POISONOUS S4
Suggested Usage Rate:
9.0 grams of CURA SAUSAGE to every 1kg Meat, Store in a dry Place
Directions:
Add correct amount of CURA SAUSAGE to minced sausage meat in bowl cutter or mincer. Mix with all ingredients until required texture is emulsified. Fill sausage mix into casings. If required hang in chiller for 24 hours. Remove from chiller half hour before cooking at 70 degrees celsius for elected cooking period. Remove from cooker, dye casings if required then cool in bath of cold running water for 10 minutes. Remove from cooling bath and hang on rail half hour before storing in chiller.
CURA SAUSAGE is a blend of curing salts and compounds that will enhance the flavour, appearance and shelf life of all precooked sausages.
strong>Curing Compounds Contains:
Salt. Nitrite [250], Colour added Sodium Nitrite (250) Keep container sealed in a dry storage area.
The contents of this package is harmless if used, handled and stored as directed.
Excessive quantities may cause severe and fatal POISONING.
IF SWALLOWED GIVE AN EMETIC OF SALT AND WATER, CALL A DOCTOR URGENTLY.
Curing Compound Contains:
Salt, Nitrite (250), Colour added.
Net Weight:
