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: Mineral salts 451, 341, flavour (natural flavouring complexes, vegetable protein extract, maltodextrin, smoke flavour, colour 150d, flavour, vegetable oil), salt, yeast extract, vegetable powders, sugar, flavour, enhancer 635, spices and extracts, vegetable gum 415
Allergens: May contain traces of soy, gluten, milk, sesame, peanuts and tree nuts
