800.432.0105 n www.nassaufoods.com

Transcription

Company History
Nassau Foods was founded in 1992 to distribute spices and sawdust to
small meat lockers in Minnesota and North Dakota. Today, Nassau Foods
sells over 1,500 products to over 1,500 customers of all sizes in 250 states.
Technical Assistance
We offer free technical assistance, advice, and problem solving for the meat
processing industry. Consult our website or call and ask to speak to our
technical staff. Special blends and custom formulations are also available.
Shipping
Most orders are processed and shipped within 24 hours.
Orders are shipped either Spee Dee Delivery, UPS, or common
carrier. Shipping cost is added to your invoice.
Proud Distributors of:
Proud Manufacturers of:
7500 Boone Avenue North, Suite 108
Brooklyn Park, Minnesota 55428
Twin Cities 763.315.3968
Toll-Free 800.432.0105
Fax 763.315.6773
[email protected]
www.nassaufoods.com
www.grandpajosh.com
800.432.0105
n
www.nassaufoods.com
HISTORY
OF SPICES
The first real evidence we have of spice use comes from the
artwork and writings of early civilizations. Hieroglyphs in the
Great Pyramid at Giza show workers eating garlic and onions for
strength. During Roman times, spices were available only to the
upper class, who valued them as highly as gold. Pepper, along with
other spices such as cinnamon, cloves and nutmeg, were such a hot
commodity five centuries ago that it drove nations to sail across
vast oceans searching for new routes to the spice-rich orient.
In 1492 Christopher Columbus arrived in America while searching
for a direct western route to the Spice Islands. Though he did not
find the Spice Islands, Columbus brought allspice, vanilla, and red
peppers from the West Indies back to his Spanish supporters.
Americans began their entry into the world spice race in 1672.
Boston-born Elihu Yale, a former clerk of the British East India
Company in Madras, India, began his own spice business. He
made a fortune that he would one day use to start Yale University.
The first voyage produced a 700% profit, and trading was off and
running. Nearly one thousand American ships made that around
the world voyage over the next 90 years.
TABLE OF CONTENTS
History of Spices................................................................................................................................................. 3
AC Legg Seasonings ......................................................................................................................................... 5
Bags ............................................................................................................................................................................. 6
Beans/Grains.......................................................................................................................................................... 6
Binders & Extenders ........................................................................................................................................ 7
Bologna/Wiener ............................................................................................................................................... 7-9
Bottles......................................................................................................................................................................... 9
Bratwurst ...........................................................................................................................................................10-11
Breads ........................................................................................................................................................................11
Casings ......................................................................................................................................................................12
Cheese........................................................................................................................................................................12
Chemicals .......................................................................................................................................................... 13-14
Color/Flavor ..........................................................................................................................................................15
Cure ....................................................................................................................................................................... 16-17
Cutlery .......................................................................................................................................................................18
Dehydrated Fruits .............................................................................................................................................19
Dehydrated Vegetables ..................................................................................................................................19
Ethnic.................................................................................................................................................................. 20-21
Grandpa Josh©sBBQ and Steak Sauces .................................................................................... 22-23
Grandpa Josh©sRubs .....................................................................................................................................23
Grandpa Josh©sSausage Seasonings ........................................................................................... 24-25
Grandpa Josh©sSoups ...................................................................................................................................26
Ham............................................................................................................................................................................27
Ham Nets................................................................................................................................................................28
Healthy Seasoning Blends ................................................................................................................... 28-29
Italian........................................................................................................................................................................30
Jerky ..........................................................................................................................................................................31
Loaf ............................................................................................................................................................................32
Marinades ....................................................................................................................................................... 32-37
Marinades • Classic Black....................................................................................................................38-40
Patty .................................................................................................................................................................... 40-41
Pizza...........................................................................................................................................................................42
Polish Sausage ............................................................................................................................................ 42-43
Pork Sausage ............................................................................................................................................... 43-45
Poultry......................................................................................................................................................................46
Preservatives .......................................................................................................................................................46
Rub/Pump/Mix............................................................................................................................................. 47-48
Salami.......................................................................................................................................................................48
Salts ...........................................................................................................................................................................49
Sauces ...............................................................................................................................................................49-50
Sausage Blends ............................................................................................................................................ 51-52
Sawdust...................................................................................................................................................................53
Shakers....................................................................................................................................................................53
Smoke.......................................................................................................................................................................54
Snack Sticks .................................................................................................................................................54-56
Soup Base ..............................................................................................................................................................56
Special Blends .............................................................................................................................................57-58
Spices.................................................................................................................................................................59-60
Starter Culture .....................................................................................................................................................61
Summer Sausage ........................................................................................................................................ 61-62
Sweeteners............................................................................................................................................................62
Tenderizers ...........................................................................................................................................................63
Technical Information............................................................................................................................64-66
4
To Order, Call: 1.800.432.0105
AC LEGG SEASONINGS
MFR
ITEM#
DESCRIPTION
PACKAGING
ACL
ACL
ACL
ACL
ACL
ACL
ACL
ACL
ACL
ACL
ACL
ACL
ACL
ACL
ACL
ACL
AC0104
AC0128
AC0139
AC0121
AC0155
AC0102
AC0007
AC0NS4
AC0106
AC0029
AC0010
AC0144
AC0142
AC0147
AC0008
AC0111
ACLEGGBratwurst
ACLEGGItalianMarinade
ACLEGGJalapenoSmokedSausage
ACLEGGLemonPepperMarinade
ACLEGGLimeChipotleRub
ACLEGGMildItalianSausageSeasoning
ACLEGGMildPorkSausageSeasoning
ACLEGGMildw/oSagePorkSausageSeasoning
ACLEGGPolishSausage
ACLEGGPorkSausageSeasoning
ACLEGGSouthernStylePorkSausageSeasoning
ACLEGGButterGarlicMarinade
ACLEGGMesquiteMarinade
ACLEGGTeriyakiMarinade
ACLEGGMapleBreakfastSausage
ACLEGGFreshChorizoSausage
24/11oz
24/9oz
24/0.875#bags
24/7.25oz
24/8oz
24/0.50#bags
24/0.50#bags
24/0.50#bags
24/11oz
24/0.50#bags
24/0.50#bags
24/9.75oz
24/10oz
24/15.5oz
24/8oz
24/16oz
ACLEGGBRATwuRST
AC0104 • .24/11oz
Ingredients:Salt,Dextrose,Pepper,Sage,OnionMaceandCelery.
Use: Course grind meats through 1/2” plate. Transfer to mixer, add seasoning
and mix for 2 minutes. Regrind through 3/16” plate. Package in bulk or stuff
into casings.
ACLEGGBuTTERGARLICMARINADE
AC0144 • 24/9.75oz
Perfectproportionsofbutterandgarlicmakethisblendperfectforbeef,pork,
poultryandseafood.
ACLEGGFRESHCHORIZOSAuSAGE
AC0111 • 24/16oz
Anethnicsausageseasoningusedtoproduceachorizowithfullflavor,butnot
toohot.
ACLEGGITALIANMARINADE
AC0128 • 24/9oz
Ingredients:Salt,Spices,Dextrose,SodiumPhosphates(16.67%),ParsleyFlakes,
GarlicPowder,Celery,SpiceExtractives.
Use: 9oz seasoning per 25# of meat.
ACLEGGJALAPENOSMOKEDSAuSAGE
AC0139 • 24/0.875# bags
Ingredients:Salt,JalapenoPeppers,Spices,SodiumPhosphate(10.0%),Garlic
Powder,Dextrose,SodiumErythorbate(1.5%),andlessthan2%SoybeanOil
addedasaflowconditioner.
Use: 0.875# seasoning to 25# of meat.
ACLEGGLEMONPEPPERMARINADE
AC0121 • 7.25oz
Ingredients:BlendedofSalt,Dextrose,SodiumPhosphates(20.69%),Black
Pepper,SpiceExtractives,LemonOil.
Use: 8.75oz seasoning per 25# of meat.
ACLEGGMAPLEBREAKFASTSAuSAGE
AC0008 • 24/8oz
Afavoritewithallages!
To Order, Call: 1.800.432.0105
ACLEGGMESQuITEMARINADE
AC0142 • 24/10oz
Southwesternflavorthatisgainingpopularitythroughoutthecountry.
ACLEGGMILDPORKSAuSAGESEASONING
AC0007 • 24-0.50# bags
Ingredients:Salt,RedPepper,Sage,Sugar,BlackPepper.
Use: 0.50# seasoning per 25# of meat.
ACLEGGMILDw/OSAGEPORKSAuSAGESEASONING
ACONS4 • 24/0.50# bags
Ingredients:Salt,Sugar,RedPepper,Nutmeg,BlackPepper,Ginger.
ACLEGGMILDITALIANSAuSAGESEASONING
AC0102 • 24/0.50# bag
Ingredients:Salt,CrushedRedPepper,Sugar,WholeFennelSeed,Paprika,
BlackPepper,withnotmorethan2%SoybeanOiladdedasaprocessingaid.
ACLEGGPOLISHSAuSAGE
AC0106 • 24/11oz
Ingredients:Salt,Dextrose,Spices,MonosodiumGlutamate(4.55%),Garlic
PowderandSodiumErythorbate(7/32oz).
Use: 11oz of seasoning for 25# of meat.
ACLEGGPORKSAuSAGESEASONING
AC0029 • 24/0.50# bags
Ingredients:Salt,Spices,Dextrose,SpiceExtractives,BHA(0.074%),Propyl
Gallate(0.037%).AndCitricAcid(0.012%)addedtoprotectflavor.
Use: 0.50# seasoning per 25# of meat. Add no Salt.
ACLEGGSOuTHERNSTYLEPORKSAuSAGESEASONING
AC0010 • 24/0.50# bags
ACLEGGTERIYAKIMARINADE
AC0147 • 24/15.5oz
Aflavorfulnewblend.Itisespeciallygoodforpoultryandbeef.
5
BAGS
MFR
ITEM#
DESCRIPTION
PACKAGING
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
670201
670231
670271
670291
670321
670351
670411
670610
670441
670511
670591
670596
670595
670531
670535
670582
670541
670551
670555
670562
670651
670631
670656
CryovacShrinkBag4x11
CryovacShrinkBag51/2x15
CryovacShrinkBag6x8
1#Poly-FreezerBags-Clearw/SafeHandling
1#Poly-FreezerBags-White
5#Poly-FreezerBags-White
1#Poly-FreezerBags-WhiteGroundBeefw/SafeHandling
5#Poly-FreezerBags-WhiteGroundBeef
1#Poly-FreezerBags-WhiteGroundBeefNFS
2#PolyFreezerBags-WhiteGroundBeefNFS
1#Poly-FreezerBags-WhiteGroundPorkw/SafeHandling
5#Poly-FreezerBags-WhiteGroundPork
1#Poly-FreezerBags-WhitePorkSausage
1#Poly-FreezerBags-WildGame-WhiteNFS
1#Poly-FreezerBags-WildGame-Camo-NFS
2#Poly-FreezerBags-WildGame-WhiteNFS
3000/cs
2000/cs
2500/cs
2500/cs
3000/cs
2500/cs
1000/cs
1000/cs
1000/cs
500/cs
2500/cs
1000/cs
1000/cs
2500/cs
1000/cs
1000/cs
1000/cs
1000/cs
1000/cs
1000/cs
1000/cs
1000/cs
1000/cs
BEANS/GRAINS
MFR
ITEM#
DESCRIPTION
PACKAGING
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
804047
804087
804129
80415C
804207
804247
804250
804278
804307
804367
804407
804449
804549
Barley,MediumPearled
BlackeyedPeas
BuckwheatGrits
BuckwheatGroats
LimaBeans-Small
NavyBeans
OrzoMacaroni
PintoBeans
RedBeans-SmallKidney
SplitPeas-Green
SplitPeas-Yellow
SteelCutOats
WildRice,Whole
25#box
25#box
50#bag
50#bag
25#box
25#box
2/10#bag
25#box
25#box
25#box
25#box
50#bag,25#box
50#,25#,15#,10#,5#boxes
6
To Order, Call: 1.800.432.0105
BINDERS & EXTENDERS
MFR
ITEM#
DESCRIPTION
PACKAGING
Witt’s
Heller
NF
NF
NF
NF
NF
NF
Witt’s
NF
NF
NF
NF
Heller
Solae
Witt’s
G22010
R01148
751369
740329
R00498
R01732
R01707
750769
G21585
740567
750684
750859
740509
G31918
750629
G20925
BestMeatBinder
BullMeatBrandBinder(BestSeller)
ModifiedCornStarch(CloFlo67)
NonFatDryMilk
Procon2000SoyProteinConcentrate,Fine
Procon2060SoyProteinConcentrate,Coarse
ProfessionalFlavorbind
RiceFlour
Sav-A-LotBinder
Secure-Jel151
SodiumCaseinate
SoyFlour
SoyGrits,Fine
SoyProteinBlend200
SoyProteinConcentrateAlphaDSFine
SoyalRoyalProtein
50#box
50#bag
50#bag
50#bag
50#bag
50#bag
50#box
50#bag
50#box
25#box
10#box
50#bag
50#bag
6/7#bags=42#cs
44#bag
50#box
BESTMEATBINDER
G22010 • 50# box
Ingredients:WheatFlour,YellowCornFlour,RyeFlour.30-35%Protein.
Use: Up to 3.5# per 100# of meat.
SECuRE-JEL151
740567 • 25# box
Ingredients:NonfatDryMilk,SodiumPhosphate(32.45%),Gelatin.
Use: 1.5# per 100# of meat.
BuLLMEATBRANDBINDER
R01148 • 50# bag
Ingredients:FineGroundCorn,Wheat,Rye,Oats,Rice.
SOYPROTEINBLEND200
G31918 • 6/7# bags
Ingredients:SoyFlour,SoyProteinConcentrate,HydrolyzedCornProtein,Salt,
withnotmorethan1%SoybeanOiladdedasaprocessingaid.
PROFESSIONALFLAVORBIND
R01707 • 50# box
Ingredients:HydrolyzedSoyProtein,HydrolyzedWheyProtein.
SOYALROYALPROTEIN
G20925 • 50# box
Ingredients:SoyGrits,Salt,HydrolyzedSoyProtein,Spice.
SAV-A-LOTBINDER
G21585 • 50# box
Ingredients:NonfatDryMilkandDriedWhey.
BOLOGNA/WIENER
MFR
ITEM#
DESCRIPTION
PACKAGING
Heller
Witt’s
Witt’s
Heller
Heller
Heller
Heller
Witt’s
Heller
Heller
Heller
Witt’s
G31532
G20181
G20157
G32067
G35120
G32072
G33198
G20179
G32069
G32071
G33222
G20299
AllMeatWiener&Bologna(BestSeller)
Bologna/FrankUnit
BolognaSeasoning
BolognaSeasoning
BolognaSeasoning#534
BolognaSeasoning#558
BolognaSeasoning&CTP(BestSeller)
BolognaUnit
Bolognaw/oGarlic
Bolognaw/oGarlic,w/groundmustard
DanielsWienerSeasoning
DesMoinesBologna
7/6.25#bags=43.75#cs
5/5.88#bags=29.4#cs
10#box
25#box
25#box
25#box
7/6.25#bags=43.75#cs
5/5.625#bags=28.125#cs
25#box
50#box
50#box
10#box
To Order, Call: 1.800.432.0105
7
BOLOGNA/WIENER
MFR
Witt’s
Heller
Witt’s
Heller
Heller
NF
NF
Heller
NF
ITEM#
G22407
G32076
G20438
G32073
G32514
G33547
801601
G32080
331715
DESCRIPTION
DesMoinesFrank&Wiener
Frank&Wiener#669
Frank&WienerSeasoningUnit
Frank&Wienerw/oGarlic
FrontierBologna&Frank
MilwaukeeWeinerSeasoning
OldFashionedWienerSeasoning
PremGermanFrank&Wiener#1024
WienerSeasoning#1715
ALLMEATwIENER&BOLOGNA&CTP
G31532 • 7/6.25# bags
Ingredients:Salt,CornSyrupSolids(32.42%),Mustard(16.70%),SpiceExtractives
onaDextroseCarrier,SodiumErythorbate(0.52%),withnotmorethan2%
TricalciumPhosphateandTetrasodiumPyrophosphateaddedtopreventcaking
(4.0%protein).CURE:Salt,SodiumNitrite(6.25%),PropyleneGlycolandSodium
Bicarbonateasprocessingaids,Red#3.
Use: 6# of seasoning and 0.25# Modern Cure per 100# of meat.
BOLOGNA/FRANKuNIT
G20181 • 5/5.88# bags
Ingredients:Salt,CornSyrupSolids,Spices,MonosodiumGlutamate,andless
than1%PartiallyHydrogenatedCottonseedandSoybeanOiladdedtoprevent
caking.CURE:Salt,SodiumNitrite(6.22%),Dextrose,Red#3,andlessthen1%
Glycerintopreventcaking.
Use: 5.63# of seasoning and 0.25# cure per 100# of meat.
BOLOGNASEASONING
G20157 • 10# box
Ingredients:Spices,AscorbicAcid,MonosodiumGlutamate.
Use: 8 to 10oz of seasoning per 100# of meat. Add salt.
BOLOGNASEASONING
G32067 • 25# box
Ingredients:Pepper,Coriander,MustardSeed(3.10%),ExtractivesofAllspice,
Clove,andGarlicPowder.
BOLOGNASEASONING#534
G35120 • 25# box
Ingredients:Coriander,NaturalSpices,includingMustard(7.22%),andPaprika
(13.25%protein).
BOLOGNASEASONING#558
G32072 • 25# box
Ingredients:Spices(Pepper,Ginger,Coriander,Cardamon),Dextrose,Garlic
Powder,SpiceExtractives(Nutmeg,Allspice,CelerySeed).
BOLOGNASEASONING&CTP
G33198 • 7/6.25# bags
Ingredients:Salt,CornSyrupSolids(38.83%),Mustard(17.0%),Monosodium
Glutamate(6.60%),Spices,withnotmorethan2%TricalciumPhosphateadded
topreventcaking(4.37%).CURE:Salt,SodiumNitrite(6.25%),PropyleneGlycol
andSodiumBicarbonateasprocessingaids,Red#3.
8
PACKAGING
25#box
25#box
5/5.9375#bags=29.69#cs
25#box
5/5.88#bags=29.4#cs
50#box
50#box
25#box
20/1.375#bags=27.5#cs
BOLOGNAuNIT
G20179 • 5/5.625# bags
Ingredients:Salt,CornSyrupSolids,Spices,MonosodiumGlutamate,Ascorbic
Acid(0.30%),andlessthan1%PartiallyHydrogenatedCottonseedandSoybean
Oiladdedtopreventcaking.CURE:Salt,SodiumNitrite(6.22%),Dextrose,
Red#3,andlessthen1%Glycerintopreventcaking.
Use: 5.375# seasoning and 0.25# Speed Cure per 100# of meat.
BOLOGNAw/OGARLIC
G32069 • 25# box
Ingredients:Mustard(38.8%),Spices,ExtractivesofSpices.16.88%Protein.
BOLOGNAw/OGARLICw/GROuNDMuSTARD
G32071 • 50# box
Ingredients:Mustard,Spices,SpiceExtractives. Use: 0.50# seasoning per 100# of meat.
DANIEL’SwIENERSEASONING
G33222 • 50# box
Ingredients:Pepper,Coriander,Nutmeg,AscorbicAcid(10.0%),Cinnamon,
Savory,Cardamon.
DESMOINESBOLOGNASEASONING
G20299 • 10# box
Ingredients:Spices,AscorbicAcid,MonosodiumGlutamate.
Use: 8 to 10oz of seasoning per 100# of meat. Add salt.
DESMOINESFRANK&wIENER
G22407 • 25# box
Ingredients:Spices,AscorbicAcid(4.67%),Paprika,CitricAcid(1.17%).
Use: 8-10oz per 100# of meat. Add Salt.
FRANK&wIENER#669
G32076 • 25# box
Ingredients:ExtractivesofPepperandotherSpices,MonosodiumGlutamate
(20.0%),OnionandGarlicPowder,withnomorethan2%TricalciumPhosphate
addedtopreventcaking.
Use: 1# seasoning per 100# of meat.
FRANK&wIENERSEASONINGuNIT
G20438 • 5/5.9375# bag
Ingredients:Salt,CornSyrupSolids,Spices,MonosodiumGlutamate,Spice
Extractives,Dextrose,GarlicPowder,withlessthan2%SiliconDioxideand
PartiallyHydrogenatedCottonseedandSoybeanOiladdedtopreventcaking.
CURE:Salt,SodiumNitrite(6.22%),Dextrose,Red#3,andlessthen1%
To Order, Call: 1.800.432.0105
BOLOGNA/WIENER
FRANK&wIENERw/OGARLIC
G32073 • 25# box
Ingredients:Pepper,Coriander,ExtractivesofNutmegandClove.17.09%Protein.
FRONTIERBOLOGNA&FRANK
G32514 • 5-5.88# bags
Ingredients:Salt,CornSyrupSolids,Spices,MonosodiumGlutamate,withnot
morethan2%SoybeanOiladdedasaprocessingaid.CURE:Salt,SodiumNitrite
(6.25%),PropyleneGlycolandSodiumBicarbonateasprocessingaids,Red#3.
Use: 5.63# seasoning and 0.25# Modern Cure to 100# of meat.
MILwAuKEEwEINERSEASONING
G33547 – 50# box
Ingredients: Salt, Dextrose Paprika, Sodium Erythorbate (3.60%), Spices,
Extractives of Paprika and other Spices. Not more than 2% Silicon Dioxide
Use: 1.5# seasoning per 100# of meat. Add additional salt and cure as necessary.
OLDFASHIONEDwIENERSEASONING
801601
Ingredients:Salt,cornsyrupsolids,dextrose,paprika,spices,spiceextractives
includingpaprika,sodiumerythorbate,onion,garlic,lessthan2%silicondioxide
andtricalciumphosphateaddedtopreventcaking.
Use: 1# seasoning and 1 oz. of cure per 25# of meat.
PREMGERMANFRANK&wIENER#1024
G32080 • 25# box
Ingredients:Mustard(25.0%),Pepper,Coriander,Allspice,Ginger,Nutmeg.
14.16%Protein.
wIENERSEASONING#1715
331715 • 20/1.375# bags
Ingredients:Dextrose,MonosodiumGlutamate(5.32%),ChiliPepper,Salt,Spices,
SpiceExtractives,Garlic.
Use: 1.375# seasoning to 50# of meat. Add 0.125# of Modern Cure.
BOTTLES
MFR
ITEM#
DESCRIPTION
PACKAGING
NF
NF
NF
NF
NF
NF
96114
96212
96119
96227
96127
96417
SpiceBottle-8.4oz,clear,53mm
Cap-53mmRed2xFlapperw/safety
SpiceBottle-16oz,clear,63mm
Cap-63mmRed2xFlapperw/safety
SpiceBottle-32oz,clear,63mm
PlasticGallonPlyw/cap
100/cs
100/cs
100/cs
100/cs
100/cs
100/cs
To Order, Call: 1.800.432.0105
9
BRATWURST
MFR
Witt’s
ACL
NF
NF
Witt’s
Heller
Heller
NF
Witt’s
Heller
Heller
NF
NF
NF
NF
ITEM#
G20356
AC0104
994366
761131
G20020
G31530
G32793
811941
G21141
G32311
G33477
100238
241501
100338
761231
DESCRIPTION
1503Bratwurstw/oSage
ACLeggBratwurst
BratwurstHMS#2
BratwurstSausageSeasoningw/Antioxidant
BratwurstUnit(BestSeller)
BratwurstUnit(BestSeller)
BratwurstUnitw/oMSG
BuffaloWingBrat
CompleteBratwurstSeasoning
FiresideBratwurst-LowSalt
GrandpaJosh’sBratwurstSeasoning
HawaiianBrat
JalapenoBratwurst
MushroomBratwurst
PhillySteakBratwurst(BestSeller)
PACKAGING
24/.5#bags=12#cs
24/11oz
30/1#bags=30#cs
50/.5#bags=25#cs
5/5.88#bags=29.4#cs
8/5.63#bags=45.04#cs
8/5.63#bags=45.04#cs
20/1#bags=20#cs
5/4.937#bags=24.685#cs
9/5.38#bags=48.42#cs
25#box
24/15ozbags=22.5#cs
24/0.75#bags=18#cs
24/.86#bags=20.64#cs
10/1.68#bags=16.8#cs
NF
779600
PizzaBratUnit
10/1.9#bags=19#cs
NF
779200
SalsaBrat
10/2.15#bags=21.5#cs
Witt’s
G20145
S.M.BratwurstSeasoning
25/1.25#bags=31.25#cs
NF
241701
SheboyganStyleBratwurst
24/0.50#bags=25#cs
Witt’s
G13205
T/SBratwurstSeasoningComplete#100
25#Box
Heller
G31641
WisconsinStyleBratwurst
25#Box
Heller
G31639
WisconsinStyleBratwurst
50-0.50#bags=25#cs
BRATwuRSTuNIT
1503BRATwuRSTw/OSAGE
G31530 • 8/5.63# bags
G20356 • 24/0.50# bags
Ingredients:CornSyrupSolids(35.0%),Salt,Mustard(17.50%),Monosodium
Ingredients:Salt,Spices,BHA(0.073%),PropylGallate(0.03%),SpiceExtractive,
Glutamate(6.60%),Spices,withnotmorethan2%TricalciumPhosphateadded
CitricAcid(0.018%).
topreventcaking(8.05%protein).
Use: 0.50# of seasoning per 25# of meat.
Use: 5.63# of seasoning and 3# of water per 100# of meat.
ACLEGGBRATwuRST
BRATwuRSTw/OMSG
AC0104 • .24/11oz
G32243 • 31.56# bag
Ingredients:Salt,Dextrose,Pepper,Sage,OnionMaceandCelery.
Ingredients:CornSyrupSolids,Salt,Mustard,Spices,TricalciumPhosphateadded
Use: Course grind meats through 1/2” plate. Transfer to mixer, add seasoning and mix
topreventcaking.
for 2 minutes. Regrind through 3/16” plate. Package in bulk or stuff into casings.
Use: 5.26# seasoning to 100# of meat or 31.56# seasoning to 600# of meat.
BRATwuRSTHMS#2
BRATwuRSTuNITw/OMSG
994366 • 30/1# bags
G32793 • 8/5.63# bags
Ingredients:Non-fatDryMilk,Salt,Dextrose,OnionPowder,Spices,Sugar,with
Ingredients:CornSyrupSolids(35.0%),Salt,Spices,HydrolyzedVegetableProtein
lessthen2%SiliconDioxideaddedtopreventcaking.
(HydrolyzedSoyProtein,YeastExtract,PartiallyHydrogenatedSoybeanOil6.63%),
Use: 1# seasoning to 50# of meat.
withnotmorethan2%TricalciumPhosphateaddedtopreventcaking.
BRATwuRSTSAuSAGESEASONINGw/ANTIOXIDANT
761131 • 50/0.50# bags
BuFFALOwINGBRAT
Ingredients:Salt,Spices,Dextrose,OilofLemon,BHA(0.15%),BHT(0.15%),and
811941 • 20/1# bags
CitricAcid(0.15%),basedon35%FatContent.
Ingredients:Sugar,salt,honeypowder,spices,modifiedfoodstarch,sodium
Use: 0.5# to 25# of meat.
discitate,dehydratedonionandgarlic,spiceextractives,soybeanoil.
Use: 1# of seasoning per 25# of meat, process.
BRATwuRSTuNIT
G20020 • 5/5.88# bags
Ingredients:Salt,CornSyrupSolids,Spices,MonosodiumGlutamate,andlessthan1% COMPLETEBRATwuRSTSEASONING
G21141 • 5/4.937# bags
Ingredients:HydrolyzedSoyProtein,Salt,CornSyrupSolids,Spices,Monosodium
Use: 5.63# of seasoning and 0.25# Speed Cure and 10# of water per 100# of meat.
Glutamate,Dextrose,HydrolyzedWheyProtein,AscorbicAcid(0.32%),SodiumCitrate
(0.16%),andlessthan1%PartiallyHydrogenatedCottonseedandSoybeanOil.
Use: 4.817# seasoning and 0.12# Speed Cure to 50# of meat.
10
To Order, Call: 1.800.432.0105
BRATWURST
FIRESIDEBRATwuRSTLOwSALT
G32311 • 9/5.38# bags
Ingredients:CornSyrupSolids,Salt,Spices(IncludingMustard),Monosodium
Glutamate,withnotmorethan2%TricalciumPhosphateaddedtopreventcaking.
Use: 5.38# of seasoning and 3.0# of water per 100# of meat.
GRANDPAJOSH’SBRATwuRSTSEASONING
G33477 • 25# box
Ingredients:Salt,Spices,Dextrose,OilofLemon,BHA(0.15%),BHT(0.15%),
andCitricAcid(0.15%)addedtohelpprotectflavor.
HAwAIIANBRAT
Ingredients:Salt,spices,dextrose,onionpowder,mangopowder,paprika2%,
dehydratedgreenonionandnaturalspiceextractives.
Use: 15oz per 25# meat.
PHILLYSTEAKBRATwuRST
761231 • 10/1.68# bags
Ingredients:Salt,HydrolyzedCornGluten(10.2%),Spices,Mustard(1.59%),Dehydrated
Onion,withnotmorethan2%TricalciumPhosphateaddedtopreventcaking.
Use: Combine 1.68# of seasoning with 2# of cold water and mix with 50# of
Ground Beef. Blend well and stuff into Hog Casing. Package fresh or steam
cooked to 152 degrees F.
SALSABRAT
779200 • 10/2.15# bags
Ingredients:Salt,Dextrose,Spices,DehydratedOnion,Garlic,BellPeppers,
JalapenoandChiliPeppers.
Use: Combine 2.15# of seasoning with 50# of meat. Add up to 1.5# cold
water, mix well and stuff into hog casings or patty out for merchandising.
SHEBOYGANBRAT
Ingredients:Slat,spices,dextrose,flavoring.
Use: 8oz for 25# of meat.
JALAPENOBRATwuRST
241501 • 24/0.75# bags
Ingredients:Salt,Spices,Dextrose,OilofLemon,ButylatedHydroxyAnisole(0.12%),
andButylatedHydroxyToluene(0.12%).
S.M.BRAT
Ingredients:Saltandspices.
Use: 20oz for 50# meat.
MuSHROOMBRAT
Ingredients:Salt,onion,dextrose,mushroompowderandpieces,spice,hydrolyzed
soyproteinwithsoybeanoil.
Use: 0.88# per 25# meat. May add one can of mushrooms and shredded swiss cheese.
T/SBRATwuRSTSEASONINGCOMPLETE#100
G13205 • 25# box
Ingredients:Salt,Spices,andSpiceExtractives.
Use: 1 to 1.50# of seasoning per 100# of meat.
PIZZABRAT
779600 • 10/1.90# bags
Ingredients:Salt,Dextrose,Spices,DehydratedOnionandGarlic.
Use: Combine 1.90# of seasoning with 50# of meat. Add up to 1.5# cold water,
mix well and stuff into hog casings or patty out for merchandising.
wISCONSINSTYLEBRATwuRST
G31641 • 25# box/G31639 • 50/0.50# bags
Ingredients:Salt,Pepper,Nutmeg,Sage,CelerySeed,Dextrose,Oregano,Savory,
BayLeaves(1.87%protein).
BREADS
MFR
ITEM#
DESCRIPTION
PACKAGING
NF
NF
Heller
Witt’s
741005
741109
G31927
G21049
BreadCrumbs-Medium
Kellogg’sCornFlakeCrumbs
SouthernFriedChickenBreader
WhiteBreadTraditionalStuffingw/Seasoning
15#box
44.09#box
50#bag
5/5.375#bags=26.875#cs
BREADCRuMBS•MEDIuM
741005 • 15# box
Ingredients:EnrichedFlour(WheatFlour,MaltedBarley,Niacin,FerrousSulfate,Thiamine
Mononitrate,Riboflavin,FolicAcid),HighFructoseCornSyrup,PartiallyHydrogenated
VegetableOils(Soybean,Cottonseed,Corn,andCanola),Water,2%orlessofthefollowing:Yeast,Honey,Molasses,Sugar,WheatGluten,Whey,SoyFlour,WholeWheat
Flour,RyeFlour,CornFlour,OatBran,CornMeal,RiceFlour,PotatoFlour,Butter,Dough
Conditioners(MonoandDiglycerides,Sodiumand/orCalciumSteroylLactylate,Soy
Lecithin,CalciumCarbonate),YeastNutrients(AmmoniumSulfate,CalciumSulfate,
MonocalciumPhosphate,DistilledVinegar,SkimMilk,Buttermilk,LacticAcid,Calcium
PropionateandPotassiumSorbate(Preservatives),andSesameSeeds.
KELLOGG’SCORNFLAKECRuMBS
741109 • 44.09# box
Ingredients:MilledCorn,Sugar/Glucose-Fructose,MaltFlavoring,Salt,Natural
Color,Vitamins(Thiamin,Hydrochloride,Niacinamide,PuridoxineHydrochloride,
To Order, Call: 1.800.432.0105
FolicAcid,D-CalciumPantothenate),Iron,containstracesofSoybeans.
