123 Teriyaki Snack Sticks 39457 124 Tex Mex Snack Sticks 39293 125 Pepper Snack Sticks 40471 126 Pepper Snack Sticks 38136 127 Sriracha Snack Stick 39787 128 Sweet Italian Snack Sticks 40206 129 Miscellaneous Smoked Kolbassi/Polish Sausage 31684 132 Smoked Kolbassi/Polish Sausage 38134 133 Venison Sausage 31975 134 Hot Dogs - Wieners 31973 135 Hot Dogs - Wieners 38525 136 Smoked Cajun-Andouille Sausage 40480 137 Smoked Chorizo 40535 138 Smoked Italian Hot Sausage 40429 139 Smoked Red Hots 31829 140 Smoked Sweet Italian Sausage 30560 141 Smoke Schedules 143 Reference 147 Additional Product Codes 151

Chili Pepper Heat Scale: 0 - No Heat 3 - Medium

1 - Mild 4 - Hot

2 - Mild/Medium 5 - Very Hot

-6- Homestyle Seasonings Beef | Venison Homestyle Seasonings Homestyle Meat Loaf

Beef Formulation CY Code Pounds Ounces Beef 80% lean 3.00 Refrigerated distilled water 0.31 5.00 Meat Loaf Home-Style seasoning 35808 0.50 8.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 2.00 Pork 50% lean 1.00 Refrigerated water 0.31 5.00 Meat Loaf Home-Style seasoning 35808 0.50 8.00

Recommended Bulk Packaging Printed 1# Meat Bags – (Wild Game or Beef)

Processing 1. Weigh meats and grind through a 3/8" plate once and then through a 1/8" plate once. 2. Add the seasoning and refrigerated water, mix thoroughly. 3. Form into loaves or pack bulk. 4. Keep refrigerated or frozen. Contains: Wheat.

-8- Homestyle Seasonings Meat Loaf

Beef Formulation CY Code Pounds Ounces Beef 80% lean 3.00 Refrigerated distilled water 0.31 5.00 Meat Loaf seasoning 1507 GE-RTU seasoning 30600 0.31 5.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 2.00 Pork 50% lean 1.00 Refrigerated water 0.31 5.00 Meat Loaf seasoning 1507 GE-RTU seasoning 30600 0.31 5.00

Recommended Bulk Packaging Printed 1# Meat Bags – (Wild Game or Beef)

-9- Homestyle Seasonings Italian Meatballs

Beef Formulation CY Code Pounds Ounces Beef 80% lean 3.00 Refrigerated distilled water 0.31 5.00 Meatball Mix GE-RTU 1388 seasoning 40463 0.31 5.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 2.00 Pork 50% lean 1.00 Refrigerated water 0.31 5.00 Meatball Mix GE-RTU 1388 seasoning 40463 0.31 5.00

Recommended Bulk Packaging Printed 1# Meat Bags – (Wild Game or Beef)

Processing 1. Weigh meats and grind through a 3/8" plate once and then through a 1/8" plate once. 2. Add the seasoning and refrigerated water, mix thoroughly. 3. Form into balls or pack bulk. 4. Keep refrigerated or frozen. Contains: Wheat.

-10- Homestyle Seasonings Salisbury Patty

Beef Formulation CY Code Pounds Ounces Beef 80% lean 3.00 Refrigerated distilled water 0.31 5.00 Salisbury Patty GE-RTU 1364 seasoning 39342 0.38 6.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 2.00 Pork 50% lean 1.00 Refrigerated water 0.31 5.00 Salisbury Patty GE-RTU 1364 seasoning 39342 0.38 6.00

Recommended Bulk Packaging Printed 1# Meat Bags – (Wild Game or Beef) Processing 1. Weigh meats and grind through a 3/8" plate once and then through a 1/8" plate once. 2. Add the seasoning and refrigerated water, mix thoroughly. 3. Form into patties or pack bulk. 4. Keep refrigerated or frozen. Contains: Wheat.

-11- Homestyle Seasonings Stuffed Pepper & Cabbage

Beef Formulation CY Code Pounds Ounces Beef or Pork 80% lean 3.00 Refrigerated distilled water 0.31 5.00 Stuffed Pepper & Cabbage SS 1443 seasoning 40494 0.56 9.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 2.00 Pork 50% lean 1.00 Refrigerated water 0.31 5.00 Stuffed Pepper & Cabbage SS 1443 seasoning 40494 0.56 9.00 Processing 1. Weigh meats and grind through a 3/8" plate once and then through a 1/8" plate once. 2. Add the seasoning, rice and refrigerated water, mix thoroughly. 3. Stuff into peppers, cabbage leaves or pack bulk. 4. Keep refrigerated or frozen.

-12- Fresh Sausage Seasonings Bratwurst Pork | Venison Fresh Sausage Seasonings Black & Bleu Bratwurst

Pork Formulation CY Code Pounds Ounces Pork 80% lean 25.00 Refrigerated distilled water 0.75 12.00 Black & Blue Bratwurst seasoning 39924 1.88 19.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 0.75 12.00 Black & Blue Bratwurst seasoning 39924 1.88 19.00

Recommended Bulk Packaging 1 lb. Pork or Venison Poly Bags

Recommended Casing Appropriate natural or edible collagen casing.

Processing 1. Weigh meats and grind through a ⅜" plate once and then through a 3/16" plate once. 2. Add the seasoning and refrigerated water, mix thoroughly. 3. Stuff into casings, form into patties or pack bulk. 4. Keep refrigerated or frozen.

-14- Fresh Sausage Seasonings Cheddar Bratwurst

Pork Formulation CY Code Pounds Ounces Pork 80% lean 10.00 Refrigerated distilled water 0.30 4.80 Cheddar Bratwurst seasoning 40501 0.60 9.60 HI-Melt Cheddar Cheese 1.00 16.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 6.00 Pork 50% lean 4.00 Refrigerated water 0.30 4.80 Cheddar Bratwurst seasoning 40501 0.60 9.60 HI-Melt Cheddar Cheese 1.00 16.00

Recommended Bulk Packaging 1 lb. Pork or Venison Poly Bags Recommended Casing Appropriate natural or edible collagen casing.

Processing 1. Weigh meats and grind through a 3/8” plate once and then through a 3/16” plate once. 2. Add the seasoning and refrigerated water, mix thoroughly. 3. Stuff into casings, form into patties or pack bulk. 4. Keep refrigerated or frozen. Contains: Milk

-15- Fresh Sausage Seasonings Fresh Bratwurst

Pork Formulation CY Code Pounds Ounces Pork 80% lean 10.00 Refrigerated distilled water 0.30 4.80 Fresh Bratwurst seasoning 35766 0.25 4.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 6.00 Pork 50% lean 4.00 Refrigerated water 0.30 4.80 Fresh Bratwurst seasoning 35766 0.25 4.00

Recommended Bulk Packaging 1 lb. Pork or Venison Poly Bags Recommended Casing Appropriate natural or edible collagen casing.

Processing 1. Weigh meats and grind through a 3/8" plate once and then through a 3/16" plate once. 2. Add the seasoning and refrigerated water, mix thoroughly. 3. Stuff into casings, form into patties or pack bulk. 4. Keep refrigerated or frozen.

-16- Fresh Sausage Seasonings Garlic Bratwurst

Pork Formulation CY Code Pounds Ounces Pork 80% lean 25.00 Refrigerated distilled water 0.75 12.00 Garlic Bratwurst seasoning 31734 1.06 17.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 0.75 12.00 Garlic Bratwurst seasoning 31734 1.06 17.00

Recommended Bulk Packaging 1 lb. Pork or Venison Poly Bags Recommended Casing Appropriate natural or edible collagen casing.

-17- Fresh Sausage Seasonings Pumpkin Spiced Bratwurst

Pork Formulation CY Code Pounds Ounces Pork 80% lean 25.00 Refrigerated distilled water 0.75 12.00 Pumpkin Spiced Bratwurst seasoning 39089 2.25 36.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 0.75 12.00 Pumpkin Spiced Bratwurst seasoning 39089 2.25 36.00

Recommended Bulk Packaging 1 lb. Pork or Venison Poly Bags

Recommended Casing Appropriate natural or edible collagen casing.

-18- Fresh Sausage Seasonings Wisconsin-Style Bratwurst

Pork Formulation CY Code Pounds Ounces Pork 80% lean 25.00 Refrigerated distilled water 0.75 12.00 Wisconsin-Style Bratwurst seasoning 31970 0.94 15.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 0.75 12.00 Wisconsin-Style Bratwurst seasoning 31970 0.94 15.00

Recommended Bulk Packaging 1 lb. Pork or Venison Poly Bags

Recommended Casing Appropriate natural or edible collagen casing.

-19- Fresh Sausage Seasonings Breakfast & Pork Sausage Pork | Venison Fresh Sausage Seasonings Breakfast Bell Sausage

Pork Formulation CY Code Pounds Ounces Pork 80% lean 25.00 Refrigerated distilled water 0.75 12.00 Breakfast Bell Pork Sausage seasoning 39676 0.94 15.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 0.75 12.00 Breakfast Bell Pork Sausage seasoning 39676 0.94 15.00

Recommended Bulk Packaging Printed 1# Meat Bags – (Wild Game or Pork)

Recommended Casing Appropriate natural or edible collagen casing.

-22- Fresh Sausage Seasonings Maple Pork Sausage

Pork Formulation CY Code Pounds Ounces Pork 80% lean 25.00 Refrigerated distilled water 0.75 12.00 Maple Pork Sausage seasoning 40490 1.50 24.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 0.75 12.00 Maple Pork Sausage seasoning 40490 1.50 24.00

Recommended Bulk Packaging Printed 1# Meat Bags – (Wild Game or Pork)

Recommended Casing Appropriate natural or edible collagen casing.

-23- Fresh Sausage Seasonings Maple Pork Sausage

Pork Formulation CY Code Pounds Ounces Pork 80% lean 10.00 Refrigerated distilled water 0.30 4.80 Maple Pork Sausage seasoning 39425 0.60 9.60

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 6.00 Pork 50% lean 4.00 Refrigerated water 0.30 4.80 Maple Pork Sausage seasoning 39425 0.60 9.60

Recommended Bulk Packaging Printed 1# Meat Bags – (Wild Game or Pork)

Recommended Casing Appropriate natural or edible collagen casing.

-24- Fresh Sausage Seasonings Pork Sausage

Pork Formulation CY Code Pounds Ounces Pork 80% lean 25.00 Refrigerated distilled water 0.75 12.00 Pork Sausage #776 31871 0.56 9.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 0.75 12.00 Pork Sausage #776 31871 0.56 9.00

Recommended Bulk Packaging Printed 1# Meat Bags – (Wild Game or Pork)

Recommended Casing Appropriate natural or edible collagen casing. Processing 1. Weigh meats and grind through a 3/8" plate once and then through a 3/16" plate once. 2. Add the seasoning and refrigerated water, mix thoroughly. 3. Stuff into casings, form into patties or pack bulk. 4. Keep refrigerated or frozen. Contains: MSG. Does not contain sage.

-25- Fresh Sausage Seasonings Pork Sausage

Pork Formulation CY Code Pounds Ounces Pork 80% lean 10.00 Refrigerated distilled water 0.30 4.80 Pork Sausage seasoning #1325 30607 0.22 3.50

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 6.00 Pork 50% lean 4.00 Refrigerated water 0.30 4.80 Pork Sausage seasoning #1325 30607 0.22 3.50

Recommended Bulk Packaging Printed 1# Meat Bags – (Wild Game or Pork)

Recommended Casing Appropriate natural or edible collagen casing.

-26- Fresh Sausage Seasonings Pork Sausage

Pork Formulation CY Code Pounds Ounces Pork 80% lean 25.00 Refrigerated distilled water 0.75 12.00 Pork Sausage 40224 0.56 9.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 0.75 12.00 Pork Sausage 40224 0.56 9.00

Recommended Bulk Packaging Printed 1# Meat Bags – (Wild Game or Pork)

Recommended Casing Appropriate natural or edible collagen casing.

-27- Fresh Sausage Seasonings Old Fashioned Pork Sausage

Pork Formulation CY Code Pounds Ounces Pork 80% lean 25.00 Refrigerated distilled water 0.75 12.00 Old Fashioned Pork Sausage #7 seasoning (½ Pkg) 34374 0.56 9.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 0.75 12.00 Old Fashioned Pork Sausage #7 seasoning (½ Pkg) 34374 0.56 9.00

Recommended Bulk Packaging Printed 1# Meat Bags – (Wild Game or Pork)

-28- Fresh Sausage Seasonings Southern Belle Pork Sausage

Pork Formulation CY Code Pounds Ounces Pork 80% lean 25.00 Refrigerated distilled water 0.75 12.00 Southern Belle Pork Sausage seasoning 40524 0.92 14.75

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 0.75 12.00 Southern Belle Pork Sausage seasoning 40524 0.92 14.75

Recommended Bulk Packaging Printed 1# Meat Bags – (Wild Game or Pork)

Recommended Casing Appropriate natural or edible collagen casing.

-29- Fresh Sausage Seasonings Southern Style Sausage

Pork Formulation CY Code Pounds Ounces Pork 80% lean 25.00 Refrigerated distilled water 0.75 12.00 Southern Style Sausage seasoning 40564 0.50 8.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 0.75 12.00 Southern Style Sausage seasoning 40564 0.50 8.00

Recommended Bulk Packaging Printed 1# Meat Bags – (Wild Game or Pork)

Recommended Casing Appropriate natural or edible collagen casing.

-30- Fresh Sausage Seasonings Southern Style Sausage

Pork Formulation CY Code Pounds Ounces Pork 80% lean 25.00 Refrigerated distilled water 0.75 12.00 Southern Style Sausage seasoning 40228 0.50 8.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 0.75 12.00 Southern Style Sausage seasoning 40228 0.50 8.00

Recommended Bulk Packaging Printed 1# Meat Bags – (Wild Game or Pork)

Recommended Casing Appropriate natural or edible collagen casing.

-31- Fresh Sausage Seasonings Italian Chicken | Pork | Venison Fresh Sausage Seasonings Deluxe Italian Hot Sausage

Pork Formulation CY Code Pounds Ounces Pork 80% lean 25.00 Refrigerated distilled water 0.75 12.00 Deluxe Italian Hot Sausage seasoning 40429 1.08 17.25

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 0.75 12.00 Deluxe Italian Hot Sausage seasoning 40429 1.08 17.25

Recommended Bulk Packaging Printed 1# Meat Bags – (Wild Game or Pork)

-34- Fresh Sausage Seasonings Deluxe Italian Hot Sausage

Pork Formulation CY Code Pounds Ounces Pork 80% lean 25.00 Refrigerated distilled water 0.75 12.00 Deluxe Italian Hot #799 seasoning 40393 1.13 18.13

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 0.75 12.00 Deluxe Italian Hot #799 seasoning 40393 1.13 18.13

Recommended Bulk Packaging Printed 1# Meat Bags – (Wild Game or Pork)

Recommended Casing Appropriate natural or edible collagen casing.

