Ingredient Dec. / Use | Alamo Food Equipment & Supplies

3-19-08
Order #	Description	Ingredients / Uses

C00285	Witt's Chorizo Seasoning #191 6/ 2# 8oz Bags	Ingredients: Paprika, salt, muatard (15%), chili pepper, red pepper, cumin, oregano, garlic powder, and savory. USE: 2# 8oz of seasoning per 50# of meat. Similar to the Texas Style with paprika for color and ground mustard.

C20029	Paprika 160 ASTA 10# Box	A high glow paprika that has more red color than the 120 ASTA paprika.

C20091	Paprika 160 ASTA 50# Box	A high glow paprika that has more red color than the 120 ASTA paprika.

C20984	Paprika 120 Asta 10#CS = 2/5#	A bright red pepper mostly used for color. which can also be used for a garnish.

C21225	Paprika 120 Asta 25#CS=5/5# B	A bright red pepper mostly used for color, which can also be used for a garnish.

C21226	Paprika 120 Asta 50# Box	A bright red pepper mostly used for coor, which can also be used for a garnish.

C31245	Jalapeno Powder 10# Box	N/A

C31268	Chillies Ground Mexican 50# Box	This is Newly Weds Chili Pepper.

C41050	Pepper Red Crushed 4.87#CS = 6	Origin and discription: U.S.,Mexico, Africa, Japan, and Turkey. They are pungent and there are dozens of types varing in degrees of heat. A product sold as "Cayenne" or "Red Pepper" may contain several varieties in ordered desired stregnth. There are no heat standards for "Cayenne", "Red Pepper, ect., so it is better to consult your supplier as to the relative stregnth of the various products. Use: Pickles, relishes, hot sauces, certain sausages. A touch of Ground Red Pepper (or cayenne) plus 1/1 teaspoon paprika dded to 2 or 3 tablespoons of butter makes an excellent sauce for vegetables.

C41233	Pepper Red Crushed 10# Case=	Origin and discription: U.S.,Mexico, Africa, Japan, and Turkey. They are pungent and there are dozens of types varing in degrees of heat. A product sold as "Cayenne" or "Red Pepper" may contain several varieties in ordered desired stregnth. There are no heat standards for "Cayenne", "Red Pepper, ect., so it is better to consult your supplier as to the relative stregnth of the various products. Use: Pickles, relishes, hot sauces, certain sausages. A touch of Ground Red Pepper (or cayenne) plus 1/1 teaspoon paprika dded to 2 or 3 tablespoons of butter makes an excellent sauce for vegetables.

C41234	Pepper Red Crushed 25#CS= 5/5	Origin and discription: U.S.,Mexico, Africa, Japan, and Turkey. They are pungent and there are dozens of types varing in degrees of heat. A product sold as "Cayenne" or "Red Pepper" may contain several varieties in ordered desired stregnth. There are no heat standards for "Cayenne", "Red Pepper, ect., so it is better to consult your supplier as to the relative stregnth of the various products. Use: Pickles, relishes, hot sauces, certain sausages. A touch of Ground Red Pepper (or cayenne) plus 1/1 teaspoon paprika dded to 2 or 3 tablespoons of butter makes an excellent sauce for vegetables.

C41236	Pepper Red Ground 20MHU 10#CS=	Origin and discription: U.S.,Mexico, Africa, Japan, and Turkey. They are pungent and there are dozens of types varing in degrees of heat. A product sold as "Cayenne" or "Red Pepper" may contain several varieties in ordered desired stregnth. There are no heat standards for "Cayenne", "Red Pepper, ect., so it is better to consult your supplier as to the relative stregnth of the various products. Use: Pickles, relishes, hot sauces, certain sausages. A touch of Ground Red Pepper (or cayenne) plus 1/1 teaspoon paprika dded to 2 or 3 tablespoons of butter makes an excellent sauce for vegetables.

C41240	Pepper Red Ground 40 Mhu 25#C	Origin and discription: U.S.,Mexico, Africa, Japan, and Turkey. They are pungent and there are dozens of types varing in degrees of heat. A product sold as "Cayenne" or "Red Pepper" may contain several varieties in ordered desired stregnth. There are no heat standards for "Cayenne", "Red Pepper, ect., so it is better to consult your supplier as to the relative stregnth of the various products. Use: Pickles, relishes, hot sauces, certain sausages. A touch of Ground Red Pepper (or cayenne) plus 1/1 teaspoon paprika dded to 2 or 3 tablespoons of butter makes an excellent sauce for vegetables.