SOuTHERNFRIEDCHICKENBREADER
G31927 • 50# bag
Ingredients:WheatandCornFlour,Salt,MonosodiumGlutamate(2.60%),Spices
andHerbs.
wHITEBREADTRADITIONALSTuFFINGw/SEASONING
G21049 • 5/5.375# bags
Ingredients:BreadCrumbs(EnrichedWheatFlour(Niacin,ReducedIron,
ThiamineMononitrate,Riboflavin,FolicAcid),Sugar,PartiallyHydrogenated
Soybeanand/orCottonseedOil,Yeast,Salt,Preservatives(CalciumPropionate,
BHT),NaturalFlavor),Salt,DehydratedOnion,MonosodiumGlutamate,Spices,
DehydratedParsley.
Use: Add 2# of melted margarine to 2.5 quarts of hot water, add seasoning
and mix thoroughly.
11
CASINGS
MFR
ITEM#
DESCRIPTION
PACKAGING
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
682600
671011
671016
681231
681291
681411
68179C
682071
682101
682141
682171
682201
682231
682381
682291
680072
680162
680322
680382
680472
680572
680592
680642
680652
680690
680712
680732
680772
680812
681012
681092
681172
40mmX18RingBolognaCollagenCasings
23mmSausageCasingCollagen-ProcessedMahogany
30mmSausageCasingCollagen-ProcessedClear
16mmBeefStickCasing-CollagenMahogany
21mmBeefStickCasing-CollagenClear
SheepCasings22/24(BreakfastSausage)
SheepCasings24/26mm(HotDogs)
SheepCasings26/28mm
HogCasings29/32mm(Bratwurst)
HogCasings32/35mm
HogCasings35/38mm
RetailPackageHogCasings
40/43mmBeefRounds-Stringtied
2x20SummerCasing-Clear(stuffs2.6#each)
21/2x20SummerCasing-Clear(stuffs3.25#each)
31/2x20SummerCasing-Clear(stuffs3.75#each)
6x24SummerCasing-Clear(stuffs8#each)
11/4x10SummerCasing-Mahogany(stuffs0.75#each)
2x11SummerCasing-Mahogany(stuffs1.10#each)
21/2x20SummerCasing-MahoganyVenisonNFS
2x12SummerCasing-RedHappyHolidays
500pcs/ctn
28-50’strands/cs
28-50’strands/cs
50x50’strands/caddie
1hankfor56#ofmeat
1hankfor62#ofmeat
1hankfor67#ofmeat
1hankfor112#ofmeat
1hankfor127#ofmeat
1hankfor147#ofmeat
Ibagfor50#ofmeat
1hankfor80#ofmeat
100pcs/ctn
100pcs/ctn
100pcs/ctn
100pcs/ctn
100pcs/ctn
100pcs/ctn
100pcs/ctn
100pcs/ctn
100pcs/ctn
100pcs/ctn
100pcs/ctn
100pcs/ctn
100pcs/ctn
100pcs/ctn
100pcs/ctn
100pcs/ctn
100pcs/ctn
CHEESE
MFR
ITEM#
DESCRIPTION
PACKAGING
NF
NF
NF
NF
NF
801058
801038
801098
801068
801128
HiTempBlueCheese
HiTempCheddarCheese-1/4Diced
HiTempHotPepperCheese-1/4Diced
HiTempMozzarellaCheese-1/4Diced
HiTempSwissCheese-1/4Diced
2/15#bags=30#cs
2-15#bags=30#cs
2/15#bags=30#cs
2/15#bags=30#cs
2/15#bags=30#cs
Recommended Usage: 8-10%
12
To Order, Call: 1.800.432.0105
TECHNICAL INFORMATION ON CHEMICALS
PhosphateuseinMeatProductsPhosphatesareusedinmeatproductsforseveralreasons.Theprinciplereasonbeingincreasedyields,
whichisaccomplishedbyraisingthepHofthemeatprotein,whichin
turnallowstheproteintoholdmorewater.Thisprincipleisreferredtoas
increasingthewaterholdingcapacityofmeat.Phosphatesarealkaline
innatureand,whenaddedtomeat,causeanincreaseinpH.TheUSDA
limitstheamountofphosphateaddedtoameatsystemtonotmore
thaneightouncesper100poundsofproduct.Phosphateispermittedin
allcookedmeatproducts,curedmeatproducts,andseveraljust-cooked
products such as roast beef, turkey breast, cooked brats, precooked
porksausagelinksorpatties.Phosphatesareallowedinfreshproduct,
such as fresh poultry, turkeys and chickens, fish, sausage (like bratwurst,breakfast,Italian,etc.).Processorsshouldalsobeawareofthe
naturalantioxidantpropertiesofthephosphates,astheyextendshelflife of numerous products by restricting the rancidity development.
Phosphatesshoulddissolvewellincoldwater,somewithhighsurface
areashelp.Neveraddphosphatewithoutfirstcompletelydissolvingit.
Useitforincreasedyields,profit,andshelflife.
SodiumLactateSodiumLactateisanaturalingredientwhichextends
theshelf-life,controlspathogenicmicroorganisms,andenhancesflavor
without significantly affecting either the product or the process of a
meat product. Sodium Lactate can be added to any meat or poultry
producttowhichaflavoringmaybeadded.Fresh,cooked,cured,and
furtherprocessedproductsmaycontainupto2.0%SodiumLactateor
more.MostSodiumLactateis60%USPstrength,soonemayaddupto
3.3%oftheSodiumLactate60%solution,aspurchased.Theremaining40%iswater,andalthoughitneednotbelabeledassuch,itmust
be included in your 3% added water calculations. In addition to the
increasedflavor,oneshouldexpecttoseebettercolor,increasedyields
andincreasedshelf-lifeduetoitseffectivenessincontrollingbacteria
growth.Somecustomershaveseen30to100%increasesinshelf-life
fromamicrobiologicalpointofview.
wiener Mate Complete This product contains Dextrose, sodium
Erythorbate(43.76%),andsodiumCitrate.Use1.8OuncesofWiener
Matetoeach100poundsofmeatortoeachgallonofpicklingbrine
fora10%pump.
ThorbateThisisaproductwhichcontainssodiumErythorbate(36.5%),
dextrose,sugar,andsodiumCitrate.Itsprimaryfunctionistoprovide
aneasymannertoweighoutsodiumerythorbate(arestrictedingredient)
in25and50poundbatches.
Monosodium Glutamate (MSG) A product which when combined
with foodstuffs will stimulate the taste buds on the back of one’s
tonguetobemorereceptivetotheflavoroffood,MSGisknownas
aflavorenhancer.Alevelofusageat2to3ouncesper100pounds
seemsadequate,someusealotmore.
PotassiumSorbatePotassiumsorbateisaproductwhichisusedto
inhibitmoldgrowthonjerky,semi-drysausages(likebeefsticksand
pepperoni).Itisusedatarateof3¼ouncesin1gallonofwaterand
thensprayedon,ortheproductisdippedinthesolution.Productmust
haveamoisture:proteinratioof3.1:1orless,andpHof5.0orless.
Mustbedeclaredonthelabel,contingentwiththeproductnameand
doesnotneedtobeintheingredientstatement.Itissprayedonthe
sausagesaftertheyaresmoked.
SodiumNitriteSodiumNitriteisthecompoundwhichprovidesthe
curedmeatflavor,curedmeatcolor,andhelpspreventthegrowthof
many food spoilage organisms. Levels in cured meats are restricted,
andtheamountsaredictatedbythestandardofidentityforeachitem.
Generally,thereisalimitationof156ppminmostproductsthatare
made.Oneshouldpreferablykeeptheirppmonbaconbelow120ppm.
Meat Flavor Intensifiers (MFI) Meat Flavor Intensifiers boost the
meatyflavorofyourproductsbytheadditionof2to8ouncesper100
poundsofmeat.ThisHydrolyzedvegetableproteinproduct,available
ineitherliquidorpowderform,willincreasetheflavorofyourmeat
items.NassauFoodscarriesthepowderbythepoundandtheliquidby
thegallon.Itworkswellinsausageproducts,curingsolutions,gravies
andsauces.
Sodium Erythorbate Used in cured meat products to help fix the
curedcolor,SodiumErythorbateisarestricted-useiteminwhichthe
amount cannot 550 parts per million (ppm). That rate is achieved by
weighingout7/8ofanounce(0.0547poundsonadigitalscale).Any
weightoverthisamountwouldbeaviolationwhenitwasmeasuredin
IONALIonal(sodiumCitrate)wasrecentlyapprovedforuseinmeat
thefinishedproduct.Thematerial,byfixingthecolorbetter,prevents
products has shown excellent results in controlling microorganisms,
rapidfadingandpromotesagoodcuredcolorlonger.Youalsogeta
bothpathogenicandspoilageinnature.Itisavailableinpowderform,
deeperandbettercuredcolorwhenusingSodiumErythorbate.
andoneshouldmixitinwiththeirseasoningspriortoadditiontothe
product.Thesuggesteduserateis1to1/25%ofthemeatblock.
To Order, Call: 1.800.432.0105
13
CHEMICALS
MFR
ITEM#
DESCRIPTION
PACKAGING
NF
NF
NF
NF
NF
NF
NF
NF
NF
Witt’s
NF
NF
NF
NF
NF
Heller
Witt’s
725027
725119
R01675
725309
725339
725399
R01414
R01430
725459
G20803
725619
725547
725664
R01814
725609
G32171
G22351
Alum
AscorbicAcid-Anhyd
EMPhosphate
EncapsulatedCitricAcid
EncapsulatedLacticAcid
GluconoDeltaLacone(GDL)
Gelatin225Bloom
IceBrinePhosphate
MonosodiumGlutamate(MSG)
ProcessZCompound
SodiumDi&TriPhosphate
SodiumErythorbate
SodiumLactate60%
SodiumPhosphate
SodiumTripolyphosphate
Thorbate
Weinermate
25#box
55#box
50#box
50#box
50#box
50#bag
50#bag
25#box
50#bag
50/0.50#bags=25#cs
50#bag
25#box
4/1gallon
50#bag
50#bag
25#box
25#box
CITRICACID•ENCAPSuLATED
725309 • 50# box
Ingredients:USP/FCCGradeCitricAcidandPartiallyHydrogenatedSoybeanOil.
Use: 8-16oz per 100# of sausage.
E.M.PHOSPHATE
R01675 • 50# box
Ingredients:SodiumTripolyphosphateandSodiumHexametaphosphate.
Use: 6-8oz per 100# of meat.
GLuCONODELTALACONE(GDL)
725399 • 50# bag
Ingredients:GluconoDeltaLacone.
Use: 0.5 -1%
ICEBRINEPHOSPHATE
R01430 • 25# box
Ingredients:SodiumPyrophosphate,SodiumTripolyphosphate,andSodium
Hexametaphosphate.
Use: 6-8oz per 100# of meat in brine solution.
MONOSODIuMGLuTAMATE(MSG)
725459 • 50# bag
Ingredients:MonosodiumGlutamate.
Use: 2-3oz per 100#
LACTICACID•ENCAPSuLATED
725339 • 50# box
Ingredients:PartiallyHydrogenatedPalmOil,FCCGradeLacticAcidand
CalciumLactate.
Use: 8-16oz per 100# of sausage.
14
PROCESSED“Z”COMPOuND
G20803 • 50/0.50# bags
Ingredients:Dextrose,Salt,AscorbicAcid(6.2%),SodiumCitrate(3.1%),andlessthan
1%PartiallyHydrogenatedCottonseedandSoybeanOiladdedtopreventcaking.
Use: 8oz per 100# of meat. Adds stability and accelerates cure. Not for use in
fresh meat.
SODIuMERYTHORBATE
R01571 • 25# box
Ingredients:SodiumErythorbate.
Use: Use at a rate of 7/8 of an ounce per 100# of meat. Accelerates the
curing reaction and protects color and flavor of the finished product.
SODIuMLACTATE60%
725664 • 4/1 gallons
Ingredients:SodiumLactate(60%).
Use: 2-3# per 100# of meat
SODIuMTRIPOLYPHOSPHATE
725609 • 50# bag
Ingredients:SodiumTripolyphosphate.
Use: 6-8oz per 100# of meat.
THORBATE
G32171 • 25# box
Ingredients:SodiumErythorbate(36.50%),Dextrose,Sugar,andSodiumCitrate(1%).
Use: Dissolve 2oz Thorbate in 1 pint of water for each 100# of meat.
wEINERMATE
G22351 • 25# box
Ingredients:Dextrose,SodiumErythorbate(43.75%),andSodiumCitrate.
Use: 1.8oz per 100# of meat or to each gallon of pickle at a 10% pump.
To Order, Call: 1.800.432.0105
COLOR/FLAVOR
MFR
ITEM#
DESCRIPTION
PACKAGING
NF
NF
Heller
NF
NF
Heller
NF
Witt’s
Witt’s
Witt’s
Heller
NF
Heller
NF
Heller
NF
NF
NF
NWF
400727
742024
743109
743301
743303
G33419
756329
G22379
G22356
G46814
R01361
742213
R03037
R00273
G32196
742349
742223
742504
R01444
BaconFlavorSeasoning
BierBudsDriedBeerExtract
CaramelColor
CasingColor-Red
CasingColor-Red
ChickenFlavorBooster964
CocoaPowder
Flavormostw/Color
Flavormostw/oColor
FlavortexSalt
HoneyGranules
HorseradishPowder
HydrolyzedCornProtein
LiquidVPH
MapleFlavorSeasoning
MapleSyrupPowder
Mapleine-ImitationMapleFlavor
MolassesSyrup,Pure
PureMapleSyrup
1#box
10#box
50#box
1#box
5#box
25#box
50#bag
5/5#bags=25#cs
5/5#bags=25#cs
50#box
50#box
5#box
50#box
1GallonJug
50#box
40#box
6/QTBottle=Case
4/1Gallon
4/1Gallon
BACONFLAVORSEASONING 400727 • 1# Box
Ingredients:Maltodextrin,AutolyzedYeastExtract,HydrolyzedSoyProtein,
NaturalFlavors,BaconFat,NaturalSmokeFlavor,SiliconDioxide,(topreventcaking),DisodiumInosinate,andDisodiumGuanylate.
CARAMELCOLOR 743109 • 50# box
Ingredients:CaramelColor,Sulfites(1450ppm).
Use: 0.2 to 0.6% depending on color desired.
CASINGCOLOR
743301 • 1# box / 743303 • 5# box
Afoodgradewatersolublepowderusedtocolorwaterforsausagecooking.
Use: Use sparingly as needed.
CHICKENFLAVORBOOSTER964
G33419 • 25# box
Ingredients:Salt,MonosodiumGlutamate(16.02%),Sugar,Dextrose,Onion
Powder,ExtractivesofCeleryandBlackPepper,Turmeric,withnotmorethan
2%TetrasodiumPyrophosphateaddedtopreventcaking.
Use: 0.50 to 0.75# seasoning per 100# of finished product.
FLAVORMOSTw/COLOR
G22379 • 5/5# bags
Ingredients:Salt,Sugar,MonosodiumGlutamate,Dextrose,Turmeric,
andSpiceExtractives.
Use: To suit taste.
FLAVORMOSTw/OCOLOR
G22356 • 5/5# bags
Ingredients:Salt,Sugar,MonosodiumGlutamate,Dextrose,andSpiceExtractives.
Use: To suit taste.
To Order, Call: 1.800.432.0105
HONEYGRANuLES
R01361 • 50# box
Ingredients:RefinerySyrup,Honey.
Use: 3 to 6% depending on flavor desired.
HYDROLYZEDCORNPROTEIN
R03037 • 50# box
Ingredients:HydrolyzedCornProtein,withnomorethan2%SoybeanOil.
LIQuIDHVP
R00273• 4/1 gallon
Ingredients:HydrolyzedCorn,TorulaandBrewer’sYeast,WheatGluten,SoyProtein.
Use: 1 to 6oz per 100# of meat.
MAPLEFLAVORSEASONING
G32196 • 50# box
Ingredients:Sugar,BrownSugar,MapleFlavor(ModifiedFoodStarch,Flavoring,
ArtificialFlavor,CaramelColor),SpiceExtractives,withnotmorethan2%Silica
Geladdedtopreventcaking.
Use: 0.5 to 3% depending on flavor desired.
MAPLESYRuPPOwDER
742349 • 40# box
Ingredients:PureMaplePowder. Use: 1 to 5% depending on flavor desired.
MAPLEINE•IMITATIONMAPLEFLAVOR
742223 • 6 Quart Bottles/cs
Ingredients:Water,CaramelColor(containssulfatingagents),Non-Maple
VegetableExtractives,Alcohol,PhosphoricAcid,Vanillin.
Use: 1 to 6oz per gallon of solution, depending on flavor desired.
15
CURE
MFR
ITEM#
DESCRIPTION
PACKAGING
Witt’s
Heller
Witt’s
Witt’s
Heller
Heller
Heller
Heller
Heller
Heller
Heller
Heller
Witt’s
Witt’s
Heller
Witt’s
Witt’s
Witt’s
Heller
Witt’s
NWF
Witt’s
Witt’s
Witt’s
Witt’s
Witt’s
G20040
R02029
G20321
G20316
R01593
R01399
R02990
R01392
R01648
R02991
R01937
R01389
G20334
G20331
R02989
G20234
G20337
G20732
R02992
G20059
G21797
G20394
G20387
G20401
G20307
G20402
BrownSugarBaconCure
BrownSugarBaconCureComplete-F
BrownSugarPoultryCure
BrownSugarRoyaleCure
CompleteCurew/Sugar
CountryBrownCurew/Sugar(BestSeller)
Cure120forBacon
Curew/MapleSugar
CustomCure
FreezeEmPickle
FreezeEmPickle
ModernCure(6.25%Nitrite)(BestSeller)
OldFashionedSpecialCureMix
OldFashionedSpecialCureN/N
PoultryCure
SouthernBrownSugarCurew/N
SpecialBaconCure
SpecialCureMix
SpecialCurew/MapleSugar
SpecialMapleCureMixw/Nitrite
SpeedCurew/NColor
SweeterthanSweetCure
SweeterthanSweetDryRubBaconCure
SweeterthanSweetPoultryCure
WhiteCureMixN/N
WhiteCurew/NSeries
50#Box
50#Box
50#Box
50#Box
50#Box
50#Box
50#Box
50#Box
50#Box
50#Box
25/1#bags=25#cs
50#Box
50#Box
50#Box
50#Box
50#Box
50#Box
50#Box
50#Box
50#Box
50/4ozbags=20#cs
50#Box
50#Box
50#Box
50#Box
50#Box
BROwNSuGARBACONCuRE•wITT’S
G20040 • 50# Box
Ingredients:Salt,BrownSugar,SodiumErythorbate(2.78%),SodiumNitrite
(0.61%),andlessthan1%Glycerinaddedtopreventcaking.Bufferedwith
1%SodiumCarbonate. Use: 2# of cure mix with sufficient water to make 10# of brine.
BROwNSuGARBACONCuRECOMPLETE•H
R02029 • 50# Box
Ingredients:Salt,Brownsugar,SodiumErythorbate(2.70%),SodiumBicarbonate
(1%)asabuffer,SodiumNitrite(0.60%),withnotmorethan1%PropyleneGlycol
Use: 3.5# of cure to rub 100# of meat.
BROwNSuGARPOuLTRYCuRE•wITT’S
G20321 • 50# Box
Ingredients:Salt,BrownSugar,SodiumNitrite(1.54%),andlessthan1%Propylene
Glycoladdedtopreventcaking.Bufferedwithlessthan1%SodiumCarbonate.
Use: 1# of cure mix per each gallon of water for pumping pickle. Use 10% Pump.
BROwNSuGARROYALECuRE•wITT’S
G20316 • 50# Box
Ingredients:Salt,BrownSugar,SodiumNitrite(0.86%),andlessthan1%Glycerin
Use: 1# 12oz per gallon of water for a 10% pump.
16
COMPLETECuREw/SuGAR•H
R01391 • 50# Bag
Ingredients:Salt,Sugar,andSodiumNitrite(0.75%),withnotmorethan2%
PropyleneGlycolandSodiumBicarbonateaddedtopreventcaking.
Use: 2# cure to 100# of meat for sausage, 2# per gallon of water for pumping.
COuNTRYBROwNCuREw/SuGAR•H
R01399 • 50# Box
Ingredients:Salt,BrownSugar,SodiumNitrite(0.75%),withnotmorethan
2%PropyleneGlycoladdedtopreventcaking,andwithnotmorethan1%
SodiumBicarbonateaddedasbuffer.
Use: 2# cure to 100# meat, 2# per gallon of pickle, for 10% pump.
CuRE120FORBACON•H
R02990 • 50# Box
Ingredients:Salt,Sugar,SodiumBicarbonate(addedasabuffer),SodiumErythorbate
(2.75%),SodiumNitrite(0.60%),andPropyleneGlycoladdedasaprocessingaid.
Use: 2# cure per 100# of meat.
CuREw/MAPLESuGAR•H
R01392 • 50# Box
Ingredients:Salt,CaneandMapleSugars,Dextrose,SodiumNitrite(0.75%),
withnotmorethan2%PropyleneGlycoladdedtopreventcaking.
Use: 2# cure to 100# meat, 2# cure per gallon of pickle, for 10% pump.
To Order, Call: 1.800.432.0105
CURE
CuSTOMCuRE•H
R01587 • 50# Box
Ingredients:SaltSugar,SodiumNitrate(1.0%),SodiumNitrite(0.75%),withnomore
than2%PropyleneGlycolandSodiumBicarbonateaddedasprocessingaids.
Use: 2# cure per 100# meat.
FREEZE-EMPICKLE•H
R01669 • 50# Box/R01937 • 25/1# bags
Ingredients:Salt,SodiumNitrate(12.0%),SodiumNitrite(1.50%),Dextrose,withnot
morethan2%PropyleneGlycolandSodiumBicarbonateaddedtopreventcaking.
Use: Up to 1# per 100# meat, and up to 58# per 100 gallons pickle for 10% pump.
MODERNCuRE•H
R01389 • 50# Box / R02431 • 100/0.25# bags
Ingredients:Salt,SodiumNitrite(6.25%),withnotmorethan2%PropyleneGlycol
andSodiumBicarbonateaddedtopreventcaking.Containsnotmorethan0.45
gramsFD&CRed#3per100#.
Use: 0.25# cure per 100# meat (yields 156ppm Nitrite).
OLDFASHIONEDSPECIALCuREMIX•wITT’S
G20334 • 50# Box
Ingredients:Salt,Sugar,MapleSugar,SodiumNitrite(0.85%),andlessthan1%
Glycerinaddedtopreventcaking.Bufferedwith0.50%SodiumCarbonate.
Use: 17# cure mix to 83# of water for a 10% pump.
OLDFASHIONSPECIALCuREN/N•wITT’S
G20331 • 50# Box
Ingredients:Salt,Sugar,MapleSyrup,SodiumNitrite(0.856%),SodiumNitrate
(0.856%),andlessthan1%Glycerinaddedtopreventcaking.Bufferedwith
0.49%SodiumCarbonate.
Use: 17# of cure mix per 83# of water for a 10% pump.
POuLTRYCuRE•H
R01594 • 50# Box
Ingredients:Salt,BrownSugar,SodiumNitrite(1.50%),SodiumBicarbonate,
withnotmorethan2%PropyleneGlycoladdedasaprocessingaid.
Use: .88# cure per gallon of water for a 10% pump.
SOuTHERNBROwNSuGARCuREw/N•wITT’S
G20234 • 50# Box
Ingredients:Salt,BrownSugar,SodiumNitrite(0.86%),andlessthan1%
Glycerinaddedtopreventcaking.Bufferedwith0.50%SodiumCarbonate.
Use: 1# 12oz of cure mix to 10# of brine for a 10% pump.
SPECIALBACONCuRE•wITT’S
G20337 • 50# Box
Ingredients:Salt,Sugar,SodiumErythorbate(2.776%),MapleSyrup,Sodium
Nitrite(0.601%),andlessthan1%Glycerinaddedtopreventcaking.Buffered
with1%SodiumCarbonate.
Use: 2# cure mix with sufficient water to make 10# of brine. Pump at 10%
level for compliance.
To Order, Call: 1.800.432.0105
SPECIALCuREMIXN/N•wITT’S
G20732 • 50# Box
Ingredients:Salt,Sugar,SodiumNitrite(0.85%),SodiumNitrate(0.85%),
MapleSyrup,andlessthan1%Glycerinaddedtopreventcaking.Buffered
with0.49%SodiumCarbonate.
Use: 1# 12oz cure mix to make 10# of brine for pumping pickle.
SPECIALCuRE120w/MAPLESuGAR•H
R02992 • 50# Box
Ingredients:Salt,CaneMapleSugars,Dextrose,SodiumNitrite(0.60%),withnot
morethan2%PropyleneGlycoladdedtopreventcaking.
Use: 2# of cure to 100# of meat.
SPECIALCuREMIXw/NITRITE•wITT’S
G20059 • 50# Box
Ingredients:Salt,Sugar,SodiumNitrite(0.86%),MapleSyrup,andlessthan
1%Glycerinaddedtopreventcaking.Bufferedwith0.50%SodiumCarbonate.
Use: 1# 12oz cure mix to make 10# of brine for pumping pickle. For dry rub,
use at a rate of 4# 5oz of cure mix per 100# of meat.
SPEEDCuREwITHNITRATECOLOR
G21797 • 50/4oz bags = 20# cs
Ingredients:Salt,Sodium,Nitrate(6.22%),Dextrose,Red3(0.0017%)andless
than1%Glycerineaddedtopreventcaking.
SwEETERTHANSwEETCuRE•wITT’S
G20394 • 50# Box
Ingredients:Salt,Sugar,BrownSugar,SodiumNitrite(0.84%),MapleSugar.
Use: 1.75# per gallon of water for a 10% ham pump or to brine bacon.
SwEETERTHANSwEETDRYRuBBACONCuRE•wITT’S
G20387 • 50# Box
Ingredients:Salt,Sugar,BrownSugar,MapleSugar,SodiumNitrite(0.50%)
Use: 2.2# of cure to 100# of meat.
SwEETERTHANSwEETPOuLTRYCuRE•wITT’S
G20401 • 50# Box
Ingredients:Salt,Sugar,BrownSugar,SodiumNitrite(1.5%),MapleSyrup,
CaramelColor,andlessthan2%Glycerinaddedtopreventcaking.
Use: 1# per gallon of water.
wHITECuREMIXN/N•wITT’S
G20307 • 50# Box
Ingredients:Salt,Sugar,SodiumNitrite(0.84%),SodiumNitrate(0.82%),
andlessthan1%Glycerinaddedtopreventcaking.Bufferedwith0.25%
SodiumBicarbonate.
Use: 1# 12oz of cure mix per 10# of brine for pumping pickle.
wHITECuREMIXw/NSERIES•wITT’S
G20402 • 50# Box
Ingredients:Salt,Sugar,SodiumNitrite(0.85%).Andlessthan1%Glycerin
addedtopreventcaking.Bufferedwith0.50%SodiumCarbonate.
Use: 1# 12oz of cure mix per 10# of brine for pumping pickle.
17
CUTLERY
NFIID#
DESCRIPTION
PKG
PDM1251/4
PDM12-6
PDM136
PDS131F-6
PDX136N
SG136NB
SG136FB
DDS-12B
1212B
V105
V105SC
V136F
V136N
V144-7GE
V163-9SC
V145-8
V145-10
51/4LambSkinner
6”BeefSkinner
6”WideBoningKnife
6”FlexibleCurvedBoningKnife
6”NarrowBoningKnife
6”FlexibleBoningKnife
12”DiamondSteel
12”ButcherSteel
31/2”Paringknife
31/2”ScallopedParingKnife
6”FlexibleBoningKnife
7”Duo-EdgeSantokuKnife
9”ScallopedOffsetSlicer
8”Cook’sKnife
10”Cook’sKnife
Each
Each
Each
Each
Each
Each
Each
Each
Each
Each
Each
Each
Each
Each
Each
Each
Each
SOFGRIPKNIVES
Thestandardinnon-slipandcomfortabledesignfordemandingkitchenenvironments.A
softrubbergripreducesstressesthatmaycausefatigueandcommonwristinjurieslike
carpaltunnelsyndrome.Stain-free,highcarbonsteelblade,withanindividuallyground
andhonededge.
SG136NB
SG136FB
6”narrowboningknife
6”flexibleboningknife
SHARPENINGSTEELS
DDS-12B
1212B
12”diamondsteel
12”butchersteel
VLOKNIVES
Apatented,state-of-the-arthandledesignoffersbothcomfortandcontrol.Softto-thetouch,andwiththefirmnessyouneed,plusamodern,attractivelook.Featuresa
stain-free,highcarbonsteelbladewithanindividuallygroundandhonededge.
MadeinUSA.NSFCertified.
18
V105
V105SC
V136F
V136N
V144-7GE
V163-9SC
V145-8
V145-10
31/2”paringknife
31/2”scallopedparingknife
6”flexibleboningknife
7”duo-edgeSantokuknife 9”scallopedoffsetslicer 8”cook’sknife 10”cook’sknife PROCESSINGKNIVES
PDM12-5¼
PDM12-6
PDM136
PDS131F-6
PDX136N
5¼lambskinner
6”beefskinner 6”wideboningknife
6”flexiblecurvedboningknife
To Order, Call: 1.800.432.0105
DEHYDRATED FRUITS
MFR
ITEM#
DESCRIPTION
PACKAGING
uSAGE
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
802036
802060
802076
802127
802156
802507
802207
802214
802244
802234
802284
802553
802409
802417
802616
802476
Apples,Cinnamon-Diced
Apples,GrannySmith
Blackberries
Blueberries
Cherries,Red-Sour
Craisins
Cranberries,Whole
JuniperBerries
LemonGrass
LemonPeel,Granulated
LemonJuice-Powder
OrangePeelGranules
Pineapple,DicedLarge
Pineapple,DicedSmall
Raspberries
Strawberries
20#box
25#box
20#box
25#box
20#box
25#box
25#box
5#box
25#box
10#box
10#box
5#box
25#box
25#box
20#box
20#box
10-15%
10-15%
10-15%
8-12%
15%
10-15%
15%
8%
8%
8%
8%
8%
10-15%
10-15%
10-15%
10-15%
DEHYDRATED VEGETABLES
MFR
ITEM#
DESCRIPTION
PACKAGING
uSAGE
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
805044
805087
805107
805127
806158
805163
805204
805250
806106
805656
805707
805904
805854
BellPepper,Diced-Green
BellPepper,Diced-Red
BellPepper,Granules-Red
BellPepper,Diced-Green&Red
BlackOlives
Carrots,Dehydrated
CeleryStalk,Chopped
Celery,CrossCut
GreenOlives
Mushrooms,Shiitake-Diced
Mushrooms,Shiitake-Powder
Mushrooms,Shiitake-Sliced
SunDriedTomatoes,Diced
10#box
25#box
25#box
25#box
30#box
5#box
10#box
20#box
20#box
20#box
25#box
10#box
10#box
8-10%
8-10%
8-10%
8-10%
8-10%
8-10%
8-10%
8-10%
8-10%
8-10%
8-10%
8-10%
8-10%
To Order, Call: 1.800.432.0105
19
ETHNIC
MFR
ITEM#
DESCRIPTION
PACKAGING
Witt’s
Heller
Witt’s
Witt’s
NF
Witt’s
Witt’s
Heller
Witt’s
Witt’s
NF
NF
NF
Witt’s
Heller
NWF
G20205
G32798
G20221
G20219
335011
G21005
C00285
G32104
G20569
G20595
766305
766302
G20940
G22470
G32121
G22649
Braunschweiger/LiverSausage
CajunSeasoning4027
CajunSausage#5
CajunSausageSeasoning
CajunSausageSeasoning
CajunStyleCompleteSausageSeasoning
ChorizoSausageSeasoning#191
ChorizoSausageSeasoning#2802
LandjagerSeasoning#568
MettwurstSeasoningUnit
NassauChorizoSausageSeasoning
NassauChorizoSausageSeasoning
NassauSwedishMeatballSeasoning
SwedishPotatoSausageSeasoning
SwedishPotatoSausageSeasoning
TacoSeasoning#27
10#box 25#box
25/0.781#bags=19.5325#cs
12/0.78#bags=9.36#cs
5/5#bags=25#cs
5/3.6875#=18.44#cs
6/2.5#bags=15#cs
25#box
5/5.6875#bag=28.437#cs
5/5.88#bags=29.4#cs
25#box
10/0.65#bags=6.5#cs
12/1.09375#bags=13.125#cs
12/1.5#bags=18#cs
25#box
50#box
BRAuNSCHwEIGER/LIVERSAuSAGE
G20205 • 10# box
Ingredients:SpicesandSpiceExtractives.
CAJuN4027SEASONING
G32798 • 25# box
Ingredients:Spices,Paprika,Salt,GarlicPowder.
Use: Add to sausage mixture to desired flavor, 0.75 to 1.5%.
CAJuNSAuSAGESEASONING#5
G20221 • 25/0.781# bags
Ingredients:Salt,Spices(includingRedPepper,BlackPepper,andWhitePepper),
GarlicPowder,OnionPowder,Sugarandlessthan2%SiliconDioxideandPartially
HydrogenatedCottonseedandSoybeanOiladdedtopreventcaking.
CAJuNSAuSAGESEASONING
G20219 • 12/0.78# bags
Ingredients:Salt,Spices,Paprika,GarlicPowder,OnionPowder,Sugar,withless
than2%SiliconDioxideandPartiallyHydrogenatedCottonseedandSoybeanOil
CAJuNSAuSAGESEASONING
335011 • 5/5# bags
Ingredients:Salt,Spices,Sugar,Garlic,Celery,MonosodiumGlutamate.