-35- Fresh Sausage Seasonings Deluxe Italian Hot Sausage Plus

Pork Formulation CY Code Pounds Ounces Pork 80% lean 25.00 Refrigerated distilled water 0.75 12.00 Deluxe Italian Hot Sausage Plus seasoning 40454 1.22 19.50

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 0.75 12.00 Deluxe Italian Hot Sausage Plus seasoning 40454 1.22 19.50

Recommended Bulk Packaging Printed 1# Meat Bags – (Wild Game or Pork)

Recommended Casing Appropriate natural or edible collagen casing.

-36- Fresh Sausage Seasonings Deluxe Italian Sweet Sausage

Pork Formulation CY Code Pounds Ounces Pork 80% lean 25.00 Refrigerated distilled water 0.75 12.00 Deluxe Italian Sweet #821 seasoning 40386 0.88 14.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 0.75 12.00 Deluxe Italian Sweet #821 seasoning 40386 0.88 14.00

Recommended Bulk Packaging Printed 1# Meat Bags – (Wild Game or Pork)

Recommended Casing Appropriate natural or edible collagen casing.

-37- Fresh Sausage Seasonings Hot Italian Chicken Sausage

Chicken Formulation CY Code Pounds Ounces Boneless/Skinless Breasts or Thighs 10.00 Hot Italian Chicken Sausage seasoning 39991 0.44 7.00 Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 6.00 Pork 50% lean 4.00 Refrigerated water 0.30 4.80 Hot Italian Chicken Sausage seasoning 39991 0.44 7.00

Recommended Bulk Packaging Printed 1 lb. Meat Bags

Recommended Casing Appropriate natural or edible collagen casing.

Processing 1. Weigh meats and grind through a 3/8" plate once and then through a 3/16" plate once (1/4” for chicken). 2. Add the seasoning and refrigerated water, mix thoroughly. 3. Stuff into dry casings, form into patties or pack bulk. 4. Keep refrigerated or frozen.

-38- Fresh Sausage Seasonings Italian Hot Sausage

Pork Formulation CY Code Pounds Ounces Pork 80% lean 25.00 Refrigerated distilled water 0.75 12.00 Italian Hot seasoning 30562 0.75 12.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 0.75 12.00 Italian Hot seasoning 30562 0.75 12.00

Recommended Bulk Packaging Printed 1# Meat Bags – (Wild Game or Pork)

-39- Fresh Sausage Seasonings Italian Hot Sausage

Pork Formulation CY Code Pounds Ounces Pork 80% lean 25.00 Refrigerated distilled water 0.75 12.00 Italian Hot Sausage seasoning 40226 0.78 12.50

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 0.75 12.00 Italian Hot Sausage seasoning 40226 0.78 12.50

Recommended Bulk Packaging Printed 1# Meat Bags – (Wild Game or Pork)

Recommended Casing Appropriate natural or edible collagen casing.

-40- Fresh Sausage Seasonings Italian Hot Plus 3 Sausage

Pork Formulation CY Code Pounds Ounces Pork 80% lean 25.00 Refrigerated distilled water 0.75 12.00 Italian Hot Plus 3 Sausage seasoning 31906 0.56 9.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 0.75 12.00 Italian Hot Plus 3 Sausage seasoning 31906 0.56 9.00

Recommended Bulk Packaging Printed 1# Meat Bags – (Wild Game or Pork)

Recommended Casing Appropriate natural or edible collagen casing.

-41- Fresh Sausage Seasonings Mild Italian Hot Sausage

Pork Formulation CY Code Pounds Ounces Pork 80% lean 25.00 Refrigerated distilled water 0.75 12.00 Mild Italian Hot Sausage seasoning 40522 0.81 13.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 0.75 12.00 Mild Italian Hot Sausage seasoning 40522 0.81 13.00

Recommended Bulk Packaging Printed 1# Meat Bags – (Wild Game or Pork)

Recommended Casing Appropriate natural or edible collagen casing.

-42- Fresh Sausage Seasonings Mild Italian Plus 2 Sausage

Pork Formulation CY Code Pounds Ounces Pork 80% lean 50.00 Refrigerated distilled water 1.50 24.00 Mild Italian Plus 2 Sausage seasoning 40529 1.06 17.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 30.00 Pork 50% lean 20.00 Refrigerated water 1.50 24.00 Mild Italian Plus 2 Sausage seasoning 40529 1.06 17.00

Recommended Bulk Packaging Printed 1# Meat Bags – (Wild Game or Pork)

Recommended Casing Appropriate natural or edible collagen casing.

-43- Fresh Sausage Seasonings Sweet Italian Sausage

Pork Formulation CY Code Pounds Ounces Pork 80% lean 25.00 Refrigerated distilled water 0.75 12.00 Sweet Italian Sausage seasoning 40206 0.69 11.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 0.75 12.00 Sweet Italian Sausage seasoning 40206 0.69 11.00

Recommended Bulk Packaging Printed 1# Meat Bags – (Wild Game or Pork)

Recommended Casing Appropriate natural or edible collagen casing.

-44- Fresh Sausage Seasonings Sweet Italian Chicken Sausage

Chicken Formulation CY Code Pounds Ounces Boneless/Skinless Breasts or Thighs 10.00 Sweet Italian Chicken Sausage seasoning 39994 0.34 5.50 Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 6.00 Pork 50% lean 4.00 Refrigerated water 0.30 4.80 Sweet Italian Chicken Sausage seasoning 39994 0.34 5.50

Recommended Bulk Packaging Wild Game Bags

Recommended Casing Appropriate natural or edible collagen casing.

Processing 1. Weigh meats and grind through a 3/8" plate once and then through a 3/16" plate once (1/4 for chicken). 2. Add the seasoning and refrigerated water, mix thoroughly. 3. Stuff into casings, form into patties or pack bulk. 4. Keep refrigerated or frozen.

-45- Fresh Sausage Seasonings Sweet Italian Sausage

Pork Formulation CY Code Pounds Ounces Pork 80% lean 25.00 Refrigerated distilled water 0.75 12.00 Sweet Italian Sausage seasoning 30560 0.61 9.75

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 0.75 12.00 Sweet Italian Sausage seasoning 30560 0.61 9.75

Recommended Bulk Packaging Printed 1# Meat Bags – (Wild Game or Pork)

Recommended Casing Appropriate natural or edible collagen casing.

-46- Fresh Sausage Seasonings Sweet Italian Sausage

Pork Formulation CY Code Pounds Ounces Pork 80% lean 25.00 Refrigerated distilled water 0.75 12.00 Sweet Italian Sausage seasoning 40477 0.81 13.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 0.75 12.00 Sweet Italian Sausage seasoning 40477 0.81 13.00

Recommended Bulk Packaging Printed 1# Meat Bags – (Wild Game or Pork)

Recommended Casing Appropriate natural or edible collagen casing.

-47- Fresh Sausage Seasonings Sweet Italian Sausage

Pork Formulation CY Code Pounds Ounces Pork 80% lean 25.00 Refrigerated distilled water 0.75 12.00 Sweet Italian Sausage seasoning 40204 0.88 14.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 0.75 12.00 Sweet Italian Sausage seasoning 40204 0.88 14.00

Recommended Bulk Packaging Printed 1# Meat Bags – (Wild Game or Pork)

Recommended Casing Appropriate natural or edible collagen casing.

-48- Fresh Sausage Seasonings Specialty Sausage Chicken | Pork | Venison Fresh Sausage Seasonings Apple Maple Sausage

Chicken Formulation CY Code Pounds Ounces Boneless/Skinless Breasts or Thighs 10.00 Apple/Maple Chicken Sausage seasoning 35217 1.08 17.28

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 6.00 Pork 50% lean 4.00 Refrigerated distilled water 0.30 4.80 Apple/Maple Chicken Sausage seasoning 35217 1.08 17.28

Recommended Bulk Packaging Printed 1# Meat Bags – Wild Game

Recommended Casing Appropriate natural or edible collagen casing.

Processing 1. Weigh meats and grind through a 3/8” plate once and then through a 3/16” plate once (1/4” plate for chicken). 2. Add the seasoning and refrigerated distilled water, mix thoroughly. 3. Stuff into casings, form into patties or pack bulk. 4. Keep refrigerated or frozen.

-50- Fresh Sausage Seasonings Blueberry Maple Sausage

Pork Formulation CY Code Pounds Ounces Pork 80% lean 10.00 Refrigerated distilled water 0.30 4.80 Blueberry-Maple Sausage seasoning 39856 0.79 12.60

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 6.00 Pork 50% lean 4.00 Refrigerated distilled water 0.30 4.80 Blueberry-Maple Sausage seasoning 39856 0.79 12.60

Recommended Bulk Packaging Printed 1# Meat Bags – (Wild Game or Pork)

Recommended Casing Appropriate natural or edible collagen casing.

-51- Fresh Sausage Seasonings Buffalo Wing Sausage

Chicken Formulation CY Code Pounds Ounces Boneless/Skinless Breasts or Thighs 10.00 Buffalo Wing Chicken Sausage seasoning 39998 0.80 12.80

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 6.00 Pork 50% lean 4.00 Refrigerated water 0.30 4.80 Buffalo Wing Chicken Sausage seasoning 39998 0.80 12.80

Recommended Bulk Packaging Printed 1# Meat Bags – Wild Game Recommended Casing Appropriate natural or edible collagen casing.

Processing 1. Weigh meats and grind through a 3/8” plate once and then through a 3/16” plate once (1/4” plate for chicken). 2. Add the seasoning and refrigerated water, mix thoroughly. 3. Stuff into casings, form into patties or pack bulk. 4. Keep refrigerated or frozen.

-52- Fresh Sausage Seasonings Cajun-Andouille Sausage

Pork Formulation CY Code Pounds Ounces Pork 80% lean 25.00 Refrigerated distilled water 0.75 12.00 Cajun Hot Sausage seasoning 40480 1.42 22.70

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 0.75 12.00 Cajun Hot Sausage seasoning 40480 1.42 22.70

Recommended Bulk Packaging Printed 1# Meat Bags – (Wild Game or Pork)

Recommended Casing Appropriate natural or edible collagen casing.

-53- Fresh Sausage Seasonings Chipotle & Honey Sausage

Chicken Formulation CY Code Pounds Ounces Boneless/Skinless Breasts or Thighs 10.00 Chipotle & Honey Chicken Sausage seasoning 40095 0.84 13.50 Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 6.00 Pork 50% lean 4.00 Refrigerated water 0.30 4.80 Chipotle & Honey Chicken Sausage seasoning 40095 0.84 13.50

Recommended Bulk Packaging Printed 1# Meat Bags – Wild Game

Recommended Casing Appropriate natural or edible collagen casing. Processing 1. Weigh meats and grind through a 3/8" plate once and then through a 3/16" plate once (1/4” plate for chicken). 2. Add the seasoning and refrigerated water, mix thoroughly. 3. Stuff into casings, form into patties or pack bulk. 4. Keep refrigerated or frozen.

-54- Fresh Sausage Seasonings Chipotle Lime Sausage

Pork Formulation CY Code Pounds Ounces Pork 80% lean 25.00 Refrigerated distilled water 0.75 12.00 Chipotle Lime Sausage seasoning 38808 1.22 19.50

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 0.75 12.00 Chipotle Lime Sausage seasoning 38808 1.22 19.50

Recommended Bulk Packaging Printed 1# Meat Bags – (Wild Game or Pork)

-55- Fresh Sausage Seasonings Chorizo Sausage

Pork Formulation CY Code Pounds Ounces Pork 80% lean 25.00 Refrigerated distilled water 0.75 12.00 Chorizo seasoning 40535 1.06 17.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 0.75 12.00 Chorizo seasoning 40535 1.06 17.00 Recommended Bulk Packaging Printed 1# Meat Bags – (Wild Game or Pork)

Recommended Casing Appropriate natural or edible collagen casing.

-56- Fresh Sausage Seasonings Cuban Chicken Chorizo Sausage

Chicken Formulation CY Code Pounds Ounces Boneless/Skinless Breasts or Thighs 10.00 Cuban Chicken Chorizo seasoning 37494 0.43 6.80

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 6.00 Pork 50% lean 4.00 Refrigerated water 0.30 4.80 Cuban Chicken Chorizo seasoning 37494 0.43 6.80

Recommended Bulk Packaging Printed 1# Meat Bags – Wild Game Recommended Casing Appropriate natural or edible collagen casing. Processing 1. Weigh meats and grind through a 3/8" plate once and then through a 3/16" plate once (1/4” for chicken). 2. Add the seasoning and refrigerated water, mix thoroughly. 3. Stuff into casings, form into patties or pack bulk. 4. Keep refrigerated or frozen.

-57- Fresh Sausage Seasonings English Bangers

Pork Formulation CY Code Pounds Ounces Pork 80% lean 10.00 Refrigerated distilled water 1.50 24.00 English Bangers seasoning 40559 1.25 20.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 6.00 Pork 50% lean 4.00 Refrigerated water 1.50 24.00 English Bangers seasoning 40559 1.25 20.00

-58- Fresh Sausage Seasonings Jalapeno Chicken Sausage

Chicken Formulation CY Code Pounds Ounces Boneless/Skinless Breasts or Thighs 10.00 Refrigerated distilled water 0.30 4.80 Jalapeno Chicken Sausage seasoning 39996 0.38 6.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 6.00 Pork 50% lean 4.00 Refrigerated water 0.30 4.80 Jalapeno Chicken Sausage seasoning 39996 0.38 6.00

Recommended Bulk Packaging Printed 1# Meat Bags – Wild Game

Recommended Casing Appropriate natural or edible collagen casing.

Processing 1. Weigh meats and grind through a 3/8" plate once and then through a 3/16" plate once (1/4” plate for chicken). 2. Add the seasoning and refrigerated water, mix thoroughly. 3. Stuff into casings, form into patties or pack bulk. 4. Keep refrigerated or frozen.

-59- Fresh Sausage Seasonings Jalapeno Peach Sausage

Pork Formulation CY Code Pounds Ounces Pork 80% lean 25.00 Refrigerated distilled water 0.75 12.00 Jalapeno Peach Sausage seasoning 38781 1.25 20.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 0.75 12.00 Jalapeno Peach Sausage seasoning 38781 1.25 20.00

Recommended Bulk Packaging Printed 1# Meat Bags – (Wild Game or Pork)

-60- Fresh Sausage Seasonings Kolbassi

Pork Formulation CY Code Pounds Ounces Pork 80% lean 25.00 Refrigerated distilled water 0.75 12.00 Kolbassi Seasoning 31780 1.38 22.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 0.75 12.00 Kolbassi seasoning 31780 1.38 22.00

Recommended Bulk Packaging Printed 1# Meat Bags – (Wild Game or Pork)

Recommended Casing Appropriate natural or edible collagen casing.

