Ingredient Dec. / Use

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7-28-11
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.
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		Bologna Frank Ssng Unit 5/5# 1	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.
G20186		Ring Bologna Seasonign Unit #5 5/6# Bags w/ 5/4oz Cure	Ingredients: Salt, corn syrup solids (34.11%), spices, msg, onion powder, garlix powder, and less than 2% tricalcium phosphate added to prevent caking. USE: 6# os seasoning with 4oz of speed cure mix per 100# of meat.
G20195		Bratwurst Seasoning #1443 50/8oz bags	Ingredients: Salt, dextrose, spices, onion powder, spice extractives, and no more than 2% silicon dioxide added to prevent caking. USE: 8oz of seasoning per 25# of meat.
G20197		Bratwurst Seasoning #1447 50/8oz bags	Ingredients: Salt, dextrose, spices, onion powder, monosodium glutamate (1.46%), vegetable oil, spice extractives, BHT (.15%), added to protect flavor, and no more than 2% silicon dioxide added to prevent caking. USE: 8oz of seasoning per 25# of meat.
G20198		Bratwurst Seasoning #1446 25/1# Bags	Ingredients: Salt, dextrose, pepper, sage, and spices. USE: 1# of seasoning to 50# of meat. Similar to #1503, all natural sesoning with added touch of oregano, celery, and sage for additional flavor.
G20200		Braunschweiger Ssng Unit 5/5#	Ingredients: Salt, Corn Syrup Solids (36.26%), Spices, Monosodium, Glutamate, Spice Extractives, and less than 1% Vegetable Oil to prevent from caking. Use: 5# 10oz of seasoning with 4oz speed cure mix per 100# of meat.
G20202		Witts Maple Flv Brkfst Sau Ssn	Ingredients: Salt, Sugar, Dextrose, Spices, Maple Flavoring, and Spice Extractives. Use: 9oz of seasoning per 2# of meat.
G20204		Breading Mix 25# Box	Ingredients: Bread crumbs, salt, sugar, msg (1.79%), tumeric, oleoresin paprika, and spice extractives. USE: Coat meat cutleats and tenderloins with breading. Let stand 10 minutes and fry or bake.
G20210		Seasoned Breading Blend 50# Box	Ingredients: Wheat flour, salt, spices, modified corn starch, msg, paprika, hvp, onion powder, and garlic powder. USE: Coat chicken with breading. Let stand 10 minutes and fry at 330 degrees.
G20216		Cajun Style Sausage Seasoing Blend #44	Ingredients: Spices (including Red Pepper, Black Pepper, White Pepper), Dextrose, Paprika, Garlic Powder, Onion Powder, Sugar, and less than 2% Silicon Dioxide and Partially Hydrogenated Cottonseed and Soybean Oil as processing aids. Use: 9.5oz of seasoning per 25# of meat, add cure and process
G20219		Cajun Style Seasoning Blend 9.	Ingredients: Salt, Spices, Paprika, Garlic Powder, Onion Powder, Sugar, and less than 2% of Silicon Dioxide added to prevent caking. Use 12 1/2oz of seasonig per 25# of meat
G20221		Cajun Style Sausage Ssng 19.5	Ingredients: Salt, Red Pepper, Black Pepper, Garlic Powder, Onion Powder, Sugar, White Pepper, Oregano, Thyme, and less that 1% silicon dioxide added to prevent caking. Use: 12 1/2oz of seasoning per 25# of meat.
G20224		California Garlic/Pepper 10# B	Ingredients: Garlic, Salt, Black Pepper, Sugar, Onion, Red Bell Pepper, Parsely, and Natural Flavorings. Use season to taste.
G20225		Bratwurst Sausage Seasoning 10# Box	Ingredients: White pepper, black pepper, coriander, nutmeg, bay, thyme, savory, and spice extract. USE: 10-12oz of seasoning per 100# of meat. Add about 1 1/2# of salt.
G20226		Witts Aarow Corn Beef Cure Mix	Ingredients: Salt, Sugar, Sodium Erythorbate (.72%), Sodium Nitrite (.68%), and Sodium Nitrate (.61%) with less than 2% Glycerine added to prevent from caking. Buffered with Sodium Carbonate. Use: 1 bag of cure mix per 5 gallons of water for pumping and cover pickle. Mix well.
G20234		Witts South Brn Sugar Cure W/N	Ingredients: Salt, Brown Sugar, Sodium Nitrite (.86%). and less than 1% Glycerine added to prevent from caking. Buffered with .5% Sodium Carbonate. Use: 1# 12oz of cure mix to 10# of brine for a 10% pump.
G20242		Fox Valley Dry RubBacon Cure 50# Box	Ingredients: Salt, sugar, maple sugar, sodium erythorbate (1.04%), sodium nitrite (.66%), amd less than 2% propylene glycol added to prevent caking. Buffered with .26% sodium carbonate. Use: 3# of cure per 100 bellies.
G20267		Witts Chicken BBQ Ssng # T-8 25# Box	Ingredients: Sugar, Salt, Paprika, Spices, MSG (2.04%), Garlic Powder, and Hickory Smoke Flavors. Use: Sprinkle on meat or poultry before cooking.
G20268		Witts BBQ Chicken Flavor Seasoning #T-8 10# Box	Ingredients: Sugar, Salt, Paprika, Spices, MSG (2.04%), Garlic Powder, and Hickory Smoke Flavors. Use: Sprinkle on meat or poultry before cooking.
G20277		Witt's Peperoni Unit 5/5# 10oz Bas w/ 5/4oz Cure	Ingredients: Salt, corn syrup solids (35.37%), spices, monosodium glutamate, garlic powder, and less than 1% vegetable oil added to provent caking. USE: 5# 10oz of seasoning with 4oz of speed cure per 100# of meat.
G20278		Chili Seasoning King O' York 1	Ingredients: Chili peppers, salt, corn flour, onion, spices, sugar, garlic powder, paprika, and less than 12% silicon dioxide added to provent caking. USE: 1# of seasoning per 5/1# 13oz cans of tomato sauce and 5/ 10 3/4oz cans of tomato soup. Let stand 15 minutes. Brown 10# of hamburger until pink. Add tomato mix and 10 cups of water. Mix throughly, then add desired beans.
G20282		Witts Chorizo Ssng Mexican Style 24/ 8oz Bags	Ingredients: Salt, Chilli Pepper, Red Pepper, Paprika, Cumin, Oregano, Garlic Powder, Spice Extractives, and Savory. Use: 8oz per 25# of meat.
G20288		Chorizo Seasoning #252 25#CS=	Ingredients: MEXICAN CHILI PEPPER, SALT SUGAR, RED PEPPER, CUMIN, GARLIC POWDER, AND EXTRACTIVES OF CAPSICUM. USE: 1# OF SEASONING PER BATCH AND PROCESS.
G20293		Pepperoni Seasoning 10# Box	Ingredients: White, red, and black pepper, allspice, anise seed, garlic powder, and extractives of anise. USE: 10oz of seasoning per 100# of meat. Add salt.
G20294		Pepperoni Seasoning Unit W/O MSG 5/5# 4oz bag w/ 5/4oz Cure	Ingredents: Salt, corn syrup solids (37.89%), spices, garlic powder, and less than 1% vegetable oil added to prevent caking. USE: 5# 4oz of seasoning with 4oz of speed cure mix per 100# of meat and process.
G20297		Bologna Seasoning 25# 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.
G20298		Pepper and Lemon Ssng Blend 1	Ingredients: Salt, Black Pepper, Citric Acid, MSG, Sugar, Onion, Garlic, Celery Seed, Powdered Lemon Juice (Corn Syrup Solids (1.85%), Lemon Juice Solids, and Lemon Oil), and less than 2% Vegetable Oil added to prevent from caking. Use: Sprinkle on to taste suit. As seasoning for marinade mix 1# of seasoning to 1 gallon of water.
G20300		Fast Cure Mix With Color 50#	INGREDIENTS: Salt, Sodium Nitrate(6.40%), Sodium Nitrite (6.20%), Dextrose, FD&C Red #3 (.00083%), and less than 1% Glycerine added to prevent caking. Use: 4oz of sure per100# of sausage material.
G20303		Double Stregnth Cure Mix With	INGREDIENTS: Salt, Sodium Nitrite (12.52%), FD&C Red #3 (.0009%), less than 1% Glycerine added to prevent caking. Use: 2oz to 100# of meat
G20307		Comp White Cure Mix 50# Box	INGREDIENTS: SALT, SUGAR, SODIUM NITRITE (.84%), SODIUM NITRATE (.82%), AND LESS THAT 1% OFGLYCERINE ADDED TO PREVENT FROM CAKING. BUFFERED WITH .25% SODIUM CARBONATE. USE: 1# 12OZ OF CURE MIX PER 10# OF BRINE FOR PUMPING PICKLE.
G20310		Witt's Southern Broen Sugar Cure Mix N/N 50# Box	Ingredients: Salt, brown sugar, sodium nitrite (.867%), sodium nitrate (.85%), and less than 1% glycerine added to prevent caking, Buffered with .50% sodium carbonate. USE: 1# 12oz of cure mix per gallon of water for a 10% pump. Use for hams only.
G20316		Witts Brn sugar Royale Cure Mi	Ingredients: Salt, Brown Sugar, Sodium Nitrite (.86%), and less than 1% Glycerine added to prevent caking. Use: 4# 12oz per gallon of water for a 10% pump.
G20321		Brown Sugar Poultry Cure 50# Box	Ingredients: Salt, brown sugar, sodium nitrite (1.54%) and less than 1% propylene glycol added to prevent caking. Buffered with less than 1% sodium carbonate. Use: 1# of cure mix to each gallon of water for a pumping pickle. Use 10% pump
G20325		Witts Brown Sugar Bacon Rub Cu	Ingredients: Salt, Brown Sugar, .50% Sodium Nitrite and less than 1% Glycerine added to prevent caking. Use: 4# of cure to rub 100# of bellies.