Use: 5# seasoning with 3# of water to 100# of meat.
CAJuNSTYLECOMPLETESAuSAGESEASONING
G21005 • 5/3.6875# bags
Ingredients:HydrolyzedSoyProtein,Salt,Spices,Paprika,Dextrose,GarlicPowder,
OnionPowder,Sugar,HydrolyzedWheyProtein,AscorbicAcid(0.44%),Sodium
Citrate(0.22%),withlessthan1%SiliconDioxideandPartiallyHydrogenated
CottonseedandSoybeanOiladdedtopreventcaking.CURE:Salt,SodiumNitrite
(6.22%),Dextrose,Red#3,andlessthan1%Glycerintopreventcaking.
20
CHORIZOSAuSAGESEASONING#191
C00285 • 6/2.5# bags
Ingredients:Paprika,Salt,Mustard,ChiliPepper,RedPepper,Cumin,Oregano,
GarlicPowder,andSavory.
Use: 2.5# Of seasoning per 50# of meat.
CHORIZOSAuSAGESEASONING#2802
G32104 • 25# box
Ingredients:Spices(ChiliPepper,Cumin,Oregano,Savory),GarlicPowder,
ExtractiveofClove.
Use: 2.0# seasoning per 100# of meat. Add Salt (1%).
LANDJAGERSEASONING#568
G20569 • 5/5.88# bags
Ingredients:Salt,Dextrose,CornSyrupSolids,Spices,GarlicPowder,Sodium
Erythorbate(1.0%),andSpiceExtractives,withlessthan2%SiliconDioxideadded
topreventcaking.CURE:Salt,SodiumNitrite(6.22%),Dextrose,Red#3,andless
than1%Glycerintopreventcaking.
Use: 5.63# seasoning and 4oz Speed Cure per 100# of meat.
METTwuRSTSEASONINGuNIT
G20595 • 5/5.88# bags
Ingredients:Salt,CornSyrupSolids,Spices,MonosodiumGlutamate,Mustard
Seed(0.68%),andlessthan1%PartiallyHydrogenatedCottonseedandSoybean
Oiladdedtopreventcaking.CURE:Salt,SodiumNitrite(6.22%),Dextrose,Red#3,
andlessthan1%Glycerintopreventcaking.
NASSAuCHORIZOSAuSAGESEASONING
766305 • 25# box
Ingredients:Spices(includingChiliPepper,Cumin,RedPepper,Oregano,Savory,
Ginger),GarlicPowder,Salt,withnotmorethan1%SiliconDioxideaddedto
preventcaking.
Use: 0.65# seasoning per 25# of meat. Add 0.25# of Salt.
To Order, Call: 1.800.432.0105
ETHNIC
NASSAuCHORIZOSAuSAGESEASONING
766302 • 10/0.65# bags
Ingredients:Spices(includingChiliPepper,Cumin,RedPepper,Oregano,Savory,
Ginger),GarlicPowder,Salt,withnotmorethan1%SiliconDioxideaddedto
preventcaking.
Use: 0.65# seasoning per 25# of meat. Add 0.25# of Salt.
SwEDISHMEATBALLSEASONING
G20940 • 12/1.09375# bags
Ingredients:BreadCrumbs(BleachedWheatFlour,Salt,NonFatMilk,Paprika,Yeast,
Dextrose,NaturalFlavoring),Salt,CornSyrupSolids,SoyProteinConcentrate,Sugar,
Onion,Spices,HydrolyzedSoyProtein,HydrolyzedWheyProtein.
Use: 1.09375# seasoning with 25oz of water, add 8# Ground Beef and 2#
Ground Pork. Mix thoroughly and shape into small meatballs.
To Order, Call: 1.800.432.0105
SwEDISHPOTATOSAuSAGESEASONING
G22470 • 12/1.5# bags
Ingredients:Salt,spices,sugar,dextrose,spiceextractives.
Use: 24oz of seasoning to 50# of meat.
TACOSEASONING#27
G22649 • 50# box
Ingredients:Spices,Salt,Onion,Nonfatdrymilk,TorulaYeast,Dextrose,Citric
Acid,andGarlicPowder.
Use: 20oz of seasoning per 15# ground chuck and 3-4 cups of water.
21
the grandpa josh story
GrandpaJoshhasspentmanyayearinthebackwoods
findingtheperfectblendofflavortobringtomeats.
Butthatdoesn’tmeanheisn’tontopoftrends.Youcan
bringGrandpaJosh’sflavortopasta,fish,poultry,orveggies.
Blendedwithcare,you’llfindanythingfromtraditionalto
trendyseasonings,rubs,andsauceswithGrandpaJosh’s.
GRANDPA JOSH BBQ AND STEAK SAUCES
MFR
ITEM#
DESCRIPTION
PACKAGING
NF
NF
NF
NF
NF
NF
NF
NF
920285
920190
920245
920157
920995
920125
920422
920246
BBQSauce•Cajun
BBQSauce•ExtraThick
BBQSauce•HotN’Spicy
BBQSauce•Mild
BBQSauce•OldFashioned
BBQSauce•Smokey
BBQSauce•Tangy
SteakSauce•Original
12/19ozbtls/cs
12/19ozbtls/cs
12/19ozbtls/cs
12/19ozbtls/cs
12/19ozbtls/cs
12/19ozbtls/cs
12/19ozbtls/cs
12/19ozbtls/cs
BBQSAuCE•CAJuN
920285 • 12/19oz btls/cs
Ingredients:Water,TomatoPaste,BrownSugar,Vinegar,Sugar,Salt,Dehydrated
Onion,Spices,PropyleneGlycol,PropyleneGlycolAlginate,DehydratedGarlic,
ModifiedFoodStarch,PotassiumSorbateandSodiumBenzoatetoprotect
freshness,Mustard,Maltodextrin,LemonJuiceConcentrate,NaturalFlavors.
BBQSAuCE•EXTRATHICK
920190 • 12/19oz btls/cs
Ingredients:Water,TomatoPaste,Sugar,BrownSugar,Vinegar,Salt,Propylene
GlycolAlginate,PropyleneGlycol,DehydratedOnion,Paprika,Spices,Mustard,
PotassiumSorbateandSodiumBenzoate,ModifiedFoodStarch,Dehydrated
Garlic,CornSyrupSolids,CaramelColor,SoySauceSolids(Wheat,Soybeans,
Salt,Maltodextrin,CaramelColor),NaturalFlavor,Tamarind.
22
BBQSAuCE•HOTN’SPICY
920245 • 12/19oz btls/cs
Ingredients:Water,TomatoPaste,BrownSugar,Vinegar,Sugar,Salt,Dextrose,
Molasses,DehydratedOnion,TomatoConcentrate,Spices,SoySauce(Water,
Wheat,Soybeans,Salt),NaturalSmokeFlavor,DehydratedGarlic,Paprika,
Mustard,HighFructoseCornSyrup,PropyleneGlycolAlginate,HydrolyzedCorn,
Soy,andWheatProtein,CaramelColor,PropyleneGlycol,SodiumBenzoateand
PotassiumSorbatetoprotectfreshness,CornSyrup,NaturalFlavors,Parsley.
ContainsSoyandWheat.
BBQSAuCE•MILD
920157 • 12/19oz btls/cs
Ingredients:Water,TomatoPaste,Sugar,Vinegar,BrownSugar,Salt,Dextrose,
Mustard,Paprika,PropyleneGlycol,Spices,OnionPowder,PotassiumSorbate,
SodiumBenzoate,ModifiedFoodStarch,GarlicPowder.
SEASONINGS FOR THE
HOME SAUSAGE MAKER
www.grandpajosh.com 800.432.0105
GRANDPA JOSH BBQ AND STEAK SAUCES
BBQSAuCE•OLDFASHIONED
920995 • 12/19oz btls/cs
Ingredients:Water,TomatoPaste,BrownSugar,Vinegar,Dextrose,Salt,Propylene
GlycolAlginate,OnionPowder,PotassiumSorbateandSodiumBenzoatetoprotect
freshness,ModifiedFoodStarch,GarlicPowder,Spices,Mustard,NaturalFlavor.
BBQSAuCE•SMOKEY
920125 • 12/19oz btls/cs
Ingredients:Water,TomatoPaste,CornSyrup,BrownSugar,Vinegar,Salt,Natural
SmokeFlavor,MustardBran,Maltodextrin,SoySauce(Wheat,Soybeans,Salt),
CornSyrupSolids,OnionPowder,CaramelColor,SodiumBenzoateandPotassium
Sorbatetoprotectfreshness,Spices,GarlicPowder,Mustard,LemonJuice
Concentrate,Sugar,NaturalFlavors,Tamarind.ContainsSoyandWheat.
BBQSAuCE•TANGY
920422 • 12/19oz btls/cs
Ingredients:Water,TomatoPaste,Vinegar,Sugar,BrownSugar,Salt,Dextrose,
Mustard,Paprika,Spices,PropyleneGlycolAlginate,PropyleneGlycol,Natural
SmokeFlavor,OnionPowder,PotassiumSorbateandSodiumBenzoate,Modified
FoodStarch,GarlicPowder,NaturalFlavor.
STEAKSAuCE•ORIGINAL
920246 • 12/19oz btls/cs
Ingredients:Water,MaltVinegar,TomatoPaste,Dates,Raisins,Molasses,
Dextrose,Salt,ModifiedFoodStarch,CornSyrup,Spices,HydrolyzedSoyProtein,
DehydratedOrangePeel,DehydratedGarlic,NaturalFlavor,SodiumBenzoate,
PotassiumSorbate,CitricAcid,DehydratedOnion,MalicAcid,CaramelColor.
GRANDPA JOSH RUBS
MFR
ITEM#
DESCRIPTION
PACKAGING
NF
NF
NF
NF
NF
NF
991942
991962
991982
991992
991922
991902
BackcountryFireSeasoning
GourmetSeasonedSalt
LemonPepperSeasoning
MontrealSteakSeasoning
PrimeRibSeasoning
SmokeyBBQSeasoning
6/4OZretailPacks/Cs
6/4OZRetailPacks/Cs
6/4OZRetailPacks/Cs
6/4OZRetailPacks/Cs
6/4OZRetailPacks/Cs
6/4OZRetailPacks/Cs
BACKCOuNTRYFIRESEASONING
991942 • 6/ 4OZ retail Packs/Cs
Ingredients:Spices,Salt,DehydratedGarlic,Paprika,withnotmorethan
2%SoybeanOiladdedtopreventcaking.
Use: Add seasoning before and/or during cooking to impart the desired flavor
you expect.
GOuRMETSEASONEDSALT
991962 • 6/ 4OZ Retail Packs/ Cs
Ingredients:Salt,Spices,OnionPowder,GarlicPowder,Paprika,withlessthan
2%TricalciumPhosphateandSoybeanOiladdedtopreventcaking.
Use: Add seasoning before and/or during cooking to impart the desired flavor
you expect.
LEMONPEPPERSEASONING
Ingredients:Salt,Spices,CitricAcid,DehydratedOnionandGarlic,Sugar,Corn
Starch,OilofLemon,FD&CYellow#5withSoybeanOiladdedtopreventcaking.
Procedure: Add seasoning before and/or during cooking to impart the desired
flavor you expect.
MONTREALSTEAKSEASONING
Ingredients:Salt,Spices,Sugar,Garlic,Onion,RedBellPepperSoybeanOil,
Paprika,NaturalFlavorwithnotmorethan1%TricalciumPhosphateadded
topreventcaking.
flavor you expect.
PRIMERIBSEASONING
Ingredients:Salt,Sugar,Dextrose,MonosodiumGlutamate,OnionPowderand
SpiceExtractions.
flavor you expect.
SMOKEYBBQSEASONING
Ingredients:Salt,Sugar,Paprika,SoyFlour,DehydratedOnion,Spices,Partially
HydrogenatedSoybeanOil,GarlicPowder,ExtractivesofPaprika,LipolyzedButter
oil,NaturalSmokeFlavor,SoyLecithin,andnotmorethan2%SiliconDioxideand
CalciumStearateaddedtopreventcaking.
flavor you expect.
SEASONINGS FOR THE
HOME SAUSAGE MAKER
23
GRANDPA JOSH SAUSAGE SEASONINGS
MFR
ITEM#
DESCRIPTION
PACKAGING
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
991402
991502
991122
991552
991202
991022
991472
991102
991852
991802
991602
991302
991252
991702
991002
991952
991452
991142
991352
GrandpaJosh’sBratwurst
GrandpaJosh’sBreakfastSausage
GrandpaJosh’sCajunJerky&CTP
GrandpaJosh’sChorizoSausage
GrandpaJosh’sCountryStyleSausage&CTP
GrandpaJosh’sGarlicSummerSausage
GrandpaJosh’sHotItalianSausage
GrandpaJosh’sJerky&CTP
GrandpaJosh’sMapleSausage
GrandpaJosh’sMeatloaf
GrandpaJosh’sPepperoniSnackStick&CTP
GrandpaJosh’sPolishSausage&CTP
GrandpaJosh’sRingBologna&CTP
GrandpaJosh’sSnackStick&CTP
GrandpaJosh’sSummerSausage&CTP
GrandpaJosh’sSummerSausage&CTP,noMSG
GrandpaJosh’sSweetItalianSausage
GrandpaJosh’sTeriyakiJerky&CTP
GrandpaJosh’sVenisonBacon
6RetailPacks/Cs
6RetailPacks/Cs
6RetailPacks/Cs
6RetailPacks/Cs
6RetailPacks/Cs
6RetailPacks/Cs
6RetailPacks/Cs
6RetailPacks/Cs
6RetailPacks/Cs
6RetailPacks/Cs
6RetailPacks/Cs
6RetailPacks/Cs
6RetailPacks/Cs
6RetailPacks/Cs
6RetailPacks/Cs
6RetailPacks/Cs
6RetailPacks/Cs
6RetailPacks/Cs
6RetailPacks/Cs
GRANDPAJOSH’SBRATwuRST
991402 • 6 Retail Packs/Cs
Ingredients:Salt,Spices,Dextrose,OilofLemon,BHA(0.15%),BHT(0.15%),and
CitricAcid(0.15%)addedtohelpprotectflavor. Use: For 25# of meat. Combine the seasoning with 1 pint of cold water and mix
well. Combine with ground beef, pork, wild game, or other meat. Mix well until
desired bind is achieved. Stuff into hog (32-38mm) casings, shape into patties,
or place in poly bags and freeze immediately.
GRANDPAJOSH’SBREAKFASTSAuSAGE
Ingredients:Salt,Sugar,Spices(includingSageandRedPepper),Dextrose,BHA
(0.15%),BHT(0.15%),andCitricAcid(0.15%)addedtohelpprotectflavor.
Use: For 25# of meat. Combine the seasoning with 1 pint of cold water and mix
desired bind is achieved. Stuff into sheep (22-28mm) casings, shape into
patties, or place in poly bags and freeze immediately.
GRANDPAJOSH’SCAJuNJERKY&CTP
Ingredients:Salt,Spices,GarlicandOnionPowder,Dextrose,Flavoring.
Use: For 25# of meat. Combine the seasoning and cure with 1 pint of cold
water and mix well. Combine with sliced beef, pork, wild game, or other meat.
Mix well and allow to sit in refrigerator for 4-6 hours. Smoke and cook until
desired color and dryness is achieved. The jerky should weigh less than half
of what you started with.
GRANDPAJOSH’SCHORIZOSAuSAGE
Ingredients:Spices,GarlicPowder,Salt,ExtractiveofClove.
desired bind is achieved. Stuff into hog (32-38mm) casings, shape into patties,
24
GRANDPAJOSH’SCOuNTRYSTYLESAuSAGE&CTP
Ingredients:Salt,Dextrose,Mustard(3.8%),Spices,MonosodiumGlutamate
(6.7%),GarlicPowder,SodiumNitrite,withnotmorethan2%Tricalcium
Phosphateaddedtopreventcaking.
Use: For 25# of meat. Combine seasoning and cure with 1 pint of cold water
and mix well. Combine with ground beef, pork, wild game, or other meat. Mix
well until desired bind is achieved. Stuff into hog (32-38mm) casings. Smoke
and cook until desired color and 155 degrees is reached.
GRANDPAJOSH’SGARLICSuMMERSAuSAGE
Ingredients:Salt,Dextrose,MonosodiumGlutamate(6.1%),Spices,GarlicPowder,
SodiumErythorbate(1.31%),Flavorings,SodiumNitrate.Withnotmorethan2%
TricalciumPhosphateaddedtopreventcaking. Use: Combine seasoning and cure with 1 pint (16 oz.) of cold water and mix
well. Combine with 25# of ground beef, pork, wild game or other meat of your
choice. Mix well until desired bind or stickiness is achieved. Stuff into
summer sausage casings. Smoke and cook until desired color and 155 degrees
F is reached. Remove from smokehouse and cool prior to packaging.
GRANDPAJOSH’SHOTITALIANSAuSAGE
Ingredients:Salt,Spices,Sugar,Paprika,BHA(0.14%),BHT(0.14%),CitricAcid
(0.15%)addedtohelpprotectflavor.
Use: For 25# of meat. Combine the seasoning with 1 pint of cold water and mix well. Combine
with ground beef, pork, wild game, or other meat. Mix well until desired bind is achieved.
Stuff into hog (29/32mm), shape into patties, or place in poly bags and freeze immediately.
GRANDPAJOSH’SJERKY&CTP
Ingredients:Salt,Sugar,MonosodiumGlutamate(5.9%),Spices,GarlicPowder,
SodiumNitrite,withnotmorethan2%TricalciumPhosphateaddedtopreventcaking.
Use: For 25# of meat. Combine the seasoning and cure with 1 pint of cold water
and mix well. Combine with sliced beef, pork, wild game, or other meat. Mix well
and allow to sit in refrigerator for 4-6 hours. Smoke and cook until desired color and
dryness is achieved. The jerky should weigh less than half of what you started with.
SEASONINGS FOR THE
HOME SAUSAGE MAKER
GRANDPA JOSH SAUSAGE SEASONINGS
GRANDPAJOSH’SMAPLESAuSAGE
Ingredients:Salt,Sugar,MonosodiumGlutamate,Spices,BrownSugar,Naturaland
ArtificialFlavors,CaramelColor,Notmorethan2%SiliconDioxidetopreventcaking.
Use: For 25# of meat. Combine the seasoning with one pint of cold water and
mix well. Combine with beef, pork or wild game. Mix well until desired bind is
achieved. Stuff into 22-28 mm sheep casings, or shape into patties, or place into
poly bags. Freeze immediately.
GRANDPAJOSH’SMEATLOAF 991802 • 6 Retail Packs/Cs
Ingredients:Cereal,CrackerCrumbs,Salt,DehydratedOnion,HydrolyzedCornand
WheatProtein,Spices,MonosodiumGlutamate,andGarlicPowder.
Use: For 10# of meat. Combine the seasoning with up to 2 pints of cold water
until mixture sticks together well.
GRANDPAJOSH’SPEPPERONISNACKSTICK&CTP
Ingredients:Salt,Sugar,Flavorings,MonosodiumGlutamate(5.2%),Garlic
Powder,SodiumErythorbate(1.5%),SodiumNitrite,withnotmorethan2%
TricalciumPhosphateaddedtopreventcaking.
well until desired bind is achieved. Stuff into sheep (20-24mm) casings. Smoke
and cook until desired color and 155 degrees is reached.
GRANDPAJOSH’SPOLISHSAuSAGE&CTP
991302 •6 Retail Packs/Cs
Ingredients:Salt,Dextrose,Spices,Mustard(12%),GarlicPowder,Spice
Extractives,SodiumNitrite,withnotmorethan2%TricalciumPhosphate
well until desired bind is achieved. Stuff into hog (32-38mm) casings, and
smoke until desired color and 155 degrees is reached.
GRANDPAJOSH’SRINGBOLOGNA&CTP
Ingredients:Salt,Sugar,Dextrose,Mustard,Spices,Paprika,SpiceExtractives,
SodiumNitrite,withnotmorethan2%TricalciumPhosphateaddedto
preventcaking.
Use: For 25# of meat. Combine the seasoning and cure with 1 pint of cold
water and mix well. Combine with ground beef, pork, wild game, or other meat.
Mix well until desired bind is achieved. Stuff into beef rounds or collagen ring
casings. Smoke and cook until desired color and 155 degrees is reached.
GRANDPAJOSH’SSNACKSTICK&CTP
Ingredients:Salt,HydrolyzedCornProtein,Dextrose,Spices,Sugar,withnotmore
than2%SoybeanOilandSilicaGeladdedtopreventcaking.
well. Combine with ground beef, pork, wild game, or other meat. Mix
well until desired bind is achieved. Stuff into sheep (20-24mm) casings.
Smoke and cook until desired color and 155 degrees is achieved.
SEASONINGS FOR THE
HOME SAUSAGE MAKER
GRANDPAJOSH’SSuMMERSAuSAGE&CTP
Ingredients:Salt,Dextrose,MonosodiumGlutamate(6.7%),Spices,GarlicPowder,
SodiumErythorbate(1.36%),Flavorings,SodiumNitrite,withnotmorethan2%
desired bind is achieved. Stuff into summer sausage casings. Smoke and cook
until desired color and 155 degrees is achieved.
GRANDPAJOSH’SSuMMERSAuSAGE+CTP,NOMSG
Ingredients:Salt,Dextrose,Maltodextrin,Spices,GarlicPowder,Sodium
Erythorbate,NaturalFlavors,TricalciumPhosphateandSoybeanOiladdedasa
processingaid.
Use: For 25# of meat. Combine the seasoning with one pint of cold water and
mix well until desired bind is achieved. Stuff into summer sausage casings.
Smoke and cook until desired color and 155 degrees is achieved.
GRANDPAJOSH’SSwEETITALIANSAuSAGE
Ingredients:Salt,Spices,Dextrose,Sugar,Paprika,BHA(0.14%),BHT(0.14%),and
CitricAcid(0.14%)addedtopreventcaking.
desired bind is achieved. Stuff into Hog (29/32mm) casings, shape into patties,
GRANDPAJOSH’STERIYAKIJERKY&CTP
Ingredients:Sugar,SoySaucePowder(SoySauce,Maltodextrin,Salt),Salt,
HydrolyzedCornProtein,MonosodiumGlutamate(3.20%),SpicesandSpice
Extractives,TorulaYeast,OnionPowder,CitricAcid,withnotmorethan2%”
and mix well. Combine with sliced beef, pork, or wild game. Mix well and
allow to sit in refrigerator for 4-6 hours. Remove meat and rinse with cold
water. Smoke and cook until desired color and dryness is achieved.
GRANDPAJOSH’SVENISONBACON
Ingredients:Salt,nonfatDryMilk,BrownSugar,MonosodiumGlutamate,Gelatin,
NaturalSmokeFlavor,Maltodextrin,AutolyzedYeastExtract,HydrolyzedSoy
Protein,NaturalFlavors,BaconFat,DisodiumInosinateanddisodiumGuanylate,
withlessthan2%SoybeanOilandSiliconDioxideaddedtopreventcaking.
Use: For 25# of meat. 0.8625# of seasoning and 1 oz. of cure for 25# of meat.
Add 2# of cold water.
ProcessingSchedule:
1.Grindthevenisontrimand80/20porktrimthrougha9/64”grinderplate.
2.Transferintoamixer.
3.Startmixingthegroundvenisonand80/20porktrim,addcuringsalt(6.25%
SodiumNitrate)andvenisonbaconseasoning,continuemixingfortwominutes.
4.Removefrommixerandholdovernight(optional).
5.Transferthesausagebattertothestuffer.
Stuffing:
1.Stuffthevenisonbaconintopansandtransfertosmokehousescreensorstuff
throughaspecializedextrudinghorndirectlyontosmokehousescreens.
2.ThermalProcess:Cookandsmokeonyourscheduleuntilinternaltemperatureof
162degreesFahrenheitisreached.Coolandcutintopiecesorsliceandpackage.
*It is advised to fully cook this product and also advise customers to cook prior to eating.
25
GRANDPA JOSH SOUPS
Just Add Meat…Complete!
MFR
ITEM#
DESCRIPTION
PACKAGING
NF
NF
NF
NF
NF
NF
NF
793031
793061
793091
793121
793151
793181
793211
GrandpaJosh’sBarley&BeefSoupMix
GrandpaJosh’sBean&BarleySoupMix
GrandpaJosh’sChick-A-NoodleSoupMix
GrandpaJosh’sChiliSoupMix
GrandpaJosh’sItalianBean&PastaSoupMix
GrandpaJosh’sOldFashionedSoupMix
GrandpaJosh’sSplitPeaSoupMix
24/0.50#Pkgs
12/1#Pkgs
12/0.50#Pkgs
12/1#Pkgs
12/0.95#Pkgs
12/1#bags
12/1#bags
GRANDPAJOSH’SBARLEY&BEEFSOuPMIX
793031 • 24/0.50# Pkgs
Ingredients:Barley,Salt,DehydratedOnionandGarlic,HydrolyzedCornandRice
Protein,DehydratedCarrotsandCelery,MonosodiumGlutamate,Spices,Sugar,
andChickenfat.
Use: Add small cut up pieces of beef to 2 quarts of cold water in a large kettle. Bring
to a boil and simmer for 15 minutes. Add all contents of soup mix package including
seasoning packet and bring to a boil again. Simmer 45 minutes, stirring occasionally.
GRANDPAJOSH’SBEAN&BARLEYSOuPMIX
793061 • 12/1# Pkgs
Ingredients:Beans(Pinto,Blackeye,Lima,Navy),Peas(greenandyellow),Barley,
Lentils,Salt,DehydratedOnionandGarlic,HydrolyzedCornProtein,Monosodium
Glutamate,Spices,Sugar,Chickenfat.
Use: Wash beans completely. Combine with 2 quarts of cold water in a large
kettle. Add smoked ham hocks, ham bone, or pieces of smoked sausage. Bring
to a boil, add seasoning packet. Simmer for 3 hours.
GRANDPAJOSH’SOLDFASHIONEDSOuPMIX
793181 • 12/1# bags
Ingredients:Beans(Pinto,Blackeye,Lima,Red,Navy),Peas(greenandyellow),
Barley,andLentils.
Use: Wash beans completely. Combine with 2 quarts of cold water in a large
kettle. Add smoked ham hocks, ham bone, or pieces of smoked sausage. Bring
to a boil and add 1 large can of tomatoes, 1 large chopped onion, 2 sliced
carrots, 1 tsp. of chili powder, 1 tsp. of garlic powder, and salt and pepper
to taste. Simmer for 3 hours.
GRANDPAJOSH’SSPLITPEASOuPMIX
793211 • 12/1# bags
Ingredients:GreenSplitPeas,Salt,DehydratedOnionandGarlic,HydrolyzedCorn
Protein,MonosodiumGlutamate,Spices,Sugar,andchickenfat.
Use: Wash peas completely. Combine with 1 1/2 quarts of cold water in a large
kettle. Add smoked ham hocks, ham bone, pieces of smoked sausage, or smoked
turkey legs. Bring to a boil and add seasoning packet. Simmer for 3 hours.
GRANDPAJOSH’SCHICK-A-NOODLESOuPMIX
793091 • 12/0.50# Pkgs
Ingredients:EggBows(DurumFlour,EggSolids,Water),Carrots,Salt,Sugar,
MonosodiumGlutamate,Chickenfat,Onion,Celery,Turmeric,Parsley.
Use: Cook 1 pound of boneless chicken thigh or breast pieces in 3 quarts of
water until chicken is tender. Skim foam and remove from stock. Add contents
of seasoning packet to the stock and stir well. Combine remaining contents
with the stock and simmer 20 minutes or until pasta is tender.
GRANDPAJOSH’SCHILISOuPMIX
793121 • 12/1# Pkgs
Ingredients:Beans(red,Navy,Pinto),Spices,Salt,DehydratedOnion,
andGarlicPowder.
Use: Brown 1 to 1.5 pounds of ground beef or other meat. Wash beans
thoroughly. Combine 2.5 quarts of water in a large kettle with 6oz of tomato
paste, the browned meat, beans, and seasoning packet. Bring to a boil, cover
and reduce heat to a high simmer for 3.5 hours or until beans are tender.
GRANDPAJOSH’SITALIANBEAN&PASTASOuPMIX
793151 • 12/0.95# Pkgs
Ingredients:LimaBeans,Lentils,OrzoPasta(DurumSemolina),AciniDePepe
Pastaw/eggwhite,(DurumWheateggwhite),DehydratedVegetables(Carrots,
Celery,Onion,Garlic,Tomato),Salt,Spices,SpiceExtractives,GarlicandOnion
Powder,andPaprika.
Use: Combine contents with 2 quarts of cold water in a large kettle. Add Italian
sausage, ham, or smoked sausage. Bring to a boil, add seasoning
packet. Simmer for 3 hours. For soup use 3 quarts of water.
SEASONINGS FOR THE
HOME SAUSAGE MAKER
26
HAM
MFR
ITEM#
DESCRIPTION
PACKAGING
ALF
Witt’s
Witt’s
Heller
Witt’s
Heller
Witt’s
Heller
Heller
778337
N92083
G20466
G30666
G22440
G33197
N92087
G32098
G33689
ApplePieSpiceHamGlaze
BlackForestHamGlaze
CaliforniaHamSeasoning#210
CaliforniaHamSpice
ChicagoHamSpice
ChoppedHam/PorkSeasoning
HoneyBakedHamGlaze
MalabozaHamSeasoning
NewEnglandHamSeasoning
25#box
5/5#bags=25#cs
10#box
25#box
25#box
7/6.5#bags=45.5#cs
5/5#bags=25#cs
25#box
7/6.63#bags=46.41#cs
APPLEPIESPICEHAMGLAZE
778337 • 25# box
Ingredients:Sugar,Cinnamon,withlessthan1%SoybeanOiladdedtopreventcaking.
Use: Sprinkle liberally on surface of ham. Place in 400 F oven for 20 minutes
or until surface is bubbly.
BLACKFORESTHAMGLAZE
N92083 • 5/5# bags
Ingredients:Sugar,Gelatin,BrownSugar,CaramelColor,Spices,VegetableOil,
NaturalFlavoring,lessthan1%TricalciumPhosphateaddedtopreventcaking.
Use: Liberally rub on surface prior to reheating ham, or combine with a small
amount of warm water and spread on surface.
CALIFORNIAHAMSEASONING#210•PuMP
G20466 • 10# box
Ingredients:Sugar,SpiceExtractives,Polysorbate80(0.19%).
Use: 2oz of seasoning to 5 gallons of Brine.
MALABOZAHAMSEASONING
G32098 • 25# box
Ingredients:ExtractivesofAllspice,Clove,Capsicum,Cassia,andNutmeg
onasugarbase,withnotmorethan1%Polysorbateaddedtopreventcaking.
Use: 6-8oz of seasoning per 100# of meat. For pumping pickles: Dissolve
4-8oz of seasoning in each 10 gallons of pickle.
NEwENGLANDHAMSEASONING
G33689 • 7/6.63# bags
Ingredients:Salt,CornSyrupSolids(31.17%),Dextrose,SodiumErythorbate
(0.78%),SpiceExtractives,withnotmorethan2%TricalciumPhosphateand
SoybeanOiladdedtopreventcaking.CURE:Salt,SodiumNitrite(6.25%),
PropyleneGlycol,andSodiumBicarbonateasprocessingaids,Red#3.
Use: 6.38# of seasoning and 0.25# Modern Cure per 100# of meat.
CALIFORNIAHAMSPICE
G30666 • 25# box
Ingredients:SpiceExtractivesofAllspice,Clove,Capsicum,andCassiaonasugar
dextrosecarrier.
Use: 6-8oz seasoning per 100# of meat. For pumping pickles, dissolve
4-8oz of seasoning per 10 gallons of pickle.
CHICAGOHAMSPICE
G22440 • 25# box
Ingredients:Sugar,Spice,SpiceExtractives.
Use: 6.5# seasoning per 100# of meat, or use 2oz of spice per 5 gallons of Brine.
CHOPPEDHAM/PORKSEASONING
G33197 • 7/6.5# bags
Ingredients:Salt,CornSyrupSolids,Dextrose,Yeast,SodiumTripolyphosphate
(4.0%),Sugar,NaturalSmokeFlavor,SodiumErythorbate(0.80%),OnionPowder,
ExtractivesofCeleryandotherSpices.1.96%Protein.CURE:Salt,SodiumNitrite
Use: 6.25# seasoning and 0.25 Modern Cure to 100# of meat.
HONEYBAKEDHAMGLAZE
N92087 • 5/5# bags
Ingredients:SugarGelatin,GranulatedHoney,Spices,CaramelColor,SoybeanOil,
NaturalFlavoring,lessthan1%TricalciumPhosphateaddedtopreventcaking.
Use: Liberally rub on surface prior to reheating ham, or combine with a small
amount of warm water and spread on surface.
To Order, Call: 1.800.432.0105
27
HAM NETS
MFR
ITEM#
DESCRIPTION
PACKAGING
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
849Z01
681141
681150
681251
681311
681561
681471
681441
681591
681721
681681
681690
681771
681801
Eez-OutHamNetReleaseAgent
HamNet12x301075LSA
HamNetting121075LST
HamNet12x361153PRH
HamNet12x421153PRH
HamNet12x301181PSH
HamNet12x361223LSA-Clear
HamNetting121223LSTLargeDuroKnit
HamNet12x361397TSH
HamNet17.5x249695TDH
HamNet17.5x369695TSH
HamNetting122194LSTSmallDuroKnit
HamStockinet36
JetNet18-3
1gallonjug
100pcs/ctn
15#roll
100pcs/ctn
200pcs/ctn
100pcs/ctn
100pcs/ctn
15#roll
100pcs/ctn
100pcs/ctn
100pcs/ctn
15#roll
100pcs/ctn
150ft/roll
EEZ-OuTNETRELEASEAGENT
849Z01 • 1 gallon jug
Ingredients:VegetableOilbasedreleaseagentw/CitricAcid.
Use: Can be diluted with water or Vegetable Oil. Dip entire net in solution
prior to netting.
HAMNET12X301075LSA
681141 • 100pcs/ctn
Use: Smoked Cheese, Large Canadian Bacon, Boneless Hams, Cottage Bacon,
Boneless Turkey Breast, Whole Chicken.
HAMNET12’1075LST
681150 • 15# roll
Use: Smoked Cheese, Large Canadian Bacon, Boneless Hams, Cottage Bacon,
Boneless Turkey Breast, Whole Chicken.
HAMNET12x361153PRH
681251 • 100pcs/ctn
Use: Dried Beef, Turkey, Bone-In Ham.
HAMNET12X421153PRH
671311 • 200pcs/ctn
Use: Dried Beef, Turkey, Bone-In Ham.
HAMNET12X301181PSH
681561 • 100pcs/ctn
Use: Boneless Hams, Large Cottage Bacon, Pit Hams, Tear-drop Hams, Semiboneless Hams.
HAMNET12X361223LSA•CLEAR
681471 • 100pcs/ctn
Use: Smoked Turkey, Bone-in Ham, General All-Purpose less than 30#.
HAMNETTING12’1223LSTLARGEDuROKNIT
681441 • 15# roll
Use: Smoked Turkey, Bone-in Ham, General All-Purpose less than 30#.
HEALTHY SEASONING BLENDS
MFR
ITEM#
DESCRIPTION
PACKAGING
NWF
NWF
NWF
NWF
NWF
NWF
NWF
NWF
NWF
NWF
NWF
NWF
NWF
NWF
G32311
G32243
331014
G20893
G19165
G32793
G45513
G44906
GOABBU
G47976
GOAD3H
G44514
G39991
G32377
FiresideBratwurstSeasoning-LowSalt
Bratwurstw/oMSG
#110PorkSausageSouthernStylew/oMSG
SummerSausageSeasoning&CTPw/oMSG
NorthCountrySmokedSausageSCTPw/oMSG
BratwurstUnitw/oMSG
JalapenoBeefStickw/oMSG
TeriyakiBeefStickw/oMSG,w/oSodiumErythorbate
TeriyakiBeefStickw/oMSG
BeefStickUnitw/oMSG
SpicyColoradoBeefJerky&CTPw/oMSG
Polish/SalamiSausageSeasoningw/oMSG
NassauSummerSausageSeasoningw/oMSG
PepperBeefStickSeasoning&CTPw/oMSG
9/5.38#bags/cs
31.56#bag
50/0.50#bags/cs
5/5.50#bags/cs
10/3.50#bags/cs
8/5.63#bags/cs
12/4.25#bags/cs
50.00#box
50.00#box
5/5.56#bags/cs
13/3.77#bags/cs
6/7.00#bags/cs
50.00#box
6/7.55#bags/cs
28
To Order, Call: 1.800.432.0105
HEALTHY SEASONING BLENDS
MFR
NWF
NWF
NWF
NWF
NWF
NWF
ITEM#
GOAHO2
G31781
768250
G32222
G46659
G52944
DESCRIPTION
Witt’sBBQShakerSeasoningw/oMSG
LemonPepperShakerSeasoningw/oMSG
NassauCarbwiseSnackStick
NassauCarbwiseSteakBratwurst
SpecialBratwurstUnitw/oSoy
BratwurstSeasoningw/oMSG&HVP
FIRESIDEBRATwuRSTSEASONING-LOwSALT
G32311 • 9/ 5.38# bags/cs
Use: 1 Unit/ 100# Meat.
TERIYAKIBEEFSTICKw/OMSG
GOAB8U • 50.00# box
Use: 7.935#/ 100# Meat.
#110PORKSAuSAGESOuTHERNSTYLEw/OMSG 331014 • 50/ 0.50# bags/cs
Use: 30.50/ 25# Meat.
PACKAGING
50.00#box
50.00#box
46/1.11#bags/cs
10/1.25#bags/cs
8/5.63#bags/cs
8/5.60#bags/cs
BEEFSTICKuNITw/OMSG
G47976 • 5/ 5.56# bags/cs
.
NO.COuNTRYSMOKEDSAuSAGESCTPw/OMSG
G19165 • 10/ 3.50# bags/cs
SPICYCOLORADOBEEFJERKY&CTPw/OMSG
GOAD3H • 13/ 3.77# bags/cs
BRATwuRSTuNITw/OMSG
G32793 • 8/ 5.63# bags/cs
POLISH/SALAMISAuSAGESEASONINGw/OMSG
G44514 •6/ 7.00# bags/cs
BRATwuRSTw/OMSG
G32243 • 31.56# Bag
Use: 5.26#/ 100# Meat.
wITT’SBBQSHAKERSEASONINGw/OMSG
GOAHQ2 • 50.00# box
Use: To Taste.
SuMMERSAuSAGESEASONING&CTPw/OMSG
G20893 • 5/5.50# bags/cs
LEMONPEPPERSHAKERSEASONINGw/OMSG
G31781 • 50.00# box
Use: To Taste.
NASSAuSuMMERSAuSAGESEASONINGw/OMSG
G39991 • 50.00# box
Use: 4.00#/ 100# Meat .
NASSAuCARBwISESNACKSTICK
768250 • 46/ 1.11# bags/cs
PEPPERBEEFSTICKSEASONING&CTPw/OMSG
G32377 • 6/ 7.55# bags/cs
Use: 1 Unit/ 100# Meat
NASSAuCARBwISESTEAKBRATwuRST
G32222 • 10/ 1.25# bags/cs
JALAPENOBEEFSTICKw/OMSG
G45513 • 12/ 4.25# bags/cs
SPECIALBRATwuRSTuNITw/OSOY
G46659 • 8/ 5.63# bags/cs
TERIYAKIBEEFSTICKw/OMSG,w/OSODIuMERYTHORBATE
G44906 • 50.00# Box
Use: 8.06#/ 100# Meat.
BRATwuRSTSEASONINGw/OMSG&HVP
G52944 • 8/ 5.60# bags/cs
To Order, Call: 1.800.432.0105
29
ITALIAN
MFR
ITEM#
DESCRIPTION
PACKAGING
Heller
Heller
AC
Heller
Heller
Heller
NF
Heller
Heller
Witt’s
Witt’s
Witt’s
Witt’s
G33392
G31636
AC0102
G33394
G33393
G33369
779501
G31638
G31637
G20036
G13206
G20549
G20603
HotItalianSausage#135-C
HotItalianSausage#135-C
ItalianPorkSausage
MediumItalianSausage#136-C
MediumItalianSausage#136-C
MediumItalianSausage#136-Cw/AO
NassauSweetItalianPorkSausageSeasoning
SweetItalianPorkSausage#137-C
SweetItalianPorkSausage#137-C
SweetItalianSausageSeasoning
T/SHotItalianSausageComplete#101
W+2HotItalianPorkSausage
W+2MildItalianPorkSausage
25#box
50/0.50#bags=25#cs
24/0.5#bags=12#cs
25#box
50/0.50#bags=25#cs
25#box
50/0.5#bags=25#cs
25#box
50/0.5#bags=25#cs
24/0.5#bags=12#cs
25#box
12/1.0625#bags=12.75#cs
12/1.065#bags=12.75#cs
HOTITALIANSAuSAGE#135-C
G33392 • 25# box
HOTITALIANSAuSAGE#135-C
G31636 • 50/0.50# bag
ITALIANPORKSAuSAGE
AC0102 • 24/0.5# bags
Ingredients:Salt,FennelandBlackPepper.
Use: 0.50 # seasoning per 25# of meat.
MEDIuMITALIANSAuSAGE#136-C
G33394 • 25# box
Ingredients:Salt,Spices(includingFennelandPepper),Sugar,Paprika,
GarlicPowder,3.49%Protein.
MEDIuMITALIANSAuSAGE#136-C
G33393 • 50/0.50# bags
Ingredients:Salt,Spices(includingFennelandPepper),Sugar,Paprika,
GarlicPowder,3.49%Protein.
MEDIuMITALIANSAuSAGE#136-Cw/AO
G33369 • 25# box
Ingredients:Salt,Spices,Sugar,Paprika,GarlicPowder,ButylatedHydroxyAnisole
(0.15%),ButylatedHydroxyToulene(0.15%),SoybeanOil,3.46%Protein.
NASSAuSwEETITALIANPORKSAuSAGE#137-C
779501 • 50/0.50# bags
Ingredients:Salt,Spices,Dextrose,Sugar,Paprika,ButylatedHydroxyAnisole
(0.14%),ButylatedHydroxyToulene(0.14%),withnotmorethan2%Tricalcium
PhosphateandPropyleneGlycoladdedtopreventcaking.
30
SwEETITALIANPORKSAuSAGE#137-C
G31638 • 25# box
Ingredients:Salt,Dextrose,BlackPepper,Sugar,WholeFennelSeed,Paprika,
withnotmorethan2%TricalciumPhosphateandSoybeanOiladdedtoprevent
caking(2.06%Protein).
SwEETITALIANPORKSAuSAGE#137-C
G31637 • 50/0.50# bags
Ingredients:Salt,Dextrose,BlackPepper,Sugar,WholeFennelSeed,Paprika,
withnotmorethan2%TricalciumPhosphateandSoybeanOiladdedtoprevent
caking(2.06%Protein).
SwEETITALIANSAuSAGESEASONING
G20036 • 24/0.50# bags
Ingredients:Salt,Fennel,BlackPepper,Paprika,Nutmeg,Anise,Monosodium
Glutamate,andSpiceExtractives.
T/SHOTITALIANSAuSAGECOMPLETE#101
G13206 • 25# box
Ingredients:Salt,Spices(includingFennel,RedPepper,Anise),Monosodium
Glutamate,Sugar,SpiceExtractives.
w+2HOTITALIANPORKSAuSAGE
G20549 • 12/1.0625# bags
Ingredients:Salt,RedPepper,Fennel,Anise,MonosodiumGlutamate,
OleoresinPaprika,andSpiceExtractives.
w+2MILDITALIANPORKSAuSAGE
G20603 • 12/1.0625# bags
Ingredients:Salt,Spices(includingFennel,BlackPepper,andAnise),
Paprika,MonosodiumGlutamate,ExtractiveofPaprika.
To Order, Call: 1.800.432.0105
JERKY
MFR
ITEM#
DESCRIPTION
PACKAGING
Heller
Heller
Heller
Heller
Heller
Heller
Witt’s
Heller
Heller
Heller
G32119
G33345
G31798
G33690
G32563
G32100
G22001
G33201
G0AD3H
G25112
BBQJerkySeasoning&CTP
BeefJerkySCTP
ColoradoBeefJerkySeasoning&CTP
ColoradoBeefJerkySeasoningw/oCTP
FrontierTeriyakiFlavorBeefJerky
HISJerkySeasoning&CTP
JerkySeasoning#358
JerkySeasoning&CTP-Hot
SpicyColoradoJerkySeasoning
TeriyakiJerkySeasoning&CTP
4/13.25#bags=53#cs
9/5.0#bags=45#cs
16/3.06#bags=48.96#cs
50#Box
5/6.35#bags=31.75#cs
6/7.38#bags=44.28#cs
5/5#bags=25#cs
7/6.59#bags=46.13#cs
13/3.77#bags=49.01#cs
7/6.63#bags=46.41#cs
BBQJERKYSEASONING&CTP
G32119 • 4/13.25# bags
Ingredients:Sugar,Salt,OnionandGarlicPowder,SmokeFlavoring(Maltodextrin,
NaturalSmoke*29Flavor),MolassesGranules(RefinersSyrup,CaneMillMolasses,
CaneCaramelColor),MonosodiumGlutamate,Spices(withJalapeno),Paprika,
CitricAcid,SpiceExtractives,withnotmorethan2%SiliconDioxideandSoybean
Oiladdedtopreventcaking.CURE:Salt,SodiumNitrite(6.25%),PropyleneGlycol
Use: 13.0# seasoning and 0.25# Modern Cure per 100# of meat.
BEEFJERKYSCTP G33345 • 9/5.0# bags
Ingredients:Salt,Sugar,Pepper,Garlic,withnotmorethan2%PropyleneGlycol
addedtopreventcaking.CURE:Salt,SodiumNitrite(6.25%),PropyleneGlycol
COLORADOBEEFJERKYSEASONING&CTP
G31798 • 16/3.06# bags
Ingredients:Salt,Sugar,MonosodiumGlutamate(8.85%),Pepper,GarlicPowder,
withnotmorethan2%SoybeanOiladdedasaprocessingaid.4.98%Protein.
CURE:Salt,SodiumNitrite(6.25%),PropyleneGlycolandSodiumBicarbonate
asprocessingaids,Red#3.
COLORADOBEEFJERKYSEASONINGw/OCTP
G33690 • 50# box
Ingredients:Salt,Sugar,MonosodiumGlutamate(8.85%),Pepper,GarlicPowder,
Use: 2.81# seasoning and 0.25# Modern Cure per 100# meat.
FRONTIERTERIYAKIFLAVORBEEFJERKY
G32563 • 5/6.35# bags
Ingredients:Sugar,SoySaucePowder(SoySauce[Wheat,Soybeans,Salt],
Maltodextrin,Salt),HydrolyzedSoyProtein,MonosodiumGlutamate,TorulaYeast,
Spices,GarlicPowder,OnionPowder,OleoresinPaprika,withnotmorethan2%
SiliconDioxideandSoybeanOiladdedtopreventcaking.CURE:Salt,Sodium
Nitrite(6.25%),PropyleneGlycolandSodiumBicarbonateas
processingaids,Red#3.
To Order, Call: 1.800.432.0105
HISJERKYSEASONING&CTP
G32100 • 6/7.38# bags
Ingredients:HydrolyzedCornProtein(38.19%),CornSyrupSolids(27.01%),Dextrose,
Maltodextrin,SmokeFlavor,Spices,Mustard(2.50%),GarlicPowder,Sodium
Erythorbate(0.76%),OnionPowder,withnotmorethan2%CalciumStearate
andSiliconDioxideaddedtopreventcaking.CURE:Salt,SodiumNitrite(6.25%),
PropyleneGlycolandSodiumBicarbonateasprocessingaids,Red#3.
JERKYSEASONING#358
G22001 • 5/5.0# bags
Ingredients:Salt,Spice,GarlicPowder,andSpiceExtractive.
JERKYSEASONING&CTP•HOT
G33201 • 7/6.59# bags
Ingredients:Salt,HydrolyzedCornProtein(19.2%),Pepper,Garlic,Mustard(7.8%),
MonosodiumGlutamate(6.6%).(6.6%),OnionandSodiumErythorbate(0.55%).
Use: 6.34# seasoning and 0.25# Modern Cure per 100#.
SPICYCOLORADOJERKYSEASONING
G0AD3H • 13/3.77# bags
Ingredients:Salt,Sugar,Spice,GarlicPowder,PropyleneGlycoladdedasa
processingaid.CURE:Salt,SodiumNitrite(6.25%),PropyleneGlycolandSodium
TERIYAKIJERKYSEASONING&CTP
G25112 • 7/6.63# bags
Ingredients:Salt,CornSyrupSolids(25.07%),SoySaucePowder[SoySauce(Wheat,
Soybeans,Salt),Maltodextrin,Salt],Sugar,HydrolyzedCornProtein(6.30%),Dextrose,
MonosodiumGlutamate(4.70%),OnionPowder,DehydratedGarlic,SoybeanOil,Spices,
SodiumErythorbate(0.56%),withnotmorethan2%SiliconDioxideaddedtoprevent
caking.(4.91%Protein).CURE:Salt,SodiumNitrite(6.25%),PropyleneGlycoland
SodiumBicarbonateasprocessingaids,Red#3.
Use: 1.60# of seasoning and 0.06# of modern cure to 25# of meat.
31
LOAF
MFR
ITEM#
DESCRIPTION
PACKAGING
Heller
Heller
Heller
Heller
Witt’s
Heller
G33205
G24221
G32081
G31915
G20587
G31908
HamLoafSeasoning&CTP-100
HamLoafSeasoning&CTP-50
JelliedRoastBeefSeasoning
LuauLoafSeasoning&CTP
MeatloafSeasoning
PepperMeatLoaf
6/7.5bags=45#cs
12/3.75bags=45#cs
10/5.56#bag/cs=55.6#
6/7.5#bags=45#cs
10/2.25#bags=22.5#cs
5/5#bags=25#cs
HAMLOAFSEASONING&CTP•100
G33205 • 6/7.5# bags
Ingredients:Cereal(Corn,Wheat,Rye,Oat,andRiceFlour),Salt,WheatFlour,
NonfatMilk,Sugar,MonosodiumGlutamate,HydrolyzedCornProtein,Maple
Syrup,SpiceExtractives.CURE:Salt,SodiumNitrite(6.25%),PropyleneGlycol
Use: 7.25# seasoning and 0.25# Modern Cure to 100# of meat, plus 12# of water.
HAMLOAFSEASONING&CTP•50
G24221 • 12/3.75# bags
Ingredients:Cereal(Corn,Wheat,Rye,Oat,andRiceFlour),Salt,WheatFlour,
NonfatMilk,Sugar,MonosodiumGlutamate,HydrolyzedCornProtein,Maple
Syrup,SpiceExtractives.CURE:Salt,SodiumNitrite(6.25%),PropyleneGlycol
Use: 3.625# seasoning and 0.125# Modern Cure per 50# of meat, plus 6# of water.
JELLIEDROASTBEEFSEASONING
G32081 • 19/2.56# bags
Ingredients:Gelatin(54.0%),Salt,Spices,Sugar,OnionPowder,Monosodium
Glutamate(4.50%).
Use: 2.56# seasoning to 12.5# of beef broth. Boil with 50# meat for 4 minutes
and fill loaf pans.
MEATLOAFSEASONING
G20587 • 10/2.25# bags
Ingredients:CrackerMeal(BleachedWheatFlour,Salt,Yeast),SoyFlour,Salt,
Spices,GreenandRedBellPeppers,DehydratedOnion,MSG,Celery,Powdered
Eggs,GarlicPowder,SodiumBicarbonate,SodiumAcidPyrophosphate,Extractive
ofPaprika,lessthan2%PartiallyHydrogenatedCottonseedandSoybeanOil
Use: Stir 2# 4oz seasoning into 5# of cold water. Let stand 20 minutes. Grind
23# of beef and mix with seasoning mixture.
PEPPERMEATLOAF
G31908 • 5/5# bags
Ingredients:Cereal(Corn,Wheat,Rye,Oat,andRiceFlour),NonfatMilk,
Salt,Crackercrumbs,DehydratedredandgreenBellPeppers,Dehydrated
Onion,MonosodiumGlutamate,HydrolyzedSoyProtein,CornGluten,
Spices(includingPepper),CaramelColor.
Use: 5# seasoning to 50# of meat and 12.5# of water. Mix and place in 2# pans
and freeze. If baked fresh, bake at 325 degrees F for 1 hour & 45 minutes. Loaves
should be baked to an internal temperature of 160 degrees F.
LuAuLOAFSEASONING&CTP
G31915 • 6/7.5# bags
Ingredients:Cereal(51.70%),Salt,CaneandMapleSugars,Monosodium
Glutamate(3.10%),HydrolyzedCornProtein(1.03%),SpiceExtractivesof
Capsicumandotherspices,withnotmorethan2%TetrasodiumPyrophosphate
MARINADES
MFR
ITEM#
DESCRIPTION
PACKAGING
NF
NF
NF
NF
NF
NF
NF
NF
NF
Heller
NF
NF
NF
756022
100526
756132
756192
756212
104115
756322
100684
101115
G32090
756452
100206
100405
BarbequeMarinade
BourbonGrillMarinade
BuffaloWingMarinade
BurgundyPepperMarinade
ButterGarlicMarinade
CajunMarinade
CaliforniaGarlicPepperMarinade
CarneAsadaBeefMarinade
CaribbeanJerkMarinade
ChickenMarinade#45
ChipotleCitrusMarinade
CranberryOrangeMarinade
DeepSouthBourbonMarinade
10/2#bags=20#cs,50#,25#,10#,5#boxes
20/1#bags
24/1#bags=24#cs,50#,25#,10#,5#boxes
20/1#bags=20#cs,25#,10#boxes
20/1#bags=20#cs,50#,25#,10#,5#boxes
20/12ozbags=18#cs
12/1.0#bags=12#cs,50#,10#,5#boxes
24/1#bags=24#cs
24/12.4ozbags
25#box
20/1#bags=20#cs,50#,10#boxes
20/1#bags
20/1#bags
32
To Order, Call: 1.800.432.0105
MARINADES
MFR
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
Witt’s
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
ITEM#
756472
756512
756592
756632
756712
756782
757132
100339
756832
756872
756912
G21775
756952
757042
757062
100205
100107
757152
757192
757342
757382
757492
DESCRIPTION
Enhancement-Nassau
FajitaMarinade
FajitaMarinadew/oPaprika
FiestaPepperMarinade
GreekMarinade
HoneyBarbequeMarinade
HoneyMustardMarinade
HotWingMarinade
ItalianParmesanMarinade
KabobMarinade
LemonPepperMarinade
LemonPepperMarinade
MesquiteBarbequeMarinade
MexicanMarinade
MontrealGrill/SteakMarinade
Mushroom&CrackedBlackPepperMarinade
NewMexicoGreenChiliMarinade
RaspberryChipotleMarinade
RoastedGarlicHerbMarinade
SouthwestLimeMarinade
SunDriedTomatoBasilMarinade
TeriyakiMarinadew/Color
BARBEQuEMARINADE
756022 • 10/2# bags, 50#, 25#, 10#, 5# boxes
Ingredients:Sugar,Salt,Dextrose,TomatoPowder,PaprikaandotherSpices,
SodiumTripolyphosphate(5.9%),NaturalSmokeFlavoring,ModifiedFoodStarch,
OnionandGarlicPowder,VinegarPowder,SoyFlour,Molasses,Polysorbate80,
MalicAcid,CitricAcid,SpiceExtractives,withnotmorethan2%Tetrasodium
PyrophosphateandSilicaGeladdedtopreventcaking.
Use: 2.0# seasoning to 2.0# of cold water. Add to 25# of meat.
BOuRBONGRILLMARINADE
100526 • 20/1# bags
Ingredients:MaltoDextrin,Salt,Sugar,HydrolyzedVegetableProteinwith
SoybeanOil,SodiumPhosphate,10%CarmelPowder,ModifiedFoodStarch,
Onion&Garlic,Spice.
Use: 1# per 2# Water and 25# Meat.
BuFFALOwINGMARINADE
756132 • 10/2# bags, 50#, 25#, 10#, 5# boxes
Ingredients:Sugar,Salt,VinegarPowder(Maltodextrin,ModifiedCornStarch,Dried
Vinegar),Paprika,MaltodextrinSpices,SodiumPhosphates(6.25%),OnionandGarlic
Powder,MalicAcid,ModifiedFoodStarch,SpiceExtractives,NaturalButterFlavor,
BuRGuNDYPEPPERMARINADE
756192 • 20/1# bags, 25#, 10# boxes
Ingredients:Maltodextrin,Salt,BurgundyWineSolids,Dextrose,Sodium
Phosphate,Spices,AutolyzedYeastExtract,Sugar,SoySaucePowder(Soybeans,
Wheat,Salt),MalicAcid,ModifiedCornStarch,NaturalFlavors,Mushrooms,
GarlicandOnion.
To Order, Call: 1.800.432.0105
PACKAGING
20/0.5#bag=10#cs,50#,25#,10#,5#boxes
20/1.25#bags=25#cs,50#,10#,5#boxes
20/1.25#bags=25#cs,50#box
10/1.75#bag=17.5#cs,50#,10#boxes
20/1.25#bags=25#cs,50#,25#,10#,5#boxes
20/1.25#bags=25#cs,25#,10#,5#boxes
20/0.90#bags=18#cs
24/1#bags=24#cs
20/1#bags=20#cs,10#box
20/0.5#bags=10#cs,50#,25#,10#,5#boxes
20/1#bags=20#cs,50#,10#,5#boxes
12/0.453125#bags=5.4375#cs
20/1#bags=20#cs,50#,25#,5#boxes
20/1.25#bags=25#cs
20/1.25#bags=25#cs,10#box
24/1#bags=24#cs
24/1#bags=24#cs
20/1#bags=20#cs,25#,10#boxes
20/0.85#bags=17#cs,50#,5#boxes
20/0.56#bags=11.2#cs,5#box
20/1#bags=20#cs,10#,5#boxes
20/1#bags=20#cs,50#,25#,10#,5#boxes
BuTTERGARLICMARINADE
756212 • 20/1# bags, 50#, 25#, 10#, 5# boxes
Ingredients:Dextrose,Salt,NonfatDryMilk,IsolatedSoyProtein(13.8%),Sodium
Phosphate(10.36%),Parsley,GarlicPowder,NaturalButterFlavor,Polysorbate80,
ExtractivesofTurmericandGarlic,withnotmorethan2%
SilicaGeladdedtopreventcaking.
CAJuNMARINADE
104115 • 20/12 oz bags
Ingredients:Salt,Spices,OnionandGarlic,Sugar,Paprika,SodiumPhosphate
(5.0%),CaramelColorandCornStarch.
CALIFORNIAGARLICPEPPERMARINADE
756322 • 12/1.0# bags, 50#, 10#, 5# boxes
Ingredients:DehydratedGarlic,Salt,BlackPepper,SodiumPhosphate(19.61%),
Sugar,OnionPowder,RedBellPepper,Parsley,NaturalFlavor,notmorethan1%
SoybeanOiladdedtopreventcaking.
Use: 12oz seasoning to 2.0# of cold water. Add 25# of meat.
CARIBBEANJERKMARINADE
101115 • 24/12.4 oz bags
Ingredients:Salt,spices,roastbeefflavor,10%sodiumphosphate,onionandgarlicpowder,soysaucepowder,worcestershiresolids,dextrose,scallions,vinegar
powder,naturalbutterflavor,lemonjuicesolidsandflavorings.
Use: 12.4oz per 2# water and 25# meat.
33
MARINADES
CARNEASADABEEFMARINADE
100684 • 24/1# bags
Ingredients:SoySauce,Salt,Spices,Paprika,10%SodiumPhosphate,Tomato
Powder,ChiliPepper,OnionandGarlicPowder,Dextrose,DehydratedVegetables,
ModifiedFoodStarch,LimeJuiceSolids.
Use: 1.0# per 2# water and 25# of meat.
CHICKENMARINADE#45
G32090 • #45 25# Box
Ingredients:Sugar,Salt,MonosodiumGlutamate,SpiceExtractives.
Use: 1 to 1.5# of seasoning in 1 gallon of water at a 10% pump. Add 0.40# of
Sodium Phosphate if desired.
CHIPOTLECITRuSMARINADE
756452 • 20/1# bags, 50#, 10# boxes
Ingredients:ChipotlePepper,Spices,Salt,Sugar,LimeJuicePowder
(Maltodextrin,LimeJuiceSolids),GarlicandOnionPowder,OrangeJuice
Solids,SodiumPhosphate(18.5%),AutolyzedYeastExtract,MesquiteSmoke
Flavor,CornSyrupSolids,OrangeOil,NaturalFlavor,CitricAcid,SpiceExtractives,
Parsley,Paprika,withlessthan2%SodiumAluminosilicateandTricalcium
Use: Use 1.0# seasoning mixed well in 2.0# of cold water, add to 25# meat.
FIESTAPEPPERMARINADE
756632 • 10/1.75# bags, 10#, 50# boxes
Ingredients:Sugar,Spice,Pepper,RedandGreenBellPeppers,DehydratedOnion,
DehydratedGarlic,SodiumPhosphate,(5.0%),DehydratedPotatoes,Mustard,
BeefStock,Maltodextrin,NaturalFlavor,SoybeanOil,BeefFat,withnotmore
than2%SilicaDioxideaddedtopreventcaking.
Use: 1.75# of seasoning mix well in 2# of cold water. Add to 25# of meat.
GREEKMARINADE
756712 • 20/1.25# bags, 50#, 25#, 10#, 5# boxes
Ingredients:HydrolyzedProteinfromSoyandMilk,Salt,SodiumPhosphate,
GarlicandOnion,Spices,CitricAcid,LemonPowder.
GREEKMARINADE#546
G20644 • 12/0.578# bags
Ingredients:Salt,Dextrose,SodiumPolyphosphates(16.19%),Spices,Garlic
Powder,SpiceExtractives.
Use: 0.578# seasoning and 1.984# of water for 25# of meat.
CRANBERRYORANGEMARINADE
100206 • 20/1# bags
Ingredients:Sugar,MaltoDextrin,Salt,10%SodiumPhosphate,OnionPowder,
Cranberry&OrangePowder&Pieces,HydrolyzedSoyProtein,ModifiedFood
Starch,MustardSeed,Spices,BeetPowder,DehydratedGreenOnion.
Use: 1# per 2# Water & 25# meat.
HONEYBARBEQuEMARINADE
756782 • 20/1.25# bags, 25#, 10#, 5# boxes
Ingredients:Sugar,Salt,HoneyGranules,IsolatedSoyProtein(10.0%),Sodium
Phosphate(7.5%),TomatoPowder,MolassesGranules(Sugar,CaneMill
Molasses,CaneCaramel),VinegarPowder(Maltodextrin,ModifiedCornStarch,
DriedVinegar),OnionandGarlicPowder,Paprika,CitricAcid,NaturalSmoke
Flavor,ExtractivesofPaprika,Spices,Onion,Garlic,MalicAcid,withnotmore
than2%SilicaGeladdedtopreventcaking.
DEEPSOuTHBOuRBONMARINADE
100405 • 20/1# bags
Ingredients:Sugar,brownsugar,salt,10%sodiumphosphate,hydrolyzedsoyproteinwithpartiallyhydrogenatedvegetableoil,spices,onionpowder,foodstarch,
1%mustard,caramelpowderandnaturalflavor.
Use: 1# per 2# water and 25# meat.
HONEYMuSTARDMARINADE
757132 • 20/0.90# bags
Ingredients:Salt,Sugar,HoneyGranules(CornSyrupandHoney),Spices,Brown
Sugar,SodiumTripolyphosphate(7.5%),ModifiedFoodStarch,DehydratedOnion
andGarlic.
ENHANCEMENTMARINADE–NASSAu
756472 • 20/0.5# bags, 50#, 25#, 10#, 5# boxes
Ingredients:Salt,Dextrose,SodiumTripolyphosphate(12.30%).
Use: 0.50# of seasoning with 2# of cold water. Mix well. Add to 25# of meat.
HOTwINGMARINADE
100339 • 20/1# bags
Ingredients:Sugar,Salt,Spices,VinegarPowder,Garlic&Onion,4.5%Sodium
Phosphate,TomatoPowder,&ModifiedFoodStarch.
Use: 1# per 1# Water & 10# Meat.
FAJITAMARINADE
756512 • 20/1.25# bags, 50#, 10#, 5# boxes
Ingredients:Salt,OnionandGarlicPowder,Spices,SodiumPhosphates(8.0%),
Paprika,Sugar,CitricAcid,SpiceExtractives(includingLemon),withnotmorethan
2%SilicaGelandSoybeanOiladdedtopreventcaking.
Use: 1.25# seasoning to 2.0# of cold water. Add to 25# of precut strips of beef,
pork, chicken, fish, or shrimp.
ITALIANPARMESANMARINADE
756832 • 20/1# bags, 10# box
Ingredients:Salt,ParmesanCheese(MilkEnzymes),Sodiumphosphate(10.12%),
HydrolyzedSoyProtein,SoyProteinConcentrate,Spices,Paprika,Sugar,Parsley,
SpiceExtractives.
FAJITAMARINADEw/OPAPRIKA
756592 • 20/1.25# bags, 50# box
Sugar,CitricAcid,SpiceExtractivesincludingLemonOil,notmorethan2%
SiliconDioxideandSoybeanOiladdedtopreventcaking.
Use: 1.25# seasoning and 2.0# of cold water. Add to 25# of precut strips of beef,
pork, chicken, fish, or shrimp.
KABOBMARINADE
756872 • 20/0.5# bags, 50#, 25#, 10#, 5# boxes
Ingredients:Sugar,SoySauce(Wheat,Soybeans,Salt),Maltodextrin,Salt,
HydrolyzedCornProtein,MonosodiumGlutamate,Spices,SpiceExtractives,Torula
Yeast,OnionPowder,CitricAcid,notmorethan2%SilicaGeladdedto
preventcaking.
34
To Order, Call: 1.800.432.0105
MARINADES
LEMONPEPPERMARINADE
756900 • 20/1# bags
Ingredients:Spices,LemonPowder(CornSyrupSolids,LemonJuiceSolidswith
addedLemonOil),Dextrose,IsolatedSoyProtein(12.5%),Salt,SodiumPhosphate
(10.0%),OnionandGarlic,CitricAcid,ExtractivesofLemon,ExtractivesofSpices,
Polysorbate80,withnotmorethan2%SilicaGeladdedtopreventcaking.
LEMONPEPPERMARINADE
G21775 • 12/0.453125# bags, 50#, 10#, 5# boxes
Ingredients:Salt,Dextrose,SodiumPolyphosphate(20.69#),BlackPepper,Spice
Extractives,LemonOil.
Use: 7.25oz seasoning and 32.75oz of water for 25# of meat.
MEXICANMARINADE
757042 • 20/1.25# bags
Ingredients:Vegetables(Onion,BellPeppers,Garlic,Tomatoes,Parsley),Spices,
Salt,HVP10%(HydrolyzedSoyandCornProteinSalt),SoyConcentrate(8.0%),
SodiumPhosphate(8.0%),CitricAcid,LimeJuicePowder,SpiceExtractives,
VegetableOilasananticakingagent.
MESQuITEBBQMARINADE
756952 • 20/1# bags, 50#, 25#, 5# boxes
Ingredients:Salt,IsolatedSoyProtein,SodiumPhosphate(9.38%),TomatoPowder,
MolassesGranules,VinegarPowder,Onion,Spice,SpiceExtractives,Onion,Garlic,
MalicAcid,notmorethan2%SiliconDioxideaddedtopreventcaking.
Use: 1# seasoning to 2# of cold water. Add to 25# of meat.
MONTREALGRILL/STEAKMARINADE
757062 • 20/1.25# bags, 10# box
Ingredients:Salt,Spices,GarlicandOnion,RedBellPepperGranules,Soyoil,
Paprika,SodiumTripolyphophate(9.10%),NaturalFlavorwithlessthan1%
Use: 1.25# seasoning and 2.0# of cold water. Add 25# of meat.
MuSHROOM&CRACKEDPEPPERMARINADE
100205 • 20/1# bags
Ingredients:Sugar,MaltoDextrin,Salt,SodiumPhosphate,HydrolyzedVegetable
Protein,Onion&GarlicPowder,Spices,Paprika,MustardSeed,Mushroom
Powder&Pieces.
Use: 1# per 2# Water and 25# meat.
NEwMEXICOGREENCHILI
100107• 24/1# bags
Ingredients:Salt,10%SodiumPhosphate,Spices,Gelatin,GarlicPowder,
DehydratedBellPeppers,TomatoPowder,Parsley,SpiceExtractives,Jalapeno
Powder,Yeast,CilantroandArtificialFlavor.
Use: 1# per 2# water and 25# of meat.
ROASTEDGARLICHERBMARINADE
757192 • 20/0.85# bags, 50#, 5# boxes
Ingredients:GarlicPowder,Salt,Spices,DehydratedGarlic,SodiumPhosphate
(10.2%),Dextrose,HydrolyzedSoyProtein,CornProtein,Parsley,ModifiedCorn
Starch,OnionPowder,OliveOil,NaturalFlavor,CaramelColor,XanthanGum,
withnotmorethan2%SiliconDioxideaddedtopreventcaking.
SOuTHwESTLIMEMARINADE
757342 • 20/0.56# bags, 5# box
Ingredients:Salt,Spices,Onion,LemonPowder(CornSyrupSolids,Lemon
JuiceSolidswithaddedLemonOil),SodiumPhosphate(5.40%),Sugar,Lime
JuicePowder,IsolatedSoyProtein(4.50%),Flavor(containsTorulaYeast),
Paprika,Garlic,CitricAcid,NaturalSmokeFlavor,withnotmorethan2%
SilicaGeladdedtopreventcaking.
SuNDRIEDTOMATOBASILMARINADE
757382 • 20/1# bags, 10#, 5# boxes
Ingredients:Salt,SunDriedTomatoes,Spices,Dextrose,SodiumTripolyphosphate
(15.0%),IsolatedSoyProtein(10.0%),GarlicPowder.
TERIYAKIMARINADEw/COLOR
757492 • 20/1# bags, 50#, 25#, 10#, 5# boxes
Ingredients:Sugar(CaneandBrown),SoySaucePowder(SoySauce(Wheat,
Soybeans,Salt),Maltodextrin,Salt,SodiumTripolyphosphate(12.5%),Hydrolyzed
CornProtein(8.23%),ModifiedFoodStarch,LemonPowder(Corn
SyrupSolids,LemonJuiceSolidswithaddedLemonOil),OnionandGarlic,Caramel
Color,Spices,SpiceExtractives,BeetPowder,ExtractivesofOnionandGarlic,with
notmorethan2%SoybeanOilandSilicaGeladdedtopreventcaking.
Use: 1.0# seasoning to 2.0# of cold water. Add 25# of meat. Tumble 6-10 minutes.
RASPBERRYCHIPOTLEMARINADE
757152 • 20/1# bags, 25#, 10# boxes
Ingredients:Sugar,Salt,Spices,SodiumPhosphate(6.45%),ModifiedFoodStarch,
Maltodextrin,DriedOnion,NaturalandArtificialFlavor(includingSmoke),Dried
Garlic,TorulaYeast,andCaramelColor.
Use: 1.0# seasoning and 2.0# cold water. Add to 25# of meat.
To Order, Call: 1.800.432.0105
35
TIPS FOR SAFE MEAT MARINATION
A marinade is a savory, acidic sauce in which a food is soaked to
enrichitsflavorandtenderizerit.Tomarinatemeanstosteepfoodina
marinade.Whenmeatisproperlymarinated,atendermeatbursting
withflavorwillemerge.Considerthesetips.
•A marinade consists of acid, oil and spices or flavorings. The Acid
works to soften and flavor the meat by denaturing it. When the
proteinsaredenaturedtheycreatepocketsinthemeatwhereflavor
enters. Acids also can help soften tough cuts of meat. Acids commonlyusedincludevinegar,tomatojuiceorcitrusjuice.Oilsmoisten
themeatandaddflavor.Redmeatmarinadesoftendon’tincludeoil
sincethemeatgenerallycontainsenoughfat,howeverchickenand
fishbenefitfromoilsincetheyareleanermeats.Flavoringsinclude •For safety, marinate meat in the refrigerator, not on the kitchen
counter.Someolderrecipescallformarinatingatroomtemperature.
freshordriedherbsandspices,freshgarlicandginger,salt,sweetenDonotfollowthispractice.Marinatingatroomtemperaturecauses
erssuchasmolassesandhoneyandAsiansauces.
meat to enter the danger zone, between 40ºF and 140ºF, where
•Whenmarinating,allowthesaucestosinkasdeeplyaspossibleinto
bacteria multiply rapidly. When a recipe calls for marinating at
themeat.Ageneralruleofmarinade-to-meatratioisone-halfcup
room temperature, increase the marinating time, and leave in the
ofmarinadeperpoundofmeat.Timesvarydependingonthetype,
refrigerator to achieve similar tenderness and taste results. Place
cutandsizeofthemeat.Densermeatssuchasporkandsteakcan
marinatingmeatonthebottomshelfoftherefrigeratortopreventany
marinatefor24hoursorevenlonger.Alightermeatlikechickencan
possibleleaksontofoodsbelow.
marinatebetween2hoursand24hours.Seafoodmarinatingtimes
rangefrom15to60minutes.Becarefulnottoexceedmarinating •Never serve cooked meat on the same plate that held raw meat.
Bacteriaintherawjuicescantransfertothecookedfood.Ifusing
timesinceallowingfoodtosoaktoolongcanresultintoughness.
marinadeforbasting,preventcontaminationbysettingsomeaside
•Amarinadeshouldbethinenoughinconsistencytopenetratethe
beforeittouchestherawmeat.Ifithastouchedrawmeat,bringit
meat;otherwise,theflavordesiredwillnotbereached.Keepinmind
toarollingboilinasaucepanforoneminute,stirringconstantly,
thatthereisadifferencebetweensaucesandmarinades.
beforeusingitforbasting.
•Marinating budget cuts of meat helps improve tenderness and •Useameatthermometertodetermineifmeatisdone.TheUSDA
flavor.Ahighqualitycutofmeatdoesnotneedtobemarinatedfor
recommends the following minimum internal temperatures: Steak,
tenderness,butcanbenefitfromincreasedflavor.Muchofthebeef,
RoastsandFish,145ºF;GroundBeefandEggdishes,160ºF;Chicken
pork, lamb, and poultry are bread leaner today. Marinades aid in
BreastsandwholePoultry,165ºF.
tenderizingthesemeats.
•Donotmarinateinametalcontainersincetheacidicmixturecan
reactwiththemetal.Useaplasticorglasscontainerandcoverwith
plastic food wrap. Turn meat occasionally so all sides are coated
evenlywiththemarinade.Anotheroptionistoplacethemeatina
plasticfoodbag,pourinthemarinade,seal,andrefrigerate.Turnthe
bagfromtimetotime.
36
To Order, Call: 1.800.432.0105
TUMBLING
WHAT IS TUMBLING?
Tumblinginvolvestheresultof “impactenergy”influencesonmuscle,
suchaswouldoccurinallowingmeattofallfromtheupperpartofa
rotating drum, or striking it with the paddles or baffles; such action
leadstothetransferofkineticenergytothemusclemassandresultin
temperatureriseoftheprocessingmaterial.
The mechanical agitation by tumbling equipment accelerates the
diffusionofcuringsaltsintoandsaltsolubleproteinoutofthemuscle
componentcoversandconnectivetissue.
Inlayman’stermsthefollowinghappens:Astickysubstanceknownas
solubleproteinispulledoutofthemeatbecauseoftheabusiveaction 6.Improvedyieldduringprocessing.Withthecombinationofadded
phosphatesandmechanicalagitation,yieldsareincreasedgreatly.
thathappensinsidethedrumwhenthepaddlesorbafflesstrikethe
meat.Theprocessisaidedbytheadditionofsaltandothermeataddi7.Reducedproductweightlossduringconsumerpreparation.
tives.Itcanalsobeenhancedbyaddingvacume,helpingtosuckthe
Theextractedexudatecoagulatesandsealsinmoistureduringthe
solubleprotein,orsticksubstance,outofthemeat.
cookingprocess.
ADVANTAGES OF TUMBLING?
8.Productionofafinishedproductwithverydesirableslicing
characteristics.Duringtumbling,thefibersarebrokendownand
1.Improved brine penetration and uniformity. Each batch is the
tacky exudate covers the muscle, bundles and fibers. When the
samebecauseofmechanicalagitation.
musclesarecompressedandthehamsubsequentlyiscooked,the
2.uniformcurecolordevelopment.Mechanicalagitationprovides
exudate coagulated and increases the bind between muscles and
evendistributionofcure.
theircomponents.Thisbindholdstheproducttogetherforcomplete,
wholeslicesofproduct.
3.Improvedreleaseofsalt-solubleproteinenhancingproduct
bindandcoherency.Theextractedproteinprovidesthebonding 9.Savings.Thereisusuallya50%reductioninprocessingmaterials
cement for holding the muscle sections together in the finished
cost.Youwilluseonehalflesssawdust,whichwillproducea50%
productduringprocessingandconsumption.
savings.Therewillbea20to30%savingsinenergy,withoneto
4.Development of a more uniform fine texture. Tumbling will
breakdownthemusclestructureoftheproductforafinertexture.
threelesshoursofsmokehousetime.Therewillbelessecological
contamination. No salt, nitrates, phosphates or additives to run
downthesewersystem.Abouttwothirdslesswaterwasted.
5.ImprovedTenderness.Tumblingenhancestendernessbybreaking
downthemusclesections,connectivetissueandfat,makingthem
morepliable.
To Order, Call: 1.800.432.0105
37
MARINADES • CLASSIC BLACK
MFR
ITEM#
DESCRIPTION
PACKAGING
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
758022
758132
758182
758212
758342
758322
758452
758512
758712
758782
758122
758832
758912
758952
758062
758152
758192
758282
758382
758492
ClassicBlackBarbequeMarinade
ClassicBlackBuffaloWingMarinade
ClassicBlackBurgundyPepperMarinade
ClassicBlackButterGarlicMarinade
ClassicBlackCajunMarinade
ClassicBlackCaliforniaGarlicPepperMarinade
ClassicBlackChipotleCitrusMarinade
ClassicBlackFajitaMarinade
ClassicBlackGreekMarinade
ClassicBlackHoneyBarbequeMarinade
ClassicBlackHoneyMustardMarinade
ClassicBlackItalianParmesanMarinade
ClassicBlackLemonPepperMarinade
ClassicBlackMesquiteBBQMarinade
ClassicBlackMontrealGrill/SteakMarinade
ClassicBlackRaspberryChipotleMarinade
ClassicBlackRoastedGarlicHerbMarinade
ClassicBlackSouthwestLimeMarinade
ClassicBlackSunDriedTomatoBasilMarinade
ClassicBlackTeriyakiMarinade
6/64ozbtls/cs
6/64ozbtls/cs
6/64ozbtls/cs
6/64ozbtls/cs
6/64ozbtls/cs
6/64ozbtls/cs
6/64ozbtls/cs
6/64ozbtls/cs
6/64ozbtls/cs
6/64ozbtls/cs
6/64ozbtls/cs
6/64ozbtls/cs
6/64ozbtls/cs
6/64ozbtls/cs
6/64ozbtls/cs
6/64ozbtls/cs
6/64ozbtls/cs
6/64ozbtls/cs
6/64ozbtls/cs
6/64ozbtls/cs
CLASSICBLACKBARBEQuEMARINADE
758022 • 6/64oz btls
Ingredients:Sugar,Salt,TomatoPowder,SodiumPhosphates(5.0%),Modified
FoodStarch,VinegarPowder(Maltodextrin,ModifiedCornStarch,Dried
Vinegar),Dextrose,MolassesGranules(RefinersSyrup,CaneMillMolasses,
CaneCaramelColor),Paprika,OnionandGarlicPowder,CitricAcid,Natural
SmokeFlavor,ExtractivesofPaprika,Spice,SpiceExtractives,MalicAcid,
ExtractivesofOnionandGarlic,withnotmorethan2%SiliconDioxideadded
topreventcaking.
Use: Fill container halfway with cold distilled water and shake well. Fill
remaining portion of bottle with distilled water and shake until thoroughly
mixed. Measure out at a rate of 1.25oz per 1# of meat.
CLASSICBLACKBuFFALOwINGMARINADE
758132 • 6/64oz btls
Ingredients:Sugar,Salt,VinegarPowder(Maltodextrin,ModifiedCornStarch,
DriedVinegar),Paprika,MaltodextrinSpices,SodiumPhosphates(6.25%),Onion
andGarlicPowder,MalicAcid,ModifiedFoodStarch,SpiceExtractives,Natural
ButterFlavor,withnotmorethan2%TricalciumPhosphateaddedtoprevent
caking.
CLASSICBLACKBuRGuNDYPEPPERMARINADE 758182 • 6/64oz btls
Ingredients:Maltodextrin,Salt,BurgundyWineSolids,SodiumPhosphate
(7.34%),Spice,AutolyzedYeastExtract,Sugar,SoySaucePowder(Fermented
SoybeansandWheat,Salt),MalicAcid,Dextrose,NaturalFlavors,Modified
CornStarch,Mushrooms,GarlicPowder,DehydratedOnion,Sulfites.
38
CLASSICBLACKBuTTERGARLICMARINADE
758212 • 6/64oz btls
Ingredients:Dextrose,Salt,NonfatMilk,IsolatedSoyProtein,Sodium
Phosphates(10.36%),Parsley,GarlicPowder,NaturalButterFlavor,Polysorbate
80,ExtractivesofTurmericandGarlic,Notmorethan2%SiliconDioxideadded
topreventcaking.
CLASSICBLACKCAJuNMARINADE
758342 • 6/64oz btls
Ingredients:HydrolyzedSoyandWheatProtein,Paprika,Salt,Dextrose,Spices,
OnionandGarlic,SodiumPhosphate(7.5%),CitricAcid,SpiceExtractives,with
notmorethan2%TricalciumPhosphateaddedtopreventcaking.
CLASSICBLACKCALIFORNIAGARLICPEPPERMARINADE
758322 • 6/64oz btls
Ingredients:Garlic,Salt,BlackPepper,SodiumPhosphate(19.61%),Sugar,
OnionPowder,RedBellpepper,Parsley,NaturalFlavor,withnotmorethan1%
To Order, Call: 1.800.432.0105
CLASSICBLACKCHIPOTLECITRuSMARINADE
758452 • 6/64oz btls
Ingredients:ChipotlePepper,Spices,Salt,Sugar,LimeJuicePowder
(Maltodextrin,LimeJuiceSolids),GarlicandOnionPowder,OrangeJuiceSolids,
SodiumPhosphate(18.5%),AutolyzedYeastExtract,MesquiteSmokeFlavor,
CornSyrupSolids,OrangeOil,NaturalFlavor,CitricAcid,SpiceExtractives,
Parsley,Paprika,withlessthan2%SodiumAluminosilicateandTricalcium
CLASSICBLACKFAJITAMARINADE
758512 • 6/64oz btls
Paprika,Sugar,CitricAcid,SpiceExtractives,includingLemon,notmorethan
2%SiliconDioxideandSoybeanOiladdedtopreventcaking.
CLASSICBLACKGREEKMARINADE
758712 • 6/64oz btls
Ingredients:HydrolyzedSoyandMilkProtein,Salt,SodiumPhosphate,Garlic
andOnion,Spices,CitricAcid,LemonPowder(CornSyrupSolids,LemonJuice
SolidswithaddedLemonOil).
CLASSICBLACKHONEYBARBEQuEMARINADE
758782 • 6/64oz btls
Ingredients:Salt,IsolatedSoyProtein,SodiumPhosphate(7.88%),Tomato
Powder,HoneyGranules(Honey,CornSyrupSolids),MolassesGranules(Refiners
Syrup,CaneMillMolasses,CaneCaramelColor),VinegarPowder(Maltodextrin,
ModifiedCornStarch,VinegarSolids),OnionandGarlicPowder,Paprika,Citric
Acid,NaturalSmokeFlavor,ExtractivesofPaprikaandSpice,Spices,MalicAcid,
CLASSICBLACKHONEYMuSTARDMARINADE
758122 • 6/64oz btls
Ingredients:Salt,Sugar,HoneyGranules(CornSyrupandHoney),Spices,Brown
Sugar,SodiumTripolyphosphate(7.5%),ModifiedCornStarch,Dehydrated
OnionandGarlic.
CLASSICBLACKLEMONPEPPERMARINADE
758912 • 6/64oz btls
Ingredients:LemonPowder(CornSyrupSolids,LemonJuiceSolidswithadded
Lemonoil),Dextrose,IsolatedSoyProtein,Salt,SodiumPhosphates(10.0%),
OnionandGarlic,CitricAcid,ExtractivesofLemon,ExtractiveofSpices,
Polysorbate80,ExtractivesofTurmeric,notmorethan2%SiliconDioxide
CLASSICBLACKMESQuITEBBQMARINADE
758952 • 6/64oz Btls/ Cs
Ingredients:Salt,IsolatedSoyProtein,SodiumPhosphate(9.38%),TomatoPowder,
MolassesGranules,VinegarPowder,Onion,Spice,SpiceExtractives,Onion,Garlic,
MalicAcid,notmorethan2%SiliconDioxideaddedtopreventcaking.
Use: Fill container half way with cold distilled water and shake well. Fill
mixed. Measure out at rate of 1.25oz per 1.0# of meat.
CLASSICBLACKRASPBERRYCHIPOTLEMARINADE
758152 • 6/64oz btls
Ingredients:Sugar,Salt,Spices,SodiumPhosphate(6.45%),ModifiedFood
Starch,Maltodextrin,DriedOnion,NaturalandArtificialFlavor(including
Smoke),DriedGarlic,TorulaYeast,andCaramelColor.
CLASSICBLACKROASTEDGARLICHERBMARINADE
758192 • 6/64oz btls
Ingredients:GarlicPowder,Salt,Spice,DehydratedGarlic,SodiumPhosphates
(10.2%),Dextrose,HydrolyzedSoyProtein,CornProtein,Parsley,ModifiedCorn
Starch,OnionPowder,OliveOil,NaturalFlavor,CaramelColor,XanthanGum,
CLASSICBLACKSwLIMEMARINADE
758282 • 6/64oz btls
Ingredients:Salt,SodiumPhosphates(15.13%),Spices,Onion,LemonPowder
(CornSyrupSolids,LemonJuiceSolidswithaddedlemonoil),Sugar,Flavor
(containsTorulaYeast),Paprika,LimeJuicePowder(Maltodextrin,LimeJuice
Solids),Garlic,CitricAcid,NaturalSmokeFlavor,withnomorethan2%Silicon
Dioxideaddedtopreventcaking.
CLASSICBLACKITALIANPARMESANMARINADE
758832 • 6/64oz btls
Ingredients:Salt,ParmesanCheese(Milk,Enzymes),SodiumPhosphate
10.12%),HydrolyzedSoyProtein,SoyProteinConcentrate,Spices,Paprika,
Sugar,Parsley,SpiceExtractives.
To Order, Call: 1.800.432.0105
39
CLASSICBLACKSuNDRIEDTOMATOBASILMARINADE
758382 • 6/64oz btls
Ingredients:Salt,SunDriedTomatoes,Spices,Dextrose,Sodium
Tripolyphosphate(15.0%),IsolatedSoyProtein(10.0%),GarlicPowder.
CLASSICBLACKTERIYAKIMARINADE
758492 • 6/64oz btls
Ingredients:Sugar(CaneandBrown),SoySaucePowder(SoySauce,Wheat,
Soybeans,Salt],Maltodextrin,Salt),SodiumPhosphate(12.50%),Hydrolyzed
CornProtein,ModifiedCornStarch,LemonPowder(CornSyrupSolids,Lemon
JuiceSolidswithaddedLemonOil),OnionandGarlic,CaramelColor,Spice,
SpiceExtractives,BeetPowder,ExtractivesofOnionandGarlic,withnotmore
than2%SoybeanOilandSiliconDioxideaddedtopreventcaking.
PATTY
MFR
ITEM#
DESCRIPTION
PACKAGING
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
100523
G45212
100545
799700
810136
799100
810100
801458
799600
799800
779101
799200
799300
100342
799400
799500
BaconChiliPattySeasoning
BermudaOnionSteakPattySeasoning
BestBurgerSeasoning
Black-N-BlueGourmetPattySeasoning
BuffaloWingPattySeasoning
DillPickleGourmetPattySeasoning
FivePepperPattySeasoning
JalapenoPattySeasoning
MontrealSteakGourmetPattySeasoning
MushroomSteakPattySeasoning
NassauPizzaPattySeasoning
RaspberryChipotleGourmetPattySeasoning
RoastedGarlicPepperGourmetPattySeasoning
SalisburySteakPattySeasoning
SalsaGourmetPattySeasoning
SweetVidaliaOnionsGourmetPattySeasoning
10units/cs
25/1#bags=25#cs
10units/cs
10units/cs
10units/cs
10units/cs
10units/cs
10units/cs
10units/cs
10units/cs
12/1#bags=12#cs
10units/cs
10units/cs
10units/cs
10units/cs
10units/cs
BACONCHILI&PATTYSEASONING
100523 • 10 units/cs for 100#
Ingredients:SpicesincludingChiliPepper,Salt,GarlicPowder,NaturalFlavor,
withlessthan2%SiliconDioxideaddedtopreventcaking.
Use: 1 unit pack (7.2 oz) for 12.5# Meat.
BERMuDAONIONSTEAK/PATTYSEASONING
G45212 • 25/1.00# bags
Ingredients: Dehydrated Onion, Spices, MSG, Hydrolyzed Soy and Corn Protein,
Tetrasodium Pyrophosphate (1%), Caramel Color, not more than 2% Calcium
Stearate added to prevent caking.
Use: 1 unit pack (1#) per 25# meat.
BESTBuRGERSEASONING
100545 • 10 units/cs for 100#
Ingredients:EncapsulatedSalt,PartiallyHydrogenatedSoybeanOiland/or
CottonseedOil,Dextrose,HydrolyzedSoyProtein,Spices,DehydratedOnionand
Garlic,GrillFlavor(MaltoDexdrin,GrillSolios&lessthan2%SiliconDioxideto
preventcaking),ButterFlavor.
Use: 1 unit pack (2 oz) for 10# meat.
40
BLACK-N-BLuEGOuRMETPATTYSEASONING
799700 • 10 units/cs for 125#
Ingredients:Salt,CheddarandBlueCheesePowder,Spices,CaramelColor,
DehydratedGarlicandOnion,HydrolyzedCornProtein,WorcestershirePowder,
Sugar,SoySaucePowder.
Use: 0.3125# per 12.5# of meat. May add Hi Temp Blue Cheese.
BuFFALOwINGPATTYSEASONING
810136 • 10/0.7# units per case
Ingredients:Sugar,encapsulatedsalt,honeypowder,spices,encapsulatedcitric
acid,dehydratedonionandgarlic,sodiumdiacitate,spiceextractives,partially
hydrogenatedsoybeanoil.Containssoy.
Use: 1 unit per 25# of meat.
DILLPICKLEGOuRMETPATTYSEASONING
799100 • 10 units/cs for 125#
Ingredients:EncapsulatedSalt,CitricAcid,Onion,Dextrose,Spice,NaturalFlavor,
HydrolyzedVegetableProteinwithSoybeanOil,NaturalExtractiveofSpice.
Use: 0.475# per 12.5# of meat.
To Order, Call: 1.800.432.0105
PATTY
FIVEPEPPERPATTYSEASONING
810100 • 10 units/cs for 125#
Ingredients: Encapsulated Salt, Black and Red Pepper, Green and Red Bell
Pepper,ChipotlePepper,JalapenoPepper.
Use: 1# of Seasoning to 25 3 of ground meat.
JALAPENOPATTYSEASONING
801458 • 10 units/cs for 12.5#
Ingredients:EncapsulatedSalt,Dextrose,DehydratedJalapenos,Spicesand
WholeEggPowder.
Use: 0.50# seasoning for 12.5# of meat.
MONTREALSTEAKGOuRMETPATTYSEASONING 799600 • 10 units/cs for 125#
Ingredients:Salt,Spices,Sugar,Garlic,Onion,RedBellPepper,SoybeanOil,
Paprika,withnotmorethan2%ModifiedCornStarchaddedtopreventcaking.
Use: 0.50# seasoning per 12.5# of meat.
MuSHROOMSTEAKPATTYSEASONING
799800 • 10 units/cs for 125#
Ingredients:HydrolyzedSoyProteinwithSoybeanOil,Mushroom,TexturedSoy
Protein,MSG,OnionPowder,Spice,SoybeanOil,andlessthan2%SiliconDioxide
Use: 1 unit pack for 12.5# meat.
NASSAuPIZZAPATTYSEASONING
779101 • 12/1# bags
Ingredients:Spices(includingFennelandBlackPepper),Salt,Sugar,Monosodium
Glutamate,Paprika,GarlicPowder,withnotmorethan2%Tetrasodium
PyrophosphateandPropyleneGlycoladdedtopreventcaking.
Use: Combine 1# seasoning with 25# of meat and 5# of High Temp Mozzarella Cheese.
To Order, Call: 1.800.432.0105
RASPBERRYCHIPOTLEGOuRMETPATTYSEASONING
799200 • 10 units/cs for 125#
Ingredients:EncapsulatedSalt,Sugar,Dextrose,Salt,Spices,ModifiedCorn
Starch,Maltodextrin,NaturalFlavor,OnionandGarlic,NaturalSmokeFlavor,
HydrolyzedCornProtein,CaramelColor.
ROASTEDGARLICPEPPERGOuRMETPATTYSEASONING
799300 • 10 units/cs for 125#
Ingredients:EncapsulatedSalt,Pepper(Black,RedBell,Jalapeno),Dextrose,
RoastedGarlic,Onion,HydrolyzedCornProtein.
SALISBuRYSTEAKPATTYSEASONING
100342 • 10 units/cs for 100#
Ingredients:BreadCrumbs,Sugar,PartiallyHydrogenatedSoybeanand/or
CottonseedOil,Yeast,Salt,CalciumPropionate,BHT,Carmel,NaturalFlavor,
DehydratedGlutamate,Spice,NaturalSmokeFlavor,PartiallyHydrogenated
SoybeanOil,and2%SiliconDioxideaddedtopreventcaking.
Use: 1 unit pack (9.6 oz) for 12.5# meat.
SALSAGOuRMETPATTYSEASONING
799400 • 10 units/cs for 125#
Ingredients:Salt,Spices,Onion&GarlicPowder,TomatoPowder,Dextrose,
DehydratedVegetablesincludingTomatoesandJalapeno,CitricAcid,and
NaturalExtractivesofSpice.
SwEETVIDALIAONIONGOuRMETPATTYSEASONING
799500 • 10 units/cs for 125#
Ingredients:Sugar,DehydratedVegetablesincludingOnion,Spices,
SpiceExtractives.
41
PIZZA
MFR
ITEM#
DESCRIPTION
PACKAGING
NF
Heller
NF
NF
NF
779600
G33196
779101
768220
994356
PizzaBratUnit
PizzaPepperoniSeasoning&CTP
PizzaPattySeasoning
PizzaSnackStick
PizzaSausageSeasoning
10/1.9#=19#cs
7/6.75#bags=47.25#cs
12/1#bags=12#cs
10/2.5#bags=22.5#cs
10/2.5#bags=25#cs
PIZZAPEPPERONISEASONING&CTP
G33196 • 7/6.75# bags
Ingredients:Salt,Dextrose,Paprika,Spices,Mustard(8.70%),GarlicPowder.
PIZZASAuSAGESEASONING
994356 • 10/2.5# bags
Ingredients:Salt,Spices(includingBlackPepperandFennelSeed),Dextrose,
Sugar,GarlicPowder,Paprika,BHT(0.14%),andCitricAcid(0.14%)addedto
helpprotectflavor.
PIZZABRAT
779600 • 10/1.90# bags
Ingredients:Salt,Dextrose,Spices,DehydratedOnionandGarlic.
Use: Combine 1.90# of seasoning with 50# of meat. Add up to 1.5# cold water,
mix well and stuff into hog casings or patty out for merchandising.
PIZZASNACKSTICK
768220 • 10/4.37# bags
Ingredients:WheatFlour,Salt,Spices,GarlicPowder,Sugar,RomanoCheese
(partSkimCow’sMilk,CheeseCultures,Salt,Enzymes),DehydratedTomatoes,
RedandGreenBellpeppers,Maltodextrin,Whey,NaturalParmesanCheese
Flavor.CURE:Salt,SodiumNitrite(6.25%),PropyleneGlycolandSodium
PIZZAPATTYSEASONING
779101 • 12/1# bags
Ingredients:Spices(includingFennelandBlackPepper),Salt,Sugar,Monosodium
Glutamate,Paprika,GarlicPowder,withnotmorethan2%Tetrasodium
PyrophosphateandPropyleneGlycoladdedtopreventcaking.
Use: Combine 1# seasoning with 25# of meat and 5# of High Temp
Mozzarella Cheese.
POLISH SAUSAGE
MFR
ITEM#
DESCRIPTION
PACKAGING
ACL
Heller
Heller
Heller
Witt’s
Witt’s
Witt’s
AC0106
G31533
G30661
G33417
G20797
G20062
G44514
ACLeggPolishSausage
Polish&SalamiSeasoning(BestSeller)
PolishKielbasa1803
PolishSausage1815-C
PolishSausageSeasoning
PolishSausageUnit&CTP(BestSeller)
PolishSausageSeasoningw/oMSG
24/11oz
6/7.25#bags=43.5#cs
25#box
25#box
10#box
5/5.88#bags=29.4#cs
5/5.88#bags=29.4#cs
ACLEGGPOLISHSAuSAGE
AC0106 • 24/11oz
Ingredients:Salt,Dextrose,Spices,MonosodiumGlutamate(4.55%),Garlic
PowderandSodiumErythorbate(7/32oz).
Use: 11oz of seasoning for 25# of meat.
POLISH&SALAMISEASONING
G31533 • 6/7.25# bags
Ingredients:CornSyrupSolids(32.40%),Salt,Mustard(16.20%),Dextrose,Spices,
MonosodiumGlutamate(3.62%),GarlicPowder,SodiumErythorbate(0.45%),with
notmorethan2%TricalciumPhosphateandSoybeanOiladdedtopreventcaking
(6.26%protein).CURE:Salt,SodiumNitrite(6.25%),PropyleneGlycolandSodium
Use: 7# seasoning and 0.25# Modern Cure per 100# meat.
42
POLISHKIELBASA1803
G30661 • 25# Box
Ingredients:Coriander,Ginger,Mustard,RedPepper,Caraway,Allspice,BlackPepper.
Use: 0.60# of seasoning per 100# of finished product.
POLISHSAuSAGE1815•C
G33417 • 25# Box
Ingredients:Salt,Spices,GarlicPowder,notmorethan2%SoybeanOiladded
asaprocessingaid.
To Order, Call: 1.800.432.0105
POLISH SAUSAGE
POLISHSAuSAGESEASONINGw/OMSG
G44514 • 6/7# bags (same as G20062 w/o MSG)
Ingredients:CornSyrupSolids,Salt,Mustard,Dextrose,Spices,GarlicPowder,
SodiumErythorbate(0.47%),Lessthan1%SoybeanOil,andnomorethan2%
Use: 7.0# of seasoning to 100# of meat.
Note: Special order 500# minimum.
wITT’SPOLISHSAuSAGEuNIT&CTP
G20062 • 5/5.88# bags
Ingredients:Salt,CornSyrupSolids,Spices,MonosodiumGlutamate,Garlic
Powder,andlessthan1%PartiallyHydrogenatedCottonseedandSoybeanOil
addedtopreventcaking.CURE:Salt,SodiumNitrite(6.22%),Dextrose,Red#3,
Use: 5.63# of seasoning and 0.25# speed cure per 100# of meat.
wITT’SPOLISHSAuSAGESEASONING
G20797 • 10# Box
Ingredients:SpicesandGarlicPowder.