-61- Fresh Sausage Seasonings Kolbassi/Polish Sausage

Pork Formulation CY Code Pounds Ounces Pork 80% lean 25.00 Refrigerated distilled water 0.75 12.00 Kolbassi/Polish Sausage seasoning 38134 1.50 24.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 0.75 12.00 Kolbassi/Polish Sausage seasoning 38134 1.50 24.00

Recommended Bulk Packaging Printed 1# Meat Bags – (Wild Game or Pork)

-62- Fresh Sausage Seasonings Mango Chipotle Sausage

Pork Formulation CY Code Pounds Ounces Pork 80% lean 25.00 Refrigerated distilled water 0.75 12.00 Mango Chipotle Sausage seasoning 39289 1.34 21.50

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 0.75 12.00 Mango Chipotle Sausage seasoning 39289 1.34 21.50

Recommended Bulk Packaging Printed 1# Meat Bags – (Wild Game or Pork)

-63- Fresh Sausage Seasonings Pepper & Onion Sausage

Pork Formulation CY Code Pounds Ounces Pork 80% lean 25.00 Refrigerated distilled water 0.75 12.00 Pepper & Onion Pork Sausage seasoning 31867 1.00 16.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 0.75 12.00 Pepper & Onion Pork Sausage seasoning 31867 1.00 16.00

Recommended Bulk Packaging Printed 1# Meat Bags – (Wild Game or Pork)

Recommended Casing Appropriate natural or edible collagen casing.

-64- Fresh Sausage Seasonings Raspberry Maple Sausage

Pork Formulation CY Code Pounds Ounces Pork 80% lean 10.00 Refrigerated distilled water 0.30 4.80 Raspberry Maple Sausage seasoning 39418 0.63 10.10

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 6.00 Pork 50% lean 4.00 Refrigerated water 0.30 4.80 Raspberry Maple Sausage seasoning 39418 0.63 10.10

Recommended Bulk Packaging Printed 1# Meat Bags – (Wild Game or Pork)

-65- Fresh Sausage Seasonings Red Wine & Garlic Chicken Sausage

Chicken Formulation CY Code Pounds Ounces Boneless/Skinless Breasts or Thighs 10.00 Red Wine & Garlic Chicken Sausage seasoning 39981 0.56 9.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 6.00 Pork 50% lean 4.00 Refrigerated water 0.30 4.80 Red Wine & Garlic Chicken Sausage seasoning 39981 0.56 9.00

Recommended Bulk Packaging Printed 1# Meat Bags – (Wild Game or Pork)

Recommended Casing Appropriate natural or edible collagen casing.

Processing 1. Weigh meats and grind through a 3/8" plate once and then through a 3/16" plate once (1/4 plate for chicken). 2. Add the seasoning and refrigerated water, mix thoroughly. 3. Stuff into casings, form into patties or pack bulk. 4. Keep refrigerated or frozen.

-66- Fresh Sausage Seasonings Sicilian Style Sausage with Lemon & Orange Pork Formulation CY Code Pounds Ounces Pork 80% lean 10.00 Refrigerated distilled water 0.30 4.80 Sicilian Style Sausage with Lemon & Orange seasoning 40208 0.41 6.60

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 6.00 Pork 50% lean 4.00 Refrigerated water 0.30 4.80 Sicilian Style Sausage with Lemon & Orange seasoning 40208 0.41 6.60

Recommended Bulk Packaging Printed 1# Meat Bags – (Wild Game or Pork)

Recommended Casing Appropriate natural or edible collagen casing.

Processing 1. Weigh meats and grind through a 3/8" plate once and then through a 3/16" plate once. 2. Add the seasoning and fefrigerated water, mix thoroughly. 3. Stuff into casings, form into patties or pack bulk. 4. Keep refrigerated or frozen.

-67- Fresh Sausage Seasonings Spinach & Feta Chicken Sausage

Chicken Formulation CY Code Pounds Ounces Boneless/Skinless Breasts or Thighs 10.00 Spinach & Feta Chicken Sausage seasoning 39976 0.27 4.32 Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 6.00 Pork 50% lean 4.00 Refrigerated water 0.30 4.80 Spinach & Feta Chicken Sausage seasoning 39976 0.27 4.32

Recommended Bulk Packaging Printed 1# Meat Bags – (Wild Game or Pork)

Recommended Casing Appropriate natural or edible collagen casing.

-68- Fresh Sausage Seasonings Sriracha Sausage

Pork Formulation CY Code Pounds Ounces Pork 80% lean 25.00 Refrigerated distilled water 0.75 12.00 Sriracha Sausage seasoning 39785 2.33 37.25

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 0.75 12.00 Sriracha Sausage seasoning 39785 2.33 37.25

Recommended Bulk Packaging Printed 1# Meat Bags – (Wild Game or Pork)

Recommended Casing Appropriate natural or edible collagen casing. Processing 1. Weigh meats and grind through a ⅜" plate once and then through a 3/16" plate once. 2. Add the seasoning and refrigerated water, mix thoroughly. 3. Stuff into casings, form into patties or pack bulk. 4. Keep refrigerated or frozen.

Contains: Milk

-69- Burger & Patty Seasonings Beef | Chicken | Venison Burger & Patty Seasonings BBQ Patty

Beef Formulation CY Code Pounds Ounces Beef 80% lean 3.00 48.00 Refrigerated distilled water 0.30 4.80 BBQ Beef GF Patty seasoning 40242 0.22 3.50

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 2.00 32.00 Pork 50% lean 1.00 16.00 Refrigerated water 0.30 4.80 BBQ Beef GF Patty seasoning 40242 0.22 3.50

Recommended Bulk Packaging Bags – Printed – Meat – Wild Game or Beef Processing 1. Weigh meats and grind through a 3/8" plate once and then through a 3/16" plate once. 2. Add the seasoning and refrigerated water, mix thoroughly. 3. Form into patties or pack bulk.

-72- Burger & Patty Seasonings Black Nugget Patty

Beef Formulation CY Code Pounds Ounces Beef 80% lean 3.00 48.00 Refrigerated distilled water 0.30 4.80 Black Nugget GF Patty seasoning 39494 0.21 3.30

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 2.00 32.00 Pork 50% lean 1.00 16.00 Refrigerated water 0.30 4.80 Black Nugget GF Patty seasoning 39494 0.21 3.30

Recommended Bulk Packaging Bags – Printed – Meat – Wild Game or Beef

Processing 1. Weigh meats and grind through a 3/8" plate once and then through a 3/16" plate once. 2. Add the seasoning and refrigerated water, mix thoroughly. 3. Form into patties or pack bulk. Contains: Soy and wheat.

-73- Burger & Patty Seasonings Black Pepper Parmesan Patty

Beef Formulation CY Code Pounds Ounces Beef 80% lean 3.00 48.00 Refrigerated distilled water 0.30 4.80 Black Pepper-Parmesan GF Patty seasoning 39484 0.23 3.70

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 2.00 32.00 Pork 50% lean 1.00 16.00 Refrigerated water 0.30 4.80 Black Pepper-Parmesan GF Patty seasoning 39484 0.23 3.70

-74- Burger & Patty Seasonings Cajun Bleu Cheese Patty

Beef Formulation CY Code Pounds Ounces Beef 80% lean 3.00 48.00 Refrigerated distilled water 0.30 4.80 Cajun Bleu Cheese Beef Patty seasoning 39839 0.36 5.70 Hi-Melt White American Cheese 0.50 8.00 Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 2.00 32.00 Pork 50% lean 1.00 16.00 Refrigerated water 0.30 4.80 Cajun Bleu Cheese Beef Patty seasoning 39839 0.36 5.70 Hi-Melt White American Cheese 0.50 8.00 Recommended Bulk Packaging Bags – Printed – Meat – Wild Game or Beef Processing 1. Weigh meats and grind through a 3/8" plate once and then through a 3/16" plate once. 2. Add the seasoning and refrigerated water, mix thoroughly. 3. Form into patties or pack bulk. Contains: Wheat and milk.

-75- Burger & Patty Seasonings Chili Cheese Patty

Beef Formulation CY Code Pounds Ounces Beef 80% lean 3.00 48.00 Refrigerated distilled water 0.30 4.80 Chili Cheese Beef Patty seasoning 31185 0.34 5.44 Hi-Melt Cheddar or American Cheese 0.50 8.00 Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 2.00 32.00 Pork 50% lean 1.00 16.00 Refrigerated water 0.30 4.80 Chili Cheese Beef Patty seasoning 31185 0.34 5.44 Hi-Melt Cheddar or American Cheese 0.50 8.00

-76- Burger & Patty Seasonings Chili & Lime Patty

Beef Formulation CY Code Pounds Ounces Beef 80% lean 3.00 48.00 Refrigerated distilled water 0.30 4.80 Chili & Lime Patty GF seasoning 38902 0.17 2.76

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 2.00 32.00 Pork 50% lean 1.00 16.00 Refrigerated water 0.30 4.80 Chili & Lime Patty GF seasoning 38902 0.17 2.76

-77- Burger & Patty Seasonings Garden Turkey Patty

Chicken or Turkey Formulation CY Code Pounds Ounces Chicken or Turkey (thigh or breast with or without skin) 3.00 48.00 Refrigerated distilled water 0.30 4.80 Garden Turkey GF Patty seasoning 34611 0.20 3.25

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 2.00 32.00 Pork 50% lean 1.00 16.00 Refrigerated water 0.30 4.80 Garden Turkey GF Patty seasoning 34611 0.20 3.25

Recommended Bulk Packaging Bags – Printed – Meat – Wild Game Processing 1. Weigh meats and grind through a 3/8" plate once and then through a 3/16" plate once. 2. Add the seasoning and refrigerated water, mix thoroughly. 3. Form into patties or pack bulk.

-78- Burger & Patty Seasonings Greek with Feta Patty

Beef Formulation CY Code Pounds Ounces Beef 80% lean 3.00 48.00 Refrigerated distilled water 0.30 4.80 Greek with Feta Beef Patty seasoning 30386 0.33 5.25 Crumbled Feta Cheese - optional 0.50 8.00 Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 2.00 32.00 Pork 50% lean 1.00 16.00 Refrigerated water 0.30 4.80 Greek with Feta Beef Patty seasoning 30386 0.33 5.25 Crumbled Feta Cheese - optional 0.50 8.00

Recommended Bulk Packaging Bags – Printed – Meat – Wild Game or Beef

Processing 1. Weigh meats and grind through a 3/8" plate once and then through a 3/16" plate once. 2. Add the seasoning and refrigerated water, mix thoroughly. 3. Form into patties or pack bulk.

-79- Burger & Patty Seasonings Italian Patty

Beef Formulation CY Code Pounds Ounces Beef 80% lean 3.00 48.00 Refrigerated distilled water 0.30 4.80 Italian Beef GF Patty seasoning 34672 0.16 2.50

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 2.00 32.00 Pork 50% lean 1.00 16.00 Refrigerated Water 0.30 4.80 Italian Beef GF Patty seasoning 34672 0.16 2.50

-80- Burger & Patty Seasonings Jalapeno Patty

Beef Formulation CY Code Pounds Ounces Beef 80% lean 3.00 48.00 Refrigerated distilled water 0.30 4.80 Jalapeno Beef GF Patty seasoning 39641 0.23 3.60

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 2.00 32.00 Pork 50% lean 1.00 16.00 Refrigerated water 0.30 4.80 Jalapeno Beef GF Patty seasoning 39641 0.23 3.60

Recommended Bulk Packaging Bags – Printed – Meat – Wild Game or Beef

Processing 1. Weigh meats and grind through a 3/8" plate once and then through a 3/16" plate once. 2. Add the seasoning and refrigerated water, mix thoroughly. 3. Form into patties or pack bulk.

-81- Burger & Patty Seasonings Jalapeno & Montery Jack Patty

Beef Formulation CY Code Pounds Ounces Beef 80% lean 3.00 48.00 Refrigerated distilled water 0.30 4.80 Jalapeno & Montery Jack Beef Patty seasoning 39525 0.42 6.72 Hi-Melt White American 0.50 8.00 Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 2.00 32.00 Pork 50% lean 1.00 16.00 Refrigerated water 0.30 4.80 Jalapeno & Montery Jack Beef Patty seasoning 39525 0.42 6.72 Hi-Melt White American 0.50 8.00 Recommended Bulk Packaging Bags – Printed – Meat – Wild Game or Beef Processing 1. Weigh meats and grind through a 3/8" plate once and then through a 3/16" plate once. 2. Add the seasoning and refrigerated water, mix thoroughly. 3. Form into patties or pack bulk. Contains: Wheat and milk.

-82- Burger & Patty Seasonings Jalapeno & Peach Patty

Beef Formulation CY Code Pounds Ounces Beef 80% lean 3.00 48.00 Refrigerated distilled water 0.30 4.80 Jalapeno & Peach Patty GF seasoning 38900 0.14 2.28

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 2.00 32.00 Pork 50% lean 1.00 16.00 Refrigerated water 0.30 4.80 Jalapeno & Peach Patty GF seasoning 38900 0.14 2.28

-83- Burger & Patty Seasonings Mushroom Onion Swiss Patty

Beef Formulation CY Code Pounds Ounces Beef 80% lean 3.00 48.00 Refrigerated distilled water 0.30 4.80 Mushroom Onion Swiss GF Patty seasoning 39438 0.27 4.25 Hi-Melt Swiss Cheese 0.50 8.00 Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 2.00 32.00 Pork 50% lean 1.00 16.00 Refrigerated water 0.30 4.80 Mushroom Onion Swiss GF Patty seasoning 39438 0.27 4.25 Hi-Melt Swiss Cheese 0.50 8.00

Recommended Bulk Packaging Bags – Printed – Meat – Wild Game or Beef

-84- Burger & Patty Seasonings Mushroom Swiss Patty

Beef Formulation CY Code Pounds Ounces Beef 80% lean 3.00 48.00 Refrigerated distilled water 0.30 4.80 Mushroom Swiss Patty seasoning 39440 0.27 4.25 Hi-Melt Swiss Cheese 0.50 8.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 2.00 32.00 Pork 50% lean 1.00 16.00 Refrigerated water 0.30 4.80 Mushroom Swiss Patty seasoning 39440 0.27 4.25 Hi-Melt Swiss Cheese 0.50 8.00

Recommended Bulk Packaging Bags – Printed – Meat – Wild Game or Beef Processing 1. Weigh meats and grind through a ⅜" plate once and then through a 3/16" plate once. 2. Add the seasoning and refrigerated water, mix thoroughly. 3. Form into patties or pack bulk. Contains: Wheat, Milk

-85- Burger & Patty Seasonings Novizio-Asiago Patty

Beef Formulation CY Code Pounds Ounces Beef 80% lean 3.00 48.00 Refrigerated distilled water 0.30 4.80 Novizio-Asiago Beef Patty seasoning 31183 0.28 4.40

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 2.00 32.00 Pork 50% lean 1.00 16.00 Refrigerated water 0.30 4.80 Novizio-Asiago Beef Patty seasoning 31183 0.28 4.40

Recommended Bulk Packaging Bags – Printed – Meat – Wild Game or Beef

-86- Burger & Patty Seasonings Steak Patty

Beef Formulation CY Code Pounds Ounces Beef 80% lean 3.00 48.00 Steak Patty seasoning 39432 0.11 1.68

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 2.00 32.00 Pork 50% lean 1.00 16.00 Steak Patty seasoning 39432 0.11 1.68

-87- Burger & Patty Seasonings Sweet & Heat Patty

Beef Formulation CY Code Pounds Ounces Beef 80% lean 3.00 48.00 Refrigerated distilled water 0.30 4.80 Sweet & Heat Patty GF seasoning 38898 0.17 2.70

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 2.00 32.00 Pork 50% lean 1.00 16.00 Refrigerated water 0.30 4.80 Sweet & Heat Patty GF seasoning 38898 0.17 2.70

Recommended Bulk Packaging Bags – Printed – Meat – Wild Game or Beef

Processing 1. Weigh meats and grind through a 3/8" plate once and then through a 3/16" plate once. 2. Add the seasoning and refrigerated water, mix thoroughly. 3. Form into patties or pack bulk.