C41241	Pepper Red Ground 40MHU 50# Bo	Origin and discription: U.S.,Mexico, Africa, Japan, and Turkey. They are pungent and there are dozens of types varing in degrees of heat. A product sold as "Cayenne" or "Red Pepper" may contain several varieties in ordered desired stregnth. There are no heat standards for "Cayenne", "Red Pepper, ect., so it is better to consult your supplier as to the relative stregnth of the various products. Use: Pickles, relishes, hot sauces, certain sausages. A touch of Ground Red Pepper (or cayenne) plus 1/1 teaspoon paprika dded to 2 or 3 tablespoons of butter makes an excellent sauce for vegetables.

C41242	Pepper Red Cayenne 60 Mhu 10#	Origin and discription: U.S.,Mexico, Africa, Japan, and Turkey. They are pungent and there are dozens of types varing in degrees of heat. A product sold as "Cayenne" or "Red Pepper" may contain several varieties in ordered desired stregnth. There are no heat standards for "Cayenne", "Red Pepper, ect., so it is better to consult your supplier as to the relative stregnth of the various products. Use: Pickles, relishes, hot sauces, certain sausages. A touch of Ground Red Pepper (or cayenne) plus 1/1 teaspoon paprika dded to 2 or 3 tablespoons of butter makes an excellent sauce for vegetables.

C41244	Pepper Red Cayenne 60MHU 50# B	Origin and discription: U.S.,Mexico, Africa, Japan, and Turkey. They are pungent and there are dozens of types varing in degrees of heat. A product sold as "Cayenne" or "Red Pepper" may contain several varieties in ordered desired stregnth. There are no heat standards for "Cayenne", "Red Pepper, ect., so it is better to consult your supplier as to the relative stregnth of the various products. Use: Pickles, relishes, hot sauces, certain sausages. A touch of Ground Red Pepper (or cayenne) plus 1/1 teaspoon paprika dded to 2 or 3 tablespoons of butter makes an excellent sauce for vegetables.

C41401	Pepper Red Cayenne GR 55 MHU	Origin and discription: U.S.,Mexico, Africa, Japan, and Turkey. They are pungent and there are dozens of types varing in degrees of heat. A product sold as "Cayenne" or "Red Pepper" may contain several varieties in ordered desired stregnth. There are no heat standards for "Cayenne", "Red Pepper, ect., so it is better to consult your supplier as to the relative stregnth of the various products. Use: Pickles, relishes, hot sauces, certain sausages. A touch of Ground Red Pepper (or cayenne) plus 1/1 teaspoon paprika dded to 2 or 3 tablespoons of butter makes an excellent sauce for vegetables.

C41414	Red Pepper, Crushed 13 oz. Ja	Origin and discription: U.S.,Mexico, Africa, Japan, and Turkey. They are pungent and there are dozens of types varing in degrees of heat. A product sold as "Cayenne" or "Red Pepper" may contain several varieties in ordered desired stregnth. There are no heat standards for "Cayenne", "Red Pepper, ect., so it is better to consult your supplier as to the relative stregnth of the various products. Use: Pickles, relishes, hot sauces, certain sausages. A touch of Ground Red Pepper (or cayenne) plus 1/1 teaspoon paprika dded to 2 or 3 tablespoons of butter makes an excellent sauce for vegetables.

C41670	Pepper Red Cayenne 100 MHU 10#	Origin and discription: U.S.,Mexico, Africa, Japan, and Turkey. They are pungent and there are dozens of types varing in degrees of heat. A product sold as "Cayenne" or "Red Pepper" may contain several varieties in ordered desired stregnth. There are no heat standards for "Cayenne", "Red Pepper, ect., so it is better to consult your supplier as to the relative stregnth of the various products. Use: Pickles, relishes, hot sauces, certain sausages. A touch of Ground Red Pepper (or cayenne) plus 1/1 teaspoon paprika dded to 2 or 3 tablespoons of butter makes an excellent sauce for vegetables.