Use: 10 to 12 oz of seasoning per 100# of meat.
PORK SAUSAGE
MFR
ITEM#
DESCRIPTION
PACKAGING
NF
Heller
Witt’s
Heller
Heller
Heller
Heller
ACLegg
ACLegg
ACLegg
Witt’s
Witt’s
Witt’s
NF
Witt’s
Witt’s
Witt’s
Heller
Heller
Heller
Heller
Heller
Heller
Heller
Heller
Heller
Heller
Heller
ACLegg
NF
Witt’s
Witt’s
Witt’s
Witt’s
Witt’s
998794
G33578
G20448
G33371
G33377
G33378
G33375
AC0007
AC0NS4
AC0010
G20681
G21233
G22026
331014
G20721
G20684
G22299
G33379
G33383
G31628
G33387
G33387U
G33390
G33368
G33367
G33395
G33398
G33373
AC0029
330030
G20856
G00018
G10718
G20691
G21235
EnglishBreakfastSausage
FrontierSmokedPorkSausageUnit
GermanPorkSausage
LeggsO’PlantPorkSausageSeasoning
LockerSpecialPorkSausagew/AO
LockerSpecialPorkSausagew/oSage
MalabozaCompletePorkSausagew/oSagew/AO
PorkSausage-Mild
PorkSausage-Mildw/oSage
PorkSausage-SouthernStyle
PorkSausage#102
PorkSausage#102
PorkSausage#102
SouthernPorkSausage#110w/oMSGandAO
PorkSausage#1502
PorkSausage#1504
PorkSausage#1504
PorkSausage#100-C
PorkSausage#106-C
PorkSausage#119-Cw/AO
PorkSausage#120-C
PorkSausage#120-C
PorkSausage#122-C
PorkSausage#152-C
PorkSausage#167-C
PorkSausageSeasoning
PorkSausagew/oSage
SmokedPorkSausage-#100
SmokedPorkSausage-#50
SouthernPorkSausage#110
15#box
5/5.88#bags=29.4#cs
25#box
50/0.50#bags=25#cs
25#box
25#box
25/1#bags=12#cs
24/0.5#bags=12#cs
24/0.5#bags=12#cs
24/0.50#bags=12#cs
24/0.50#bags=12#cs
25/2#bags=50#cs
50/0.50#bags=25#cs
50/0.50#bags=25#cs
50/0.50#bags=25#cs
24/0.5#bags=12#cs
25/2#bags=50#cs
25#box
25#box
25#box
25#box
50/0.50#bags=25#cs
25#box
25#box
50/0.50#bags=25#cs
50/0.50#bags=25#cs
25#box
25#box
24/0.5#bags=12#cs
25#box
5/5.88#bags=29.4#cs
10/2.9375#bags=29.4#cs
50#box
24/0.50#bags=12#cs
25/2#bags=50#cs
To Order, Call: 1.800.432.0105
43
PORK SAUSAGE
MFR
NF
Heller
Heller
Heller
ITEM#
STAST
G32064
G33365
G33364
DESCRIPTION
StaSweetPorkSausage
ZGermanStylePorkSausagew/oSage
ZPorkSausageDixieStylew/MSG
ZPorkSausageDixieStylew/MSG
ACLEGGMILD#7PORKSAuSAGESEASONING
AC0007 • 24-0.50# bags
ACLEGGMILDw/OSAGEPORKSAuSAGESEASONING
ACONS4 • 24/0.50# bags
Ingredients:Salt,Sugar,RedPepper,Nutmeg,BlackPepper,Ginger.
ACLEGGPORKSAuSAGESEASONING#29
AC0029 • 24/0.50# bags
ACLEGGSOuTHERNSTYLE#10PORKSAuSAGESEASONING
AC0010 • 24/0.50# bags
ENGLISHBREAKFASTSAuSAGE
998794 • 15# box
Ingredients:Spice,(IncludingBlackPepper,Coriander,SageandMarjoram).
Use: 0.5# per 100# of meat. Add salt and a little sugar or dextrose to taste.
FRONTIERSMOKEDPORKSAuSAGEuNIT
G33578 • 5/5.88# bags
Ingredients:Salt,CornSyrupSolids,Dextrose,MonosodiumGlutamate,Spices,
SodiumErythorbate(0.18%),SpiceExtractives,notmorethan2%SoybeanOil
andSiliconDioxideaddedtopreventcaking.CURE:Salt,SodiumNitrite(6.25%),
GERMANPORKSAuSAGESEASONING
G20448 • 25# box
Ingredients:SpicesandSpiceExtractives.
Use: 8 to 10oz of seasoning per 100# of meat. Add 1.5# Salt.
LEGGSO’PLANTPORKSAuSAGESEASONING
G33371 • 50/0.50# bags
Ingredients:Salt,RedPepper,Sage,BlackPepper.
LOCKERSPECIALPORKSAuSAGEw/AO
G33377 • 25# box
Ingredients:Salt,Dextrose,RedPepper,ExtractivesofClove,Sage,Capsicum,
BHA(0.07%),BHT(0.07%),TetrasodiumPyrophosphateandSoybeanOiladded
topreventcaking.
Use: 2.0# seasoning per 100# finished product.
44
PACKAGING
25#box
25#box
25#box
50/0.56#bags=28.13#cs
LOCKERSPECIALPORKSAuSAGEw/AO
G33377U • 50/0.50# bags
Ingredients:Salt,Dextrose,RedPepper,ExtractivesofClove,Sage,Capsicum,
BHA(0.07%),BHT(0.07%),TetrasodiumPyrophosphateandSoybeanOiladded
topreventcaking.
LOCKERSPECIALPORKSAuSAGEw/OSAGE
G33378 • 25# box
Ingredients:Salt,Dextrose,RedPepper,ExtractivesofClove,Capsicum,and
AntioxidantconsistingofBHA(0.07%),SoybeanOil,withnotmorethan2%
TetrasodiumPyrophosphateaddedtopreventcaking.
LOCKERSPECIALPORKSAuSAGEw/OSAGE
G33378U • 50/0.50# bags
Ingredients:Salt,Dextrose,RedPepper,ExtractivesofClove,Capsicum,and
AntioxidantconsistingofBHA(0.07%),SoybeanOil,withnotmorethan2%
TetrasodiumPyrophosphateaddedtopreventcaking.
MALABOZACOMPLETEPORKSAuSAGEw/OSAGEw/AO
G33375 • 25/1# bags
Ingredients:Salt,Dextrose,RedPepper,OilofClove,Allspice,Nutmeg,Oleoresin
Capsicum,BHA(0.14%),TetrasodiumPyrophosphate,SoybeanOilandPropylene
Glycoladdedtopreventcaking.
Use: 2.0# seasoning per 100# finished product. No salt needed.
PORKSAuSAGESEASONING#102
G20681 • 24/0.50# bags / G21233 • 25/2# bags / G22026 • 50/0.50# bags
Ingredients:Salt,Dextrose,Sugar,MonosodiumGlutamate,Spices,Spice
Extractives,BHA(0.083%),PropylGallate(0.030%),andCitricAcid(0.015%)
addedtoprotectflavor,withlessthan2%PropyleneGlycolandPartially
HydrogenatedCottonseedand/orSoybeanOiladdedtopreventcaking.
PORKSAuSAGESEASONING#110w/OMSGANDAO
331014 • 50/0.50# bags
Ingredients:Salt,Dextrose,Sugar,Spices,SpiceExtractives,CitricAcid(0.016%).
G20721 • 50/0.50# bags
Ingredients:Salt,Spices,Dextrose,SpiceExtractives,BHA(0.074%),Propyl
Gallate(0.037%).AndCitricAcid(0.012%)addedtoprotectflavor.
G20684 • 24/0.50# bags / G22299 • 25/2# bags
Ingredients:Salt,Spices,Sugar,SpiceExtractives,BHA(0.051%),PropylGallate
(0.020%),andCitricAcid(0.011%)addedtoprotectflavor.
To Order, Call: 1.800.432.0105
PORK SAUSAGE
PORKSAuSAGESEASONING#100-C
G33379 • 25# box
Ingredients:Salt,GroundandCrushedRedPepper,RubbedSage,Sugar,Ground
BlackPepper,withnomorethan2%PropyleneGlycoladdedasaprocessingaid.
PORKSAuSAGESEASONING167-Cw/AO
G33373 • 25# box
Ingredients:Salt,Sugar,Dextrose,RedPepper,Sage,BlackPepper,BHA(0.15%),
BHT(0.15%),andSoybeanOil.
Use: 0.50# seasoning per 25# finished product. No salt needed.
PORKSAuSAGESEASONING#106-C
G33383 • 25# box
Ingredients:Salt,Dextrose,CaneandMapleSugar,MonosodiumGlutamate
(4.30%),SpiceExtractivesofBlackPepperandotherSpices,withnotmorethan2%
TricalciumPhosphateandSoybeanOiladdedasaprocessingaid.(1.95%Protein).
Use: 2# seasoning per 100# finished product.
PORKSAuSAGESEASONINGw/OSAGE
330030 • 25# box
Ingredients:Salt,Dextrose,MonosodiumGlutamate(4.0%),CaneSugar,Spice
Extractives,Withlessthan2%SiliconDioxide,VegetableOil,andTricalcium
PORKSAuSAGESEASONING110-C•HOT
G33384 • 50/0.50# bags
Ingredients:Salt,CrushedRedPepper,ChoppedSage,Sugar,withnotmore
than2%PropyleneGlycoladdedtopreventcaking.
SMOKEDPORKSAuSAGESEASONING•#100
G20856 • 5/5.88# bags
Ingredients:Salt,CornSyrupSolids(36.23%).Dextrose,MonosodiumGlutamate,
Spices,SodiumErythorbate(0.18%),SpiceExtractives,lessthan2%Partially
HydrogenatedCottonseedand/orSoybeanOilandSiliconDioxideaddedto
preventcaking.CURE:Salt,SodiumNitrite(6.22%),Dextrose,Red#3,and
lessthan1%Glycerintopreventcaking.
PORKSAuSAGESEASONING#119-Cw/AO
G31628 • 25# box
Ingredients:Salt,Spices(RedPepper,Sage,BlackPepper),Sugar,SoybeanOil,
BHA(0.15%),BHT(0.15%).
PORKSAuSAGESEASONING#120•C
G33387 • 25# box / G33387U • 50/0.50# bags
Ingredients:Salt,Pepper,Coriander,Sugar,Ginger,Mace,Marjoram,
withnotmorethan2%PropyleneGlycoladdedtopreventcaking.
Use: 0.50# per 25# finished product.
G33390 • 25# box / G33390U • 50/0.50# bags
Ingredients:Salt,Sugar,RubbedSage,Dextrose,BlackPepper,RedPepper,with
notmorethan2%PropyleneGlycoladdedtopreventcaking.1.22%Protein.
Use: 0.50# per 25# finished product.
PORKSAuSAGESEASONING122-Cw/AO
G33368 • 25# box / G33367 • 50/0.50# bags
Ingredients:Salt,Sugar,RubbedSage,Dextrose,BlackandRedPepper,
BHA(0.15%),BHT(0.15%),SoybeanOil(basedon35%fatcontent).
G33395 • 50/0.50# bags
Ingredients:Salt,BlackPepper,RubbedSage,Dextrose,RedPepper.
G33398 • 25# box
Ingredients:Salt,Dextrose,Sugar,Sage,RedPepper,withnotmorethan2%
TetrasodiumPyrophosphateandSoybeanOiladdedtopreventcaking.0.86%Protein.
To Order, Call: 1.800.432.0105
SMOKEDPORKSAuSAGESEASONING•50
G00018 • 10/2.9375# bags
Ingredients:Salt,CornSyrupSolids(36.23%).Dextrose,MonosodiumGlutamate,
Spices,SodiumErythorbate(0.18%),SpiceExtractives,lessthan2%Partially
HydrogenatedCottonseedand/orSoybeanOilandSiliconDioxideaddedto
preventcaking.CURE:Salt,SodiumNitrite(6.22%),Dextrose,Red#3,and
lessthan1%Glycerintopreventcaking.
SOuTHERNPORKSAuSAGESEASONING#110
G10718 • 50# box / G20691 • 24/0.50# bags / G21235 • 25/2# bags
Ingredients:Salt,Dextrose,Spices,Sugar,MonosodiumGlutamate,Spice
Extractives,BHA(0.079%),PropylGallate(0.031%),andCitricAcid(0.018%)
addedtoprotectflavor.
STASwEETPORKSAuSAGESEASONING
700314 • 25# box
Ingredients:Flour,Sugar,NonfatDryMilk,ButtermilkPowder,Salt,Modified
CornStarch,Spice.
Use: 1.04# per 50# of meat.
ZGERMANSTYLEPORKSAuSAGEw/OSAGE
G32064 • 25# box
Ingredients:Pepper&otherSpices,SpiceExtractives.
Use: 2# seasoning per 100# finished product.
ZDIXIESTYLEPORKSAuSAGEw/MSG
G33365 • 25# box / G33364 • 50/0.56# bags
Ingredients:Salt,Spices,MonosodiumGlutamate(2.70%),Sugar,Spice
Extractives,withnotmorethan2%PropyleneGlycoladdedtopreventcaking.
45
POULTRY
MFR
ITEM#
DESCRIPTION
PACKAGING
Heller
Heller
Heller
G11396
G0AMC4
G33403
SmokedTurkeySeasoning
TurkeyBastingBrothMix
TurkeySeasoning
25#box
25#box
25#box
SMOKEDTuRKEYSEASONING
G11396 • 25# box
Ingredients:MonosodiumGlutamate,HydrolyzedSoyandCornProtein,Autolyzed
YeastExtract,Salt,lessthan2%of:CaramelColor,NaturalSmokeFlavor,
Polysorbate80,NaturalFlavorings.
TuRKEYSEASONING
G33403 • 25# box
Ingredients:Salt,Dextrose,MonosodiumGlutamate(5.20%),Extractivesof
Fenugreekandotherspices,MapleSyrup,withnotmorethan2%Propylene
Glycoladdedasaprocessingaid.
Use: 1.0# seasoning in 8# of water, 8-12% pump.
TuRKEYBASTINGBROTHMIX
G0AMC4 • 25# box
Ingredients:Salt,SodiumPhosphates(16.0%),Sugar,HydrolyzedCornProtein,
TurkeyBroth,SoybeanOil,NaturalFlavors,andPolysorbate80.
Use: 1.40# seasoning per 1 gallon of water.
PRESERVATIVES
MFR
ITEM#
DESCRIPTION
PACKAGING
Heller
NF
NF
NF
NF
NF
NF
NF
NF
G33455
G32172
725429
R02635
R02638
725489
875999
959497
725561
Antioxidant
Citrascorb103
Ional-SodiumCitrate
MostatinLVIX
MostatinV
PotassiumSorbate
SodiumBenzoate
SodiumMetabisulfite
StaSweetAntioxidantforLard
25#box
50/0.50#bags=25#cs
50#bag
50#pail
50#pail
50#box
50#bag
50#bag
1gallon
ANTIOXIDANT
G33455 • 25# box
Ingredients:Salt,BHA(1.40%),BHT(1.40%),CitricAcid(1.40%).
CITRASCORB103
G32172 • 50/0.50# bags
Ingredients:SodiumPhosphate,SodiumBicarbonate,Salt,SodiumCitrate,Sodium
Erythorbate(6.98%),PotassiumSorbate,Propylparaben,ExtractivesofPaprika.
IONAL•SODIuMCITRATE
725429 • 50# bag
Ingredients:WaterSolubleBufferedSodiumCitrate.
Use: An Antimicrobial for fresh meats or products. Use at a rate of 1.0
to 1.3# per 100# of meat.
MOSTATINLVIX
R02635 • 50# pail
Ingredients:Vinegar,LemonJuiceConcentrate.
Use: Recommended usage rate of 0.25 – 2.50% of finished product weight.
Recommended usage rate for Listeria Inhibition is 2.3 – 2.5% of finished
product weight.
46
MOSTATINV
R02638 • 50# pail
Ingredients:Vinegar
POTASSIuMSORBATE
725489 • 50# box
Ingredients:PotassiumSorbate.
Use: Prohibits mold growth on jerky and semi-dry sausages. Use at a rate of
3.25oz in 1 gallon of water. Spray on sausages after they are smoked.
SODIuMBENZOATE
875999 • 50# bag
Ingredients:SodiumBenzoate.
Use: Use at a rate of 0.1%.
STASwEETANTIOXIDANTFORLARD
725561 • 1 gallon
Ingredients:ButylatedHydroxytoluene4.0%,ButylatedHydroxyanisole2.0%,
inrefinedSoybeanSaladOilSolvent.
Use: 1oz Sta-Sweet to 25# of lard or fat.
To Order, Call: 1.800.432.0105
RUB/PUMP/MIX
MFR
ITEM#
DESCRIPTION
PACKAGING
NF
Heller
NF
NF
Heller
Heller
Witt’s
Witt’s
NF
Heller
Heller
Heller
Heller
Witt’s
991946
G32115
101119
758077
G33421
G41722
G22042
G22041
332022
G53257
G32577
G33424
G32066
G20887
BackcountryFireMeatRub
BeefAuJusMix
CajunBaconRub
Daniel’sHungarianRub
EasternRoastBeefRub
ItalianRoastBeefRub
MeyersRoastBeefRub
PorkRoastRub
PrimeRibRub
RoastBeefBrothMix-Pumping
RoastBeefSpiceEmulsion
RoastPorkPump
RoastPorkRub
SolubleRoastBeefSeasoning-Pumping
20/1#bags
50/0.50#bags=25#cs
4/6#bags=24#cs
25#box
25#box
25#box
5/5#bags=25#cs
5/5#bags=25#cs
5/5#bags=25#cs
50#bag
25/1#bags=25#cs
50#box
25#box
5/5#bags=25#cs
BACKCOuNTRYFIREMEATRuB
991946 • 20/1# bags
Ingredients:Spices,salt,dehydratedgarlic,paprika,withnotmorethan2%
soybeanoiladdedtopreventcaking.
Use: Topical rub.
BEEFAuJuSMIX G32115 • 50/0.50# bags
Ingredients:Salt,Sugar,HydrolyzedCornProtein(15.0%),BeefFat,Monosodium
Glutamate,CaramelColor,GarlicPowder,OnionPowder,DisodiumInosinate,
DisodiumGuanylate,ExtractivesofPaprika,withnotmorethan2%Tetrasodium
Pyrophosphateaddedtopreventcaking.
Use: 0.50# seasoning per gallon of water.
CAJuNBACONRuB
101119 • 4/6# bags = 24# Cs
Ingredients:Salt,SpicesincludingRedPepper,GarlicandOnionPowder.
Use: Apply liberally to desired taste/flavor level.
DANIEL’SHuNGARIANRuB
758077 • 25# box
Ingredients:BlackPepper,GarlicPowder,Salt,Paprika.
Use: To desired taste/flavor level • Approximately 4%
EASTERNROASTBEEFRuB
G33421 • 25# box
Ingredients:Salt,Sugar,Flavorings,MonosodiumGlutamate(5.20%),Sodium
Erythorbate(1.50%),withnotmorethan2%TetrasodiumPyrophosphateadded
topreventcaking.
ITALIANROASTBEEFRuB
G41722 • 25# box
Ingredients:Spices(includingBlackPepperandFennel),Dextrose,Salt,Paprika,
HydrolyzedCornProtein,MonosodiumGlutamate,GarlicPowder,CaramelColor,
OnionPowder,withnotmorethan2%SiliconDioxide,SoybeanOil&Calcium
Stearateaddedtopreventcaking.
Use: To desired taste/flavor level • Approximately 4%.
To Order, Call: 1.800.432.0105
MEYERSROASTBEEFRuB
G22042 • 5/5# bags
Ingredients:Salt,MonosodiumGlutamate,Dextrose,DryMolasses(Molasses,
WheatStarch,CalciumStearate,SoyFlour,HydroxylatedLecithin),Hydrolyzed
SoyProtein(7.69%),Spices,CaramelColor,OnionPowder,GarlicPowder,and
lessthan2%SiliconDioxideaddedtopreventcaking.
PORKROASTRuB
G22041 • 5/5# bags
Ingredients:Sugar,Salt,MonosodiumGlutamate,Spices,OnionPowder,Dextrose,
GarlicPowder,DryMolasses(Molasses,WheatStarch,SoyFlour),Hydrolyzed
SoyProtein,PartiallyHydrogenatedCottonseedandSoybeanOil,CaramelColor,
Turmeric,ModifiedFoodStarch,SpiceExtractives,andlessthan2%Silicon
Dioxideaddedtopreventcaking.
Use: Rub on outside of roast before cooking.
PRIMERIBRuB
332022 • 5/5# bags
Ingredients:Salt,MonosodiumGlutamate(16.0%),Dextrose,HydrolyzedSoy
Protein(8.0%),Sugar,CaramelColor,Spices,Onion,Garlic,andlessthan2%
VegetableOilandTricalciumPhosphateaddedtopreventcaking.
Use: Apply liberally to exterior of roast; approximate 6% usage rate.
ROASTBEEFBROTHMIX•PuMPING
G53257 • 50# bag
Ingredients:Salt,SodiumTripolyphosphate(20.0%),HydrolyzedCornProtein
(1.31%),DriedBeefStock(5.25%),MonosodiumGlutamate(3.545%),Sodium
HexametaPhosphate(2.0%),ExtractivesofSpicesandOnion,withnotmore
than2.0%SoybeanOiladdedasaprocessingaid.
Use: 1.30# seasoning mixed well in 8.0# cold water; pump at 10% level.
ROASTBEEFSPICEEMuLSION
G32577 • 25/1# bags
Ingredients:Salt,HydrolyzedCornProtein(38.12%),GarlicPowder,Spices,
Use: 1.0# seasoning in 8.0# cold water; marinate 16-24 hours.
47
RUB/PUMP/MIX
ROASTPORKPuMP
G33424 • 50# box
Ingredients:Salt,SodiumTripolyphosphate,SodiumHexametaPhosphate
(22.0%),HydrolyzedCornProtein(15.0%),DriedBeefStock(0.30%),Monosodium
Glutamate(3.50%),SpiceExtractives,OnionConcentrate,withnotmorethan
2%SoybeanOiladdedasaprocessingaid.
Use: 1.30# seasoning mixed well in 8.0# cold water; pump at 10% level.
SOLuBLEROASTBEEFSEASONING•PuMPING
G20887 • 5/5# bags
Ingredients:Salt,Sugar,MonosodiumGlutamate,HydrolyzedSoyProtein,Spice
Extractives,GarlicConcentrate,Polysorbate80.
Use: Add 4 oz of Sodium Polyphosphates to 1 gallon of cold water and
dissolve completely: add 1# of seasoning, dissolve and pump.
ROASTPORKRuB
G32066 • 25# box
Ingredients:Salt,Sugar,Dextrose,Paprika,HydrolyzedCornProtein,Monosodium
Glutamate,OnionPowder,GarlicPowder,CaramelColor,Spices,withnotmore
than2%CalciumSilicate&SilicaGeladdedtopreventcaking.
Use: To desired flavor, approximately 4% application.
SALAMI
MFR
ITEM#
DESCRIPTION
PACKAGING
Witt’s
Heller
Heller
Witt’s
G21590
G32085
G32086
G21592
CottoSalamiUnit
CookedSalamiSeasoning#1509
SalamiSeasoning
SalamiUnit
5/5.88#bags=29.4#cs
25#box
25#box
5/5.88#bags=29.4#cs
COTTOSALAMIuNIT
G21590 • 5/5.88# bags
Seed(0.75%),GarlicPowder,lessthan1%PartiallyHydrogenatedCottonseed
andSoybeanOiladdedtopreventcaking.CURE:Salt,SodiumNitrite(6.22%),
Dextrose,Red#3,andlessthan1%Glycerintopreventcaking.
Use: 5# 10oz of seasoning with 4oz of speed cure to each 100# of meat.
COOKEDSALAMISEASONING#1509
G32085 • 25# box
Ingredients:Spices(Coriander,BlackPepper,Mace),SpiceExtractives(Mace,
BlackPepper,Nutmeg,Capsicum).
48
SALAMISEASONING
G32086 • 25# box
Ingredients:SpicesandSpiceExtractives(13.48%Protein).
Use: 0.50# seasoning to 100# of meat. Add 1.5–2.0# of salt.
SALAMIuNIT
G21592 • 5/5.88# bags
Powder,lessthan1%PartiallyHydrogenatedCottonseedandSoybeanOil
addedtopreventcaking.CURE:Salt,SodiumNitrite(6.25%),Propylene
GlycolandSodiumBicarbonateasprocessingaids,Red#3.
To Order, Call: 1.800.432.0105
SALTS
MFR
ITEM#
DESCRIPTION
PACKAGING
Heller
Witt’s
Witt’s
Witt’s
NF
Heller
NF
NF
NF
NF
NF
Heller
NF
G22511
G46814
G22054
G22492
778297
G22139
751439
R01817
751469
751479
751569
G33429
778117
CelerySalt
FlavortexSalt
GarlicSalt
GourmetSeasonedSalt
NassauGourmetSeasonedSalt
OnionSalt
Salt,Coarse
Salt,Encapsulated150-85
Salt,Fineflake
Salt,Pickling&Canning
Salt,Sea
SeasonedSalt
SmokedSalt
50#box
50#
5/5#bags=25#cs
5/5#bags=25#cs
25#box
5?5#bags=25#cs
12/3#bags/cs,3#bag
55#box
50#bag
50#box
50#bag
50#box
25#box
GOuRMETSEASONEDSALT
G22492 • 5/5# bags
Ingredients:Salt,Sugar,MonosodiumGlutamate,Spices,Dextrose,Partially
HydrogenatedCottonseedandSoybeanOil,Turmeric,OnionPowder,GarlicPowder,
SpiceExtractives,lessthan2%SiliconDioxideaddedtopreventcaking.
Use: Sprinkle on to taste.
SEASONEDSALT
G33429 • 50# box
Ingredients:Salt,NaturalSmokeFlavor.
Use: 2oz per 100# of meat.
NASSAuGOuRMETSEASONEDSALT
778297 • 25# box
Ingredients:Salt,Spices,OnionPowder,GarlicPowder,Paprika,withlessthan
2%TricalciumPhosphateandSoybeanOiladdedtopreventcaking.
Use: Sprinkle on to taste.
SAUCES
MFR
ITEM#
DESCRIPTION
PACKAGING
SC
SC
SC
SC
SC
SC
SC
NF
NF
SC
NF
NF
NF
G22285
G22190
G21245
G10157
G21995
G20125
G22422
730201
730301
G21246
730261
730321
730351
BBQSauce-Cajun-NoLabel
BBQSauce-ExtraThick-NoLabel
BBQSauce-Hot&Spicy-NoLabel
BBQSauce-Mild-NoLabel
BBQSauce-OldFashioned-NoLabel
BBQSauce-Smokey-NoLabel
BBQSauce-Tangy-NoLabel
SoySauce-Kikkoman
SoySauce-Lite-Kikkoman
SteakSauce-Original-NoLabel
TabascoSauce
TeriyakiSauce-Kikkoman
WorcestershireSauce-French’s
12/19ozbtls/cs
12/19ozbtls/cs
12/19ozbtls/cs
12/19ozbtls/cs
12/19ozbtls/cs
12/19ozbtls/cs
12/19ozbtls/cs
4/1gallon/cs
6/.5gallon/cs
12/11ozbtls/cs
4/1gallon/cs
4/1gallon/cs
4/1gallon/cs
BBQSAuCE•CAJuN
G22285 • 12/19oz btls/cs
Ingredients:Water,TomatoPaste,BrownSugar,Vinegar,Sugar,Salt,Dehydrated
Onion,Spices,PropyleneGlycol,PropyleneGlycolAlginate,DehydratedGarlic,
ModifiedFoodStarch,PotassiumSorbateandSodiumBenzoatetoprotect
freshness,Mustard,Maltodextrin,LemonJuiceConcentrate,NaturalFlavors.
To Order, Call: 1.800.432.0105
BBQSAuCE•EXTRATHICK
L00017 and G22190 • 12/19oz btls/cs
Ingredients:Water,TomatoPaste,Sugar,BrownSugar,Vinegar,Salt,Propylene
GlycolAlginate,PropyleneGlycol,DehydratedOnion,Paprika,Spices,Mustard,
PotassiumSorbateandSodiumBenzoate,ModifiedFoodStarch,Dehydrated
Garlic,CornSyrupSolids,CaramelColor,SoySauceSolids(Wheat,Soybeans,
Salt,Maltodextrin,CaramelColor),NaturalFlavor,Tamarind.
49
SAUCES
BBQSAuCE•HOT&SPICY
G21245 • 12/19oz btls/cs
Ingredients:Water,TomatoPaste,BrownSugar,Vinegar,Sugar,Salt,Dextrose,
Molasses,DehydratedOnion,TomatoConcentrate,Spices,SoySauce(Water,
Wheat,Soybeans,Salt),NaturalSmokeFlavor,DehydratedGarlic,Paprika,
Mustard,HighFructoseCornSyrup,PropyleneGlycolAlginate,HydrolyzedCorn,
Soy,andWheatProtein,CaramelColor,PropyleneGlycol,SodiumBenzoateand
PotassiumSorbatetoprotectfreshness,CornSyrup,NaturalFlavors,Parsley.
ContainsSoyandWheat.
BBQSAuCE•MILD
G10157 • 12/19oz btls/cs
Ingredients:Water,TomatoPaste,Sugar,Vinegar,BrownSugar,Salt,Dextrose,
Mustard,Paprika,PropyleneGlycol,Spices,OnionPowder,PotassiumSorbate,
SodiumBenzoate,ModifiedFoodStarch,GarlicPowder.
BBQSAuCE•OLDFASHIONED
L00020 and G21995 • 12/19oz btls/cs
Ingredients:Water,TomatoPaste,BrownSugar,Vinegar,Dextrose,Salt,Propylene
GlycolAlginate,OnionPowder,PotassiumSorbateandSodiumBenzoatetoprotect
freshness,ModifiedFoodStarch,GarlicPowder,Spices,Mustard,NaturalFlavor.
BBQSAuCE•SMOKEY
L00021 and G20125 • 12/19oz btls/cs
Ingredients:Water,TomatoPaste,CornSyrup,BrownSugar,Vinegar,Salt,Natural
SmokeFlavor,MustardBran,Maltodextrin,SoySauce(Wheat,Soybeans,Salt),
CornSyrupSolids,OnionPowder,CaramelColor,SodiumBenzoateandPotassium
Sorbatetoprotectfreshness,Spices,GarlicPowder,Mustard,LemonJuice
Concentrate,Sugar,NaturalFlavors,Tamarind.ContainsSoyandWheat.
BBQSAuCE•TANGY
G22422 • 12/19oz btls/cs
Ingredients:Water,TomatoPaste,Vinegar,Sugar,BrownSugar,Salt,Dextrose,
Mustard,Paprika,Spices,PropyleneGlycolAlginate,PropyleneGlycol,Natural
SmokeFlavor,OnionPowder,PotassiumSorbateandSodiumBenzoate,Modified
FoodStarch,GarlicPowder,NaturalFlavor.
50
SOYSAuCE•KIKKOMAN
730201 • 4/1 gal/cs
Ingredients:Water,Wheat,Soybeans,Salt,LacticAcid,SodiumBenzoate:less
than1/10thof1%asapreservative.
SOYSAuCE•LITE•KIKKOMAN
730301 • 6.5 gal/cs
Ingredients:Water,Wheat,Soybeans,Salt,LacticAcid,SodiumBenzoate:less
than1/10thof1%asapreservative.
STEAKSAuCE•ORIGINAL
G21246 • 12/11oz btls/cs
Ingredients:Water,MaltVinegar,TomatoPaste,Dates,Raisins,Molasses,
Dextrose,Salt,ModifiedFoodStarch,CornSyrup,Spices,HydrolyzedSoyProtein,
DehydratedOrangePeel,DehydratedGarlic,NaturalFlavor,SodiumBenzoate,
PotassiumSorbate,CitricAcid,DehydratedOnion,MalicAcid,CaramelColor.
TABASCOSAuCE 730261 • 4/1 gal/cs
Ingredients:Vinegar,RedPepper,Salt.
TERIYAKISAuCE•KIKKOMAN
730321 • 4/1 gal/cs
Ingredients:NaturallyBrewedSoySauce(Water,Wheat,Soybeans,Salt),Wine,
HighFructoseCornSyrup,Water,Vinegar,Salt,Spices,OnionPowder,SuccinicAcid,
GarlicPowder,SodiumBenzoate:lessthan1/10thof1%asapreservative.
wORCESTERSHIRESAuCE•FRENCH’S
730351 • 4/1 gal/cs
Ingredients:Salt,JalapenoPeppers,Spices,SodiumPhosphates(10.0%),Garlic
Askaboutourprivatelabelsauceprogram.