-88- Burger & Patty Seasonings Sweet Onion Patty

Beef Formulation CY Code Pounds Ounces Beef 80% lean 3.00 48.00 Refrigerated distilled water 0.30 4.80 Sweet Onion Beef Patty seasoning 31182 0.26 4.16

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 2.00 32.00 Pork 50% lean 1.00 16.00 Refrigerated water 0.30 4.80 Sweet Onion Beef Patty seasoning 31182 0.26 4.16

Recommended Bulk Packaging Bags – Printed – Meat – Wild Game or Beef

-89- Cured & Smoked Seasonings Bologna Beef | Pork | Venison Cured & Smoked Seasonings Bologna

Beef Formulation CY Pounds Ounces Processing Code 1. Weigh meats and grind through a Beef 80% lean 15.00 3/8" plate once and then through Pork 80% lean 10.00 a 1/8" plate once. Refrigerated water 6.00 96.00 2. Add the Cure Salt 813 to meat and mix briefly. PA Deer Bologna 31767 0.84 13.50 seasoning1 3. Add the Seasoning and Sodium Tripolyphosphate and mix until Circle S Binder2 1.00 16.00 sticky. Sodium Tripolyphosphate 0.06 1.00 4. Add half of the Refrigerated Water Cure Salt 813 0.06 1.00 and mix briefly. 5. Add the Circle S Binder and mix Venison Formulation CY Pounds Ounces until product stiffens. Code 6. Add the remaining half of the Venison – trimmed (no fat) 15.00 Refrigerated Water and mix thoroughly. Pork 50% lean 10.00 7. *Optional: Add Cheese and/or Refrigerated water 6.00 96.00 Jalapeno peppers. Mix evenly. PA Deer Bologna 31767 0.84 13.50 8. Stuff product into casings. seasoning1 2 9. For best results, refrigerate Circle S Binder 1.00 16.00 overnight before smoking and/or Sodium Tripolyphosphate 0.06 1.00 cooking. Cure Salt 813 0.06 1.00 10 Product should be cooked to an internal temperature of at least High-Temp Cheese – CY Pounds Ounces 158 ° F. (Choose One) Code 11. After cooking, immediately shower OPTIONAL - Hi-Temp Cheese and/or Jalapeno Peppers may product to an internal temperature be added to either formulation. of 100° F. American – Yellow 5.00 80.00 12. Allow product to drip dry for 30 minutes at room temperature - American – White 5.00 80.00 65° to 75° F. Cheddar 5.00 80.00 13 Chill to 40° F or less before Jalapeno – Heat:3 5.00 80.00 packaging , weighing and Jalapeno Peppers – Heat:4 4.00 64.00 labeling. *Wash & drain Jalapeno Peppers to remove vinegar solution. 14. Keep refrigerated or frozen.

Recommended Casing Appropriate natural, fibrous or collagen casing. Clear, red or mahogany are available. Contains: 1MSG, 2Milk

-92- Cured & Smoked Seasonings Bologna (Extra Mild)

Beef Formulation CY Code Pounds Ounces Beef 80% lean 25.00 Refrigerated water 3.00 48.00 Bologna Frank seasoning (1/2 pkg)1 31793 1.81 29.00 Cure Salt 813 0.06 1.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 3.00 48.00 Bologna Frank seasoning (1/2 pkg)1 31793 1.81 29.00 Cure Salt 813 0.06 1.00

Recommended Casing Appropriate natural, fibrous or collagen casing. Clear, red or mahogany are available.

Processing 1. Weigh meats and grind through a 3/8" plate once and then through a 1/8" plate once. 2. Add the Cure Salt 813 to meat and mix briefly. 3. Add the seasoning and refrigerated water, mix thoroughly. 4. Stuff product into casings. 5. For best results, refrigerate overnight before smoking and/or cooking. 6. Product should be cooked to an internal temperature of at least 158 ° F. 7. After cooking, immediately shower product to an internal temperature of 100° F. 8. Allow product to drip dry for 30 minutes at room temperature - 65° to 75° F. 9. Chill to 40° F or less before packaging , weighing and labeling. 10. Keep refrigerated or frozen. Contains: 1MSG.

-93- Cured & Smoked Seasonings Cumberland Gap Bologna

Beef Formulation CY Code Pounds Ounces Beef 80% lean 15.00 Pork 80% lean 10.00 Refrigerated water 6.00 96.00 Cumberland Gap Bologna seasoning1 31774 0.78 12.50 Circle S Binder2 1.00 16.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 6.00 96.00 Cumberland Gap Bologna seasoning1 31774 0.78 12.50 Circle S Binder2 1.00 16.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00

Recommended Casing Appropriate natural, fibrous or collagen casing. Clear, red or mahogany are available.

Processing 1. Weigh meats and grind through a 3/8" plate once and then through a 1/8" plate once. 2. Add the Cure Salt 813 to meat and mix briefly. 3. Add the seasoning and Sodium Tripolyphosphate and mix until sticky. 4. Add half of the refrigerated water and mix briefly. 5. Add the Circle S Binder and mix until product stiffens. 6. Add the remaining half of the refrigerated water and mix thoroughly. 7. Stuff product into casings. 8. For best results, refrigerate overnight before smoking and/or cooking. 9. Product should be cooked to an internal temperature of at least 158 ° F. 10. After cooking, immediately shower product to an internal temperature of 100° F. 11. Allow product to drip dry for 30 minutes at room temperature - 65° to 75° F. 12. Chill to 40° F or less before packaging , weighing and labeling. 13. Keep refrigerated or frozen. Contains: 1MSG, 2Milk.

-94- Cured & Smoked Seasonings Dutch Counry Sweet Bologna

Beef Formulation CY Code Pounds Ounces Beef 80% lean 15.00 Pork 80% lean 10.00 Refrigerated water 2.50 40.00 Dutch Country Sweet Bologna seasoning1 32177 3.00 48.00 Sodium Tripolyphosphate 0.12 2.00 Cure Salt 813 0.06 1.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 2.50 40.00 Dutch Country Sweet Bologna seasoning 32177 3.00 48.00 Sodium Tripolyphosphate 0.12 2.00 Cure Salt 813 0.06 1.00

Recommended Casing Appropriate natural, fibrous or collagen casing. Clear, red or mahogany are available.

Processing 1. Weigh meats and grind through a 3/8" plate once and then through a 1/8" plate once. 2. Add the Cure Salt 813 to meat and mix briefly. 3. Add the seasoning and Sodium Tripolyphosphate and mix thoroughly. 4. Add the Circle S Binder and mix until product stiffens. 5. Stuff product into casings. 6. For best results, refrigerate overnight before smoking and/or cooking. 7. Product should be cooked to an internal temperature of at least 158 ° F. 8. After cooking, immediately shower product to an internal temperature of 100° F. 9. Allow product to drip dry for 30 minutes at room temperature - 65° to 75° F. 10. Chill to 40° F or less before packaging , weighing and labeling. 11. Keep refrigerated or frozen. Contains: 1MSG.

-95- Cured & Smoked Seasonings Mild Bologna

Beef Formulation CY Code Pounds Ounces Beef 80% lean 20.00 Pork 80% lean 5.00 Refrigerated water 6.00 96.00 Bologna 58H seasoning (1/2 pkg) 40222 1.50 24.00 Circle S Binder1 1.00 16.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 6.00 96.00 Bologna 58H seasoning (1/2 pkg) 40222 1.50 24.00 Circle S Binder 1.00 16.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00

Recommended Casing Appropriate natural, fibrous or collagen casing. Clear, red or mahogany are available.

-96- Cured & Smoked Seasonings Smicksburg Bologna

Beef Formulation CY Code Pounds Ounces Beef 80% lean 12.50 Pork 80% lean 12.50 Refrigerated water 6.00 96.00 Smicksburg Bologna seasoning (1/2 pkg)1 31842 1.88 30.00 Circle S Binder2 1.00 16.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00 Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 6.00 96.00 Smicksburg Bologna seasoning (1/2 pkg)1 31842 1.88 15.00 Circle S Binder2 1.00 16.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00

Recommended Casing Appropriate natural, fibrous or collagen casing. Clear, red or mahogany are available.

-97- Cured & Smoked Seasonings Bologna Frank Old Fashioned

Beef Formulation CY Code Pounds Ounces Beef 80% lean 20.00 Pork 80% lean 5.00 Refrigerated water 6.00 96.00 Bologna-Frank Old Fashioned seasoning (1/2 pkg)1 40488 2.00 32.00 Circle S Binder2 1.00 16.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 6.00 96.00 Bologna-Frank Old Fashioned seasoning (1/2 pkg)1 40488 2.00 32.00 Circle S Binder2 1.00 16.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00

Recommended Casing Appropriate natural, fibrous or collagen casing. Clear, red or mahogany are available.

Processing 1. Weigh meats and grind through a 3/8" plate once and then through a 1/8" plate once. 2. Add the Cure Salt 813 to meat and mix briefly. 3. Add the seasoning and Sodium Tripolyphosphate and mix until sticky. 4. Add half of the refrigerated water and mix briefly. 5. Add the Circle S Binder and mix until product stiffens. 6. Add the remaining half of the refrigerated water and mix thoroughly. 7. Stuff product into casings. 8. For best results, refrigerate stuffed casings overnight before smoking and/or cooking. 9. Product should be cooked to an internal temperature of at least 158 ° F. 10. After cooking, immediately shower product to an internal temperature of 100° F. 11. Allow product to drip dry for 30 minutes at room temperature - 65° to 75° F. 12. Chill to 40° F or less before packaging , weighing and labeling. 13. Keep refrigerated or frozen. Contains: 1MSG, 2Milk.

-98- Cured & Smoked Seasonings Old Fashioned Bologna

Beef Formulation CY Code Pounds Ounces Beef 80% lean 20.00 Pork 80% lean 5.00 Refrigerated water 6.00 96.00 Old Fashioned Bologna seasoning 40469 2.00 32.00 Circle S Binder1 1.00 16.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 6.00 96.00 Old Fashioned Bologna seasoning 40469 2.00 32.00 Circle S Binder1 1.00 16.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00

Recommended Casing Appropriate natural, fibrous or collagen casing. Clear, red or mahogany are available.

-99- Cured & Smoked Seasonings Trail Bologna

Beef Formulation CY Code Pounds Ounces Beef 80% lean 20.00 Pork 80% lean 5.00 Refrigerated water 6.00 96.00 Trail Bologna seasoning1 31814 1.31 21.00 Circle S Binder2 1.00 16.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 6.00 96.00 Trail Bologna seasoning1 31814 1.31 21.00 Circle S Binder2 1.00 16.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00

Recommended Casing CY Code 43 mm x 18mm Curved Collagen 32557

Processing 1. Weigh meats and grind through a 3/8" plate once and then through a 1/8" plate once. 2. Add the Cure Salt 813 to meat and mix briefly. 3. Add the Seasoning and Sodium Tripolyphosphate and mix until sticky. 4. Add half of the Refrigerated Water and mix briefly. 5. Add the Circle S Binder and mix until product stiffens. 6. Add the remaining half of the Refrigerated Water and mix thoroughly. 7. Stuff product into casings. 8. For best results, refrigerate overnight before smoking and/or cooking. 9. Product should be cooked to an internal temperature of at least 158 ° F. 10. After cooking, immediately shower product to an internal temperature of 100° F. 11. Allow product to drip dry for 30 minutes at room temperature - 65° to 75° F. 12. Chill to 40° F or less before packaging , weighing and labeling. 13. Keep refrigerated or frozen.

Contains: 1MSG, 2Milk.

-100- Cured & Smoked Seasonings Cooked Salami

Beef Formulation CY Code Pounds Ounces Beef 80% lean 10.00 Pork 80% lean 15.00 Refrigerated water 6.00 96.00 Cotta Salami seasoning (1/2 pkg) 40328 1.00 16.00 Circle S Binder 1.00 16.00 Sodium Tripolyphosphate 0.09 1.00 Cure Salt 813 0.06 1.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 6.00 96.00 Cotta Salami seasoning (1/2 pkg) 40328 1.00 16.00 Circle S Binder 1.00 16.00 Sodium Tripolyphosphate 0.09 1.00 Cure Salt 813 0.06 1.00

Recommended Casing Appropriate natural, fibrous or collagen casing. Clear, red or mahogany are available.

-101- Cured & Smoked Seasonings Smoked Sausage

Beef Formulation CY Code Pounds Ounces Beef 80% lean 20.00 Pork 80% lean 5.00 Refrigerated water 6.00 96.00 Smoked Sausage seasoning (1/2 pkg)1 40527 1.41 22.50 Circle S Binder2 1.00 16.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00 Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 6.00 96.00 Smoked Sausage seasoning (1/2 pkg)1 40527 1.41 22.50 Circle S Binder2 1.00 16.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00

Recommended Casing Appropriate natural, fibrous or collagen casing. Clear, red or mahogany are available.