G20334		Witts O.F. Special Cure Mix	Ingredients: Salt, Sugar, Maple Sugar, Sodium Nitrite (.85%), and less than 1% Glycerine added to prevent from caking. Buffered with .50% Sodium Carbonate. Use: 17# cure mix to 83# of water for a 10% pump.
G20337		Witts Special Bacon Cure Mix	Ingredients: Salt, Sugar, Sodium Erythorbate (2.75%), Maple Sugar, Sodium Nitrite (.60%), and less than 1% Glycerine added to prevent caking. Bufferes with 1# Sodium Carbonate. Use: 2# cure mix with sufficient water to make 10# of brine. If Phosphatesor additionalsalt is used to increase brine strenght, the water must be adjusted to maintain proper cure level. Pump at 10% level for compliance.
G20343		Speed Cure W/Nitrite W/Color	Ingredients: Salt. Sodium Nitrite (6.22%), Dextrose, FD&C Red #3(.00084%), and less than 1% Glycerine added to prevent caking. Use: 4oz cure mix per 100# of meat and process as usual.
G20356		Witts #1503 Brat Ssng w/o sage	Ingredients: Salt, spices ( white pepper, coriander, thyme, nutmeg, savory), extractives of clove. BHA (.088%), propylene gallate (.03%), and citric acid (.028%) added to help protect flavor. USE: 8oz of seasoning per 25# of meat, add no salt. Our #1503 P.S.S., is a blend of natural spices on a salt base, without sage. It is mainly used for bratwurst.
G20362		Witt'a Pepper Stick Seasoning 5/8# Bags w/ 5/4oz Cure	Ingredients: Salt, corn syrup solids (25.03%), spices, mustard (12.50%), monosodium glutamate, dextrose, garlic, sodium erythorbate(.60%), and less than 2% tricalicum phosphate to prevent caking. USE: 8# of seasoning with 4oz of speed cure mix per 100# of meat.
G20366		Mixed Pickling Spices 10# cs	Ingredients: Coriander, bay leaves, mustard seed (15.38%), dill, black pepper, chili pepper, allspice, cloves
G20369		Pizza Sause Seasonig #241 10# Box	Ingredients: Salt, Spices, Paprika, Garlic Powder, Dehydrated Onion, Monosodium Glutamate. Use: 12oz of seasoning to each 25# of meat.
G20372		Phosphates F-31 24/ 1# Bags	Ingredients: Sodium polyphosphate (46.88%), salt, sodium bicarbonate (21.88%), and no more. USE: Recommended for sausage emulsion. 6-8oz per 100# of meat.
G20379		Witts Speed Cure 50# Box	Ingredients: Salt, Sodium Nitrite (6.25%), FD&C Red #3 (.0009%) and less than 1% Glycerine added to prevent caking. Use: 4oz of cure mix per 100# of sausage material. For pumping pickle, use 4oz of cure mix, 1 1/2# of salt, and 4ozof sugar per 10# of brine.
G20387		Witts STS Dry Bcn Cure 50# Box	Ingredients: Salt, Sugar, Brown Sugar, Maple Sugar, and Sodium Nitrite (.50%), woth less than 2% Glycerine added to prevent from caking. Use: 4# per 100# of bellies.
G20392		Witts Sweeter/Sweet Prm Cure	Ingredients: Salt, Sugar, Brown Sugar, Maple Sugar, Sodium Nitrite (.84%), Sodium Nitrate (.83%), and less than 1% Glycerine to prevent from caking. Use: 1# 12oz per 10# of brine for a 10% pumping pickle.
G20394		Witts Sweeter/Sweet Pre Cure	Ingredients: Salt, Sugar, Brown Sugar, Maple Sugar, Sodium Nitrite (.84%), and less than 2% Glycerine to prevent caking. Use: 1 3/4# per gallon of water for a 10% ham pump or to brine bacon.
G20398		S/S Bacon Cure W/N W/ Sod Ery	Ingredients: Salt, Cane Sugar, Brown Sugar, Maple Sugar, Sodium Erythorbate (2.75%), Sodium Nitrite (.60%), and less than 1% Sodium Carbonate as a buffer and less than 1% Propylene Glycol to prevent caking. Use: 2# of cure to 8# of water. Add to tumbler of 100# of bellies.
G20399		S/S Ham Cure w/n w/Sod Ery 50#	INGREDIENTS: SALT, CANE, BROWN, AND MAPLE SUGARS, SODIUM ERYTHORBATE (2.75%), SODIUM NITRITE (.60%), AND LESS THAN 1% PROPYLENE GLYCOL TO PREVENT CAKING. USE:1 3/4# PER GALLON OF WATER FOR A 10% PUMP. IF TUMBLING, USE 1 3/4# OF CURE TO 8 1/4# OF WATER FOR 100# OF HAMS FOR A 10% PICK UP.
G20401		Witts Sweeter/Sweet Pltry Cure	Ingredients: Salt, Sugar, Brown Sugar, Maple Sugar, Sodium Nitrite (1.60%) and less than 2% Glycerine added to prevent from caking. Use: 1# per every gallon of water.
G20402		White Cure Mix:W/N Series 50#	Ingredients: Salt, Sugar, Sodium Nitrite (.85%), and less then 1% Glycerine added to prevent caking. Buffered with .50% Sodium Carbonate. Use: 1# 12oz of cure mix per 10# of brin for pumping pickle.
G20416		Beef Fajita Ssng Blend	Ingredients: Salt, Sugar, Pepper, Celery Seed, MSG (5%), Citric Acid, Garlic, Powdered Lemon Juice, (Corn Syrup Solids(2.5%), Lemon Juice Solids, Lemon Oil), Onion, and less than 1% Silicon Dioxide added to prevent from caking. Use: Sprinkle on meats before cooking to suit taste.
G20419		Texas Style Fajita Marinade Bl	Ingredients: salt, sugar, dextrose, msg (11.14%), paprika, hydrolyzed vegetable protein (5.44%), spices, caramel color, onion powder, garlic powder, spice extractives, ficin, bromelain, papain, and no more than 2% silicon dioxide added to prevent from caking. Use: mix 4# 7oz of marinade with 3 gallons of cold water. Marinade steaks for about 30 minutes, drain and cook.
G20421		Witt's Flavormost Seasoning 10# Box 2/5# Bags	Ingredients: Salt, Sugar, Monosodium Glutamate, Dextrose, Turmeric, and Spice Extractives. Use to suit taste.
G20422		Flavormost Seasoning 10# Case	Ingredients: Salt, Sugar, MSG, Dextrose, and Spice Extractives. Use to suit taste.
G20436		Fox Valley Mild Italian Sausage Seasoning 24/9oz Bags	Ingredients: Salt, fennel, black pepper, and oleoresin paprika. USE: 1 bag of seasoning per 25# of meat and add no salt.Like our Fox Valley P.S.S. excpet we have added additional amounts of whole fennel seed.
G20438		Frank Weiner seasoning Unit 5/ 5# 11 oz Bags W/ 5/ 4oz Cure	Ingredients: Salt, corn syrup solids (35.28%), spices, msg, spice extractives, dextrose, garlic powder with less than 1% silicon dioxide added to prevent caking. USE: 5# 11 oz of seadoning with 4oz of speed cure mix per 100# of meat.
G20440		Frank-Weiner Seasoning 10# Box	Ingredients: White Pepper, Mace, Black Pepper, Corainder, Red Pepper, Cinnamon, Ginger, Savory, and Cardamon. Use: 8-10oz of seasoning per 100# of meat and add salt.
G20444		Garlic Sausage Seasoning 12/1# bags	Ingredients: Salt, dextrose, sugar, momosodium glutamate (3.33%), red pepper, spice extractives, extractives of garlic, polysorbate 80, BHA (.84%), propyl gallate (.033%), and citric acid (.018%), added to protect flavor. USE: 1# of seasoning per 50# of meat and add no salt.
G20445		Garlic Sausage Seasoning #1188 25/ 13.25oz Bags	Ingredients: salt, sugar, white pepper, garlic powder, and parsley granules. USE: 13 1/4 oz of seasoning per 25# of meat and add 2oz of grated cheese.
G20454		Greek Style Seasoning 10# Box	Ingredients: Salt, Pepper, Garlic Powder, Spices, MSG, Sugar, Onion Powder, and Powdered Lemon Juice (Corn Syrup Solids, Lemon Solids, and Lemon Oil). Sprinkle on meats to suit taste.
G20465		Ham Brine Blend #2593 50# Box	Ingredients: Dextrose, brown sugar, monosodium glutamate, spice extractives, polysorbate 80 (.19%), and carmel color with not more than 1% silicon dioxide toprovent caking.
G20466		California Ham Spice for Pumpn	Ingredients: Sugar, Clove Oil, Liquid Cinnamon, Oleoresin Capsicum, and Polysorbate 80 (.19%). USE: 2oz to each 5 gallon brine.
G20467		Witts Chicago Ham Spice 10# Bo	Ingredients: Sugar, Spice, and Spice Extractives. Use: 2oz of spice per 5 gallons of brine.
G20470		Hunter's Sausage Seasoning 25/14oz Bags	Ingredients: Salt, spices, monosodium glutamate (7.34%), garlic, sodium erythorbate (.32%), and less than 1% vegetable oil added to prevent caking. USE: 14oz of seasoning per 25# of meat.
