Preparation
Dissolve a quarter cup of powder in 300ml of liquid. Inject 5-7kg of meat. Rest @ 0-4 degrees for 4-6 hours.
Storage
Cool dry out of sun and heat. In airtight container.
Ingredients: Flavours (natural flavouring complexes, vegetable protein extract, maltodextrin, colour 150d flavour, vegetable oil), mineral salt 451, 341, salt, sugar, yeast extract, vegetable powders, food acid 262, herbs and spices, spice extract, vegetable gum 415
Allergens: May contain traces of soy, gluten, milk, sesame, peanuts and tree nuts
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