G10157	BBQ Sauce Mild 14.25#CS = 12/	N/A

G10473	Witts Baked Ham Dress W/Honey	Sugar, gelatin, spices, brown sugar, paprika, dry honey (Honey high fructose corn syrup, (29.61%), wheat starch, corn syrup (9.11%), soy flour (2.28%), lecithin, and less than 2% calcium stearate added to prevent caking. USE: Add equal amounts of ham dressing to equal amounts of crushed pineapple, water, or pie filling or any other variety. Score deeply and spread on ham.

G10917	Hot Sauce, Jalapeno 3.75#CS =	N/A

G10919	Steak Sauce Sweet Onion 8.25	N/A

G10923	Hot Sauce, Chipotle 3.75#CS =	N/A

G11721	Grill Teriyaki Marinade 12/1# Bag	ING: Soy Sauce (Wheat, Soybeans, Salt), Brown Sugar, Maltodextrin, Sugar, Salt, Sodium Phosphates (8.0%), Garlic Powder, Modified Food Starch, Xanthan Gum, Flavor (from Partially Hydrogenated Cottonseed And Soybean Oil), Malic Acid, Carmel Color, Spice, Vinegar Solids, Natural Flavors, Corn Syrup Solids, less than 2% Silicon Dioxide added to prevent caking. For 20% pickup: Use 1# of seasoning with 4# of water for 25# of meat.

G11722	Hickory Grill Marinade 12#/cs= 12/2# Bags	Salt, sodium phosphates(12.21%), maltrodextrin, dextrose, spices, flavor ( from partially hydronated cottonseed and soybean oil), maltodextrin, autolyzed yeast, lactose, chicken fat, flavorings, garlic powder, autolyzed yeast extract, onion powder, corn syrup solids, natural flavors ( including dairy), modified food starch, natural smoke flavor. Use 1 bag of seasoning with 4# of water to 25# of meat.

G11724	Grill Mesquite Seasoning 12/1# Bags	ING: Salt, Maltodextrin, Sodium Phosphates (12.31%), Dextrose, Spices, Autolyzed Yeast Extract, Hydrolyzed Corn Gluten, Flavor (Contains Salt, Corn Oil, Turmeric), Maltodextrin, Autolyzed Yeast, Lactose, Chicken Fat, Flavoring},Garlic Powder, Onion Powder, Flavor (From Partially Hydrogenated Cottonseed And Soybean Oil), Natural Smoke, Disodium Guanylate, Disodium Inosinate, less than 2% Silicon Dioxide added to prevent caking. For 20% pickup: Use 1# of seasoning with 4# of water to 25# of meat.

G11729	Bourbon Grill Marinade 12/1.25# Bags	ING: Dextrose, Brown Sugar, Salt, Sodium Phosphates (10%), Maltodextrin, Natural and Artificial Flavors (includes Milk Protein), Molasses, Natural and Artificial Whisky Flavor, Flavor (from Partially Hydrogenated Cottonseed and Soybean Oil), Modified Food Starch, Corn Syrup Solids, Propylene Glycol Alginate, Sugar, Annatto, Turmeric. Use 1.25# of seasoning with 3.75# of water for 25# meat.

G11993	Cajun Grill Marinade 6#/cs=12/8oz Bags	Salt, dehydrated garlic, sodium phosphates (14.0%), spices, autolyzed yeast extract, maltrodextrin, onion powder, paprika, natural flavors (includes dairy), corn syrup solids, partially hydrogenated cottonseed and soybean oil, modified corn starch. Use 1 bag of seasoning with 4.5# of water to 25# of meat.

G12983	T/S BBQ Rib Rub #4 25# Box	ING: Salt, Sugar, Spices And Spice Extractives (including Paprika And Chili Pepper), Dehydrated Garlic and Onion, Monosodium Glutamate, less than 2% Silicon Dioxide added to prevent caking, Propylene Glycol. Use 2# to 100# of meat.

G13196	Tri-State Custom Complete Flavor Base /No Cure 50# Box	Ingredients: Salt, sugar, sodium tripolyphosphate (2.5%), propylene glycol (processing aid), MSG, maple syrup concentrate, spice extractives, carmel color. USE: 1 3/4# base and 4oz of speed cure to 1 gallon of water. For sausage use 2 1/2# base and 4 oz of speed cure to 100# of meat.