Processing 1. Weigh meats and grind through a 3/8" plate once and then through a 3/16" plate once. 2. Add the Cure Salt 813 to meat and mix briefly. 3. Add the seasoning and Sodium Tripolyphosphate and mix until sticky. 4. Add half of the refrigerated water and mix briefly. 5. Add the Circle S Binder and mix until product stiffens. 6. Add the remaining half of the refrigerated water and mix thoroughly. 7. Stuff product into casings. 8. For best results, refrigerate stuffed casings overnight before smoking and/or cooking. 9. Product should be cooked to an internal temperature of at least 158 ° F. 10. After cooking, immediately shower product to an internal temperature of 100° F. 11. Allow product to drip dry for 30 minutes at room temperature - 65° to 75° F. 12. Chill to 40° F or less before packaging , weighing and labeling. 13. Keep refrigerated or frozen. Contains: 1MSG, 2Milk.

-102- Cured & Smoked Seasonings Summer Sausage

Beef Formulation CY Code Pounds Ounces Beef 80% lean 15.00 Pork 80% lean 10.00 Refrigerated water 6.00 96.00 Summer Sausage (ACL) seasoning 31820 1.13 18.00 Circle S Binder1 1.00 16.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 6.00 96.00 Summer Sausage (ACL) seasoning 31820 1.13 18.00 Circle S Binder1 1.00 16.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00 Recommended Casing Appropriate natural, fibrous or collagen casing. Clear, red or mahogany are available. Processing 1. Weigh meats and grind through a 3/8" plate once and then through a 1/8" plate once. 2. Add the Cure Salt 813 to meat and mix briefly. 3. Add the seasoning and Sodium Tripolyphosphate and mix until sticky. 4. Add half of the refrigerated water and mix briefly. 5. Add the Circle S Binder and mix until product stiffens. 6. Add the remaining half of the refrigerated water and mix thoroughly. 7. Stuff product into casings. 8. For best results, refrigerate overnight before smoking and/or cooking. 9. Product should be cooked to an internal temperature of at least 158 ° F. 10. After cooking, immediately shower product to an internal temperature of 100° F. 11. Allow product to drip dry for 30 minutes at room temperature - 65° to 75° F. 12. Chill to 40° F or less before packaging , weighing and labeling. 13. Keep refrigerated or frozen. Contains: 1Milk.

-103- Cured & Smoked Seasonings Summer Sausage

Pork Formulation CY Code Pounds Ounces Beef 80% lean 35.00 Pork 80% lean 15.00 Refrigerated water 12.00 192.00 Summer Sausage seasoning 1048 (1/2 pkg) 31835 2.94 47.00 Circle S Binder 1 2.00 32.00 Sodium Tripolyphosphate 0.12 2.00 Cure Salt 813 0.12 2.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 30.00 Pork 50% lean 20.00 Refrigerated water 12.00 192.00 Summer Sausage seasoning 1048 (1/2 pkg) 31835 2.94 47.00 Circle S Binder1 2.00 32.00 Sodium Tripolyphosphate 0.12 2.00 Cure Salt 813 0.12 2.00

Recommended Casing Appropriate natural, fibrous or collagen casing. Clear, red or mahogany are available.

Processing 1. Weigh meats and grind through a ⅜" plate once and then through a ⅛" plate once. 2. Add the Cure Salt 813 to meat and mix briefly. 3. Add the seasoning and Sodium Tripolyphosphate and mix until sticky. 4. Add half of the refrigerated water and mix briefly. 5. Add the Circle S Binder and mix until product stiffens. 6. Add the remaining half of the refrigerated water and mix thoroughly. 7. Stuff product into casings. 8. For best results, refrigerate overnight before smoking and/or cooking. 9. Product should be cooked to an internal temperature of at least 158 °F. 10. After cooking, immediately shower product to an internal temperature of 100° F. 11. Allow product to drip dry for 30 minutes at room temperature - 65°to 75° F. 12. Chill to 40° F or less before packaging , weighing and labeling. 13. Keep refrigerated or frozen. Contains: Milk

-104- Cured & Smoked Seasonings Sweet Bologna (Lancaster County, PA Style) Beef Formulation CY Code Pounds Ounces Beef 80% lean 20.00 Pork 80% lean 5.00 Refrigerated water 2.00 Bologna-Frank Old Fashioned seasoning (1/2 pkg)1 31877 0.00 32.00 Brown Sugar 3.50 56.00 Circle S Binder2 1.00 16.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00 Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water Bologna-Frank Old Fashioned seasoning (1/2 pkg)1 31877 2.00 32.00 Brown Sugar 3.50 56.00 Circle S Binder2 1.00 16.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00 Recommended Casing Appropriate natural, fibrous or collagen casing. Clear, red or mahogany are available. Processing 1. Weigh meats and grind through a 3/8" plate once and then through a 1/8" plate once. 2. Add the Cure Salt 813 to meat and mix briefly. 3. Add the seasoning, brown sugar and Sodium Tripolyphosphate and mix until sticky. 4. Add the Circle S Binder and mix until product stiffens. 5. Stuff product into casings. 6. For best results, refrigerate stuffed casings overnight before smoking and/or cooking. 7. Product should be cooked to an internal temperature of at least 158 ° F. 8. After cooking, immediately shower product to an internal temperature of 100° F. 9. Allow product to drip dry for 30 minutes at room temperature - 65° to 75° F. 10. Chill to 40° F or less before packaging , weighing and labeling. 11. Keep refrigerated or frozen. Contains: 1MSG, 2Milk.

-105- Cured & Smoked Seasonings Jerky Beef | Venison Cured & Smoked Seasonings Appalachian Jerky

Beef Formulation CY Code Pounds Ounces Beef or Venison Strips 15.00 Refrigerated water 1.00 16.00 Appalachian Jerky seasoning1 39345 1.00 16.00 Cure Salt 813 0.03 0.50 Granulated Garlic 0.10 1.60 Coarse Black Pepper 0.10 1.60 Processing Option #1 - Strips 1. Trim all fat and sinew from meat. 2. Slice with the grain about 1/8” to 1/4” thick. 3. Blend the seasoning, Cure Salt 813 and refrigerated water then add the meat strips, making sure all surfaces are coated with marinade solution. 4. For best results, allow meat to marinate for 48 to 72 hours. 5. Place strips of meat on screens or hang on stainless steel rods. 6. Smoke/cook to an internal temperature of 158°. The finished cooked yield should be about 40% to 42% of the gross batch weight and/or the water activity should be 0.83 or less to be shelf stable. Venison Formulation CY Code Pounds Ounces Beef or Venison 15.00 Refrigerated water 1.00 16.00 Appalachian Jerky seasoning1 39345 1.00 16.00 Cure Salt 813 0.03 0.50 Granulated Garlic 0.06 1.00 Coarse Black Pepper 0.06 1.00 Processing Option #2 - Ground and Formed 1. Trim all fat and sinew from meat. 2. Grind meat through a 3/8” plate once. 3. Add the Cure Salt 813 to meat and mix briefly. 4. Add the seasoning, garlic, pepper and refrigerated water, mix until sticky. 5. Place mixture in meat lug and pack down to eliminate air pockets. 6. Place a sheet of freezer paper directly on top of meat and freeze. 7. Remove meat from lug and cut on bandsaw into strips approximately 1/4” thick. 8. Place frozen strips on screen and move to smoke house before they thaw. 9. Smoke/cook to an internal temperature of 158°. The finished cooked yield should be about 40% to 42% of the gross batch weight and/or the water activity should be 0.83 or less to be shelf stable. Contains: 1Soy.

-108- Cured & Smoked Seasonings BBQ Jerky

Beef Formulation CY Code Pounds Ounces Beef or Venison Strips 15.00 Refrigerated water 0.50 8.00 Barbeque Jerky seasoning1 40245 2.50 40.00 Cure Salt 813 0.03 0.50 Processing Option #1 - Strips 1. Trim all fat and sinew from meat. 2. Slice with the grain about 1/8” to 1/4” thick. 3. Blend the seasoning, Cure Salt 813 and refrigerated water then add the meat strips, making sure all surfaces are coated with marinade solution. 4. For best results, allow meat to marinate for 48 to 72 hours. 5. Place strips of meat on screens or hang on stainless steel rods. 6. Smoke/cook to an internal temperature of 158°. The finished cooked yield should be about 40% to 42% of the gross batch weight and/or the water activity should be 0.83 or less to be shelf stable. Venison Formulation CY Code Pounds Ounces Beef or Venison 15 Refrigerated water 0.5 8 Barbeque Jerky seasoning1 40245 2.50 40.00 Cure Salt 813 0.03 0.50 Processing Option #2 - Ground and Formed 1. Trim all fat and sinew from meat. 2. Grind meat through a 3/8” plate once. 3. Add the Cure Salt 813 to meat and mix briefly. 4. Add the seasoning and refrigerated water, mix until sticky. 5. Place mixture in meat lug and pack down to eliminate air pockets. 6. Place a sheet of freezer paper directly on top of meat and freeze. 7. Remove meat from lug and cut on bandsaw into 1/4” strips. 8. Place frozen strips on screen and move to smoke house before they thaw. 9. Smoke/cook to an internal temperature of 158°. The finished cooked yield should be about 40% to 42% of the gross batch weight and/or the water activity should be 0.83 or less to be shelf stable. Contains: 1MSG.

-109- Cured & Smoked Seasonings Black Diamond Teriyaki Jerky

Beef Formulation CY Code Pounds Ounces Beef or Venison Strips 15.00 Refrigerated water 1.00 16.00 Black Diamond Teriyaki Jerky seasoning1 39462 1.35 21.6 Coarse Black Pepper 0.06 1.00 Granulated Garlic 0.06 1.00 Cure Salt 813 0.03 0.50 Processing Option #1 - Strips 1. Trim all fat and sinew from meat. 2. Slice with the grain about 1/8” to 1/4” thick. 3. Blend the seasoning, Cure Salt 813, sugar and refrigerated water then add the meat strips, making sure all surfaces are coated with marinade solution. 4. For best results, allow meat to marinate for 48 to 72 hours. 5. Place strips of meat on screens or hang on stainless steel rods. 6. Smoke/cook to an internal temperature of 158°. The finished cooked yield should be about 40% to 42% of the gross batch weight and/or the water activity should be 0.83 or less to be shelf stable. Venison Formulation CY Code Pounds Ounces Beef or Venison 15.00 Refrigerated water 1.00 16.00 Black Diamond Teriyaki Jerky seasoning 39462 1.35 21.6 Coarse Black Pepper 0.06 1.00 Granulated Garlic 0.06 1.00 Cure Salt 813 0.03 0.50 Processing Option #2 - Ground and Formed 1. Trim all fat and sinew from meat. 2. Grind meat through a 3/8” plate once. 3. Add the Cure Salt 813 to meat and mix briefly. 4. Add the seasoning, pepper, garlic, sugar and refrigerated water, mix until sticky. 5. Place mixture in meat lug and pack down to eliminate air pockets. 6. Place a sheet of freezer paper directly on top of meat and freeze. 7. Remove meat from lug and cut on bandsaw into 1/4” strips. 8. Place frozen strips on screen and move to smoke house before they thaw. 9. Smoke/cook to an internal temperature of 158°. The finished cooked yield should be about 40% to 42% of the gross batch weight and/or the water activity should be 0.83 or less to be shelf stable. Contains: 1Soy and wheat.

-110- Cured & Smoked Seasonings Hillbilly Jerky with sweet mild heat

Beef Formulation CY Code Pounds Ounces Beef or Venison Strips 15.00 Refrigerated water 1.00 16.00 Hillbilly Jerky seasoning1 39647 1.05 16.8 Granulated Garlic 0.10 1.60 Coarse Black Pepper 0.10 1.60 Cure Salt 813 0.03 0.50 Processing Option #1 - Strips 1. Trim all fat and sinew from meat. 2. Slice with the grain about 1/8” to 1/4” thick. 3. Blend the seasoning, Cure Salt 813 and refrigerated water then add the meat strips, making sure all surfaces are coated with marinade solution. 4. For best results, allow meat to marinate for 48 to 72 hours. 5. Place strips of meat on screens or hang on stainless steel rods. 6. Smoke/cook to an internal temperature of 158°. The finished cooked yield should be about 40% to 42% of the gross batch weight and/or the water activity should be 0.83 or less to be shelf stable. Venison Formulation CY Code Pounds Ounces Beef or Venison 15.00 Refrigerated water 1.00 16.00 Hillbilly Jerky seasoning1 39647 1.05 16.8 Granulated Garlic 0.10 1.60 Coarse Black Pepper 0.10 1.60 Cure Salt 813 0.03 0.50 Processing Option #2 - Ground and Formed 1. Trim all fat and sinew from meat. 2. Grind meat through a 3/8” plate once. 3. Add the Cure Salt 813 to meat and mix briefly. 4. Add the seasoning and refrigerated water, mix until sticky. 5. Place mixture in meat lug and pack down to eliminate air pockets. 6. Place a sheet of freezer paper directly on top of meat and freeze. 7. Remove meat from lug and cut on bandsaw into strips approximately 1/4” thick. 8. Place frozen strips on screen and move to smoke house before they thaw. 9. Smoke/cook to an internal temperature of 158°. The finished cooked yield should be about 40% to 42% of the gross batch weight and/or the water activity should be 0.83 or less to be shelf stable. Contains: 1Soy.

-111- Cured & Smoked Seasonings Hillbilly Jerky with sweet mild heat

Beef Formulation CY Code Pounds Ounces Beef or Venison Strips 15.00 Refrigerated water 1.00 16.00 Hillbilly Jerky seasoning1 39519 1.06 17.00 Granulated Garlic 0.10 1.60 Coarse Black Pepper 0.10 1.60 Cure Salt 813 0.03 0.50 Processing Option #1 - Strips 1. Trim all fat and sinew from meat. 2. Slice with the grain about 1/8” to 1/4” thick. 3. Blend the seasoning, Cure Salt 813 and refrigerated water then add the meat strips, making sure all surfaces are coated with marinade solution. 4. For best results, allow meat to marinate for 48 to 72 hours. 5. Place strips of meat on screens or hang on stainless steel rods. 6. Smoke/cook to an internal temperature of 158°. The finished cooked yield should be about 40% to 42% of the gross batch weight and/or the water activity should be 0.83 or less to be shelf stable. Venison Formulation CY Code Pounds Ounces Beef or Venison 15.00 Refrigerated water 1.00 16.00 Hillbilly Jerky seasoning 39519 1.06 17.00 Granulated Garlic 0.10 1.60 Coarse Black Pepper 0.10 1.60 Cure Salt 813 0.03 0.50 Processing Option #2 - Ground and Formed 1. Trim all fat and sinew from meat. 2. Grind meat through a 3/8” plate once. 3. Add the Cure Salt 813 to meat and mix briefly. 4. Add the seasoning and refrigerated water, mix until sticky. 5. Place mixture in meat lug and pack down to eliminate air pockets. 6. Place a sheet of freezer paper directly on top of meat and freeze. 7. Remove meat from lug and cut on bandsaw into strips approximately 1/4” thick. 8. Place frozen strips on screen and move to smoke house before they thaw. 9. Smoke/cook to an internal temperature of 158°. The finished cooked yield should be about 40% to 42% of the gross batch weight and/or the water activity should be 0.83 or less to be shelf stable. Contains: 1Soy, MSG.