G20471		Hunter's Sausage Seasoning 5/ 3# 7.5oz Bags	Ingredients: Salt, spices, monosodium glutamate (7.34%), garlic, sodium erythorbate (.32%), and less than 1% vegetable oil added to prevent caking. USE: 14oz of seasoning per 25# of meat.
G20479		High Mountain Smoked Sausage	Ingredients: SALT, DEXTROSE, SPICES, AND GARLIC POWDER WITH LESS THAT 1% SILICON DIOXIDE ADDED TO PREVENT FROM CAKING. USE: 3# 4oz OF SEASONING WITH 4oz OF SPEED CURE PER 100# OF MEAT.
G20480		High Plains III Smoked Sausage	Ingredients: Salt, Dextrose, Spices, and Garlic Powder with less than 1%Silicon Dioxide added to prevent from caking. Use: 3# 4oz seasoning with 4oz of speed cure per 100# of meat and process.
G20485		Hot Beef Stick Blend 25# Box	Ingredients: Spices, salt, dextrose, msg, sodium erythorbate (.98%), garlic powder, oleoresin paprika, and less than 1% oil added to prevent caking. USE: 1# 6oz of blend per 25# of meat. Add 1oz of speed cure
G20488		Witts Hot Link Seasoning Unit	Ingredients: Salt, Corn Syrup Solids (17.02%), Mustard Flour (17.02%), Dextrose, Red Pepper, Spice Extractives, and less than 2% Silicon Dioxide added to prevent from caking. Use: 1 bag of seasoning with 4oz of speed cure mix per 100# of meat.
G20500		Witts #358 Jerky Seasoning 10#	Ingredients: Salt, Spices, Garlic Powder, and Spice Extractives. Use 1# 4oz of seasoning per 100# of meat and process as usual.
G20520		King O' York Pepperoni #8030 5	Ingredients: Salt, Corn Syrup Solids (21.89%), Spices, Dextrose, Monososium Glutamate, Garlic Powder, and no more that 2% Silicon Dioxide added to prevent from caking. Use: 5# 11oz of seasoning with 4oz of speed cure mix per 100# of meat.
G20521		CJ's Supreme Hot Sauce 12/16oz	N/A
G20522		German Bologna/Weiner Ssng Koy	Ingredients: Salt, Corn Syrup Solids (29.91%), Dextrose, Spices, Monosodium Glutamate, Mustard Flour (3.74%), Garlic Powder, and Sodium Erythorbate (.82%).Use: 1 bag of seasoning with 4oz speed cure mix per 100# of meat process as usual.
G20524		Gourmet Seasoming Salt 10#CS =	Ingredients:Salt, Sugar, MSG, Paprika, Spices, Dextrose, Tumeric, Mustard Flour (1.51%), Onion Powder, Garlic Powder, and Spice Extractives with less than 2% Silicon Dioxide added to prevent from caking. Sprinkle on to suit taste.
G20526		Witts Sol "S" Polish Saus Ssng 24/ 8oz Bags	Ingredients: Salt, Dextrose, Extractives of Garlic, Extractives of Nutmeg, Red Pepper, Clove, and Pimento. Use: 8oz of seasoning per25# of meat and add no salt. Salt/Dextrose base with a little more garlic flavorthan the natural, and pure Spice oils added. This sausage seasoning will give a nice bright flavor.
G20527		Witt's Italian Seasoning Hot 25/ 2# Bags	Ingredients: Salt, Red Pepper, Fennel, Anise, Monosodium Glutamate (1.40%), and Spice Extractives. Use: 1# of seasnoning per 50# of meat and add no salt. Italian Sausage Seasoning Hot is our best selling hot seasoning. Similiar to the Sweet Italian it has both ground and crushed Red Peppers for heat.
G20528		Witt's Italian Seasoning Hot 25/ 1# Bags	Ingredients: Salt, Red Pepper, Fennel, Anise, Monosodium Glutamate (1.40%), and Spice Extractives. Use: 1# of seasnoning per 50# of meat and add no salt. Italian Sausage Seasoning Hot is our best selling hot seasoning. Similiar to the Sweet Italian it has both ground and crushed Red Peppers for heat.
G20529		Witts Italian Sausage Ssng Hot 24/ 8oz Bags	Ingredients: Salt, Red Pepper, Fennel, Anise, Monosodium Glutamate (1.40%), and Spice Extractives. Use: 8oz of seasnoning per 25# of meat and add no salt. Italian Sausage Seasoning Hot is our best selling hot seasoning. Similiar to the Sweet Italian it has both ground and crushed Red Peppers for heat.
G20537		CJ's Supreme Hot Sauce 4 gal	N/A
G20538		Witt's Plus 3 Hot Italian Sausage Seasoning 25/ 9oz Bags	Ingredients: Salt, red pepper, fennel seed, oleoresin paprika, anise seed, MSG, and spice extractives with not more than 2% silicone dioxide added to prevent caking. USE: 9oz of seasoning per 25# of meat and add no salt.
G20540		CJ's Mild Pub Sauce 12/16oz Ja	N/A
G20544		Plus 2 Mild Italian Sausage Seasoning 25/ 1# 15oz Bag	Ingredients: Salt, fennel, black pepper, paprika, anise, nutmeg, and extractives of paprika. USE: 2# 9 1/2oz of seasoning per 100# of meat.
G20546		Hot Ital Saus Ss Plus 2 W/O MS	Ingredients: Salt, Spices, Oleoresin Paprika, and Spices Extractives. Use: 2# 1oz of seasoning per 100# of meat.
G20547		Italian Sausage SSN+2 W/O MSG	Ingredients: Salt, Spices, Oleoresin Paprika, and Spice Extractives. Use: 1# .5oz of seasoning per 50# meat.
G20549		Witts +2 Italian Sausage Ssng	Ingredients: Salt, Pepper, Fannel, Anise, Monosodium Glutamate, Oleoresin Paprika, and Spice Extractives. Use: 1# 1oz of seasoning per 50# of meat and add no salt. Same as Hot Italian with additional amounts of Paprika added for color.
G20553		Koy Spinach Dip Blend Ultimate	Ingredients: Salt, Onion, MSG (17.88%), Sugar, Spinach Powder, Parsley Flakes, Garlic Powder, Spices, and less than 1% Vegetable Oil added to prevent from caking. Use: 12oz of seasoning with 15# of our sour cream and 5# of mayonaise. Add 3# of drained chopped spinach and add 1# 8oz of chopped water chestnuts drained and refrigerate.
G20557		Koy Veg/Chip Dip Ssng Blnd 9#	Ingredients: Salt, Onion, MSG (17.88%), Sugar, Spices, Parsley Flakes, Garlic Powder, and less than 1% Vegetable Oil added to prevent from caking. Use: 12oz of seasoning with 15# of our sour cream and 5# of mayonaise, mix thoroughly. Refrigerate overnight in a covered container.
G20562		Kolbassy Seasoning Unit 5/7#4	Ingredients: Salt, Corn Syrup Solids (27.47%), Dextrose, Mustard Flour (13.73%), Spices, Monosodium Glutamate, Garlic Powder, Sodium Erythorbate (.75%), and less than 1% Silicon Dioxide added to prevent from caking. Use: i bag of seasoning with 4oz of speed cure mix per 100# of meat.
G20569		Landjaeger Unit #568 5/ 5# 7oz bags w/ 5/ 4oz cure	Ingredients: Salt, dextrose, corn syrup solids (18.39%), spices, garlic powder, sodium erythorbate (1.01%), and spice extractives with less than 2% silicon dioxide added to prevent caking. USE: 1 bag of seasoninf with 4oz of speed cure per 100# of meat.
G20571		Jagdwurst (Landjaeger) Seasoning 10# Box	Ingredients: White pepper, nutmeg, coriander, caraway, and garlic powder. USE: 13oz of seasoning per 100# of meat. Add salt.
G20587		Witts Meat Loaf Seasoning 10/2# 4oz Bags	Ingredients: Cracker Meal, Soy Flour (23.65%), Salt, Spices, Onions, Dehydrated Bell Peppers, MSG (1.95%), Celery, Powdered Eggs, Garlic Powder, and Spice Extractives.~;~Use: Stir 1 bag of seasoning into 5# of cold water. Let stand 20 minutes. Grind 23# of beef through a fine plate. Mix reconstituted meat loaf seasoning with meat. Do not regrind.
G20588		CJ's Mild Sauce 4/Gal	N/A
G20589		Witt's Meatloaf Seasoning Mix 20/1# 2oz Bags	Ingredients: Cracker Meal (Bleached Wheat Flour, Salt), Soy Flour, Salt, Spices, Green and Red Bell Peppers, Dehydrated Onion, Monosodium Glutamate, Celery, Powdered Eggs, Garlic Powder, Sodium Bicarbonate, Sodium Acid Pyrophosphate, Extractive of Paprika, less than 2% Partially Hydrogenated Cottonseed and Soybean Oil added to prevent caking. (Sulfites (44 PPM). Use: 1# 2oz of seasoning into 2# 8oz of cold water. Let stand for 20 minutes. Grind 11# 8oz of beef through fine plate. Mix reconstituted meat loaf seasoning with meat. Do not regrind.
G20594		Meatloaf Mix W/O MSG 10/2# 4oz Bags	Ingredients: Cracker Meal (Bleached Wheat Flour, Salt), Soy Flour, Salt, Spices, Green and Red Bell Pepper, Dehydrated Onion, Celery, Powdered Eggs, Garlic Powder, Sodium Bicarbonate, Sodium Acid Pyrophosphate, Extractive of Paprika, less than 2% Partially Hydrogenated Cottonseed and Soybean Oil added to prevent caking. Sulfites (44 PPM) Use: Stir 2# 4 oz of seasoning into 5# of cold water. Let stand 20 minutes. Grind 23# of beef through a fine plate. Mix reconstituted meat loaf seasoning with meat. Do not regrind.