G13197	T/S Basic Cooked Sausage Units 8/5# Bags W/ 8/4oz Cure	Ingredients: Salt, corn syrup solids, msg, sodium erythorbate (1.0%), and sodium tripolyphosphates (1.0%). USE: 1 bag of seasoning with 1 bag of cure per 100# of meat.

G13200	T/S Natural Spice Summ Sausage Seasoning #90 25# Box	Ingredients: Spices and spice extractives, mustard, dextrose. USE: 10 to 12oz of seasoning to 100# of meat. Add salt.

G13201	T/S Natural Spice Weiner Seasoning # 95 25# Box	Ingredients: Spices (including white pepper, coriander, nutmeg, mustard, paprika, ginger, and cinnamon). USE: 8 to 10oz of seasonign to 100# of meat. Add salt.

G13202	T/S Chili Powder RFB 25# Box	Ingredients: Chili Pepper and Other Spices, Salt, Dehydrated Garlic, Soybean Oil (processing aid). Use: 8oz to 25# of finished product. Salt to taste.

G13206	T/S Hot Italian Sausage Complete #101 25# Box	Ingredients: Salt, spices, (including fennel, red pepper, anise), MSG, sugar, spice extractives. USE: 2# of seasoning to 100# of meat.

G13207	Sweet Italian Sausage Ssng 25#	Ingredients: Salt, spices, (fennel, black pepper, anise), paprika, dextrose, msg, sugar, spice extractives ( including celery). Use 2# of seasoning to 100# meat,

G13738	Chipotle Grill Mrnd x1 12#CS =	Ingredients: Salt, dehydrated garlic, dehydrated onions, sodium phosphates (12.5%), maltodextrin, chipolte peppers, autolyzed yeast extract, spices, corn syrup solids, natural flavors (including milk), flavor ( from partially hydronated cottonseed oil and soybean oil), dehydrated parsely, paprika. Use 1 bag of seasoning with 4# of water with 25# of meat.

G15011	Green Onion Sausage Seasoning 16/12oz Bags	Ingredients: Salt, dextrose, minced green onion, onion powder, spice, garlic powder, BHA (.081%), propyl gallete (.031%), citric acid (.017%), added to protect freshness. USE: 1 bag to 25# of meat.

G15218	Burgandy Mushroom Marinade 12/1# 4oz Bags	Ingredients: Wine Extract (Corn Syrup Solids, Wine Solids), Salt, Autolyzed Yeast Extract, Maltodextrin, Sodium Phosphates,Sugar, Soy Sauce (Fermented Soybeans and Wheat, Salt), Malic Acid, Dextrin, Natural Flavors, Mushrooms, Garlic Powder, Sulfites 30 PPM. USE: 1 bag of seasoning with 3.75 # water to 25# of meat.

G20000	Barbeque Seasoning #1810 10# Box	Ingredients: Salt, Spices, Brown Sugar, Paprika, Monosodium Glutamate, Onion Powder, Garlic Powder, Hickory Smoke Flavors, and less than 2% Silicon Dioxide and Partially Hydrogenated Cottonseed and Soybean Oil added to prevent caking. Use: Season to taste.

G20004	Witt's Patty Maker #1086 50# Box	Ingredients: Soy grits (80.17%), soy protein concentrate (13.36%), salt, and hydrolyzed soy protein.

G20006	Witt's Southwest BBQ Seasoning 10# Box 2/5# Bags	Ingredients: Salt, Paprika, Sugar, Chili Peppers, Black Pepper, MSG (.84%), Cumin, Garlic Powder, Oregano, Oleoresin Capsicum, and Savory. Use: Sprinkle on chickens or ribs before cooking.

G20020	Witts Bratwurst Seasoning Unit	Ingredients: Salt, corn syrup solids, spices, monosodium glutamate, and vegetable oil added to prevent caking. Use 5# 10oz of seasoning with 4# of speed cure mix and 10# water per 100# of meat.

