No. 360 Mexican Cheddarwurst Seasoning

No. 360 Mexican Cheddarwurst Seasoning - PS Seasoning

No. 360 Mexican Cheddarwurst Seasoning

Regular price $ 13.99

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Unit

Quantity

175 in stock

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SKU: 02-1089

Goes well with

"Add a little kick to your Cheddarwurst with our Mexican Cheddarwurst Seasoning! This unique blend combines spicy jalapenos, red pepper flakes, and robust spices to create a flavorful, zesty seasoning. Spice up your Cheddarwurst today!"

Award Winning

Combine with ground meat
Add High Temp Cheddar Cheese for even more flavor
Comes complete with our Maple Cure
Per Pound: Use 1 Tbsp + 2 tsp of seasoning + 1 3/4 tsp of Maple Cure

View 1 lb. Conversion Chart

How To Use

You will need:

Seasoning and 1 cure Package Inside
25# of 85% Lean Pork Trims (OR 15# Beef or Wild Game and 10# Lean Pork)
2 to 3 Cups of Distilled Water
High-Temp Cheddar Cheese (Optional)

*For 12 1/2# Batches Divide Following by 1/2

Suggested Procedure: Grind all meat through 3/8" plate. Regrind through 1/8" plate. Mix Maple Cure with Water and Mix into meat. Add Seasoning and mix for 4-6 minutes until meat is tacky. Stuff into 32-35mm or 38-42mm Hog Casings.

Smoking Procedure: Preheat Smoker to 100 degrees. Place product on smoke sticks (No Pieces Touching) Insert temperature probe to middle of one link. Run for 1 hour with damper wide open. This is the drying time. Place 2/3 pan of moistened sawdust on burner; set top damper 1/8 open, bottom damper 3/4 open. Increase temperature to 170 degrees. Run at this temperature until internal temperature reaches 156 degrees. Turn off Thermostat and cool down to 100 degrees in coldwater bath 20-30 minutes. Place in cooler.

Ingredients

Jalapeño Green Pepper*, Spices (Including Paprika), Salt, Onion Powder, Garlic*, Monosodium Glutamate, Sodium Erythorbate (1.68%) *Dried.

Contains: MSG

Maple Cure: Salt, Maple Sugar, Sugar, Sodium Nitrite (0.84%), With Less Than 1% Glycerine (Prevents Caking).