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- Directions: Use one-third (1/3) teaspoon for every pound of sausage meat used. Mix with dry ingredients first before mixing with meat.
- Carefully follow the Smokehouse recipe found in the sausage kits and recipe books.
- Ingredients: Salt, Sodium Nitrite (6.25%), Propylene Glycol and Sodium Bicarbonate added as a processing aid, Red 3.