G20025	Witt's Complete BBQ Flavor Marinade 12/10oz Bags	Ingredients: Salt, Sodium Phosphates (19.98%), Monosodium Glutamate, Wheat Flour, Torula Yeast, Paprika, Hydrolyzed Soy Protein, Natural Smoke Flavor, Onion Powder, Spice, Garlic Powder, Oleoresin Paprika, Spice Extractives with less than 1% Silicon Dioxide added to prevent caking. Use for tumbling: Place 25# of chicken, beef, or pork in vacuum tumbler. Add 30oz of water and 10oz of seasoning and vacuum tumble 20 minutes and let rest for 15 minutes. Use for marinade: Dissolve 10oz of seasoning for marinade in 1-2 gallons of water depending on strength desired. Marinate under refrigeration in plastic or stainless steel container for 12-24 hours.

G20030	Witts Patty Maker # 1087 50#	Ingredients: Soy grits ( 80.17%), Soy protein concentrate (13.36%), salt, and hydrolyzed soy protein)

G20033	Witts Tryaki Flv Unit For Beef	Ingredients: Sugar, powdered soy sauce, salt, hydrolyzed soy protein, monosodium glutamate, torula yeast, spices, garlic powder, onion powder, oleoresin paprika, and less than 2% silicone dioxide added to provent caking. Use 6# 1oz of seasoning with 4ox speed cure per 100# of meat and process.

G20035	Witts Itln Sausage Ssng Sweet 25/ 1# Bags	Ingredients: Salt, fennel, black pepper, paprika, nutmeg, anise, monosodium glutamate (1.39%), and spice extractives. Use 8oz of seasoning per 25# of meat and add no salt. Italian sausage seasoning sweet is our best selling sweet seasoning. Please note: This is available with ground fennel seed, but customers musr specify when ordering. This is the only product that ground fennel can be substituted.

G20036	Witts Itln Sausage Ssng Sweet 24/ 8oz Bags	Ingredients: Salt, fennel, black pepper, paprika, nutmeg, anise, monosodium glutamate (1.39%), and spice extractives. Use 8oz of seasoning per 25# of meat and add no salt. Italian sausage seasoning sweet is out best selling seasoning. Please note: this is available with grounf fennel seed, but customer must specify when ordering. This is the only product that ground fennel can be substituted.

G20038	Summer Sausage Seasoning Unit #8057 5/9# 10oz Bags	Ingredients: Salt, spices, dextrose, mustard seed (6.1%), monosodium glutamate (5.2%), smoke flavor, garlic powder, and sodium erythorbate (.5%). USE: 1 bag of seasoning and 1 bag of cure per 100# of meat and process.

G20040	Witt's Brown Sugar Bacon Cure Mix 50# Box	Ingredients: Salt, brown sugar, sodium erythorbate (2.75%), sodium nitrite (.60%), and less than 1% glycerine added to prevent caking. Buffered with 1% sodium carbonate. USE: 2# cure mix with sufficient water to make 10# of brine. If phosphates or added salt is used to increase brine strength, the water must be adjusted to maintain proper cure level. Pump at 10% level for compliance or tumble.

G20041	Country Style Brown Sugar Cure 50# Box	Ingredients: Salt, brown sugar, and sodium nitrate (.75%) with less than 2% propylene glycol added to prevent caking. Use: 2# of cure to 1 gallon of water for a 10% pump.

G20045	German Style Ssng Unit # 2774	Ingredients: Salt, dextrose, sugar, white and black pepper, momosodium glutamate, garlic powder, and spice extractives with less than 1% vegetable oil added to prevent caking. Use 3# 7oz of seaoning and 1 bag of cure per 100# of meat.

G20046	Butter/Garlic Mrnd Ssng #544 7	Ingredients: Butter flavor (matlodextrin, butter flavor, annato, and tumeric), salt, sodium polyphosphates (15.38%), dehydrated garlic, dextrose, parsley flakes, spices, and ground celery. Use: In a vacuum tumbler place 25# of meat in tumbler, add 30.25oz of water and 9.75oz of seasoning. Vacuum tunble for 20 min. As a soak dissolve 9.75oz of seasoning in 1-2 gallons of water depending on stregnth desired. Marinate under refrigeration in a plastic or stainless steel container for 1-24 hours.