-112- Cured & Smoked Seasonings Hot Pepper Jack Jerky

Beef Formulation CY Code Pounds Ounces Beef or Venison Strips 25.00 Refrigerated water 2.50 40.00 Hot Pepper Jack Jerky seasoning (1/2 pkg)1 31728 1.00 16.00 Cure Salt 813 0.06 1.00 Processing Option #1 - Strips 1. Trim all fat and sinew from meat. 2. Slice with the grain about 1/8” to 1/4” thick. 3. Blend the seasoning, Cure Salt 813 and refrigerated water then add the meat strips, making sure all surfaces are coated with marinade solution. 4. For best results, allow meat to marinate for 48 to 72 hours. 5. Place strips of meat on screens or hang on stainless steel rods. 6. Smoke/cook to an internal temperature of 158°. The finished cooked yield should be about 40% to 42% of the gross batch weight and/or the water activity should be 0.83 or less to be shelf stable.

Venison Formulation CY Code Pounds Ounces Beef or Venison 25.00 Refrigerated water 1.50 24.00 Hot Pepper Jack Jerky seasoning (1/2 pkg)1 31728 1.00 16.00 Cure Salt 813 0.06 1.00 Processing Option #2 - Ground and Formed 1. Trim all fat and sinew from meat. 2. Grind meat through a 3/8” plate once. 3. Add the Cure Salt 813 to meat and mix briefly. 4. Add the seasoning and refrigerated water, mix until sticky. 5. Place mixture in meat lug and pack down to eliminate air pockets. 6. Place a sheet of freezer paper directly on top of meat and freeze. 7. Remove meat from lug and cut on bandsaw into 1/4” strips. 8. Place frozen strips on screen and move to smoke house before they thaw. 9. Smoke/cook to an internal temperature of 158°. The finished cooked yield should be about 40% to 42% of the gross batch weight and/or the water activity should be 0.83 or less to be shelf stable. Contains: 1MSG.

-113- Cured & Smoked Seasonings Mango Jalapeno Jerky

Beef Formulation CY Code Pounds Ounces Beef or Venison Strips 15.00 Refrigerated water 1.50 24.00 Mango Jalapeno Jerky seasoning 39312 1.06 17.00 Cure Salt 813 0.03 0.50 Processing Option #1 - Strips 1. Trim all fat and sinew from meat. 2. Slice with the grain about 1/8” to 1/4” thick. 3. Blend the seasoning, Cure Salt 813 and refrigerated water then add the meat strips, making sure all surfaces are coated with marinade solution. 4. For best results, allow meat to marinate for 48 to 72 hours. 5. Place strips of meat on screens or hang on stainless steel rods. 6. Smoke/cook to an internal temperature of 158°. The finished cooked yield should be about 40% to 42% of the gross batch weight and/or the water activity should be 0.83 or less to be shelf stable. Venison Formulation CY Code Pounds Ounces Beef or Venison 15 Refrigerated Water 1.50 24.00 Mango Jalapeno Jerky Seasoning 39312 1.06 17.00 Cure Salt 813 0.03 0.50

Processing Option #2 - Ground and Formed 1. Trim all fat and sinew from meat. 2. Grind meat through a 3/8” plate once. 3. Add the Cure Salt 813 to meat and mix briefly. 4. Add the seasoning and refrigerated water, mix until sticky. 5. Place mixture in meat lug and pack down to eliminate air pockets. 6. Place a sheet of freezer paper directly on top of meat and freeze. 7. Remove meat from lug and cut on bandsaw into 1/4” strips. 8. Place frozen strips on screen and move to smoke house before they thaw. 9. Smoke/cook to an internal temperature of 158°. The finished cooked yield should be about 40% to 42% of the gross batch weight and/or the water activity should be 0.83 or less to be shelf stable.

-114- Cured & Smoked Seasonings Raspberry Chipotle Jerky

Beef Formulation CY Code Pounds Ounces Beef or Venison Strips 15.00 Refrigerated Water 1.50 24.00 Raspberry Chipotle Jerky Seasoning 39308 1.25 20.00 Cure Salt 813 0.03 0.50 Processing Option #1 - Strips 1. Trim all fat and sinew from meat. 2. Slice with the grain about 1/8” to 1/4” thick. 3. Blend the seasoning, Cure Salt 813 and refrigerated water then add the meat strips, making sure all surfaces are coated with marinade solution. 4. For best results, allow meat to marinate for 48 to 72 hours. 5. Place strips of meat on screens or hang on stainless steel rods. 6. Smoke/cook to an internal temperature of 158°. The finished cooked yield should be about 40% to 42% of the gross batch weight and/or the water activity should be 0.83 or less to be shelf stable. Venison Formulation CY Code Pounds Ounces Beef or Venison 15 Refrigerated water 1.50 24.00 Raspberry Chipotle Jerky seasoning 39308 1.25 20.00 Cure Salt 813 0.03 0.50

-115- Cured & Smoked Seasonings Teriyaki Jerky

Beef Formulation CY Code Pounds Ounces Beef or Venison Strips 15.00 Refrigerated water 1.50 24.00 Teriyaki Jerky seasoning1 39660 2.25 36.00 Cure Salt 813 0.03 0.50 Processing 1. Trim all fat and sinew from meat. 2. Slice with the grain about 1/8” to 1/4” thick. 3. Blend the seasoning, sugar, Cure Salt 813, pepper and refrigerated water then add the meat strips, making sure all surfaces are coated with marinade solution. 4. For best results, allow meat to marinate for 48 to 72 hours. 5. Place strips of meat on screens or hang on stainless steel rods. 6. Smoke/cook to an internal temperature of 158°. The finished cooked yield should be about 40% to 42% of the gross batch weight and/or the water activity should be 0.83 or less to be shelf stable. Venison Formulation CY Code Pounds Ounces Beef or Venison 15.00 Refrigerated water 1.50 24.00 Teriyaki Jerky seasoning1 39660 2.25 36.00 Cure Salt 813 0.03 0.50

Processing 1. Trim all fat and sinew from meat. 2. Grind meat through a 3/8” plate once. 3. Add the Cure Salt 813 to meat and mix briefly. 4. Add the seasoning and refrigerated water, mix until sticky. 5. Place mixture in meat lug and pack down to eliminate air pockets. 6. Place a sheet of freezer paper directly on top of meat and freeze. 7. Remove meat from lug and cut on bandsaw into 1/4” strips. 8. Place frozen strips on screen and move to smoke house before they thaw. 9. Smoke/cook to an internal temperature of 158°. The finished cooked yield should be about 40% to 42% of the gross batch weight and/or the water activity should be 0.83 or less to be shelf stable. Contains: 1Soy and wheat.

-116- Cured & Smoked Seasonings Tex Mex Jerky

Beef Formulation CY Code Pounds Ounces Beef or Venison Strips 15.00 Refrigerated water 1.50 24.00 Tex Mex Jerky seasoning 39310 0.97 15.50 Cure Salt 813 0.03 0.50 Processing Option #1 - Strips 1. Trim all fat and sinew from meat. 2. Slice with the grain about 1/8” to 1/4” thick. 3. Blend the seasoning, Cure Salt 813 and refrigerated water then add the meat strips, making sure all surfaces are coated with marinade solution. 4. For best results, allow meat to marinate for 48 to 72 hours. 5. Place strips of meat on screens or hang on stainless steel rods. 6. Smoke/cook to an internal temperature of 158°. The finished cooked yield should be about 40% to 42% of the gross batch weight and/or the water activity should be 0.83 or less to be shelf stable. Venison Formulation CY Code Pounds Ounces Beef or Venison 15 Refrigerated water 1.50 24.00 Tex Mex Jerky seasoning 39310 0.97 15.50 Cure Salt 813 0.03 0.50

-117- Cured & Smoked Seasonings Snack Stick Beef | Venison Cured & Smoked Seasonings Hot Beef Stick

Beef Formulation CY Code Pounds Ounces Beef 80% lean 20.00 Pork 80% lean 5.00 Refrigerated water 2.00 32.00 Hot Beef Stick seasoning1 40532 0.75 12.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 2.00 32.00 Hot Beef Stick seasoning 40532 0.75 12.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00

Recommended Casing Appropriate natural or edible collagen casing.

Processing 1. Weigh meats and grind through a 3/8" plate once and then through a 1/8" plate once. 2. Add the Cure Salt 813 to meat and mix briefly. 3. Add the seasoning, Sodium Tripolyphosphate and refrigerated water, mix thoroughly. 4. Stuff product into dry casings. 5. For best results, refrigerate overnight before smoking and/or cooking. 6. Product should be cooked to an internal temperature of at least 158 ° F. 7. Allow product to temper for 30 minutes at room temperature - 65° to 75° F. 8. Chill to 40° F or less before packaging , weighing and labeling. 9. Keep refrigerated or frozen, product is not shelf stable. Contains: 1MSG.

-120- Cured & Smoked Seasonings Snack Stick

Beef Formulation CY Code Pounds Ounces Beef 80% lean 20.00 Pork 80% lean 5.00 Refrigerated water 2.00 32.00 Snack Stick seasoning1 31840 2.00 32.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00 Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 2.00 32.00 Snack Stick seasoning1 31840 2.00 32.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00 Recommended Casing Appropriate natural or edible collagen casing. Processing 1. Weigh meats and grind through a 3/8" plate once and then through a 1/8" plate once. 2. Add the Cure Salt 813 to meat and mix briefly. 3. Add the seasoning, Sodium Tripolyphosphate and refrigerated water, mix thoroughly. 4. Stuff product into dry casings. 5. For best results, refrigerate overnight before smoking and/or cooking. 6. Product should be cooked to an internal temperature of at least 158 ° F. 7. Allow product to temper for 30 minutes at room temperature - 65° to 75° F. 8. Chill to 40° F or less before packaging , weighing and labeling. 9. Keep refrigerated or frozen, product is not shelf stable. Contains: 1MSG.

-121- Cured & Smoked Seasonings Habanero Mango Snack Stick

Beef Formulation CY Code Pounds Ounces Beef 80% lean 15.00 Pork 80% lean 10.00 Refrigerated water 2.00 32.00 Snack Stick Habanero Mango seasoning 39291 2.00 32.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork Trim 50% lean 10.00 Refrigerated Water 2.00 32.00 Snack Stick Habanero Mango seasoning 39291 2.00 32.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00

Recommended Casing Appropriate natural or edible collagen casing.

-122- Cured & Smoked Seasonings Mild Italian Hot Snack Stick

Beef Formulation CY Code Pounds Ounces Beef 80% lean 20.00 Pork 80% lean 5.00 Refrigerated water 2.00 32.00 Mild Italian Hot Sausage seasoning1 40522 0.81 13.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 2.00 32.00 Mild Italian Hot Sausage seasoning1 40522 0.81 13.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00

Recommended Casing Appropriate natural or edible collagen casing.

-123- Cured & Smoked Seasonings Teriyaki Snack Stick

Beef Formulation CY Code Pounds Ounces Beef 80% lean 15.00 Pork 80% lean 10.00 Teriyaki Snack Stick 251 seasoning1 39457 2.06 33.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00 Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Beef Fat 10.00 Teriyaki Snack Stick 251 seasoning1 39457 2.06 33.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00 Recommended Casing Appropriate natural or edible collagen casing.

Processing 1. Weigh meats and grind through a ⅜" plate once and then through a ⅛" plate once. 2. Add the Cure Salt 813 to meat and mix briefly. 3. Add the seasoning and Sodium Tripolyphosphate, mix thoroughly. 4. Stuff product into dry casings. 5. For best results, refrigerate overnight before smoking and/or cooking. 6. Product should be cooked to an internal temperature of at least 158 ° F. 7. Allow product to temper for 30 minutes at room temperature - 65° to 75° F. 8. Chill to 40° F or less before packaging , weighing and labeling. 9. Keep refrigerated or frozen, product is not shelf stable. Contains: 1Soy and wheat.

-124- Cured & Smoked Seasonings Tex Mex Snack Stick

Beef Formulation CY Code Pounds Ounces Beef 80% lean 15.00 Pork 80% lean 10.00 Refrigerated water 2.00 32.00 Snack Stick Tex Mex seasoning (1/2 pkg) 39293 2.12 34.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00 Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork Trim 50% lean 10.00 Refrigerated water 2.00 32.00 Snack Stick Tex Mex seasoning (1/2 pkg) 39293 2.12 34.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00 Recommended Casing Appropriate natural or edible collagen casing. Processing 1. Weigh meats and grind through a 3/8" plate once and then through a 1/8" plate once. 2. Add the Cure Salt 813 to meat and mix briefly. 3. Add the seasoning, Sodium Tripolyphosphate and refrigerated water, mix thoroughly. 4. Stuff product into dry casings. 5. For best results, refrigerate overnight before smoking and/or cooking. 6. Product should be cooked to an internal temperature of at least 158 ° F. 7. Allow product to temper for 30 minutes at room temperature - 65° to 75° F. 8. Chill to 40° F or less before packaging , weighing and labeling. 9. Keep refrigerated or frozen, product is not shelf stable.

-125- Cured & Smoked Seasonings Pepper Stick

Beef Formulation CY Code Pounds Ounces Beef 80% lean 15.00 Pork 80% lean 10.00 Refrigerated water 2.00 32.00 Pepper Stick seasoning (1/2 pkg)1 40471 2.00 32.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00 Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork Trim 50% lean 10.00 Refrigerated water 2.00 32.00 Pepper Stick seasoning (1/2 pkg)1 40471 2.00 32.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00 *OPTIONAL – Hi-Temp Cheese and/or Jalapeno Peppers may be added to either formulation. High-Temp Cheese – (Choose One) Pounds Ounces American – Yellow 5.00 40.00 American – White 2.50 40.00 Cheddar 5.00 40.00 Jalapeno – Heat:3 5.00 40.00 Jalapeno Peppers – Heat:4 2.00 32.00 *Wash & drain Jalapeno Peppers to remove vinegar solution. Recommended Casing Appropriate natural or edible collagen casing. Processing 1. Weigh meats and grind through a 3/8" plate once and then through a 1/8" plate once. 2. Add the Cure Salt 813 to meat and mix briefly. 3. Add the seasoning, Sodium Tripolyphosphate and refrigerated water, mix thoroughly. 4. *OPTIONAL: Add cheese and/or jalapeno peppers. Mix evenly. 5. Stuff product into dry casings. 6. For best results, refrigerate overnight before smoking and/or cooking. 7. Product should be cooked to an internal temperature of at least 158 ° F. 8. Allow product to temper for 30 minutes at room temperature - 65° to 75° F. 9. Chill to 40° F or less before packaging , weighing and labeling. 10. Keep refrigerated or frozen, product is not shelf stable. Contains: 1MSG.