G20595		Mettwurst Seasoning Unit 5/5# 10oz Bags w/ 5/4oz Cure	Ingredients: Salt, corn syrup solids (36.02%), spices, monosodium glutamate, mustard seed (.68%), and vegetable oil. USE: 5# 10oz of seasoning with 1 bag of cure mix per 100# of meat and process.
G20598		Meyers Roast Beef Rub 10# CS	Ingredients: SALT, MONOSODIUM GLUTAMATE (16.08%), DEXTROSE, DRY MOLASSES (MOLASSES, WHEAT STARCH, CALCIUM STEARATE, SOY FLOUR (.11%), HYDROXYLATED LECITHIN), HYDROLYZED VEGETABLE PROTEIN (8%), SPICES, CARAMEL COLOR, ONION POWDER, GARLIC POWDER, AND LESS THAN 2% SILICON DIOXIDE ADDED TO PREVENT FROM CAKING.USE: RUB ON OUTSIDE OF ROAST BEFORE COOKING.
G20600		Witt's Plus 2 Hot Italian Sausage Seasoning 12/ 2# 2oz Bags	Ingredients: Salt, Pepper, Fannel, Anise, Monosodium Glutamate, Oleoresin Paprika, and Spice Extractives. Use: 2# 2oz of seasoning per 100# of meat and add no salt. Same as Hot Italian with additional amounts of Paprika added for color.
G20603		Witts +2 Itln Saus Ssng Mild 1	Ingredients: Salt, Fennel, Black Pepper, Paprika, Anise, Nutmeg, Monosodium Glutamate (1.32%), and Extractives of Paprika. Use: 1# 1oz of seasoning per 50# of meat and add no salt.
G20606		Witts "N" Polish Sausage Ssng	Ingredients: Salt, Black Pepper, White Pepper, Corainder, Nutmeg, Marjoram, Ginger, Allspice, Cloves, and Garlic Powder. Use: 8oz of seasoning per 25# of meat and add no salt. A blend of natural spices on a salt base. Add garlic if desired; approximately 1/2oz to each bag or less, according to taste. It contains only light Garlic Powder.
G20610		Italian Sweet Saus Ssn W/O MSG	Ingredients: Salt, Spices, Paprika, and Spice Extractives.Use: 15.5oz of seasoning per 50# of Meat.
G20614		Italian Style Bread Crumbs 10# Box	Ingredients: Bread crumbs, salt, garlic powder, marjoram, rosemary, oregano, and other spices. USE: Coat chicken with bread crumbs and allow to stand 10 minutes. Fry or bake.
G20621		Italian Herb Marinade Mix 20/8oz Bags	Ingredients: Salt, Sugar, Modified Corn Starch, Dextrin, Gum Karaya B, Garlic Powder, Onion Powder, Spices, Citric Acid, and Papain. Use: Thoroughly mix 8oz of marinade mix with 4 cups of cold water. Marinade product in small batches for up to 20 minutes. Remove product from marinade and cook immediately. Do not marinate overnight
G20623		Polish Sausage Seasoning #2107	Ingredients: Salt, Dextrose, Garlic Powder, Spice Estractives, and less than 2% Silicon Dioxide to prevent from caking. Use: 12oz of seasoning per 50# of meat and process.
G20627		Mock Chicken Leg Seasoning #5 10# Box	Ingredients: Salt, Dextrose, Monosodium Glutamate, and Spices. Use: 8oz of seasoning per 25# of meat.
G20628		Mock Chicken Leg Dressing 10# Box	Ingredients: Salt, Yellow Corn Flour, Sugar, Spices, Monosodium Glutamate, Dextrose, Celery, Onion Powder, Spice Extractives. Use: 8oz of seasoning per 12# of veal, 8# of pork and 2# of water.
G20630		Witts Mod Hot Link Ssng Unit	Ingredients: Salt, Corn Syrup Solids (31.39%), Spices, Monosodium Glutamate, Garlic Powder, and less than 1% Vegetable Oil added to prevent from caking. Use: 4# of seasoning with 2oz of speed cure mix per 100# of meat.
G20634		Witt's Teriyaki Marinade Seasoning #547	Ingredients: Powdered Soy Sauce ((Wheat, Soybeans, Salt), Maltodextrin), Sugar, Onion Powder, Garlic Powder, Sodium Phosphates (9.68%), Salt, Spice, Caramel Coloring, Spice Extractives. Use for tumbling: Place 25# of meat in vacuum tumbler. Add 24.5oz water and 15.5oz of seasoning. Vacuum tumble 20 minutes. As a soak: Dissolve 15.5oz of seasoning in 1-2 gallons of water depending on strength desired. Marinate under refrigeration in plastic or stainless steel container for 12-24 hours.
G20635		Witts Mesquite Mrnd Ssng #542	Ingredients: Salt, Dextrose, Sodium Phosphates (15%), Spices, Sugar, Paprika, Ground Celery, Mequite Smoke Flavoring, Onion Powder, Garlic Powder, and less than 2% Silicon Dioxide added to prevent from caking. Use for Tumbling: Place 25# of meat in vacuum tumbler. Add 30oz of water and 10oz of seasonings. Vacuum tumble 20 minutes. Use for Marinade: Dissolve 10oz of seasoning in 1-2 gallons of water depending on strength desired. Marinate under refrigeration in plastic or stainless steel containers for 1-24 hours.
G20641		Witt's Italian Marinade #528 12/9oz Bags	Ingredients: Salt, Spices, Dextrose, Sodium Polyphosphate (16.67%), Parsley Flakes, Garlic Powder, Celery, and Spice Extractives. Use for tumbling: Place 25# of meat in vacuum tumbler. Add 31oz of water and 9oz of seasoning and vacuum tumble 20 minutes. Use for marinade: Dissolve 9oz of seasoning in 1-2 gallons of water depending on strength desired. Marinate under refrigeration in plastic or stainless steel container for 12-24 hours.
G20644		Witts Greek Mrnd Ssng #546 6.9	Ingredients: Salt, Dextrose, Sodium Polyphosphate (16.19%), Spices, Garlic Powder, and Spice Extractives.Use for Tumbling: Place 25# of meat in vacuum tumbler. Add 31.75oz of water and 9.52oz of seasoning and vacuum tumble for 20 minutes. Use for Marinade: Dissolve 9.25oz of seasoning in 1-2 gallons of water depending on strength desired. Marinate under refrigeration in plastic or stainless stell contanier for 1-24 hours.
G20548		Witt's Buffalo Wing Marinade #500 12/9.5oz Bags	Ingredients: Salt, Spices, Sodium Polyphosphates (15.64%), Sugar, Modified Food Starch, Vinegar Powder, Garlic and Onion Powders, Spice Extractives, and less than 2% Tricalcium Phosphate added to prevent caking. Use for tumbling: Place 25# of chicken wings in vacuum tumbler. Add 30# of water and 9.5oz of seasoning and vacuum tumble 20 minutes.
G20647		Witt's Cajun Style Marinade Seasoning #520 12/9.5oz Bags	Ingredients: Salt, Spices, (includes Red Pepper, Black Pepper, and White Pepper), Dextrose, Sodium Polyphosphates (15.79%), Onion Powder, Paprika, Garlic Powder, Extractive of Paprika and Spice Extractive, with less than 2% Silicon Dioxide added to prevent caking. Use: Vacuum tumbler, place 25# of meat in vacuum tumbler, add 30.5oz of water and 9.5oz of seasoning. Vacuum tumble 20 minutes. As a soak: Dissolve 9.5oz of seasoning in 1-2 gallons of water depending on strength desired. Marinate under refrigeration in plastic or stainless steel container for 12-24 hours.
G20650		Witt's Complete Marinade Oriental Teriyaki Flavor 12/11 oz Bags	Ingredients: Salt, Sugar, Hydrolyzed Soy Protein, Dextrose, Monosodium Glutamate, Sodium Phosphates (9.03%), Dry Molasses (Molasses, Wheat Starch, Calcium Stearate, Soy Flour, Hydroxylated Lecithin), Spices, Caramel Color, and less than 2% Silicon Dioxide and Partially Hydrogenated Cottonseed and Soybean Oil added to prevent caking. Use for tumbling: Place 25# of chicken, beef, or pork in vacuum tumbler. Add 30oz of water and 11oz of seasoning and vacuum tumble 20 minutes and let rest for 15 minutes. Use for marinade: Dissolve 11oz 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.
G20653		Witts Cmp Fajita Flv Marinade	Ingredients: Salt, Sodium Polyphosphates, Cane Sugar, Dextrose, Monosodium Glutamate (9.01%), Dry Molasses, Paprika, Hydrolyzed Plant Protein (4.51%), Spices, Caramel Powder, Onion Powder, Garlic Powder, Spice Extractives, Ficin, Papain, and Bromelain with less than 2% Silicon Dioxide and Vegetable Oil added to prevent from caking.~;~Use for Tumbling: Place 25# of chicken, beef, or pork in vacuum tumbler. Add 30oz of water and 12oz of seasoningand vacuum tumble for 20 minutes and let it rest for 15 minutes.~;~Use for Marinade: Dissolve 12oz of seasoning for marinade in 1-2 gallons of water depending on desired strength. Marinate under refrigeration in plastic or stainless stell container for 12-24 hours.
G20657		Witts Cmp Cajun Flv Marinade	ING: Salt, Spices, White, Red, and Black Pepper, Bread Crumbs, Wheat Flour, Sodium Polyphosphate, Paprika, Onion Powder, Garlic Powder, Mustard Flour, and Sugar with less than 1% Silicon Dioxide added to prevent from caking. Use for tumbling: Place 25# of chicken, beef, or pork in vacuum tumbler. Add 30oz of water and 11oz of seasoning and vacuum tumble 20 minutes and let rest for 15 minutes.Use for marinade: Dissolve 11oz of seasoning for marinade in 11-12 gallons of water depending on strength desired. Marinate under refrigeration in plastic or stainless steel container for 12-24 hours.