G20047	Witts CMP Polish Saus Ssn Unit	Ingredients: Hydrolyzed soy protein (35.41%), salt, corn syrup solids (12.85%), spices, dextrose, monosodium glutamate (1.31%), milk protein hydrolyzed (.73%), garlic powder, ascorbic acid (.32%), sodium citrate (.16%), and less than 1% silicon dioxide ass to prevent caking. USE: 4# 13.5oz of seasoning with 2 oz of speed cure mix per 50# of meat and process.

G20048	Pork Roast Seasoning Rub 10# Box	Ingredients:SUGAR, SALT, MONOSODIUM GLUTAMATE (9.6%), SPICES, ONION POWDER, DEXTROSE, GARLIC POWDER, MOLASSES, HYDROLYZED VEGETABLE PROTEIN (2.13%), CARAMEL COLOR, SPICE EXTRACTIVES AND NO MORE THAN 1 % SILICON DIOXIDE ADDED TO PREVENT CAKING.USE:RUB ON OUTSIDE OF ROAST BEFORE COOKING.

G20059	Witts Special Cure Mix W/N Srs	Ingredients: Salt, sugar, sodium nitrite (.85%), maple sugar, and less then 1% glycerine added to prevent caking. Buffered with .5% sodium carbonate. Use 1# 12oz cure mix to make 10# of brine for pumping pickle for a 10% pump. For a dry rub, use at a rate of 4# 5oz of cure mix per 100# of meat. Process as usual.

G20062	Witts Polish Sausage Ssng Unit	Ingredients: Salt, corn syrup solids (35.64%), spices, monosodium glutamate, garlic powder, and less than 1% vegetable oil to provent caking. Use 5# 10oz of seasoning with 4 oz of speed cure mix and 10# of water per 100# of meat.

G20071	Hush Puppy Mix 50/10oz Bags	Ingredients: Corn meal, wheat flour, onion leavening (sodium barcarbonate, sodium aluminum phosphate), non-fat milk, powdered whole eggs, salt, garlic powder. USE: Blend 1# of mix into 1 1/2 cups of cold water. Mix lightly and let stand for 30-45 minutes. Do not remix. Drop small spoonfuls into hot grease (350 degrees). After 2-3 minutes, turn over. Total frying time 4-5 minutes.

G20081	Cajun Style Seasoning Blend #2 10# Box	Ingredients: Spices (including White Pepper, Red Pepper, and Black Pepper), Salt, Bread Crumb (Bleached Wheat Flour, Salt, Yeast, Natural Flavoring,), Wheat Flour, Paprika, Onion Powder, Mustard Flour, Garlic Powder, Sugar, less than 2% Silicon Dioxide added to prevent caking. Use: Sprinkle on meat or fish before cooking.

G20089	Liquid Steak & Tenderizer 36.	Ingredients: Solution of salt, sugar, monosodium glutamate(.68%), and papin. Use: For average grade mix one gallon of seasoning with 2 gallon of water. Dip steaks and allow to drain, then cook or place on tray in layers and freeze until ready to use. For tougher meat of thicker cuts, allow to stand longer at ordinary refrigerator temperatures to suit.

G20098	Witts Chicken BBQ Ssng P&C 10#	Ingredients: Salt, MSG, wheat flour, dried yeast, paprika, hydrolyzed plant protein, hickory smoke flavors, onion powder, red pepper, garlic powder, and spice extractives with less than 2% silicone dioxide added to prevent caking. Use: Rub or sprinkle on meat before cooking.

G20108	All Purpose Batter Mix 10# Box	Ingredients: Corn, wheat flour, vegetable gum, non-fat dry milk solids, leavening, and powdered whole eggs. USE: 1# of batter per 2# of water for ordinary consistency. If under inspection do not use.

G20110	Apple Sausage Ssng 10.5oz Bag	Ingredients: Salt, spices, dextrose, sugar, spice extractives. Use: Use 10.5oz of seasoning to each 25# of meat. Add no salt. Add 3# 12oz of chunky applesauce and 3# 12oz of apple pie filling sweetened.

G20125	BBQ Sauce Smokey 14.25# CS = 12/17oz Jars	Traditional BBQ flavors, combined with Worcestershire sauce, a hint of mustard and a dash of paprika are highlighted with a natural hickory smoke for a smokey compliment to barbecue.