To Order, Call: 1.800.432.0105
SAUSAGE BLENDS
MFR
ITEM#
DESCRIPTION
PACKAGING
NF
NF
NF
Heller
Heller
Heller
Heller
Witt’s
Witt’s
Heller
Witt’s
Witt’s
Witt’s
Witt’s
AC
Witt’s
Witt’s
Witt’s
NF
Heller
Heller
Witt’s
Heller
331001
331002
331003
G32077
G31534
G33209
G32536
G20444
G20045
G30654
G15011
G20479
G20471
G20470
AC0139
G20520
G40766
G20630
766031
G31642
G19165
G20277
G0AE0Q
AndouilleSausageSeasoning
AndouilleSausageSeasoningw/oErythorbate-nocure
AndouilleSausageSeasoningw/oErythorbate&CornSyrupSolids
BraunschweigerSeasoning
Braunschweiger/LiverSausage&CTP
Daniel’sSmokedSausage
FrontierPepperoniUnit
GarlicSausageSeasoning
GermanSausageUnit#2774
GermanSmokedSausage&CTP
GreenOnionSausageSeasoning
HighPlainsSmokedSausage
Hunter’sSausageSeasoning-100
Hunter’sSausageSeasoning-25
JalapenoSmokedSausage
KingO’YorkPepperoni
MapleSausageSeasoning
ModifiedHotLink
NassauBreakfastSausagew/AO
NorthCountrySmokedSausage
NorthCountrySmokedSausagew/oMSG&CTP
PepperoniUnit
ThuringerSeasoning&CTP
5/6.44#bags=32.2#cs
5/6.14#bags=30.7#cs
5/5.74#bags=32.2#cs
25#box
7/6.25#bags=43.75#cs
50#box
5/5.88#bags=29.4#cs
12/1#bags=12#cs
8/3.6875#bags=29.5#cs
6/7.5#bags=45#cs
16/0.75#bags=12#cs
6/3.5#bags=21#cs
5/3.469#bags=17.34#cs
25/.875#bags=21.875#cs
24/0.875#bags=21#cs
5/5#bags=25#cs
25/1#bags=25#cs
5/6.625#bags=33.125#cs
50/0.50#bags=25#cs
10/3.5#bags=35#cs
10/3.28#bags=32.8#cs
5/5.88#bags=29.4#cs
9/5.88#bags=52.92#cs
ANDOuILLESAuSAGESEASONING
331001 • 5/6.44# bags
Ingredients:Salt,Onion,Spices,CornSyrupSolids,Sugar,Garlic,Sodium
Erythorbate(0.55%).8.75%Protein.CURE:Salt,SodiumNitrite(6.25%),
ANDOuILLESAuSAGESEASONINGw/OERYTHORBATE•NOCuRE
331002 • 5/6.14# bags
Ingredients:Salt,Spices,Onion,CornSyrupSolids,Sugar,Garlic,Parsley.
Use: 6.14# seasoning per 100# of meat. Add up to 3.0# of water if needed.
ANDOuILLESAuSAGESEASONINGw/OERYTHORBATE&CSS
331003 • 5/5.74# bags
Ingredients:Salt,Spices,Onion,Sugar,Garlic,Parsley.
Use: One package seasoning per 100# of meat.
BRAuNSCHwEIGERSEASONING
G32077 • 25# box
Ingredients:Spices(includingMustard),SpiceExtractives.
BRAuNSCHwEIGER/LIVERSAuSAGE&CTP
G31534 • 7/6.25# bags
Ingredients:Salt,Dextrose,Mustard(18.41%),Sugar,OnionPowder,Extractives
ofPepperandotherSpiceswithnotmorethan2%TetrasodiumPyrophosphate
To Order, Call: 1.800.432.0105
DANIEL’SSMOKEDSAuSAGE
G33209 • 50# box
Ingredients:Dextrose,Spices,MonosodiumGlutamate(17.08%),GarlicPowder,
Use: 1.95# seasoning per 100# of meat. Add Salt and Modern Cure.
FRONTIERPEPPERONIuNIT
G32536 • 5/5.88# bags
Powder,withnotmorethan2%SoybeanOiladdedasaprocessingaid.CURE:
Salt,SodiumNitrite(6.25%),PropyleneGlycolandSodiumBicarbonateas
GARLICSAuSAGESEASONING
G20444 • 12/1# bags
Ingredients:Salt,Dextrose,Sugar,MonosodiumGlutamate,Paprika,RedPepper,
NaturalFlavors,GarlicConcentrate,BHA(0.038%),BHT(0.038%),PropylGallate
(.023%),andCitricAcid(0.023%)addedtoprotectflavor.
GERMANSAuSAGEuNIT#2774
G20045 • 8/3.6875# bags
Ingredients:Salt,Dextrose,Sugar,Spices,MonosodiumGlutamate,GarlicPowder,
andSpiceExtractiveswithlessthan1%PartiallyHydrogenatedCottonseed
Dextrose,Red3,andlessthan1%Glycerintopreventcaking.
51
SAUSAGE BLENDS
GERMANSMOKEDSAuSAGE&CTP
G30654 • 6/7.5# bags
Ingredients:Salt,CornSyrupSolids,Mustard,Dextrose,Spices,Sodium
Erythorbate(0.48%),SpiceExtractives,withnotmorethan2%Tricalcium
Phosphateaddedtopreventcaking.CURE:Salt,SodiumNitrite(6.25%),
GREENONIONSAuSAGESEASONING
G15011 • 16/0.75# bags
Ingredients:Salt,Dextrose,MincedGreenOnion,OnionPowder,Spice,Garlic
Powder,BHA(0.081%),PropylGallate(0.031%),CitricAcid(0.017%),added
toprotectfreshness.
HIGHPLAINSSMOKEDSAuSAGE
G20479 • 6/3.5# bags
Ingredients:Salt,Dextrose,MonosodiumGlutamate,BlackPepper,MustardFlour,
GarlicPowder,andlessthan1%SiliconDioxideaddedtopreventcaking.CURE:
Salt,SodiumNitrite(6.22%),Dextrose,Red#3,andlessthan1%Glycerinto
preventcaking.
HuNTER’SSAuSAGESEASONING•100
G20471 • 5/3.469# bags
Ingredients:Salt,Spices,DehydratedGarlic,MonosodiumGlutamate,Sodium
Erythorbate(0.32%),andlessthan2%SiliconDioxideaddedtopreventcaking.
CURE:Salt,SodiumNitrite(6.22%),Dextrose,Red#3,andlessthan1%Glycerin
topreventcaking.
HuNTER’SSAuSAGESEASONING•25
G20470 • 25/.875# bags
Ingredients:Salt,Spices,DehydratedGarlic,MonosodiumGlutamate,Sodium
Erythorbate(0.32%),andlessthan2%SiliconDioxideaddedtopreventcaking.
CURE:Salt,SodiumNitrite6.22%),Dextrose,Red3,andlessthan1%Glycerin
topreventcaking.
Use: 0.815# seasoning and .06# Speed Cure per 25# of meat.
JALAPENOSMOKEDSAuSAGE
AC0139 • 24/0.875# bags
Ingredients:Salt,JalapenoPeppers,Spices,SodiumPhosphates(10.0%),Garlic
MAPLESAuSAGESEASONING
G40766 • 25/1# bags
Ingredients:Salt,Sugar,MonosodiumGlutamate,Spices,MapleGranules
(RefinerySyrup,MapleSyrup,NaturalFlavors),NaturalandArtificialFlavors,
SiliconDioxideaddedtopreventcaking.
52
MODIFIEDHOTLINK
G20630 • 5/6.625# bags
Powder,andlessthan1%PartiallyHydrogenatedCottonseedandSoybeanOil
addedasaprocessingaid.CURE:Salt,SodiumNitrite(6.22%),Dextrose,Red3,
Use: 6.375# seasoning and 0.25# Speed Cure with 10# of water per 100#
of meat.
NASSAuBREAKFASTSAuSAGEw/AO
766031 • 50/0.50# bags
Ingredients:Salt,Sugar,RubbedSage,Dextrose,BlackandRedPepper,BHA
(0.15%),BHT(0.15%),SoybeanOil(basedon35%fatcontent).
Use: 0.50# Seasoning per 25# of meat. Add 0.75# cold water if needed.
NORTHCOuNTRYSMOKEDSAuSAGE
G31642 • 10/3.5# bags
Ingredients:Salt,Dextrose,Mustard(3.81%),Spices,MonosodiumGlutamate
(6.70%),GarlicPowder,withnomorethan2%TricalciumPhosphateaddedto
preventcaking..CURE:Salt,SodiumNitrite(6.25%),PropyleneGlycoland
Use: 3.25# Seasoning and 0.25# Modern Cure per 100# of meat. Add up
to 20# of water.
NORTHCOuNTRYSMOKEDSAuSAGEw/OMSG&CTP
G19165 • 10/3.28# bags
Ingredients:Salt,Dextrose,Spice,Mustard,GarlicPowder,TricalciumPhosphate
Use: 3.03# Seasoning and 0.25# Modern Cure per 100# of meat. Add up
to 20# of water.
PEPPERONIuNIT
G20277 • 5/5.88# bags
Ingredients:Salt,CornSyrupSolids,Spices,Mustard(12.5%),Monosodium
Glutamate,Dextrose,GarlicPowder,SodiumErythorbate(0.60%),andlessthan
1%PartiallyHydrogenatedCottonseedandSoybeanOiladdedtopreventcaking.
CURE:Salt,SodiumNitrite(6.22%),Dextrose,Red3,andlessthan1%Glycerin
topreventcaking.
Use: 5.63# Seasoning and 0.25# Speed Cure per 100# of meat.
THuRINGERSEASONING&CTP
G0AE0Q • 9/5.88# bags
Ingredients:Salt,CornSyrupSolids(35.70%),Spices,MonosodiumGlutamate
(6.67%),withnomorethan2%SoybeanOiladdedasaprocessingaid.CURE:
Salt,SodiumNitrite(6.25%),PropyleneGlycolandSodiumBicarbonateas
Use: 5.63# Seasoning and 0.25# Modern Cure per 100# of meat.
To Order, Call: 1.800.432.0105
SAWDUST
MFR
ITEM#
DESCRIPTION
PACKAGING
NF
NF
NF
NF
NF
727141
727121
727040
727041
727151
AppleSawdust
CherrySawdust
HardwoodSawdust(Maple,Birch,Beech)
HickorySawdust
MesquiteSawdust
23#bag
40#bag
40#bag
40#bag
25#bag
SHAKERS
MFR
ITEM#
DESCRIPTION
PACKAGING
SC
SC
SC
PS
PS
NF
NF
SC
SC
G13945
G000QW
G000R1
795541
795571
997004
997002
G000QV
G000QY
BurgundyPepperMarinade
SmokehouseChickenSeasoning
Meat&VenisonSeasoning
PapaSpicePrimeRibRub
PapaSpiceSeasonedSalt
PorkProducersBBQSpice
PorkProducersBBQSpice
PrimeSteak&Beefburger
RoastPorkandChopSeasoning
12/5ozbtls/cs
12/5.5ozbtls/cs
12/6.75ozbtls/cs
12/0.40#btls/cs
12/0.50#btls/cs
12/12ozbtls/cs
12/4ozbtls/cs
12/6.75ozbtls/cs
12/6.25ozbtls/cs
BuRGuNDYPEPPERMARINADE
G13945 • 12/5oz btls/cs
Ingredients:Maltodextrin,Salt,BurgundyWineSolids,SodiumPhosphates,
Spices,AutolyzedYeastExtract,Sugar,SoySauce(FermentedSoybeans,Wheat,
Salt),MalicAcid,NaturalFlavors,Mushrooms,ModifiedCornStarch,Garlic
Powder,DehydratedOnion,Sulfites.
Use: Mix 8 Tbsp. of seasoning to ø cup water. Place 1# of meat in mixture.
Cover and refrigerate for 12-24 hours, turning meat over at least once.
PORKPRODuCERSBBQSPICE
997004 • 12/12oz btls/cs / 997002 • 12/4oz btls/cs
Ingredients:Salt,Dextrose,MonosodiumGlutamate,Paprika,EnrichedWheat
Flour(Niacin,Iron,ThiamineMononitrate,Riboflavin,FolicAcid),SoyFlour,
HydrolyzedCornSoyProtein,TricalciumPhosphate(afreeflowagent),Mustard
Flour,OnionPowder,Spice,GarlicPowder,NaturalFlavoring,NaturalSmoke
Flavor.Contains:Soy,Wheat.
MEATANDVENISONSEASONING
G000R1 • 12/6.75oz btls/cs
Ingredients:Salt,Sugar,MonosodiumGlutamate,Dextrose,Spices,Paprika,
HydrolyzedSoyProtein,Molasses,WheatStarch,CitricAcid,OnionPowder,Garlic
Powder,Maltodextrin,CaramelColor,LemonJuiceConcentrate,SoyFlour,Soy
Lecithin,NaturalFlavors,Bromelin,Papain,Sulfites.Contains:SoyandWheat.
Use: Mix 4 Tbsp. of marinade with 2 cups of water. Place 1-1.5 # of meat
in mixture. Cover and refrigerate 12-24 hours, turning meat over at least once.
PRIMESTEAK&BEEFBuRGER
PAPASPICEPRIMERIBRuB
795541 • 12/0.40# btls/cs
Ingredients:Salt,MonosodiumGlutamate,Dextrose,HVP(HydrolyzedSoyand
CornProtein,Salt),Sugar,Onion,Garlic,Spices,CaramelColor,Tricalcium
Phosphateaddedtopreventcaking.SoybeanOil.ContainsSoy.
Use: Liberally rub on outside of roasts and steaks.
G000QV • 12/6.75oz btls/cs
Ingredients:Salt,MonosodiumGlutamate,Dextrose,HydrolyzedSoyProtein,
Molasses,WheatStarch,Spices,CaramelColor,OnionPowder,GarlicPowder,
SoyFlour,SoyLecithin,Sulfites.Contains:Soy,Wheat.
Use: Sprinkle to flavor level desired.
ROASTPORKANDCHOPSEASONING
G000QY • 12/6.25oz btls/cs
Ingredients:Sugar,Salt,MonosodiumGlutamate,Spices,OnionPowder,
Dextrose,GarlicPowder,HydrolyzedSoyProtein,Molasses,WheatStarch,
Paprika,CaramelColor,Turmeric,Mustard,ModifiedFoodStarch,Natural
Flavors,SoyFlour,SoyLecithin.Contains:SoyandWheat.
Use: Sprinkle to flavor level desired.
PAPASPICESEASONEDSALT
795571 • 12/0.50# btls/cs
Ingredients:Salt,Spices,OnionPowder,Paprika,CalciumStearate(asan
anti-cakingagent),DehydratedParsley,andOleoresinPaprika.
Use: Sprinkle on meats, seafoods, wild game, poultry, vegetables, and salads.
To Order, Call: 1.800.432.0105
53
SMOKE
MFR
ITEM#
DESCRIPTION
PACKAGING
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
NF
615541
615543
615602
615605
615552
615555
615621
615625
615572
R00571
R01579
R01572
CharoilHickory
CharoilHickory
CharsolC-10Hardwood
CharsolC-10Hardwood
CharsolH-10Hickory
CharsolH-10Hickory
CharsolSupremeHardwood
CharsolSupremeHardwood
CharsolSupremeHickory
CharsolSupremeHickory
LiquidSmokeCD-10
SmokePowder-Chardex
1gallonjug
5gallonjug
1gallonjug
5gallonjug
1gallonjug
5gallonjug
1gallonjug
5gallonjug
1gallonjug
5gallonjug
5gallonjug
10#box
CHAROIL•HICKORY
615540 • 1 quart/615541 • 1 gallon/615543 • 5 gallon
AsolutionofPartiallyHydrogenatedSoybeanOilandNaturalHickorySmokeFlavors.
CHARSOLC-10HARDwOOD 615602 -• 1 gallon/615605 • 5 gallon
Ingredients:AnAqueousSolutionofNaturalWoodSmokeFlavors.
CHARSOLH-10HICKORY
615552 • 1 gallon/615555 - 5 gallon
Ingredients:AnAqueousSolutionofNaturalHickoryWoodSmokedFlavors.
CHARSOLSuPREME•HARDwOOD
615621 • 1 gallon/615625 • 5 gallon
Ingredients:AnAqueousSolutionofNaturalWoodSmokeFlavors.
CHARSOLSuPREME•HICKORY
615572 • 1 gallon
Ingredients:AnAqueousSolutionofNaturalHickoryWoodSmokedFlavors.
LIQuIDSMOKECD-10
R01579 • 5 gal jug
Ingredients:Anaqueoussolutionofnaturalhardwoodsmokeflavors.
SMOKEPOwDER•CHARDEX R01572 • 10# box
Ingredients:Maltodextrin,NaturalHickorySmokeFlavor,andSiliconDioxide
asananticakingagent.
SNACK STICKS
MFR
ITEM#
DESCRIPTION
PACKAGING
Heller
Witt’s
Witt’s
Heller
NF
NF
Heller
Heller
Heller
NF
NF
NF
Heller
Heller
Witt’s
Heller
Heller
NF
Heller
G32099
G20163
G20153
G15359
768130
768040
G32522
G31779
G45513
768320
768420
768220
G30657
G30658
G22334
G32377
G31799
768220
G33207
BeefStickSeasoning(SlimJim)
BeefStickUnit
BeefStickUnit#2
BeefStickUnitw/oMSG
FiresideHotSnackStick
FiresideSnackStick
FrontierBeefStickUnit
JalapenoBeefStick
JalapenoBeefStickw/0MSG
NassauMapleSnackStick
NassauSalsaSnackStick
NassauPizzaSnackStick
PepperBeefStick
PepperBeefStick
PepperBeefStick-50
PepperBeefStickw/oMSG
PepperoniBeefStick
PizzaSnackStick
SalamiBeefStick
7/6.5#bags=45.5#cs
5/5.88#bags=29.4#cs
5/6.25#bags=31.25#cs
5/5.56#bags=27.8#cs
25/1.81#bags=45.25#cs
25/1.81#bags=45.25#cs
5/5.88#bags=29.4#cs
12/4.25#bags=51#cs
12/4.25#bags=51#cs
5/4.65#bags
5/4.25#bags=21.25#cs
10/4.37#bags=43.7#cs
6/8.25#bags=49.5#cs
50#box
5/4.125#bags=20.625#cs
6/7.55#bags=45.3#cs
12/3.88#bags=46.56#cs
10/4.37#bags=43.7#cs
7/6.63#bags=46.41#cs
54
To Order, Call: 1.800.432.0105
SNACK STICKS
MFR
Witt’s
Heller
NF
NWF
ITEM#
G20849
G31551
331061
G44906
DESCRIPTION
SnackStickUnit
TeriyakiBeefStick
Willie’sSnackStick
TeriyakiBeefStickw/oMSGandw/oSodiumErythorbate
PACKAGING
5/6.125#bags=30.625#cs
6/8.31#bags=49.86#cs
5/6.13#bags=30.65#cs
50#box
BEEFSTICKSEASONING(SLIMJIM)
G32099 • 7/6.5# bags
Ingredients:CornSyrupSolids(35.3%),Salt,Dextrose,Spices,withnotmore
than2%TricalciumPhosphateandSoybeanOiladdedtopreventcaking(0.47%
protein).CURE:Salt,SodiumNitrite(6.25%),PropyleneGlycolandSodium
FRONTIERBEEFSTICKuNIT
G32522 • 5/5.88# bags
Ingredients:Salt,CornSyrupSolids(35.37%),Spices,MonosodiumGlutamate,
GarlicPowder,withnotmorethan2%SoybeanOilandSilicaGeladdedto
preventcaking.CURE:Salt,SodiumNitrite(6.25%),PropyleneGlycoland
BEEFSTICKuNIT
G20163 • 5/5.88# bags
Powder,andlessthan1%PartiallyHydrogenatedCottonseedandSoybean
Oiladdedtopreventcaking.CURE:Salt,SodiumNitrite(6.22%),Dextrose,
Red#3,andlessthan1%Glycerintopreventcaking.
Use: 5.63# of seasoning and 0.25# of Speed Cure per 100# of meat.
JALAPENOBEEFSTICK
G31779 • 12/4.25# bags
Ingredients:Salt,Dextrose,Onion&GarlicPowder,JalapenoPepper,Spices,
MonosodiumGlutamate(3.50%),SpiceExtractives,withnotmorethan2%
TricalciumPhosphate&SoybeanOiladdedtopreventcaking.CURE:Salt,Sodium
Nitrite(6.25%),PropyleneGlycolandSodiumBicarbonateasprocessingaids,Red#3.
BEEFSTICKuNIT#2
G20153 • 5/6.25# bags
Ingredients:CornSyrupSolids,Spices,MonosodiumGlutamate,Paprika,Garlic
Powder,SpiceExtractive,andlessthan1%PartiallyHydrogenatedCottonseed
Use: 6# of seasoning and 0.25# of Speed Cure per 100# of meat.
JALAPENOBEEFSTICKw/OMSG
G45513 • 12/4.25# bags
Ingredients:Salt,Dextrose,Onion,andGarlicPowder,JalapenoPepper,Spices
(includingMustard),SpiceExtractive,notmorethan2%TricalciumPhosphate
andSoybeanOiladdedtopreventcaking.Cure:Salt,SodiumNitrite,Propylene
GlycolandSodiumBicarbonateasprocessingaids.Red3.
BEEFSTICKuNITw/OMSG
G15359 • 5/5.56# bags
Ingredients:Salt,CornSyrupSolids,Spices,GarlicPowder,SoybeanOil,notmore
than2%SiliconDioxideaddedtopreventcaking.CURE:Salt,SodiumNitrite
NASSAuMAPLESNACKSTICKSEASONING
768320 • 5/4.65# Bags= 23.25# cs
Ingredients:Salt,Sugar,BrownSugar,MonosodiumGlutamate,Spices,Maple
Flavor,SpiceExtractives,NaturalandArtificialFlavors,withnotmorethan2%Silicon
Dioxideaddedtopreventcaking.Cure:Salt,SodiumNitrite(6.25%),Red#3.
Use: 4.40# of seasoning and 0.285# of pink cure to 100# of meat. Add 1# of
water if necessary.
FIRESIDEHOTSNACKSTICK
768130 • 25/1.81# bags
Ingredients:Salt,Spices(including13.54%Mustard),CornSyrupSolids(13.57%),
Sugar,Dextrose,HydrolyzedVegetableProtein(2.0%),GarlicPowder,Sodium
Erythorbate(0.77%),SpiceExtractives,ExtractivesofPaprika,andnotmore
than2%SilicaGeladdedtopreventcaking.CURE:Salt,SodiumNitrite(6.22%),
FIRESIDESNACKSTICK
768040 • 25/1.81# bags
Ingredients:Salt,Spices(including14.07%Mustard),CornSyrupSolids(14.06%),
Sugar,Dextrose,HydrolyzedCornProtein(2.40%),Garlic,SodiumErythorbate
(0.77%),SpiceExtractives,ExtractivesofPaprika,andnotmorethan2%Silica
Geladdedtopreventcaking.CURE:Salt,SodiumNitrite(6.22%),Dextrose,Red
#3,andlessthan1%Glycerintopreventcaking.
To Order, Call: 1.800.432.0105
NASSAuSALSASNACKSTICK
768420 • 5/4.25# Bags
Ingredients:Salt,Spices,OnionandGarlicPowder,TomatoPowder,Dextrose,
DehydratedVegetables(includingTomatoesandJalapenoPepper),Sodium
Tripolyphosphate,CitricAcid,andNaturalSpiceExtractives.CURE:Salt,
SodiumNitrite(6.25%),andRed#3.
Use: 4# of seasoning and 0.25# Modern Cure to 100# of meat. Add up
to 2# of cold water to facilitate mixing.
NASSAuPIZZASNACKSTICK
768220 • 10/4.37# bags
Ingredients:WheatFlour,Salt,Spices,GarlicPowder,Sugar,RomanoCheese
(partSkimCow’sMilk,CheeseCultures,Salt,Enzymes),DehydratedTomatoes,
RedandGreenBellpeppers,Maltodextrin,Whey,NaturalParmesanCheese
Flavor.CURE:Salt,SodiumNitrite(6.25%),PropyleneGlycolandSodium
55
SNACK STICKS
PEPPERBEEFSTICK
G30657 • 6/8.25# bags
Ingredients:Salt,CornSyrupSolids,Spices,Mustard,MonosodiumGlutamate,
Dextrose,Garlic,SodiumErythorbate(0.60%),notmorethan2%Tricalcium
Phosphateaddedtopreventcaking.CURE:Salt,SodiumNitrite(6.25%),
Use: 8# seasoning and 0.25# Modern Cure to 100# of meat.
PEPPERBEEFSTICK
G30658 • 50# box
Ingredients:Salt,CornSyrupSolids,Spices,Mustard,MonosodiumGlutamate,
Dextrose,Garlic,SodiumErythorbate(0.60%),notmorethan2%Tricalcium
Use: 8# seasoning to 100# of meat. Add 0.25# Modern Cure.
PEPPERBEEFSTICK•50
G22334 • 5/4.125# bags
Ingredients:Salt,CornSyrupSolids,Spices,Mustard(12.5%),Monosodium
Glutamate,Dextrose,GarlicPowder,SodiumErythorbate(0.60%),andlessthan
2%TricalciumPhosphateaddedtopreventcaking.CURE:Salt,SodiumNitrite
Use: 4# of seasoning and 0.12# of Speed Cure per 50# of meat.
PEPPERBEEFSTICKw/OMSG
G32377 • 6/7.55# bags
Ingredients:Salt,CornSyrupSolids(27.40%),Spices,Mustard(13.70%),
Dextrose,GarlicPowder,SodiumErythorbate(0.66%),notmorethan2%
TricalciumPhosphateaddedtopreventcaking.CURE:Salt,SodiumNitrite
PEPPERONIBEEFSTICK
G31799 • 12/3.88# bags
Ingredients:Salt,Flavorings(SpicesandSpiceExtractives),Monosodium
Glutamate(5.20%),GarlicPowder,SodiumErythorbate(1.50%),withnotmore
than2%TetrasodiumPyrophosphateaddedtopreventcaking(3.45%protein)
Use: 3.63# of seasoning and 0.25# Modern Cure to 100# of meat.
SALAMIBEEFSTICK
G33207 • 7/6.63# bags
Ingredients:Salt,CornSyrupSolids(31.68%),Flavorings(Mustard&otherSpice
&SpiceExtractives),Sugar,DehydratedGarlic,MonosodiumGlutamate(2.97%),
SodiumErythorbate(0.73%),withnotmorethan2%TetrasodiumPyrophosphate
addedtopreventcaking.5.61%Protein.CURE:Salt,SodiumNitrite(6.25%),
SNACKSTICKuNIT
G20849 • 5/6.125# bags
Ingredients:Salt,CornSyrupSolids,Spices,MonosodiumGlutamate,Garlic,
SpiceExtractive,lessthan1%partiallyHydrogenatedCottonseedandSoybean
Oiladdedtopreventcaking.CURE:Salt,SodiumNitrite(6.22%),Dextrose,Red#3,
Use: 5.875# of seasoning and 0.25# of Speed Cure per 100# of meat.
TERIYAKIBEEFSTICK
G31551 • 6/8.31# bags
Ingredients:Salt,CornSyrupSolids(25.07%),SoySaucePowder[SoySauce(Wheat,
Soybeans,Salt),Maltodextrin,Salt],Sugar,HydrolyzedCornProtein(6.30%),Dextrose,
MonosodiumGlutamate(4.70%),OnionPowder,DehydratedGarlic,SoybeanOil,
Spices,SodiumErythorbate(0.56%),withnotmorethan2%SiliconDioxideaddedto
preventcaking(4.91%protein).CURE:Salt,SodiumNitrite(6.25%),PropyleneGlycol
TERIYAKIBEEFSTICKw/OMSG&w/OSODIuMERYTHORBATE
G44906 • 50# box
Ingredients:CornSyrupSolids,Salt,Sugar,SoySauce(Wheat,Soybeans,Salt),
Dextrose,HydrolyzedCornProtein,Maltodextrin,OnionPowder,DehydratedGarlic,
SoybeanOil,Spice,notmorethan2%SiliconDioxideaddedtopreventcaking.
Use: 8.06# seasoning to 100# of meat. Add 0.25# of Modern Cure.
wILLIE’SSNACKSTICK
331061 • 5/6.13# bags
Ingredients:Salt,CornSyrupSolids,Spices,MonosodiumGlutamate,Dehydrated
Garlic,lessthan2%TricalciumPhosphateaddedtopreventcaking.CURE:Salt,
SodiumNitrite(6.25%),Dextrose,lessthan2%PropyleneGlycoladdedtoprevent
caking,andlessthan.001%FD&CRed#40.
Use: 5.88# seasoning and 0.25# Cure to 100# of meat.
SOUP BASE
MFR
ITEM#
DESCRIPTION
PACKAGING
Heller
Heller
G33699
G33218
NewElmChickenSoupBase
NewElmBeefSoupBase
50#box
50#box
NEwELMCHICKENSOuPBASE
G33699 • 50# box
Ingredients:Salt,Sugar,MonosodiumGlutamate(9.0%),ChickenFat,SoybeanOil,
OnionPowder,Turmeric,Parsley,andFlavoring. Use: 1# seasoning to 5 gallons of water.
56
NEwELMBEEFSOuPBASE G33218 • 50# box
Ingredients:HydrolyzedCornProtein(26.45%),Salt,MonosodiumGlutamate
(17.0%),Sugar,SoybeanOil,Flavoring,OnionPowder,andChickenFat.
Use: 1# of seasoning to 5 gallons of water.
To Order, Call: 1.800.432.0105
SPECIAL BLENDS
MFR
ITEM#
DESCRIPTION
PACKAGING
Heller
Heller
Witt’s
NF
Witt’s
Heller
NWF
Heller
NF
Heller
Witt’s
NF
NF
Heller
Heller
Heller
Witt’s
NF
Witt’s
Witt’s
Witt’s
NF
G33406
G33408
G0AHQ2
799104
G22096
G33502
G20278
G31793
778421
G31781
G20627
99681
992073
G34145
G0AKGH
G33402
G20791
998901
G21825
G20843
G20847
331091
BBQSeasoning#810
BBQSeasoning#812-Smokey
BBQShakerSeasoningw/oMSG
CaliforniaGarlicPepper
Chicken&BBQSeasoning
Chicken&PorkBBQSeasoning
ChiliSeasoning:KingofYork
CornedBeefSeasoning&CTP
Ellie’sDressingSeasoning
LemonPepperShakerSeasoningw/oMSG
MockChickenLegDressing
MontrealSteakSeasoning
NassauSeasonedPepperBlend
PicklingSpicew/BayLeaves
PicklingSpicew/oBayLeaves
PorkettaSeasoning-Green
PorkettaSeasoning#213
PremiumVenisonBaconUnit
SeasonedCornedBeefCure
SloppyJoeSeasoningMix
SmokehouseChickenSeasoning
VenisonBaconUnit
25#box
25#box
50#box
10#box
5/5#bags=25#cs
25#box
10#box
8/5.63#bags=25#cs
10#box
50#box
2/5#bags=10#cs
5/5#bags
10/2#bags=20#cs
50#box
25#box
25#box
25/1#bags=25#cs
5/3.7#bags=18.5#cs
5/5.625#bags=28.125cs
25/1.5625#bags=39.0625#cs
5/5#bags=25#cs
5/3.63#bags=18.15#cs
BBQSEASONING#810
G33406 • 25# box
Ingredients:Salt,Spices,BrownSugar,Paprika,MonosodiumGlutamate,Onion
Powder,GarlicPowder,HickorySmokeFlavors,andlessthan2%SiliconDioxideand
Use: Season to taste.
BBQSEASONING#812•SMOKEY
G33408 • 25# box
Ingredients:Salt,Paprika&otherSpices,MonosodiumGlutamate(6.0%),Sugar,Soy
Flour,Onion,Garlic,NaturalSmokeFlavor,OleoresinPaprika,withnotmorethan2%
CalciumStearateandTetrasodiumPyrophosphateaddedtopreventcaking.
BBQSHAKERSEASONINGw/OMSG
G0AHQ2 • 50# box
Ingredients:Salt,Sugar,Paprika,SoyFlour,DehydratedOnion,Spices,Partially
HydrogenatedSoybeanOil,GarlicPowder,ExtractivesofPaprika,LipolyzedButter
Oil,NaturalSmokeFlavor,SoyLecithin,andnotmorethan2%SiliconDioxideand
CalciumStearateaddedtopreventcaking.
CALIFORNIAGARLICPEPPER
799104 • 10# box
Ingredients:DehydratedGarlic,Salt,BlackPepper,SodiumPhosphate(19.61%).
Sugar,OnionPowder,RedBellPepper,Parsley,NaturalFlavor,notmorethan1%
SoyBeanOiltopreventcaking.
Use: 1# of seasoning mixed well in 2# of cold water. Add to 25# of meat.
To Order, Call: 1.800.432.0105
CHICKEN&BBQSEASONING
G22096 • 5/5# bags
Ingredients:Salt,MonosodiumGlutamate,WheatFlour,DriedYeast,Paprika,
HydrolyzedSoyProtein,NaturalSmokeFlavor,OnionPowder,RedPepper,Garlic
Powder,OleoresinPaprika,Spiceextractive,andlessthan2%SiliconDioxide
Use: Rub or sprinkle on meat before cooking.
CHICKEN&PORKBBQSEASONING
G33502 • 25# box
Ingredients:Salt,Paprika,MonosodiumGlutamate(10.0%),HydrolyzedSoyand
WheatGlutenProtein(2.50%),WheatFlour,SoyFlour,MustardFlour,Onion
Powder,Spices,GarlicPowder,CaramelColor,ExtractivesofPaprika,Spice
Extractives,NaturalSmoke,withnotmorethan2%TricalciumPhosphate&
Use: Rub or sprinkle to taste on meat prior to cooking.