G20664		Witt's Complete Italian Roast Beef Marinade 12/10oz Bags	Ingredients: Salt, Sodium Phosphates (20%), Spices, Parsley Flakes, Garlic Powder, Onion Powder less than 2% Silicon Dioxide added to prevent caking. Use for tumbling: Place 25# of beef in vacuum tumbler. Add 35.5oz of water and 10oz of seasoning and vacuum tumble 1 hour. Rest for 30 minutes. Use for marinade: Dissolve 10oz of seasoning for marinade in 1 gallon of water depending on strength desired. Marinate under refrigeration in plastic or stainless steel container for 12-24 hours.
G20671		Witts Cmp Pepper/Lemon Flv Mrd 12/11oz Bags	Ingredients: Salt, Sodium, Polyphosphate, Spices, Monosodium Glutamate (4.48%), Sugar, Onion Powder, Citric Acid, Powdered Lemon Juice, Garlic Powder and less than 2% Silicon Dioxide and Vegetable Oil added to prevent from caking. Use for Tumbling: Place 25# of chicken, beef, or pork, in vacuum tumbler. Add 30oz of water and 11oz of seasoning and vacuum tumble 20 minutes and let rest for 15 minutes. Use for Marinade: Dissolve 11oz 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.
G20673		Witt's Complete Pepper & Lemon Flavor 5/5# 8oz Bags	Ingrediernts: Salt, Sugar, Hydrolyzed Soy Protein, Dextrose, Monosodium Glutamate, Sodium Phosphates (9.03%), Dry Molasses (Molasses, Wheat Starch, Calcium Stearate, Soy Flour, Hydroxylated Lecithin), Spices, Caramel Color, and less than 2% Silicon Dioxide and Partially Hydrogenated Cottonseed and Soybean Oil added to prevent caking. Use for tumbling: Place 25# of chicken, beef, or pork in vacuum tumbler. Add 30oz of water and 11oz of seasoning and vacuum tumble 20 minutes. Use for marinade: Dissolve 11oz 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.
G20680		Pork Sausage Seasoning W/Rub Sage#100 25/ 1# Bag	Ingredients: Salt, dextrose, red pepper, sage, monosodium glutamate (5.94%), sugar, spice extractives, BHA (.067%), propyl gallate (.026%), and citric acid (.015%) added to protect flavor. USE: 1# of seasoning per 50# of meat and add no salt.
G20681		Witts #102 Southern Pork Sausage Seasoning 24/ 8oz Bags	Ingredients: SALT, DEXTROSE, SUGAR, MONOSODIUM GLUTAMATE (4.94%), RED PEPPER, SPICE EXTRACTIVES, BHA (.082%), PROPHYL GALLATE (.032%), AND CITRIC ACID (.02%) ADDED TO PROTECT FLAVOR. USE: 8oz OF SEASONING PER 25# MEAT AND ADD NO SALT. #102 IS A MILD SOLUBLE SEASONING. THIS SEASONING IS PRIMARLY AN EXCELLENT SEASONING FOR THOSE WHO MAKE PORK SAUSAGE LINKS BECASUSE IT GIVES A BRIGHT COLOR IN THE CASING. IT HAS A VERY MILD HEAT RATING AND A GOOD SAGE FLAVOR.
G20683		Pork Sausage Seasoning W/O MSG #102 50/ 8oz Bags	Ingredients: Salt, dextrose, sugar, red pepper, and spice extractives. USE: 8oz of seasoning per 25# of meat and add no salt.
G20684		Witts #1504 PorkSausage Ssng	Ingredients: Salt, Sage, Sugar, Red Pepper, Black Pepper, Spice Extractives, BHA (.0518%), Propyl Gallate (.0203%), and Citric Acid (.0113%) added to protect flavor. Use: 8oz of seasoning per 25# of meat and add no salt. #1504 is a blend of natural spices on a salt base. It has a very mild heat rating with a sage flavor. In some cases, it can be used for poultry seasoning dressing.
G20687		Witt's Pork Sausage Seasoning #109	Ingredients: Salt, dextrose, monosodium glutamate (3.32%). Red pepper, spice extractives, BHA (.084%), propyl gallate (.032%), and citric acis (.018%) added to protect flavor. USE: 8oz of seasoning per 25# of meat and add no salt. Our #109 is the same as the #102 but without sage.
G20691		Witts #110 Sthrn Pork Saus Ssn	Ingredients: SALT, DEXTROSE, SUGAR, MONOSODIUM GLUTAMATE, (4.71%), BLACK PEPPER, RED PEPPER, SPICE EXTRACTIVES, BHA (.079%), PROPYL GALLATE (.031%), AND CITRIC ACID (.018%) ADDED TO PROTECT FLAVOR. USE: 2# OF SEASONINGS PER 100# OF MEAT AND ADD NO SALT. SAME AS THE #102 SEASONING WITH THE ADDITION OF FINE GROUND BLACK PEPPER, WHICH GIVES YOU ADDED FLAVOR. OUR LEADING SEASONING IS IN THIS LINE.
G20693		Pork Sausage Seasoning #110 W/O MSG/Antioxidant 50/8oz Bags	Ingredients: Salt, dextrose, sugar, black pepper, red pepper, and spice extractives, USE: 8oz of seasoning per 25# of meat and add no salt.
G20694		Pork Sausage Seasoning #110 W/O MSG/Antioxidant 25/2# Bags	Ingredients: Salt, dextrose, sugar, black pepper, red pepper, and spice extractives, USE: 2# of seasoning per 100# of meat.
G20695		Fox Valley Hot Italian Sausage Seasoning 24/9oz bags	Ingredients: Salt, fennel seed, black pepper, red pepper, and oleoresin paprika. USE: 1# bag of seasonign per 25# of meat and add no salt. Like our Fox Valley Swet P.S.S. except crushed red pepper has been added for heat.
G20696		Witts Speed Cure #0404 50# Box	Ingredients: Salt, Sodium Nitrite (6.25%), FD&C Red #3 (.0009%) and less than 1% Glycerine added to prevent caking. Use: 4oz of cure mix per 100# of sausage material. For pumping pickle, use 4oz of cure mix, 1 1/2# of salt, and 4ozof sugar per 10# of brine.
G20710		Pork Sausage Ssng #1128 25#CS	Ingredients: Salt, Sage, Sugar, and Spices. Use: 8oz of seasoning per 25# of meat and add no salt.
G20721		Witt's Pork Sausage Seasoning #1502 50/ 8oz Bags	Ingredients: Salt, dextrose, spices, spice extractives, BHA (.0766%), propyl gallate (.0299%), and citric acid (.0166%), added to protect flavor. USE: 8 oz of seasoning per 25# of meat and add no salt. Oour #1502 is a mild sesoning heavy with coriander.
G20723		Witts #1504-CXS Pork Saus Ssng	Ingredients: Salt, Sage, Sugar, Red Pepper, Black Pepper, Spice Extractives, BHA (.048%), Propyl Gallate (.019%), and Citric Acid (.01%) added to protect flavor. Use: 8oz of seasoning per 25# of meat and add no salt.
G20726		Witts #1504-XS Pork Saus Ssng	Ingredients: Salt, Sage, Sugar, Red Pepper, Black Pepper, Spice Extractives, BHA (.052%), Propyl Gallate (.020%), and Citric Acid (.011%) added to protect flavor. Use: 8oz of seasoning per 25# of meat and add no salt. Exactly like #1504 (mild) except additional Sage has been added.
G20727		Witts #1504-XS Pork Saus Ssng	Ingredients: Salt, Sage, Sugar, Red Pepper, Black Pepper, Spice Extractives, BHA (.052%), Propyl Gallate (.020%), and Citric Acid (.011%) added to protect flavor. Use: 2# of seasoning per 100# of meat and add no salt. Exactly like #1504, mild except additional sage has been added.
G20729		Pork Sausage Seasoning #2179 50/ 8oz Bags	Ingredients: Salt, pepper, sage, coriander, and dextrose. USE: 8oz of seasoning per 25# of meat and add no salt.
G20732		Witts Special Cure Mix 50# Box	Ingredients: Salt, Sugar, Sodium Nitrite (.85%), Sodium Nitrate (.85%), Maple Sugar, an less than 1% Glycerine added to prevent caking. Buffered with Sodium Carbonate. Use: 1# 12oz cure mix to make 10# of brine for pumping pickle.
G20749		Semi Solubl Bologna Unit #2736	Ingredients: SALT, CORN SYRUP SOLIDS, DEXTROSE, MUSTARD FLOUR, SODIUM ERYTHORBATE (.34%), GARLIC POWDER, ONION POWDER, SPICE EXTRACTIVES. USE 1 BAG OF SEASONING AND 1 BAG OF CURE TO 100# OF MEAT.
G20783		Poppy Seed Dressing Seasoning 12/26.25oz Bags	Ingredients: Sugar, Dehydrated Onion, Poppy Seed, Salt. Use: 26.25oz of seasoning, 12oz of white vinegar, 2.5 teaspoons of prepared mustard and 32oz of salad oil. Mix well and stir dressing into 8-10# of cole slaw. May also be used on mixed vegetables.
G20789		Witt's Complete Porketta Seasoning 25/1# Bags	Ingredients: Spices, Salt, Parsley Flakes, and Garlic Powder. Use: Sprinkle generously on and inside of bone rolled pork roasts, also very good on pork chops.