G20126	BBQ Sauce Smokey 38.8#CS= 4/9.	Traditional BBQ flavors, combined with Worcestershire sauce, a hint of mustard and a dash of paprika are highlighted with a natural hickory smoke for a smokey compliment to barbecue.

G20129	Witt's Basic Unit 5/4# 12oz Bags w/ 5/4oz Cure	Ingredients: Salt, mustard flour (21.04%), corn syrup solids (21.04%), dextrose, and less than 2% silicon dioxide added to prevent caking. USE: 1 bag of seasoning with 4 oz of cure per 100# of meat. Add seasonings and process as usual.

G20141	Broiled Steak Seasoning 10# Box	Ingredients: Salt, Sugar, Spices, Dehydrated Garlic, and Onion Powder. Use: Rub generously on beef roasts, also good on steaks.

G20144	Bratwurst Ssng # 1503 w/o Anti	Ingredients: Salt, white pepper, coriander, nutmeg, thyme, savory, and extractives of clove. Use: 2# of seasoning per 100# of meat.

G20145	Witt's S.M. Bratwurst 25/ 20oz Bags	Ingredients: Salt, white pepper, marjoram, nutmeg, celery, cardamon, and red pepper. USE: 1# 4oz of seasoning per 50# of meat. Similar to #1503 with no cloves. Marjoram, cardamon, and celery have been added with a slight amount of ground red pepper for flavor.

G20148	Bratwurst Seasoning W/O MSG 5/ 5# 10oz Bags W/ 5/ 4oz Cure	Ingredients: Salt, corn syrup solids ( 38.19%), spices, and spice extractives with not more than 1% vegatable oil added to prevent caking. USE: 5# 10oz of seasoning with 4oz of speed cure mix per 100# of meat.

G20149	Pepper and Onion Ssng Blend 1	Ingredients: Salt, bell pepper, onion flakes, and white Pepper. Use: 9.5oz of seasoning per 25# of meat.

G20153	Witt's Beef Stick Seasoning Unit #2 5/6# Bags w/ 5/4oz Cure.	Ingredients: Salt, corn syrp solids (33.33%), spices, mustard seed (6.68%), monosodium glutamate, garlic powder, and spice ectractives. USE: 6# of seasoning with 4oz of speed cure mix per 100# of meat and process.

G20157	Bologna Seasoning 10# Box	Ingredients: White pepper, coriander, nutmeg, black pepper, clove, and monosodium glutamate (1.17%). USE: 8-10oz of seasoning per 100# of meat. Add salt.

G20158	Witt's Complete Honey & Lemon Flavor Marinade 12/1# 4oz Bags	Ingredients: Dextrose, Honey Powder (Honey, High Fructose Corn Syrup, Wheat Starch, Corn Syrup, Soy Flour), Sodium Phosphates (9.99%), Soy Sauce Powder ((Wheat, Soybeans, Salt), Maltodextrin), Brown Sugar, Lemon Juice Powder (Maltodextrin, Lemon Juice Concentrate, Lemon Oil), Parsley Flakes, Caramel Color. less than 2% Silicon Dioxide and Partially Hydrogenated Cottonseed and Soybean Oil added as processing aids. Use for tumbling: Place 25# of chicken, beef, or pork in vacuum tumbler. Add 48oz of water and 20oz of seasoning and vacuum tumble 20 minutes and let rest for 15 minutes. Use for marinade: Dissolve 20oz of seasoning for marinade in 1-2 gallons of water depending on strength desired. Marinate under refrigeration in plastic or stainless steel container for 12-24 hours.

G20163	Witts Beef Stick Ssng Unit 5	Ingredients: Salt, corn syrup solids (35.6%), monosodium glutamate (6.67%), and less than 2% tricalcium phosphate added to prevent caking. Use 5# 10oz of seasoning with 4 oz of speed cure mix per 100# of meat.

G20179	Bologna Seasoning Unit 5/5# 6oz Bags W/ 5/4oz cure	Ingredients: Salt, corn syrup solids (37.76%), spices, monosodium glutamate (.16%), and less than 1% vegetable oil added to prevent caking. USE: 5# 6oz of seasoning with 4oz of speed cure per 100# of meat.

G20181