-126- Cured & Smoked Seasonings Pepper Snack Stick

Beef Formulation CY Code Pounds Ounces Beef 80% lean 15.00 Pork 80% lean 10.00 Refrigerated water 2.00 32.00 Pepper Stick 38136 1.82 29.20 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00 Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork Trim 50% lean 10.00 Refrigerated water 2.00 32.00 Pepper Stick 38136 1.82 29.20 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00 Recommended Casing Appropriate natural or edible collagen casing. Processing 1. Weigh meats and grind through a 3/8" plate once and then through a 1/8" plate once. 2. Add the Cure Salt 813 to meat and mix briefly. 3. Add the Seasoning, Sodium Tripolyphosphate and Refrigerated Water, mix thoroughly. 4. Stuff product into dry casings. 5. For best results, refrigerate overnight before smoking and/or cooking. 6. Product should be cooked to an internal temperature of at least 158 ° F. 7. Allow product to temper for 30 minutes at room temperature - 65° to 75° F. 8. Chill to 40° F or less before packaging , weighing and labeling. 9. Keep refrigerated or frozen, product is not shelf stable. No MSG formula.

-127- Cured & Smoked Seasonings Sriracha Snack Sticks

Beef Formulation CY Code Pounds Ounces Beef 80% lean 15.00 Pork 80% lean 10.00 Refrigerated water 10.00 160.00 Sriracha Snack Stick seasoning 39787 2.84 45.50 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork Trim 50% lean 10.00 Refrigerated water 10.00 160.00 Sriracha Snack Stick seasoning 39787 2.84 45.50 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00

Recommended Casing Appropriate natural or edible collagen casing.

Processing 1. Weigh meats and grind through a ⅜" plate once and then through a ⅛" plate once. 2. Add the Cure Salt 813 to meat and mix briefly. 3. Add the seasoning, Sodium Tripolyphosphate and refrigerated water, mix thoroughly. 4. Stuff product into dry casings. 5. For best results, refrigerate overnight before smoking and/or cooking. 6. Product should be cooked to an internal temperature of at least 158 °F. 7. Allow product to temper for 30 minutes at room temperature - 65°to 75° F. 8. Chill to 40° F or less before packaging , weighing and labeling. 9. Keep refrigerated or frozen, product is not shelf stable.

-128- Cured & Smoked Seasonings Sweet Italian Snack Stick

Beef Formulation CY Code Pounds Ounces Beef 80% lean 20.00 Pork 80% lean 5.00 Refrigerated water 2.00 32.00 Sweet Italian seasoning1 40206 0.69 11.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00 Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 2.00 32.00 Sweet Italian seasoning1 40206 0.69 11.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00 Recommended Casing Appropriate natural or edible collagen casing.

-129- Cured & Smoked Seasonings Miscellaneous Beef | Pork | Venison Cured & Smoked Seasonings Smoked Kolbassi/Polish Sausage

Pork Formulation CY Code Pounds Ounces Pork 80% lean 20.00 Beef 80% lean 5.00 Refrigerated water 6.00 96.00 Kolbassi seasoning #9911 40473 1.50 24.00 Circle S Binder2 1.00 16.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00 Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 6.00 96.00 Kolbassi seasoning #9911 40473 1.50 24.00 Circle S Binder2 1.00 16.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00 Recommended Casing Appropriate natural, edible collagen, fibrous or peelable viscofan casing.

-132- Cured & Smoked Seasonings Smoked Kolbassi/Polish Sausage

Pork Formulation CY Code Pounds Ounces Pork 80% lean 15.00 Beef 80% lean 10.00 Refrigerated water 6.00 96.00 Kolbassi/Polish Sausage 38134 1.50 24.00 Circle S Binder1 1.00 16.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 6.00 96.00 Kolbassi/Polish Sausage 38134 1.50 24.00 Circle S Binder1 1.00 16.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00 Recommended Casing Appropriate natural, edible collagen, fibrous or peelable viscofan casing.

-133- Cured & Smoked Seasonings Venison Sausage

Pork Formulation CY Code Pounds Ounces Pork 80% lean 10.00 Beef 80% lean 15.00 Refrigerated water 6.00 96.00 Venison Sausage seasoning1 31975 0.63 10.00 Circle S Binder 1.00 16.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00 Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 6.00 96.00 Venison Sausage seasoning1 31975 0.63 10.00 Circle S Binder 1.00 16.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00

Recommended Casing Appropriate natural, edible collagen, fibrous or peelable viscofan casing.

-134- Cured & Smoked Seasonings Hot Dog-Weiners

Beef Formulation CY Code Pounds Ounces Processing Beef 80% lean 10.00 1. Weigh meats and grind Pork 50% lean 15.00 through a 3/8" plate once and then through a 1/8" plate Refrigerated water 6.50 104.00 four times. 1 Wiener seasoning (1/2 pkg) 31973 1.10 17.63 2. Add the Cure Salt 813 to Circle S Binder2 1.00 16.00 meat and mix briefly. Sodium Tripolyphosphate 0.12 2.00 3. Add the seasoning and Cure Salt 813 0.06 1.00 Sodium Tripolyphosphate and mix until sticky. Venison Formulation CY Code Pounds Ounces 4. Add half of the refrigerated water and mix briefly. Venison – trimmed (no fat) 18.00 5. Add the Circle S Binder and Pork Fat 7.00 mix until product stiffens. Refrigerated water 6.50 104.00 6. Add the remaining half of the Wiener seasoning (1/2 pkg)1 31973 1.10 17.63 refrigerated water and mix Circle S Binder2 1.00 16.00 thoroughly. Sodium Tripolyphosphate 0.10 2.00 7. *OPTIONAL: Add cheese Cure Salt 813 0.06 1.00 and/or jalapeno peppers. Mix evenly. 8. Stuff product into casings. Recommended Casing Do not wet casings. Appropriate natural, edible collagen, or peelable viscofan 9. For best results, refrigerate casing. overnight before smoking and/or cooking. *OPTIONAL – Hi-Temp Cheese and/or Jalapeno Peppers may 10. Product should be cooked to be added to either formulation. an internal temperature of High-Temp Cheese – CY Code Pounds Ounces at least 158 ° F. (Choose One) 11. After cooking, immediately American – Yellow 2.50 80.00 shower product to an internal American – White 2.50 80.00 temperature of 100° F. Cheddar 2.50 80.00 12. Allow product to drip dry for 30 minutes at room Jalapeno – Heat:3 2.50 80.00 temperature - 65° to 75° F. Jalapeno Peppers – Heat:4 2.00 64.00 13. Chill to 40° F or less before *Wash & drain Jalapeno Peppers to remove vinegar solution. peeling, packaging, weighing and labeling. Contains: 1MSG and 2Milk. 14. Keep refrigerated or frozen.

-135- Cured & Smoked Seasonings Hot Dog-Weiners

Beef Formulation CY Code Pounds Ounces Processing Beef 80% lean 10.00 1. Weigh meats and grind Pork 50% lean 15.00 through a 3/8" plate once and then through a 1/8" plate Refrigerated water 6.50 102.00 four times. Wiener seasoning 40390 1.06 17.00 2. Add the Cure Salt 813 to Circle S Binder1 1.00 16.00 meat and mix briefly. Sodium Tripolyphosphate 0.12 2.00 3. Add the seasoning and Cure Salt 813 0.06 1.00 Sodium Tripolyphosphate and mix until sticky. Venison Formulation CY Code Pounds Ounces 4. Add half of the refrigerated Venison – trimmed (no fat) 18.00 water and mix briefly. Pork Fat 7.00 5. Add the Circle S Binder and mix until product stiffens. Refrigerated water 6.50 102.00 Wiener seasoning 40390 1.06 17.00 6. Add the remaining half of the refrigerated water and mix Circle S Binder 1.00 16.00 thoroughly. Sodium Tripolyphosphate 0.10 2.00 7. *OPTIONAL: Add cheese Cure Salt 813 0.06 1.00 and/or jalapeno peppers. Mix evenly. Recommended Casing 8. Stuff product into casings. Appropriate natural, edible collagen, or peelable viscofan Do not wet casings. casing. 9. For best results, refrigerate overnight before smoking *OPTIONAL – Hi-Temp Cheese and/or Jalapeno Peppers may and/or cooking. be added to either formulation. 10. Product should be cooked to High-Temp Cheese – CY Code Pounds Ounces an internal temperature of (Choose One) at least 158 ° F. American – Yellow 2.50 80.00 11. After cooking, immediately American – White 2.50 80.00 shower product to an internal temperature of 100° F. Cheddar 2.50 80.00 12. Allow product to drip dry Jalapeno – Heat:3 2.50 80.00 for 30 minutes at room Jalapeno Peppers – Heat:4 2.00 64.00 temperature - 65° to 75° F. *Wash & drain Jalapeno Peppers to remove vinegar solution. 13. Chill to 40° F or less before peeling, packaging, weighing Contains: 1Milk. and labeling. 14. Keep refrigerated or frozen.

-136- Cured & Smoked Seasonings Cajun Andouille

Pork Formulation CY Code Pounds Ounces Pork 80% lean 20.00 Beef 80% lean 5.00 Refrigerated water 6.00 96.00 Cajun Andouille seasoning1 40480 1.42 22.70 Circle S Binder2 1.00 16.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00 Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 6.00 96.00 Cajun Andouille seasoning1 40480 1.42 22.70 Circle S Binder2 1.00 16.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00 Recommended Casing Appropriate natural, edible collagen, fibrous or peelable viscofan casing.

Processing 1. Weigh meats and grind through a 3/8" plate once and then through a 1/4" plate once. 2. Add the Cure Salt 813 to meat and mix briefly. 3. Add the seasoning and Sodium Tripolyphosphate and mix until sticky. 4. Add half of the refrigerated water and mix briefly. 5. Add the Circle S Binder and mix until product stiffens. 6. Add the remaining half of the refrigerated water and mix thoroughly. 7. Stuff product into casings. 8. For best results, refrigerate stuffed casings overnight before smoking and/or cooking. 9. Product should be cooked to an internal temperature of at least 158 ° F. 10. After cooking, immediately shower product to an internal temperature of 100° F. 11. Allow product to drip dry for 30 minutes at room temperature - 65° to 75° F. 12. Chill to 40° F or less before packaging , weighing and labeling. 13. Keep refrigerated or frozen. Contains: 1MSG, 2Milk.

-137- Cured & Smoked Seasonings Smoked Chorizo

Pork Formulation CY Code Pounds Ounces Pork 80% lean 22.50 Beef 80% lean 2.50 Refrigerated water 6.00 96.00 Chorizo seasoning 40535 1.06 17.00 Circle S Binder1 1.00 16.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00 Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 6.00 96.00 Chorizo seasoning 40535 1.06 17.00 Circle S Binder1 1.00 16.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00 Recommended Casing Appropriate natural, edible collagen, fibrous or peelable viscofan casing.

-138- Cured & Smoked Seasonings Smoked Italian Hot Sausage

Pork Formulation CY Pounds Ounces Processing Code 1. Weigh meats and grind Pork 80% lean 25.00 through a 3/8" plate Refrigerated water 0.75 12.00 once and then through a 1/8" plate once. Deluxe Italian Hot Sausage 40429 1.08 17.25 seasoning1 2. Add the Cure Salt 813 to meat and mix briefly. Cure Salt 813 0.06 1.00 3. Add the seasoning and Venison Formulation CY Pounds Ounces water, mix until sticky. Code 4. Stuff product into Venison – trimmed (no fat) 15.00 casings. Pork 50% lean 10.00 5. For best results, Refrigerated water 5.00 80.00 refrigerate stuffed casings overnight before Deluxe Italian Hot Sausage 40429 1.08 17.25 smoking and/or cooking. seasoning1 2 6. Product should be Circle S Binder 1.00 16.00 cooked to an internal Salt (Non-iodized) 0.07 1.12 temperature of at least Sodium Tripolyphosphate 0.06 1.00 158 ° F. Cure Salt 813 0.06 1.00 7. After cooking, immediately shower Recommended Casing product to an internal temperature of 100° F. Appropriate natural, edible collagen, fibrous or peelable viscofan casing. 8. Allow product to drip 1 2 dry for 30 minutes at Contains: MSG and Milk. room temperature - 65° to 75° F. 9. Chill to 40° F or less before packaging, weighing and labeling. 10. Keep refrigerated or frozen.

-139- Cured & Smoked Seasonings Smoked Red Hots

Pork Formulation CY Code Pounds Ounces Pork 80% lean 15.00 Beef 80% lean 10.00 Refrigerated water 6.00 80.00 Smoked Red Hots seasoning 31829 2.13 34.00 Circle S Binder1 1.00 16.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00

Venison Formulation CY Code Pounds Ounces Venison – trimmed (no fat) 15.00 Pork 50% lean 10.00 Refrigerated water 6.00 80.00 Smoked Red Hots seasoning 31829 2.13 34.00 Circle S Binder1 1.00 16.00 Sodium Tripolyphosphate 0.06 1.00 Cure Salt 813 0.06 1.00

Recommended Casing Appropriate natural, edible collagen, fibrous or peelable viscofan casing.

-140- Cured & Smoked Seasonings Smoked Sweet Italian Sausage

Pork Formulation CY Pounds Ounces Processing Code 1. Weigh meats and grind Pork 80% lean 25.00 through a 3/8" plate Refrigerated water 0.75 12.00 once and then through a 3/16" plate once. Sweet Italian Sausage seasoning1 30560 0.61 9.75 2. Add the Cure Salt 813 Salt (Non-iodized) 0.07 1.12 to meat and mix briefly. Cure Salt 813 0.06 1.00 3. Add the seasoning and water, mix until sticky. Venison Formulation CY Pounds Ounces Code 4. Stuff product into Venison – trimmed (no fat) 15.00 casings. Pork 50% lean 10.00 5. For best results, refrigerate stuffed Refrigerated water 5.00 80.00 casings overnight before Sweet Italian Sausage seasoning1 30560 0.61 9.75 smoking and/or cooking. Circle S Binder2 1.00 16.00 6. Product should be cooked to an internal Salt 0.07 1.12 temperature of at least Sodium Tripolyphosphate 0.06 1.00 158 ° F. Cure Salt 813 0.06 1.00 7. After cooking, immediately shower Recommended Casing product to an internal temperature of 100° F. Appropriate natural, edible collagen, fibrous or peelable viscofan casing. 8. Allow product to drip Contains: 1MSG and 2Milk. dry for 30 minutes at room temperature - 65° to 75° F. 9. Chill to 40° F or less before packaging, weighing and labeling. 10. Keep refrigerated or frozen.