G20791		Complete Proketta Seasoning #213 Red 25/1# Bags	Ingredients: Spices, Salt, Paprika, and Garlic Powder. Use: Sprinkle generously on and inside of bone rolled pork roasts.
G20797		Polish Sausage Seasoning 10#	Ingredients: Spices and Garlic Powder. Use: 10-12oz of seasoning per 100# of meat. Pure blend of natural spices with a light touch of Garlic.
G20798		Polish Sausage Ssng Unit W/O	Ingredients: Salt, Corn Syrup Solids (38.20%), Spices, Garlic Powder, and less than 1% Vegetable Oil added to prevent from caking. Use: 5# 4oz of seasoning and 1 bag of cure per 100# of meat and process.
G20799		Sliced Potato Compound 25#CS =	Ingredients: Sodium Bisulfite, Citric Acid, Sodium Citrate, and Sodium Erythorbate. Use: 1 TBSP per gallon of water. Dip potatoes 1 1/2 minutes in solution. Drain well and store until use. Do not use iron or galvanized containers. Remake fresh solutions daily. Not permitted in meat.
G20800		Witt's Pride of Atlanta Pork Sausage Seasoning 50/ 8oz Bags	Ingredients: Salt, sage, sugar, dextrose, pepper, spice extractives, BHA (.044%), propyl gallate (.017%), monosodium glutamate (6.12%), and citrix acid (.01%) added to protect flavor. USE: 8oz of seasoning per 25# of meat.
G20803		Witts Processed Z Compound 25	Ingredients: Dextrose, Salt, Ascorbic Acid (6.245%), and Sodium Citrate (3.12%). Use: 8oz of compound per 100# of finished produc. Adds stability and accelerates cure.
G20819		Romano Cheese Meatball Seasoni	Ingredients: Bread Crumbs (72.73%), Grated Romano Cheese (made from cow's milk), Salt, Pepper, Onion Flakes, Garlic Powder, and Oregano. Use: Mix 10# of ground beef or ground turkey with 1 bag of seasoning.Add 2 1/2# of cold water and mix thoroughly. Shape into balls, place on well oiled baking sheet. Bake 30-45 minutes in preheated 350 degree oven.
G20838		Seasoned Pepper Blend 10#CS= 2	Ingredients: Black Pepper, Red Bell Peppers, Sugar, and less than 2% Hydrogenated Cottonseed and/or Soybean Oil added to prevent from caking. Season to taste.
G20840		Sheyboygan Style Brat Season #2 50/ 8oz Bags	Ingredients: Salt, spices, dextrose, onion powder, flavoring and less than 2% partially hydrogenated cottonseed and or soybean oil added to prevent caking. USE: 8oz of seasoning per 25# of meat and add no salt.
G20843		Sloppy Joe Seasoning Mix Mild 25/25oz Bags	Ingredients: Dehydrated Onion, Modified Corn Starch, Salt, Sugar, Brown Sugar, Spices, Garlic Powder, Wheat Flour, Green Bell Pepper, Monosodium Glutamate, less than 1% Silicon Dioxide added to prevent caking. Use: 25oz of seasoning per 10# of ground beef. Add 6# 4oz of water, 3# 12oz of tomato paste and 1# 4oz of tomato ketchup.
G20846		Witts Smokehouse Chicken Ssng 10# Box	Ingredients: Sugar, Salt, Paprika, Spices, MSG (2.04%), Garlic Powder, and Hickory Smoke Flavor. Use: Sprinkle on meat or poultry before cooking.
G20847		Witts Smokehouse Chicken Ssng 25# Box	Ingredients: Sugar, Salt, Paprika, Spices, MSG (2.04%), Garlic Powder, and Hickory Smoke Flavors. Use: Sprinkle on meat or poultry before cooking.
G20849		Snack Stick Ssng Unit 5/5#14oz	Ingredients: Salt, Corn Syrup Solids (33.87%), Spices, MSG, Garlic and less that 1% partially Hydrogenated Cottonseed and or Soy Bean Oil. Use: 5# 14oz of seasoning with 4oz of speed cure mix per 100# of meat.
G20853		Soluble Black Pepper 10# Box	Ingredients: Extractives of Black Pepper on a Dextrose carrier.
G20854		Special BBQ Seasoning 10# Box	Ingredients: Salt, MSG (12.5%), Sugar, Paprika, Onion, Garlic, Tumeric, Smoke Flavor with less than 1% Silicon Dioxide and partially Hydrogenated Cottonseed and /or Soybean Oil to prevent from caking.
G20856		Witts Smkd Pork Sausage Ssng U	Ingredients: Salt, Corn Syrup, Solids (36.33%), Dextrose, Monosodium Glutamate, Spices, Sodium Erythorbate (.18%), Spice Extractives, and less than 1% Vegetable Oil added to prevent from caking. Use: 5# 10oz of seasoning with 4oz of speed cure mix per 100# of meat and process.
G20860		Soluble Bologna Seasoning #2221 25/ 1# Bags	Ingredients: Dextrose, salt, msg, onion powder, spice extracives, garlic powder. USE: 1 bag to 100# of meat.
G20876		Soluable Ham Flavor 10#CS = 2/	INGREDIENTS: CORN SYRUP SOLIDS AND SPICE EXTRACTIVES Use: 2oz to 10 gallons of brine.
G20887		Witts Sol Roast Beef Ssng Pump	Ingredients: Salt, Sugar, MSG (15%), Hydrolyzed Vegetable Protein (15%), Spice Extractives, and Extractives of Garlic. Use: Add 4oz of Curifos 11-2 to 1 gallon of cold water and dissolve completely. Add 1# of seasoning, dissolve and pump.
G20893		Summer Sausage Unit W/O MSG 5/	Ingredients: Salt, Corn Syrup Solids (38.19%), Spices, Mustard Seed (.66%), and less that 1% Vegetable Oil added to prevent from caking. Use: 5# 4oz of seasoning with 4oz speed cure mix and 10# of water per 100# of meat and process.
G20925		Witts Soyal Royal Protein 50#	Ingredients: Soy Flour (92.92%), Salt, Hygrolyzed Plant Protein, and Spice.
G20928		Witts Summer Sausage Seasoning	Ingredients: Corainder, White Pepper, Blach Pepper, Nutmeg, Mustard (4.58%), and Allspice. Use: 8-10oz of seasoning per 100# of meat.
G20935		Summ Sausage Seasoning Unit # 8059 5/5# 13oz Bags w/ 5/4oz Cure	Ingredients: Salt, corn syrup solids (33.33%), dextrose, spices, mustard seed, sodium erythorbate (.82%), spice extractives, and garlic powder. USE: 5# 13oz of seasoning with 4oz of speed cure mix per 100# of meat.
G20940		Meatball Seasoning Swedish Style 12/17.5 oz Bags	Ingredients: Bread Crumbs (Bleached Wheat Flour, Salt, Nonfat Milk, Paprika, Yeast, Dextrose, Natural Flavoring), Salt, Corn Syrup Solids, Soy Protein Concentrate, Sugar, Onion, Spices, Hydrolyzed Soy Protein, Hydrolyzed Whey Protein. Use: Mix 17½of seasoning with 1# 9oz of water. Add 8# of ground beef and 2# of ground pork (double grind if desired). Mix thoroughly and shape into small meatballs (oil hands, do not use water).
G20948		Taco Meat Seasoning #27 10# Box	Ingredients: Spices, Salt, Onion, Nonfat Dry Milk, Torula Yeast, Dextrose, Citric Acid, and Garlic Powder. Use: 20oz of seasoning per 15# of ground chuck and 3-4 cups of water.
G20953		Detroit Tenderizer 25# CS= 25	Ingredients: Salt, Sugar, Dextrose, Hydrolyzed Soy Protein, Ficin, Papain, Bromelain, Spice Extractives, with no more than 2% Tetrasodium Pyrophosphate added to prevent from caking. Use: 1# per 2 gallons of water.
G20957		Teriyaki Flavor Marinade 15#CS	Ingredients: SALT, SUGAR, HYDROLYZED SOY PROTIEN (12.9%), DEXTROSE, MSG (11%), DRY MOLASSES (MOLASSES, WHEAT STARCH, AND SOY FLOUR (.08%), SPICES, AND CARAMEL COLOR. USE: 15-20oz OF SEASONING PER GALLON OF WATER. MARINADE CHICKENS 3-6 HOURS. SHORTEN MARINATING TIME FOR SMALL BEEF PIECES TO 20-40 MINUTES.
G20959		Witts Teriyaki Flv Unit #H-3 2	Ingredients: Corn Syrup Solids (27.59%), Hydrolyzed Soy Protein (24.37%), Salt, Sugar, Monosodium Glutamate(3.21%), Spices, Onion Powder, Dextrose, Garlic Powder, Dry Caramel Color, Spice Extractives and less than 2% Silicon Dioxide added to prevent from caking. Use: 5# 10oz of seasoning per 100# of meat.
G20965		Witts Thuringer Seasoning Unit	Ingredients: Salt, Corn Syrup Solids (36.92%), Spices, Monosodium Glutamte, and less than 1% Vegetable Oil added to prevent from caking. Use: 5# 10oz of seasoning with 4oz speed cure mix per 100# of meat and process.
G20979		U.M. Summer Sausage Seasoning 25/9oz Bags	Ingredients: Salt, spices, mustard seed, dextrose, sodium erythorbate (2.34%), and paprika. USE: 9oz of seasoning with 7oz of complete cure W/N per 25# of meat and process.
G20985		Weinermate Complete 10# Box	Ingredients: Dextrose, Sodium Erythorbate (43.75%), and Sodium Citrate (3.99%). Use: 1.8oz of Weinermate per 100# of meat or to each gallon of pickle at a 10% pump.