CHILISEASONING:KINGOFYORK
G20278 • 10# box
Ingredients:ChiliPepper,Salt,YellowCornFlour,DehydratedOnion,Spices,Sugar,
GarlicPowder,Paprika,lessthan2%SiliconDioxideaddedtopreventcaking.
Use: Add 16oz of seasoning to 5-1# 13oz cans of Tomato Sauce and 5-10 oz
cans of Tomato Soup. Let sit 15 minutes. Brown 10# of hamburger meat until
pink. Add tomato mixture and 10 cups of water and stir well. Add 5 or more
large cans of Red Kidney Beans about 15 minutes before done.
CORNEDBEEFSEASONING&CTP
G31793 • 8/5.63# bags
Ingredients:CornSyrupSolids(32.4%),Salt,Mustard(16.2%),Dextrose,Spices,Monosodium
Glutamate(3.62%),GarlicPowder,SodiumErythorbate(0.45%),withnotmorethan
2%TricalciumPhosphateandSoybeanOiladdedtopreventcaking.6.62%Protein.
Use: For a 10% pump dissolve 5# seasoning and 0.63# Modern Cure per 5
gallons of water. Pump and cure 10-14 days at 40-45 degrees F.
57
SPECIAL BLENDS
ELLIE’SDRESSINGSEASONING
778421 • 10# Box
Ingredients:Spices,DehydratedOnion,SaltSugar,MonosodiumGlutamate,Chicken
FatPowder,Tumeric,Parsley,NaturalFlavor,withnotmorethan2%SoybeanOil
addedasaprocessingagent.
LEMONPEPPERSHAKERSEASONING
G31781 • 50# box
Ingredients:Salt,Spices,CitricAcid,DehydratedOnionandGarlic,Sugar,Corn
Starch,OilofLemon,FD&CYellow#5,andSoybeanOiladdedtopreventcaking.
MOCKCHICKENLEGDRESSING
GG20627 • 2/5# Bags= 10# Cs
Ingredients:Salt,Dextrose,MonosodiumGlutamate,andSpices.
Use: 8 ounces of seasoning with 25# of meat.
MONTREALSTEAKSEASONING
996681 • 5/5# bags
Ingredients:Salt,BlackPepper,Sugar,Garlic,Onion,Spices,RedBellGranules,
SoyOil,Paprika,NaturalFlavor,withlessthan1%TricalciumPhosphateadded
topreventcaking.
Use: Use as a rub.
NASSAuPORKETTASEASONING
778702 • 25# box
Ingredients:Salt,Dextrose,Sugar,Spices(includingRedandBlackPepper,
Fennel),Paprika,GarlicPowder,DehydratedParsley,withnotmorethan2%
SoybeanOilandTricalciumPhosphateaddedtopreventcaking.
Use: Apply liberally to surface of meat and rub in.
PASTRAMISEASONING:BLACK
G32108 • 25# box
Ingredients:Coriander,Pepper,Spices,CaramelColor,Dextrose,GarlicPowder.
Use: Use as a rub.
PORKPRODuCER’SBBQSPICE
CF0763 • 25# pail
Ingredients:Salt,Dextrose,MonosodiumGlutamate,Paprika,EnrichedWheatFlour
(Niacin,Iron,ThiamineMononitrate,Riboflavin,FolicAcid),SoyFlour,Hydrolyzed
CornSoyProtein,TricalciumPhosphate,MustardFlour,OnionPowder,Spice,Garlic
Powder,NaturalFlavoring,NaturalSmokeFlavor.Contains:Soy,Wheat.
PORKETTASEASONING•GREEN
G33402 • 25# box
Ingredients:Salt,Spices,GarlicPowder.
Use: Rub or sprinkle on roasts prior to tying.
58
PORKETTASEASONING#213
G20791 • 25/1# bags
Ingredients:Spices,Salt,Paprika,andGarlicPowder.
Use: Sprinkle generously on and inside of bone rolled pork roasts.
PREMIuMVENISONBACONuNIT
998901 • 5/3.7# bags
Ingredients:Salt,NonFatDryMilk,BrownSugar,MonosodiumGlutamate,Gelatin,
NaturalSmokeFlavor,Maltodextrin,AutolyzedYeastExtract,HydrolyzedSoy
Protein,NaturalFlavors,BaconFat,DisodiumInosinateandDisodiumGuanylate,
withlessthan2%SoybeanOilandSiliconDioxideaddedtopreventcaking.
CureIngredients:Salt,SodiumNitrite(6.25%),Lessthan2%PropyleneGlycol
Use: 3.45# of Seasoning and 0.25# of Modern Cure for 50# of Venison
and 50# of Pork (75% lean) with 8# of Cold Water.
SEASONEDCORNBEEFCuRE
G21825 • 5/5.625# Bags= 28.125# cs
Ingredients:Salt,Sugar,SodiumErythorbate(2.10%),SpiceExtractives,Extractives
ofGarlic,andPolysorbate80.CureIngredients:Salt,SodiumNitrite(6.06%),
SodiumNitrate(6.4%).Dextrose,Red#3,andlessthan1%Glycerinaddedto
preventcaking.
Use: Dissolve 5# of seasoning with ten ounces of fast cure mixture in five
gallons of water.
SLOPPYJOESEASONINGMIX
G20843 • 25/1.5625# bags
Ingredients:DehydratedOnion,ModifiedCornStarch,Salt,Sugar,BrownSugar,
Spices,GarlicPowder,WheatFlour,GreenBellPepper,MonosodiumGlutamate,
lessthan1%SiliconDioxideaddedtopreventcaking.
Use: 1.5625# seasoning per 10# of ground beef. Add 6.25# cold water, 3.75# of
tomato paste and 1.25# of tomato ketchup.
SMOKEHOuSECHICKENSEASONING
G20847 • 5/5# bags
Ingredients:Sugar,Salt,Paprika,Spices,MonosodiumGlutamate,GarlicPowder,
HickorySmokeFlavor,andlessthan2%PartiallyHydrogenatedCottonseed,
SoybeanOil,andSiliconDioxideaddedtopreventcaking.
Use: Sprinkle on meat or poultry before cooking.
VENISONBACONuNIT
331091 • 5/3.63# bags
Ingredients:Salt,HydrolyzedProteinfromMilk,Gelatin,BrownSugar,
MonosodiumGlutamate,NaturalSmokeFlavor,SpiceExtractives.
Use: 3.38# seasoning and 0.25# cure for 40# of Venison and 60# of Pork
with 2# of water.
To Order, Call: 1.800.432.0105
SPICES
ITEM#
77105
77110
77109
77115
77114
77120
77119
77320
77322
77324
H01284
77316
77318
7750404
7750306
77314
77125
77124
77130
77129
77135
77134
77139
77141
77143
77362
77150
77153
77149
77159
77165
77164
77171
77170
77169
77175
77184
77189
77196
77195
77194
77204
77211
77190
DESCRIPTION
Allspice,ground
Anise,ground
Anise,whole
Basil,ground
Basil,whole
BayLeaves,ground
BayLeaves,whole
BlackPepper,butcherground
BlackPepper,coarseground
BlackPepper,cracked
BlackPepper,dustless
BlackPepper,fineground
BlackPepper,regularground
BlackPepper,soluble-DextroseBase
BlackPepper,Soluble-SaltBase
BlackPepper,whole
CarawaySeed,ground
CarawaySeed,whole
Cardamon,ground
Cardamon,whole
CelerySeed,ground
CelerySeed,whole
ChiliPepper,grounddark
ChiliPepper,groundancho
ChiliPowder
ChipotleChilies,Granulated
Chives,chopped
CilantroLeaf
CinnamonSticks23/4
Cinnamon,ground
Cloves,ground
Cloves,whole
Coriander,cracked
Coriander,ground
Coriander,whole
Cumin,ground
DillSeed,whole
DillWeed,whole
FennelSeed,cracked
FennelSeed,ground
FennelSeed,whole
Fenugreek,ground
Garlic,granulated
Garlic,chopped/minced
To Order, Call: 1.800.432.0105
PACKAGING
1#jar,5,10,25,50#box
1,5, 10,50#box
1#jar,5,10,50#box
13ozjar,5,25#box
2#jar,5,10,20#box
5#box
1,5,10#box
1,5,10,25,50#box
1,5,10,25,50#box
1,5,10,25,50#box
2/5#bags=10#cs
1,5,10,25,50#box
1,2,5,10,15,25,50#box
10#box
20#box
2,5,10,25,50#box
14ozjar,5,10,20#box
1,5,10,21#box
1,5,50#box
1,5#box
1,5,10,25,50#box
1#jar,5,10,25,50#box
1,5,10,50#box
1,5,10,25,50#box
5,10,20,50#box
1,5,10,15,25#box
1,5,10#box
1,5,10,20#box
1,5,10,20#box
1,5,10,20,25,50#box
1,5,10#box
1,5#box
1,5,40#box
14ozjar,5,10,25,50#box
1,5,10,30#box
1,5,10,25,50#box
1,5,10,25,50#box
1,5,10,25#box
5,10,50#box
13ozjar,5,10,25,50#box
15ozjar,5,10,25,50#box
1,5,10,25#box
1,5,10,15,25,50#box
5,10,25,50#box
59
SPICES
60
ITEM#
77209
77225
80530
80535
80540
80542
80545
80560
77234
77240
77239
77247
77244
77260
77259
77272
77277
77266
77270
77264
77285
77284
77296
77301
77309
77365
77344
77348
77339
77343
77347
77351
77369
77368
77375
77376
77385
77384
77387
77394
77400
77399
77404
77360
77359
DESCRIPTION
GarlicPowder
Ginger,ground
HabaneroPepper,ground
HabaneroPepper,crushed
JalapenoPepper,powder,green
JalapenoPepper,granules,green
JalapenoPepper,diced,green
JalapenoPepper,diced,red
Mace,ground
Marjoram,ground
Marjoram,whole
MustardSeed,ground
MustardSeed,whole
Nutmeg,ground
Nutmeg,whole
Onion,chopped
Onion,green/whiterollflakes
Onion,granulated
Onion,minced
Onion,powder
Oregano,ground
Oregano,whole
Paprika,ground120ASTA
Paprika,Hungarian
Parsley,whole
PoppySeed,whole
RedPepper,crushedhot
RedPepper,crushedx-hot
RedPepper,groundmild
RedPepper,groundhot
RedPepper,groundx-hot
RedPepper,groundsuperhot
Rosemary,ground
Rosemary,whole
Sage,ground
Sage,rubbed
Savory,ground
Savory,whole
SesameSeed,whole
TarragonLeaf,cut
Thyme,ground
Thyme,whole
Turmeric,ground
WhitePepper,ground
WhitePepper,whole
PACKAGING
17ozjar,5,10,15,25,50#box
1#jar,5,10,15,25,50#box
1,5,40#box
1,5#box
1,5,10,20#box
2,25#box
1,5,10,15,20,30#box
1,5,10,15,20,30#box
1,5,10,25,50#box
1,5,10#box
1,5,10,20#box
15ozjar,5,10,25#box,50#bag
22ozbottle,5,10,15,25,50#box,50#bag
1#jar,5,10,25,50#box
1,5#box
5,10,25#box,40#bag
1,5,10#box
1,5,10,15,25#box
2,5,10,25#box
18ozjar,5,10,25,50#box
1,5,10,15,25,50#box
1,5,10,20#box
18ozjar,5,10,25,50#box
1,5,10,25#box
1,5,10,16#box
1,5,10,25,50#box
1,5,10,25,40#box
1,5,10,25,50#box
1,5,10,25,50#box
1#jar,5,10,25,50#box
1,5,10,25,50#box
1,5,10#box
1,5,10,50#box
1,5,10,30#box
1,5,10#box
2.5#jar,10,25#box
1,5#box
1,5,10,20#box
5,10,25,50#box
1,5,10,13#box
13ozjar,5,10,25,50#box
1,5,10,25#box
1,5,10,25,50#box
1,5,10,25,50#box
1,5,10,15,25,50#box
To Order, Call: 1.800.432.0105
STARTER CULTURE
MFR
ITEM#
DESCRIPTION
PACKAGING
NF
NF
NF
NF
751860
751840
751850
751800
BactofermStarterCulture
NoNitriteEssentialKit-Comminuted
NoNitriteEssentialKit-WholeMuscle
Trumark100StarterCulture
unit
1Kitfor300#
1Kitfor500#
25/20grambg/cs
NONITRITEESSENTIALKIT•COMMINuTED
751840 • 1 kit for 300#
Ingredients:CeleryJuicePowder/SeaSalt,StarterCulture,BactofermCS-299
(LacticAcidStarterCulture).
Use: Combine Celery Powder with other dry ingredients and add to mixer. Bactoferm
Pouch should be added directly to the bowl chopper early in the process together with
the dry ingredients. Follow dosage information on the pouch.
NONITRITEESSENTIALKIT•wHOLEMuSCLE
751850 • 1 kit for 500#
Ingredients:CeleryJuicePowder/SeaSalt,StarterCulture,BactofermCS-299
(LacticAcidStarterCulture).
Use: Combine Celery Powder with other dry ingredients and add to mixer.
Bactoferm Pouch should be added directly to the bowl chopper early in the process
together with the dry ingredients. Follow dosage information on the pouch.
SUMMER SAUSAGE
MFR
ITEM#
DESCRIPTION
PACKAGING
Witt’s
Heller
Witt’s
NF
NF
NF
NF
NF
NF
Heller
Heller
Heller
Heller
Witt’s
Witt’s
Witt’s
G21020
G32136
G32565
769025
769101
769212
G57335
769222
G39991
G30652
G20893
G32084
G33203
G22201
G21034
G20935
CompleteSummerSausage
Daniel’sSummerSausage
FrontierSummerSausage
NassauSummerSausage&CTP
NassauSummerSausage&CTP
NassauSummerSausagew/oCure
NassauSummerSausagew/oMSG&CTP
Summer&CervelatSeasoning
SummerSausagew/oMSG&CTP
SummerSausage#1505
SummerSausageSeasoning
SummerSausageSeasoning
SummerSausageUnit
SummerSausageUnit#8059
5/5.94#bags=29.7#cs
50#box
5/5.88#bags=29.4#cs
25/1.06#bags=26.5#cs
10/4.25#bags=42.5#cs
25/1#bags=25#cs
25#box
10/4#bags=40#cs
50#box
25#box
5/5.5#bags=27.5#cs
25#box
7/6.3#bags=42.91#cs
25#box
5/5.88#bags=29.4#cs
5/6.0625bag=30.31#cs
COMPLETESuMMERSAuSAGESEASONINGuNIT G21020 • 5/4.968# bags
Ingredients:HydrolyzedSoyProtein,Salt,CornSyrupSolids,Spices,Monosodium
Glutamate,Dextrose,HydrolyzedWheyProtein,AscorbicAcid(0.23%),Sodium
Citrate(0.16%),withlessthan1%PartiallyHydrogenatedCottonseedand
SoybeanOiladdedtopreventcaking.CURE:Salt,SodiumNitrite(6.22%),
NASSAuSuMMERSAuSAGE&CTP
769025 • 25/1.06# bags / 769101 • 10/4.25# bags
Ingredients:Salt,Dextrose,MonosodiumGlutamate(6.66%),Spices,Garlic
Powder,SodiumErythorbate(1.36%),Flavorings,withnotmorethan2%
TricalciumPhosphateaddedtopreventcaking.CURE:Salt,SodiumNitrite(6.25%),
Use: 1# seasoning and .06# Modern Cure to 25# of meat, or 4# seasoning
and 0.25# Modern Cure to 100# of meat.
DANIEL’SSuMMERSAuSAGE
G32136 • 50# box
Ingredients:Spices,Paprika,SpiceExtractives.
NASSAuSuMMERSAuSAGEw/OCuRE
G57335 • 25# box / 769212 • 25/1# bags
Ingredients:Salt,Dextrose,MonosodiumGlutamate(6.66%),Spices,Garlic
Powder,SodiumErythorbate(1.36%),Flavorings,withnotmorethan2%
FRONTIERSuMMERSAuSAGE
G32565 • 5/5.88# bags
Ingredients:Salt,CornSyrupSolids,Spices,MonosodiumGlutamate,Mustard,not
morethan1%SoybeanOiladdedasaprocessingaid.CURE:Salt,SodiumNitrite
To Order, Call: 1.800.432.0105
61
SUMMER SAUSAGE
SuMMER&CERVELATSEASONING
G30652 • 25# box
Ingredients:Spices,WholeMustard(1.0%),andSpiceExtractives.
SuMMERSAuSAGEw/OMSG&CTP
G20893 • 5/5.5# bags
Ingredients:Salt,CornSyrupSolids,Spices,MustardSeed,andlessthan1%
PartiallyHydrogenatedCottonseedand/orSoybeanOiladdedasaprocessing
aid.CURE:Salt,SodiumNitrite(6.22%),Dextrose,Red#3,andlessthan1%
Use: 5.25# seasoning and 0.25# Speed Cure and 10# of water to 100# of meat.
NASSAuSuMMERSAuSAGEw/OMSG&w/OCuRE
G39991 • 50# box
Ingredients:Salt,Dextrose,Maltodextrin,Spice,GarlicPowder,Sodium
Erythorbate(1.36%)NaturalFlavors,TricalciumPhosphateandSoybeanOil
addedasprocessingaids.
SuMMERSAuSAGESEASONING
G33203 • 7/6.13# bags
Ingredients:Salt,CornSyrupSolids(33.3%),GarlicPowder,withnotmorethan
2%TricalciumPhosphateaddedtopreventcaking.CURE:Salt,SodiumNitrite
Use: 5.88# seasoning and 0.25# of Modern Cure to 100# of meat.
SuMMERSAuSAGESEASONING
G22201 • 25# box
Ingredients:Spices,MustardSeed(4.58%).
Use: 8-10oz seasoning to 100# of meat.
SuMMERSAuSAGESEASONING#1505
G32084 • 25# box
Ingredients:Spices(blackpepper,coriander,redpepper,nutmeg),spice
extractive(nutmeg).
SuMMERSAuSAGEuNIT#8059
G20935 • 5/6.0625# bags
Ingredients:Salt,CornSyrupSolids,Dextrose,Spices,MustardFlour,
SodiumErythorbate(0.82%),GarlicPowder,SpiceExtractives,andless
than2%PartiallyHydrogenatedCottonseedandSoybeanOiladdedto
preventcaking.CURE:Salt,SodiumNitrite(6.22%),Dextrose,Red#3,
Use: 5.8125# seasoning and 0.25# Speed Cure to 100# of meat
SuMMERSAuSAGEuNIT
G21034 • 5/5.88# bags
Seed(0.62%),andlessthan1%PartiallyHydrogenatedCottonseedandSoybean
Oiladdedtopreventcaking.CURE:Salt,SodiumNitrite(6.22%),Dextrose,Red3,
SWEETENERS
MFR
ITEM#
DESCRIPTION
PACKAGING
NF
NF
NF
NF
NF
NF
NF
NF
751739
751679
751709
751119
751179
R01414
851110
751649
BrownSugar,Brownulated(Granular)
BrownSugar,Light-Cane
BrownSugar,MediumC&H-Cane
CornSyrupSolids
Dextrose,FineGranulated
Gelatin225Bloom
HomeJellFruit,PectinBased
WhiteSugar,Beet
50#bag
50#bag
50#bag
50#bag
50#bag
50#bag
50#bag
50#bag
62
To Order, Call: 1.800.432.0105
TENDERIZERS
MFR
ITEM#
DESCRIPTION
PACKAGING
Heller
Witt’s
Heller
Heller
Heller
G33501
G20953
G33553
G31804
G31744
BigDipperTenderizer-Dry
DetroitTenderizer
HISTrizymeTenderizerw/oMSG-LowSalt
TrizymeLiquidTenderizer
PapainMeatTenderizer
25#box
25/1#bags=25#cs
10/5#bags=50#cs
4/1gallons/cs=4gallons
50/.5#bags=25#cs
BIGDIPPERTENDERIZER
G33501 • 25# box
Ingredients:Salt,Dextrose,Papain,withnotmorethan2%CalciumSilicate
andPropyleneGlycoladdedtopreventcaking.
Use: 2.35# of tenderizer per gallon of water.
DETROITTENDERIZER
G20953 • 25/1# bags
Ingredients:Salt,Sugar,Dextrose,HydrolyzedSoyProtein,Bromelin,Papain,
SpiceExtractives,lessthan2%SiliconDioxideaddedtopreventcaking.
Use: 1# of tenderizer per 2 gallons of water.
HISTRIZYMETENDERIZERw/OMSG•LOwSALT
G33553 • 10/5# bags
Ingredients:Salt,Sugar,Dextrose,Bromelin,HydrolyzedCornProtein,Extractives
ofBlackPepper,Papain,Ficin,notmorethan2%TetrasodiumPyrophosphate,
SoybeanOil,andPropyleneGlycoladdedtopreventcaking.
Use: 0.40# of tenderizer per gallon of water.
To Order, Call: 1.800.432.0105
TRIZYMELIQuIDTENDERIZER
G31804 • 4/1 gallon/cs
Ingredients:Water,Salt,Sugar,HydrolyzedSoyandWheatGlutenProtein,
TetrasodiumPyrophosphateandMonosodiumPhosphate,ExtractivesofBlack
Pepper,MonosodiumGlutamate,Ficin,Bromelin,andPapain.
Use: Mix one part tenderizer to two parts water. Hold meat in solution
for 30-60 seconds, depending on thickness.
PAPAINMEATTENDERIZER
G31744 • 50/.5# bags/Cs
Ingredients:Salt,sugar,Dextrose,MonosodiumGlutamate,HydrolyzedCorn
Protein,Papain,ExtractiveofBlackPepper,notmorethan2%Tetrasodium
Pyrophosphate,SoybeanOil,andPropyleneGlycoladdedtopreventcaking.
Use: Dissolve 0.50-2.00# of Tenderizer in 1 gallon cold water. Dip meat in solution
and hold from 30-60 seconds depending on thickness of meat. Allow to drain.
63
SHELF STABLE MEAT PRODUCTS
ShelfStablemeatproductsarethosewhichdonotrequirerefrigerationfor AreductioninpHcanbeachievedbyuseofastarterculture,fermenting
preservation.Thoseingredientsaddedtoorprocessorsusedtoextend dextrosetoacidorusingencapsulatedacidswhichrequirecookingto
theshelflifeofproducts.
140˚Ftoactivate.
1.DryingPhysicalremovingofmoisturefromtheproduct.
Resultsnecessarytoachievecontrol.
aw
pH
Campylobacter
–
4.00
3.pHStarterCultureorAcidulates.
Clostridiumperfringens
0.93
5.00
E.ColiO157:H7
0.95
4.40
4.PreservativesMoldInhibitors,SodiumorPotassiumLactates,
Listeriamonocytogenes
0.92
4.39
AcidSaltsorCitrates.
Salmonella
0.94
3.80
Dryingisn’tallthatisnecessary,weneedtoachieveacertainreduction Stah.Aureus
0.85
4.00
inwateractivity,oraw.Wateractivityisthemeasurementofavailable
watertosupportmicrobiologicalgrowth.Anitemmaybe“dry”butstill The FDA defines “ Potentially Hazardous Food” as that which has
havesufficientavailablewatertosupportspoilageorganismgrowth.Flour a pH of greater than 4.60 and a water activity of 0.85 or higher.
mayhaveamoisturecontentof14%,buthaveawateractivity,awof0.73. “Intermediate-MoistureFood”isafoodwith15-50percentmoisture
and a water activity of 0.60-0.85. These foods require additional pH
Food
aŵw
control, refrigeration, preservatives, and/or pasteurization to produce
Water
1.00
astableproduct.
FreshMeat
0.95-1.00
WHAT DOES IT TAKE TO
Bread
0.94-0.97
BE “SHELF STABLE“?
CuredMeat
0.87-0.95
Flour
0.67-0.80
Meatinspectionregulationsprescribeproductconditionsnecessaryfor
Cereals
0.10-0.20
adriedand/oracidifiedproductstobemarketedasshelfstable(can
Sugar
0.10
bemarketedatroomtemperature–needsnohandlingstatementsuch
2.SaltAdditionofsalttoinhibitmicrobiologicalgrowth.
Ameatproductwithawoflessthan0.85isconsideredshelfstable. as“Keeprefrigerated”onthelabel).Thetwoprincipleconditionsare:
USDAsaysawofJerkyatorlessthan0.70isthecriticallimitandwould a)MPRof≤3.1andpHof≤5
not,atthislevel,supportmoldgrowth.Mostbacteriadonotgrowata b)MPRof≤1.9(nopHrequirement)
aw0.91orlowerandmostmoldsdonotgrowataawof0.80orlower.
MPRisthemoisture-toproteinrationoftheproduct.Thisisobtainedby
pH or acidity of a product can influence microbiological growth. The dividingthe%waterbythe%proteinintheproduct.Freshrawmeat
lowerthepHormoreacidintheproduct,thelesslikelyspoilageor hasanMPRofabout3.5,sodryingto3.1isnotalotofdrying.Attaining
pathogenicbacteriawillgrow.
anMPRof1.9wouldinvolveconsiderabledrying.
Food
Limes
Apples
SummerSausage
Watermelon
GroundBeef
Chicken
Milk
SweetCorn
64
pH
1.8-2.0
2.9-3.3
4.3-5.0
5.2-5.6
5.1-6.2
6.2-6.4
6.3-6.5
7.3
MPRhasalsolongbeenusedinthestandardofidentityofanumber
ofproducts.Forexample,tobecalledJerky,theproductmustattain
anMPR≤0.75,ortobecalledpepperoni,theproductmustreachan
MPR≤1.6.
Inthepastwehavealwaysassumedthatifaproductsatisfiedthese
labelingstandards,theycouldbesafelymarketedwithoutrefrigeration
(andwestillbelievethatisthecase).However,recentlytheUSDAhas
“uncoupled” the labeling standard from the safety aspect. We have
hadmanycallsfromprocessorswhoseinspectorshavesaidofsuch
To Order, Call: 1.800.432.0105
SHELF STABLE MEAT PRODUCTS
products “Your product has met the labeling standard, but can you Today food safety specialists regard water activity (aw) as a better
proveitissafeifmarketedoutofrefrigeration?”
indicatorofshelfstability/controlofpathogengrowththanMPR.Itis
possiblethatsomeofthesestandardsinthefuturemayabandonMPR
Fortunately,Dr.SteveIngham(UofWisconsin)hastestedthegrowth infavorofwateractivity.
ofListeriamonocytogenesandStaphylococcusaureusonawiderange
ofdriedand/oracidifiedproducts(thesetwoorganismsareofmost Dr. Dennis Buege – University of Wisconsin, Madison
concerninshelf-stableRTEproducts).Todate,noneofsuchproducts
tested has allowed either organism to grow at room temperature
(shouldtheycontaminatetheproductaftercooking),andineverycase
thepathogensdiedoffslowlyduringroomtemperaturestorage.
ACID FERMENTATION
Food Safety • Shelf Life • Flavor • pH Reduction
Fermented Meat Products Provide Flavor, Aroma, Reduced Water Activity, and Shelf Life (Food Safety)
HOW DO I GET THAT TANGY
FLAVOR IN MY SAUSAGE?
THERE ARE SEVERAL WAYS:
1.Natural Fermentation is the old style method of leaving your
sausagemixturessitinthebackofthecoolerforseveraldaysand
let the naturally occurring bacteria do their thing. This method is
NOTGOOD,asthefermentationisuncontrollableandonedoesnot
alwaysgetthesameresults.Somespoilageorganismsmaygetto
workbeforetheacidproducershaveworkedenoughto inhibitthe
spoilagebacteria’sgrowth.
2.The addition of encapsulated acids, such as citric or lactic is
anotherfermentationmethod.Thesecrystalsofdrypowderacidsare
encapsulated in partially hydrogenated vegetable oil. The addition
of8to16ouncesper100poundsofsausageusuallywillprovide
anacidflavor.Theamountdependsonjusthowmuchtangyflavor
youwant.Addtheencapsulatedacidstothemixerjustpriortothe
endofthemixcycle,stuffasnormalsausage,andthencookinthe
smokehouse;thevegetableoilmeltsat142°F.Themoistureinthe
meatrehydratestheacidcrystalandyounowhavepHdrop,anacid
aroma, and an acid flavor. Direct addition of acid would denature
manyofthemeatproteinsandtheywouldbeunabletobind,which
wouldcausefattingout,loweryieldsandageneraloveralllackof
bodytothesausage.
3.Theadditionofacidflavoringredients,suchasfermentationsolids,willgiveyouanacidflavorbutnotmuchofapHdrop.So,itwill
contributeverylittletoshelflifeorfirmnessofthesausage.Herethe
additionof12to20ouncesper100poundsofsausagewillprovide
andacidortangyflavor.
To Order, Call: 1.800.432.0105
4.StarterCulturesareusuallylacticacidbacteria,marketedrefrigerated or frozen, which give a processor the best results when
producing a fermented sausage, such as summer sausage, snack
sticks,pepperoni,orgenoasalami.Usuallyonly10to25gramsare
neededper100poundsofsausage.Addthecontrolledamountof
culture at the time of mixing and ferment in a controlled smokehouse to achieve consistent results, batch after batch, week after
week.Addthecorrectamountofculturetoapintortwoofcold,
unchlorinated water (the organisms are killed at 117-118°F so do
notusewarmwater),andmixwell.Thenaddthismixturetoyour
mixerapproximately45secondsbeforeyouarefinishedmixingyour
sausage.Stufftheproductasyounormallywouldandplaceitinthe
smokehouse.Fermentat95°to98°Ffor12to16hoursdepending
onhowmuchtangyflavoryouwishtoachieve.Whenthedesired
pHisreached,turnupthesmokehousetemperatureandfinishoff
theproductaccordingtoyournormalsmokehouseschedule.Starter
cultures need dextrose or corn syrup solids to ferment into lactic
acid;theywillfermentregularsugar,butatamuchreducedrate.If
youdonotgetthedesiredpH,A)Theorganismmayhaverunoutof
food;theyneedaminimumof0.75poundsofdextrose,1.3pounds
ofcornsyrupsolids,orcombinationthereof.B)Youmayhaveadded
thestartertoosoontothemixer,inaninitialhighsaltconcentration.
C)Theremaybechlorineinyourwater.D)Thetemperatureofthe
housemaybeeithertohighortolow.E)Thestarterculturemayhave
beenmishandled.Keeptheculturefrozen.
5.GDLGluconodeltalactoneisaningredientthat,whenexposedto
heat,willgenerateanacidflavor.Itisprimarilyusedtoaccelerate
colorformation.Useitat0.50-1.0%rate,althoughhigherlevelswill
yieldabitteracidflavor.Also,youwillonlygetamaximumpHdrop
of0.5.
65
SNACK STICK TECHNICAL DATA
Information for any meat type snack stick–Beef, Pork, Poultry, Bison, LowerthepHthroughadditionof:
Exotic,andWildGame.SodiumNitritecanonlybeusedwithameniable
meatsorformulationscontainingatleast3%meat.Fatcontentscannot 1.AStarterCultureandfermentationcycleduringcooking.
exceed30%.Tooleanresultsinatough,rubberytextureandit’scostly.
2.Additionofencapsulatedacidsapproximately12to16ozper100#
ofmeat.
ManufactureSnackSticksusing:
•CelluloseCasingsMustbepeeledoffaftercooking.
•CollagenCasingsThemostpopular,choosenaturalor
mahogany(smokedcolor),15,16,18,19,21or23mm
•NaturalCasingsLamborSheep20-22MM
•Someextrudewithoutacasing.Theymustbecookedandsmoked
onashelf.
ShelfStabilityMustMeettheFollowingCriteria:
•pH5.2andAw<0.95orpH<5.0orAw<0.91
66
3.AdditionofGluconoDeltaLactone(GDL)16-20ozper100#of
meat.AddingmoredoesnotinfluencepHreduction.
Lowering the WA (Water Activity) can be accomplished through
drying or tying up the free water in a meat system. Sodium or
PotassiumLactatewillnotonlytieupsomewater,italsoinhibitsthe
growthofmanymicroorganismstoincludeListeria.Priortopackaging,
SnackStickscanbedippedinorsprayedwithasolutionofPotassium
Sorbate to inhibit mold growth. The USDA recommends 3.25oz
dissolvedin1gallonofwater.
Helpful Hint: 1 ounce per 100# batch of Sodium Phosphate will
reducesurfacetensionresultinginfasterstuffingandareductionin
theamountofsmearing.
To Order, Call: 1.800.432.0105
Company History
Nassau Foods was founded in 1992 to distribute spices and sawdust to
small meat lockers in Minnesota and North Dakota. Today, Nassau Foods
sells over 1,500 products to over 1,500 customers of all sizes in 25 states.
Technical Assistance
We offer free technical assistance, advice, and problem solving for the meat
processing industry. Consult our website or call and ask to speak to our
technical staff. Special blends and custom formulations are also available.
Shipping
Most orders are processed and shipped within 24 hours.
Orders are shipped either Spee Dee Delivery, UPS, or common
carrier. Shipping cost is added to your invoice.
7500 Boone Avenue North, Suite 108
Brooklyn Park, Minnesota 55428
Twin Cities 763.315.3968
Toll-Free 800.432.0105
Fax 763.315.6773
[email protected]
www.nassaufoods.com
www.grandpajosh.com
800.432.0105
n
www.nassaufoods.com

800.432.0105 n www.nassaufoods.com

Transcription

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