-141- Smoke Schedules Beef | Chicken | Pork | Venison Smoke Schedules Bacon Stage Time Temperature Core Temperature RH Damper Open Smoke 1 2:00 140° F * * 50% No 2 1:00 140° F * * 25% Yes 3 1:00 150° F * * 15% Yes 4 1:00 160° F * * 10% Yes 5 * 175° F 142° F 15% No Bologna - 73mm diameter Stage Time Temperature Core Temperature RH Damper Open Smoke 1 1:15 140° F * * 75% No 2 2:00 155° F * 40% 10% Yes 3 1:00 165° F * 45% 10% Yes 4 ? 180° F 158° F 60% Closed No 5 0:15 Shower Bologna, Ring - 43mm diameter Stage Time Temperature Core Temperature RH Damper Open Smoke 1 1:15 140° F * * 75% No 2 1:00 150 F * 35% 15% Yes 3 2:00 160° F * 40% 10% Yes 4 ? 180° F 158° F 60% Closed No 5 0:12 Shower Ham, Bone-in or Boneless Stage Time Temperature Core Temperature RH Damper Open Smoke 1 2:00 140° F * * 75% No 2 2:00 140° F * * 30% No 3 2:00 150° F * 30% 10% Yes 4 4:00 160° F * 35% 10% Yes 5 ? 180° F 145° F 40% 10% No 6 0:04 180° F * 40% Closed No Jerky - Strips or Ground & Formed Stage Time Temperature Internal Temperature RH Damper Open Smoke 1 1:30 180° F * * Closed No 2 ? 180° F 145° F * Closed No 3 0:04 180° F * * Closed No 4 1:00 150° F * * 50% Yes 5 1:00 140° F * * 40% Yes 6 1:00 130° F * * 40% No 7 ?** 130° F * * 40% No

-144- ** until moisture to protein ratio (MPR) is 0.75:1 or 45% yield Smoke Schedules Smoked Sausage - 32mm diameter Stage Time Temperature Internal Temperature RH Damper Open Smoke 1 1:00 140° F * * 75% No 2 1:00 145° F * 35% 15% Yes 3 2:00 165° f * 45% 15% Yes 4 ? 180° F 158° F 60% Closed No 5 0:12 Shower Snack Stick - 21mm diameter Stage Time Temperature Internal Temperature RH Damper Open Smoke 1 0:20 140° F * * 75% No 2 0:20 150° F * * 50% No 3 0:20 150° F * 35% 15% Yes 4 0:20 160° F * 35% 15% Yes 5 ? 180° F 158° F 60% Closed No 6 0:05 Shower Hot Dogs - 25mm diameter Stage Time Temperature Internal Temperature RH Damper Open Smoke 1 0:30 150° F * * 50% No 2 0:20 150° F * 35% 15% Yes 3 0:20 165° F * 45% 10% No 4 ? 180° F 158° F 60% Closed No 5 0:12 Shower

-145- Reference Beef | Chicken | Pork | Venison Reference

Antioxidants Common antioxidants are BHA and BHT. They are used to prevent oxidative rancidity in sausages. They will readily oxidize before the fat in the sausage does. These are mostly used in products which have been frozen or sold frozen. They have very little effect on products that are distributed fresh. Antioxidants are permitted to be used at a level of 0.01%, each based on the fat content of the product along with 0.01% citric acid. Since the amount of the antioxidant is so small, it’s better to use a pre-blended product that has been mixed with salt to make it easy to measure.

Curing Accelerators Sodium erythorbate and ascorbic acid are used to accelerate the curing process. They act in a synergistic manner with the sodium nitrite. Sodium erythorbate is an iso-ascorbic acid, which is the sodium version of ascorbic acid. It is not powdered earthworms. Ascorbic acid has vitamin C properties, where as the sodium erythorbate does not. Sodium erythorbate is less anhydrous than ascorbic acid, thus less expensive to use. The use of a curing accelerator helps to prevent uncured spots in large muscle products, as well as helping to develop a stable pink color in the finished product.

Curing Agents/Salts The group of curing agents that impart the distinctive color and flavor of a cured meat product include: sodium nitrate, sodium nitrite, potassium nitrate, and potassium nitrite. Sodium nitrite and sodium nitrate are commonly used curing agents in the United States. Potassium nitrate and nitrite are still used in European countries. Salt petere (potassium nitrate) is very seldom used. Curing salts are used in very small quantities; when added to meat formulations they are measured in parts per million. This is why Con Yeager manufactures blended curing salts. It would be nearly impossible, for most of us, to accurately measure pure curing agents in parts per million. The use of curing agents prevents the growth of unwanted pathogens at low temperatures during smoking. Therefore if you want to smoke it, then cure it! Sodium nitrate must be reduced to sodium nitrite, and then to nitric oxide. This three-step process takes several days to occur. Therefore, if you start with sodium nitrite, you have reduced the process by one-third. Sodium nitrite conversion is greatly affected by temperature. The race is to cure the meat before it spoils. The best temperature for curing meat is between 38° F and 42° F. The pH can also affect the time required to cure a piece of meat. Bacteria will also reduce the pH and speed the curing action along; however, this method is only used in semi- dry and dry sausage manufacturing. Sodium nitrite is the most common curing agent found in further processed meats today. It has replaced sodium nitrate almost completely and is faster to use. Meat curing requires several steps and the rate in which product is cured is impacted by temperature, pH and added synergists. Years ago, sodium nitrate was used to cure meats. It was often a common impurity found in the salt of the local area. It changed the color of the cooked product and helped to preserve the meat for later use. Meat science has progressed, and instead of merely adding impure salt, the industry purposely added sodium nitrite.

-148- Reference

Salt One of the most important ingredients in further processed meat is salt. It improves flavor, inhibits bacterial growth and is used to extract the myosin protein. Myosin is the salt soluble protein present in the meat. It will bind water and when blended with salt, it will encapsulate the fat and hold it in suspension in the emulsion during thermal processing. Salt levels often fall between 1.8% and 2.35% of the finished product. Salt levels for meat block weight vary between 1.6% and 2.5%, depending on the product. Cured, cooked and smoked products with a finished salt level below 1.8% present problems with shelf-life and tend to become bland tasting.

Sodium Phosphates The use of sodium phosphates in cured meat products helps to increase the yield, improve the texture and prevent the shorting-out or fatting-out of a marginal meat block. The sodium phosphates will increase the pH of the meat and improve the water binding capacity of the salt and myosin protein. Since many smoked products are fully cooked, they would have a tendency to become dry when reheated by the consumer. The sodium phosphate helps keep the product juicy. The use of phosphates in bacon also reduces spatter and curling while frying. Sodium phosphates are limited to 0.5% of the finished product.

Meat Grinder A meat grinder can be used to stuff sausage. You can purchase a special stuffing horn which is shaped like a bell to stuff sausage. The bell design is used to funnel the meat through the 1/2” or 3/4” horn. Bell tubes are not available smaller than 1/2” because the back pressure is too great. This causes the meat to mush up in the bell tube and exit very slowly, if at all. When using a bell tube, do not put the grinder plate or grinder knife in on the worm. The back pressure from the meat will keep the worm in place. Using the bell tube with the plate and knife will cause the meat to become mushy and smeared. To make finger link sausages with the grinder, the smallest casing you can use is the 23mm collagen or 22-24mm natural sheep casing. Meat snack sticks also can be made with the 23mm collagen casing. A 3/4” bell tube or stuffing tube is the largest stuffing horn needed.The larger casings can easily be filled with this size horn.

Wood for Smoking White Hickory is by far the most common wood used for smoking meats. White Hickory provides a deep red, to mahogany color. Oak and maple tend to give golden brown colors. Apple is another good wood for smoking, but is not commercially available. Corncobs are sometimes used for smoking. They impart a very dark color but add a sweet flavor to the product. The moisture content of the sawdust is very important when smoking. Very dry sawdust imparts a burnt, bitter flavor. Sawdust dampened with water will give a smoother, less harsh flavor to the product. When using PWI hickory or maple sawdust, it will need to be dampened before using. The best way to mix and store sawdust is in a 32-gallon plastic garbage can with a lid. Add 2 gallons of water per bag of sawdust.

-149- Reference

CASINGS - Fibrous Fibrous casings are made from cellulose fiber and collagen protein.They are not an impervious barrier and are used for smoked products as well as un-smoked products. To use these casings, you will need to soak them for 20 minutes in 70° F water before stuffing. They are also available with interior protein cling coating. This is used to prevent the casing from separating from the meat as it shrinks during processing of a semi-dry sausage such as pepperoni and salami.

CASINGS-Natural There are several types of natural casings available for you to choose from. Natural casings are the intestines from lambs, sheep, hogs, and beef. They are removed, cleaned, sized, and salted. Natural casings offer a traditional “old world” style product. They must be washed free of salt, in warm water (70° F), and then soaked for 30 minutes or more before using. To store unused casings, wash off any meat particles, and then salt with non-iodized salt, add a small amount of cold water, and put in a plastic Zip-lock storage bag. Do not freeze. The chart below lists the common uses for the different sizes and capacities of the package size. The natural casings available from Con Yeager are put up in processor packs. These are designed to stuff 25, 50 or 100 lbs. of product. Please call for price quotation.

CASINGS-Non-Edible Collagen Rounds & Middles Rounds replace natural beef rounds and come shirred or in pieces with one end closed with a string long enough to tie the ends together. Middles replace beef middles and come in lengths of 18 inches. They are not as strong as fibrous but are stronger than naturals.These casings work well for bologna and summer sausage when smoked in a smokehouse that does not have humidity controls.

CASINGS-Edible Collagen Collagen casings are available in several sizes and have been developed to replace natural casings. Their numerous benefits include: consistent diameter, no holes, no tangles, and no bacteria. Collagen casings are packed by the caddy. This term has not been standardized by the industry. You will need to price collagen casings by the foot, not the caddy. Collagen casings are derived from beef hides. They are chemically purged of all adhering flesh and fats, leaving behind pure collagen, which is extruded into tubes and then shirred (compressed).

Code numbers for casings: G = processed type / mahogany A = processed type / clear J = fresh sausage only / bloom color D = super fry (can be used for either fresh or smoked product) / clear

CASINGS-Stockinettes Stockinettes are made of cotton and come packed 100 nets per bundle, or 5 nets per bag in a few common sizes. Cotton boneless ham nets have a restrictive and tighter weave than the cotton stockinettes and are sold by the piece. Net casings are available in two styles: square pattern and circular pattern. The square pattern is non-elastic and the circular pattern is elastic. The net casings are sold by the roll of 100’. They must be clipped and cut to size by the customer.

-150- Additional Product Codes Beef | Chicken | Pork | Venison Additional Product Codes

Circle S Binder Natural Hog Casings Use 1.00 lbs. per 25 lbs of ground meat (4%) CY CODE CY CODE 31388 29-32mm hog casing (brats, 31919 2.00 lb. bag Italian sausage) 31918 5.00 lb. bag 30632 32-35mm hog casing (Industry standard for Italian sausage) 40651 40.00 lb. box 31389 35-38mm hog casing (kolbassi, smoked sausage, etc.) Curaphos (sodium tripolyphosphate) Other natural casings sizes are available. Please CY CODE contact Customer Service. 32136 2.00 oz. package 38126 2.00 lb. package Snack Sticks 38100 10.00 lb. box CY CODE 37189 50.00 lb. bag 31221 Nitta 21A09, 2/66 ft. strands (package), stuffs 28 lbs. of meat, clear color Edible Collagen Casings 31220 Nitta 21A09, 40/66 ft. strands (full Fresh sausage: Finger Link (breakfast) caddy), stuffs 560 lbs. of meat, and Dinner Link clear color CY CODE 31039 Nitta 21G02, 3/50 ft. strands 31207 Nitta 21J10, 3/65 ft. strands (package), stuffs 31 lbs. of meat, (package) stuffs 36 lbs. of meat, mahogany color blush color 31045 Nitta 21G02, 35/50 ft. strands 31206 Nitta 21J10, 40/65 ft. strands (full (full caddy), stuffs 364 lbs. of caddy) stuffs 492 lbs. of meat, meat, mahogany color blush color 37944 Nitta 23B24, 2/49 ft. strands 37945 Nitta 32D16, 1/60 ft. strand (package), stuffs 26 lbs. of meat, (package) stuffs 28.8 lbs. of meat clear color 37780 Nitta 32D16, 36/60 ft. strands (full 37909 Nitta 23B24, 40/49 ft. strands (full caddy) stuffs 1018 lbs. of meat caddy), stuffs 488 lbs. of meat, clear color Other sizes available. Contact Customer Service. Other sizes available. Contact Customer Service.

Hot Dogs/Weiner FIBROUS CASINGS CY CODE Fibrous casings are available in various diameters, 31384 22-24 mm sheep casings lengths and colors. Industry standard for venison 31387 24/26 mm sheep casings “stick bolognas” is 73mm (2.87 inch diameter) and are available in clear, red or mahogany. Fibrous 31427 Viscofan 29mmx84’ - 1 strand casing are sold in 10 count (limited), 25 count, 100 (package) stuffs 28 lbs. of meat, clear with black stripe count and 500 count. Contact Customer Service for diameter, color and length. These casings have Viscofan full caddy sizes available: 25mm, 27mm, 28mm, 29mm and 34mm. either a cotton string or a clip/loop on the closed end to allow hanging from a smoke stick.

-152- Additional Product Codes

Printed 1.00 lb. Poly Meat Bags RING BOLOGNA Bologna casings (non-edible collagen) industry CY CODE standard is 43mm x 18” long with a string on the 31688 25 count Wild Game bag closed end and form a circle. Other non-edible 31689 1000 count Wild Game bags collagen casings are available, please contact 31690 1000 count Pork bags Customer Service. 31691 1000 count Beef bags

Tinted Cure (6.25% sodium nitrite) is available in the following pre-packaged sizes: Usage is 1.00 ounce or .0625 lbs. for 25 lbs. of ground meat. CY CODE 36986 1 oz. packet 36987 2 oz. packet 36988 4 oz. packet 36991 39.68 oz. qrt container 36990 17.28 oz. pint container 38586 9.76 oz. jar container 38849 5.00 lb. bag 40072 25 lb. box

-153- Make Everything Better.

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The availability of products listed in this catalog are subject to change. Con Yeager Spice Company will not be held responsibile for errors and omissions.

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