G21002		Witts Cmp Modified Hot Link Un	Ingredients: Hydrolyzed Soy Protein (33.06%), Salt, Corn Syrup Solids (19.29%), Spices, Monosodium Glutamate, Dextrose, Milk Protein Hydrolyzate (.67%), Garlic Powder, Ascorbic Acid (.30%), and Sodium Citrate (.15%) with less than 1% Vegetable Oil added to prevent from caking. Use: 5# 3oz seasoning with 2oz of speed cure mix per 50# of meat and process. Protein content 15.59%.
G21004		Complete Bologna Frank Ssng Un	Ingredients: Hydrolyzed Soy Protein (35.64%), Salt, Corn Syrup Solids (20.82%), Spices, Monosodium Glutamate, Dextrose, Milk Protein Hydrolyzate (.73%), Ascoribic Acid (.09%), Paprika, Sodium Citrate (.16%), Citric Acid (.09%) with less than 1% Vegetable Oil to prevent from caking. Use: 4# 13oz of seasoning with 2oz of speed cure mix per 50# of meat and process.
G21005		Cajun Style Sausage Seasoning Unit Complete 5/ 3# 9zo Bags W/ 5/ 2oz Cure	Ingredients: Hydrolyzed soy protein (43.18%), salt, spices, paprika, dextrose, garlic powder, onion powder, sugar, milk protein hydrolyzed (.98%), ascorbic acid (.44%), and sodium citrate (.22%), with less than 1% silicone dioxide and vegetable oil added to prevent caking. USE: 3# 9oz of seasoning with 2oz of speed cure mix per 50# of meat.
G21007		Witt's Complete Andouille Seasoning Unit 5/2# 14oz Bags w/ 5/2oz Cure	Ingredients: Hydrolyzed soy protein (59.63%), salt, spices, paprika, dextrose, onion powder, milk protein hydrolyzate (1.22%), garlic powder, ascorbic acid (.55%), and sodium citrate (.28%), and less than 1% vegetable oil added to prevent caking. USE: 2# 14oz of seasoning with 2oz of speed cure mix per 50# of meat and process. Protein content: 23.98%.
G21008		Smoked Chorizo Ssn Unit Comple	Ingredients: Hydrolyzed Soy Protein (28%), Corn Syrup Solids (19.05%), Paprika, Salt, Mustard Flour (7.15%), Mexican Chili Peppers, Spices, Dextrose, Milk Protein Hydrolyzate (.57%), Ascorbic Acid (.29%), Garlic Powder and Sodiuim Citrate (.15%). Use: 5# 4oz of seasoning with 2oz speed cure mix per 50# of meat and process.
G21009		Witt's Complete Frank Wiener Seasoning Unit 5/4# 13.5oz Bags w/ 5/2oz Cure	Ingredients: Hydrolyzed soy protein (35.40%), salt, corn syrup solids (20.71%), spices, monosodium glutamate (2.92%), dextrose, milk protein hydrolyzed (.72%), ascorbic acid (.32%), sodium citrate (.16%), spice extractives, and less than 1% silicon dioxide added to prevent caking. USE: 4# 13.5oz of seasoning with 2oz of speed cure mix per 50# of meat.
G21011		Cmp Witts Smk Pork Saus Ssn Ut	Ingredients: Hydrolyzed Soy Protein (35.63%), Salt, Corn Syrup Solids (21.23%), Dextrose, Spices, Monosodium Glutamate (3.98%), Milk Protein Hydrolyzate (90.73%), Ascorbic Acid (.32%), Sodium Citrate (.16%),Sodium Erythorbate (.11%), Spice Extractives, and less than 1% Silicon Dioxide added to prevent from caking. Use: 4# 13oz of seasoning with 2oz of speed cure mix per 50# of meat and process.
G21013		Witts Cmp Cotto Salami ssng Un	Ingredients: Hydrolyzed Soy Protein (35.63%), Salt, Corn Syrup Solids (20.83%), Spices, Monosodium Glutamate, Dextrose, Milk Protein Hydrolyzate (.73%), Ascorbic Acid (.32%), Garlic Powder, Sodium Citrate (.16%), and Spics Extractives with less than 1% Vegetable Oil added to prevent caking.Use: 4# 13oz seasoning with 2oz of speed cure mix per 50# of meat and process. Protein content 15.97%
G21015		Witts Cmp Salami Ssng Unit 5/4	Ingredients: Hydrolyzed Soy Protein( 35.64%), salt, corn syrup Solids (20.83%), Spices, Monosodium Glutamate, Dextrose, Milk Protein Hydrolyzate (.73%), Ascorbic Acid (.32%), Garlic Powder, Sodium Citrate (.16%), and Spice Extractives with less than 1% Vegetable Oil added to prevent caking.Use: 4# 13oz of seasoning with 2oz of speed cure mix per 50# of meat and process. Protein content 15.90%.
G21018		Witt's Comp Mettwurst Seasoning Unit 5/4# 13oz Bags w/ 5/2oz Cure.	Ingredients: Hydrolyzed soy protein (35.63%), salt, corn syrup solids (21.06%), spices, monosodium glutamate, dextrose, milk protein hydrolyzed (.31%), ascorbic acid (.16%), sodium citrate, and less than 1% silicon dioxide added to prevent caking. USE: 4# 13oz of seasoning with 2oz of speed cure mix per 50# of meat and process. Protein content: 15.97%
G21019		Witts Cmp Beef Stick Ssng Unit	Ingredients: Salt, Corn Syrup Solids (32.48%), Monosodium Glutamate (6.09%), Dextrose, Ascorbic Acid (.51%), Sodium Citrate (.25%), Garlic Powder and Spice Extractives with less than 1% Vegetable Oil added to prevent caking. Use: 3# 1oz of seasoning with 2oz of speed cure mix per 50# of meat and process.
G21020		Witts Cmp Summer Saus Ssn Unit	Ingredients: Hydrolyzed Soy Protein (35.64%), Salt, Corn Syrup Solids (20.83%), Spices, Monosodium Glutamate, Dextrose, Milk, Protein Hydrolyzate (.73%), Ascorbic Acid (.32%), and Sodium Citrate (.16%) with less than 1% Vegetable Oil added to prevent caking. Use: 4# 13oz of seasoning with 2oz of speed cure mix per 50# of meat and process. Protein content: 15.94%.
G21023		Triple Pk Raisin/Cranberry Stuffing Mix 5/6# 15.5oz bags	Ingredients: Bread crumbs, seasoning mix (onion, salt, spices, msg, celery, parsley), raisins, and sweetened cranberries. USE: Add contents of three bags to 1 gallon of hot tap water and mix. Add 1 1/2# of sqeezable margarine. Mix completely and throughly and cover tightly and refrigerate.
G21031		Stuffing Mushroom & Wild Rice	Ingredients: Bread Crumbs, (Enriched Wheat Flour), Sugar, Partially Hydrogenated Vegetable Oil, (Soya and/or Palm Oil) Yeast, Salt, Calcium Phosphate, Caramel, BHA, BHT, Natural Flavoring, Seasoning Mix, Salt, Onion, MSG, Spices, Parsley, White Rice, Wild Rice, and Mushrooms. Use: Mix entire contents of bags into hot tap water, add soft margarine and mix thoroughly.
G21034		Witts Summer Sausage Ssng Unit	Ingredients: Salt, Corn Syrup Solids (35.64%), Spices, Monosodium Glutamate, Mustard Seed (.61%), and less than 1% Vegetable Oil added to prevent caking. Use: 5# 10oz of seasoning with 4oz of speed cure mix and 10#of water per 100# of meat.
G21035		Witt's Summer Sausage Seasoning Unit 10/2# 13oz Bags w/ 10/2oz Cure	Ingredients: Salt, corn syrup solids (35.64%), spice, monosodium glutmate, mustard seed (.61%), and less that 1% vegetable oil added to prevent caking. USE: 2# 13oz of seasoning with 2oz of speed cure mix per 50# of meat and process.
G21043		Teriyaki Marinade 15# CS = 12	Ingredients: Soy Sauce, (Water, Wheat, Soy Beans, Salt), Brown Sugar, Lactic Acid, Sesame Oil, Garlic Concentrate, and Ginger. Use: Shake well and use to taste.
G21049		White Bread Stuffing Unit with Seasoning 5/5.375# Bags	Indregients: Enriched wheat flour, sugar, partiallly hydrogenated vegetable oil (soya and or palm oil), yeast, salt, calcium propionate, caramel, bha, bht, and natural flavoring. USE: Add 6oz of stuffing seasoning and 2# of margarine to 2 1/2 quarts of hot tap water. Add 5# of white bread crumbs and mix completely.
G21141		Witts Cmp Bratwurst Ssnf Unit	Ingredients: Hydrolyzed Soy Protein (35.63%), Salt, Corn Syrup Solids (20.82%), Spices, Monosodium Glutamate (3.91%), Dextrose, Milk Protein Hydrolyzate (.73%), Ascorbic Acid (.32%), Sodium Citrate (.16%) and less than 1% Vegetable Oil added to prevent caking. Use: 4# 13oz of seasoning with 2oz of speed cure mix per 50# of meat.
G21210		Frank's Weiner Unit 5/ 8# 12oz Bags W/ 5/ 4oz cure	Ingredients: Salt, corn syrup solids (22.86%), dextrose, mustard flour (11.43%), spices, sugar, sodium erythorbate (.62%), garlic powder and less than 2% tricalcium phosphate added to prevent caking. USE: 1 bag of seasoning with 4oz of speed cure mix W/N per 100# of meat.
G21232		Witts Baked Ham Dress W/Honey	Ingredients: 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
G21233		Witt's Pork Sausage Seasoning #102 25/ 2# Bags	Ingredients: SALT, DEXTROSE, SUGAR, MONOSODIUM GLUTAMATE (4.94%), RED PEPPER, SPICE EXTRACTIVES, BHA (.082%), PROPHYL GALLATE (.032%), AND CITRIC ACID (.02%) ADDED TO PROTECT FLAVOR. USE: 8oz OF SEASONING PER 25# MEAT AND ADD NO SALT. #102 IS A MILD SOLUBLE SEASONING. THIS SEASONING IS PRIMARLY AN EXCELLENT SEASONING FOR THOSE WHO MAKE PORK SAUSAGE LINKS BECASUSE IT GIVES A BRIGHT COLOR IN THE CASING. IT HAS A VERY MILD HEAT RATING AND A GOOD SAGE FLAVOR.
G21235		Witt's Southern Pork Sausage Seasoning #110 25/2# Bags	Ingredients: Salt, dextrose, sugar, monosodium glutamate (4.71%), black pepper, red pepper, spice extractives, BHA (.079%), propyl gallate (.031%), and citric acid (.018%) added to protect flavor. USE: 2# of seasoning per 100# of meat and add no salt. Same as the #102 seasoning with the addition of fine black pepper, which gives you added flavor. Our leading seasoning is in this line.
G21245		BBQ Sauce Hot & Spicy 14.25#	Onion and Garlic is combined with Tomatoes, Wocestershire and Soy then balanced with Brown Sugar, Catsup and a hint of smoke for a hot and spicy accent.
G21246		Steak Sauce 8.25# CS = 12/11o	An original recipe, developed to bring out the flavor in steak, combines Savory highlights from Onion and Garlic with a background of Molasses and a hint of tangy Tomato.
G21251		BBQ Sauce Hot & Spicy 28.50#CS	Onion and Garlic is combined with Tomatoes, Wocestershire and Soy then balanced with Brown Sugar, Catsup and a hint of smoke for a hot and spicy accent.
G21585		Witts Sav a Lot Binder Blend	Ingredients: Nonfat Dry Milk and Dried Whey. Use: Up to 3 1/2# of meat.
G21590		Witts Cotto Salami Ssng Unit 5	Ingredients: Salt, Corn Syrup Solids (35.64%), Spices, Monosodium Glutamate, Mustard Flour (.75%), Garlic Powder, and less than 1% Vegetable Oil added to prevent caking. Use: 5# 10oz of seasoning with 4oz of speed cure mix per 100# of meat.
G21592		Witts Salami Seasoning Unit 5/	Ingredients: Salt, Corn Syrup Solids (35.64%), Spices, Monosodium Glutamate, Garlic Powder, and less than 1% Vegetable Oil added to prevent caking. Use: 5# 10oz of seasoning with 4oz of speed cure mix per 100# of meat.
G21595		Salami Seasoning Unit #125 5/5# 10oz w/ 5/4oz Cure	Ingredients: Salt, corn syrup solids(35.29%), spices, monosodium glutamate, sodium eyrthorbate (.97%), garlic powder, and less than 1% vegetable oil added to prevent caking. USE: 5# 10oz of seasoning with 4oz of speed cure mix per 100# of meat and process.
G21596		Salisbury Steak Seasoning 12/1# Bags	Ingredients: Salt, Sugar, Monosodium Glutamate, Dehydrated Onion, Hydrolyzed Soy Protein, Dehydrated Garlic, Spice Extractives. Use: 16oz of seasoning to each 50# of meat and mix well.
G21600		Hard Salami Seasoning 10# Box	Ingredients: White pepper, coriander, garlic powder, red peppers, bay, thyme, savory, and oil of bitter almond. USE: 10-12oz of seasoning per 100# of meat. Add salt.
G21698		Keilbassa Seasoning Unit #1185	Ingredients: Con Syrup Solids (49.47%), Salt, Spices, Dextrose, and Garlic Powder. Use: 1 bag of seasoning per 100# of meat.
G21775		Witts Lemon Pepper Mrn Ss #521	Ingredients: Salt, Dextrose, Sodium Polyphosphate (20.69%), Black Pepper, Spice Extractives, and Lemon Oil. Use for Tumbling: Place 25# of meat in vacuum tumbler. Add 32.75oz of water and 7.25oz of seasoning and vacuum tumble for 20 minutes. Use for Marinade: Dissolve 7.25oz of seasoning for marinade in 1-2 gallons of water depending on strength desired. Marinate in refrigeration in a plastic or stainless steel container for 1-24 hours.
G21784		Steak Sauce 35.6#CS = 4/8.9# G
G21797		Speed Cure W/N W/ Color 12.5#	Ingredients: Salt. Sodium Nitrite (6.22%), Dextrose, FD&C Red #3(.00084%), and less than 1% Glycerine, FD&C Red #3(.00084%), and less than 1% Glycerin 100# of meat and process as usual.
G21825		Witt's Seasoned Corn Beef Cure 5/5# Bags w/ 5/10oz Cure	Ingredients: Salt, sugar, sodium erythorbate (2.10%), spice extractives, extractives of garlic, and polysorbate 80. USE: Dissolve 5# of seasoning with 10 oz of speed cure mix in 5 gallons of water. Use for cover and/or pumping pickle and process as usual.
G21831		Corn Bread Stuffing Mix Ssng 8	Ingredients: Wheat Flour, Corn Meal, Sugar, Parially Hydrogenated Vegetable Oil, (Soybean, and/or Palm Oil), Yeast, Non-Fat Dry Milk Solids, Calcium Propionate, Natural Flavorings, BHA, and BHT. Use: Add contents to 2.5 cups of hot tap water. Add 4oz of sqeezable margarine and mix completely.
G21837		Koy German Frank/Weiner Seasoning 5/ 6# 11oz Bags W/ 5/4oz Cure	Ingredients: Salt, corn syrup solids (35.28%), spices, monosodium glutamate, spice extractives, dextrose, garlic powder, with less than 1% silicon dioxide added to prevent caking. USE: 5# 11oz of seasoning with 4oz of speed cure mix per 100# of meat.
G21844		Buffalo Wing Sauce Hot 47# Pai	N/A
G21845		Buffalo Wing Sauce Hot 14.25#	N/A
G21995		BBQ Sauce Old Fashion 14.25#	Traditional BBQ flavors of tangy Tomatoes, Vinegar and Brown Sugar are combined with Onion and Garlic for a savory old-fashioned taste.
G21996		BBQ Sauce Old Fashioned 28.50#	Traditional BBQ flavors of tangy Tomatoes, Vinegar and Brown Sugar are combined with Onion and Garlic for a savory old-fashioned taste.
G21998		BBQ Sauce Old Fashion 47# Pail	Traditional BBQ flavors of tangy Tomatoes, Vinegar and Brown Sugar are combined with Onion and Garlic for a savory old-fashioned taste.
G22000		Pork Sausage Seasoning W/O MSG #109 50/ 7.75oz Bags	Ingredients: Salt, dextrose, sugar, spices, spice extractives, BHA (.08%), propyl gallate (.03%), citric acid (.02%). USE: 1 Bag to 25# of meat.
G22001		Witts #358 Jerky Seasoning 25#	ING: Salt, Spices, Garlic Powder, and Spice Extractives. Use 1# 4oz of seasoning per 100# of meat and process as usual.
G22010		Witts Best Meat Binder 50# Bo	ING: Wheat Flour, Corn Flour, and Rye Four. Use: Up to 3 1/2# of meat. Contains up to 7-9% protein.
G22023		Witts 100# Pork Sausage Ssng	ING: Salt, Dextrose, Red Pepper, Monosodium Glutamate (5.94%), Sugar, Spice Extractives, BHA (.067%), Propyl Gallate (.026%), and Citric Acid (.015%) added to protect flavor. Use: 2# of seasoning per 100# of meat and add no salt. Same as #102 with a large amount of Crushed Red Pepper for an extra hot heat rating and Leaf Sage for more Sage flavor.
G22025		Witts Processed Z Compound 12#	ING: Dextrose, Salt, Ascorbic Acid (6.245%), and Sodium Citrate (3.12%). Use: 8oz of compound per100# of finished product. Adds stability and accelerates cure.
G22026		Witt's Pork Sausage Seasoning #102 50/ 8oz Bag	ING: SALT, DEXTROSE, SUGAR, MONOSODIUM GLUTAMATE (4.94%), RED PEPPER, SPICE EXTRACTIVES, BHA (.082%), PROPHYL GALLATE (.032%), AND CITRIC ACID (.02%) ADDED TO PROTECT FLAVOR. USE: 8oz OF SEASONING PER 25# MEAT AND ADD NO SALT. #102 IS A MILD SOLUBLE SEASONING. THIS SEASONING IS PRIMARLY AN EXCELLENT SEASONING FOR THOSE WHO MAKE PORK SAUSAGE LINKS BECASUSE IT GIVES A BRIGHT COLOR IN THE CASING. IT HAS A VERY MILD HEAT RATING AND A GOOD SAGE FLAVOR.
G22027		Witts #110 Sthrn Pork Saua Ssn	ING: Salt, Dextrose, Sugar, Monosodium Glutamate (3.32%), Red Pepper, Spice Extractives, BHA (.084%), Propyl Gallate (.032%), and Citric Acid (.018%) added to protect the flavor. Use: 8oz of seasoning per 25# of meat and add no salt. Our #109 is the same as #102 but without sage.
G22029		Witts #1504 Pork Sausage Ssng	ING: Salt, Sage, Sugar, Red Pepper, Black Pepper, Spice Extractives, BHA (.0518%), Propyl Gallate (.0203%), and Citric Acid (.0113%) added to protect flavor. Use: 8oz of seasoning per 25# of meat and add no salt. #1504 blend of natural spices on a salt base. It has a very mild heat rating with a sage flavor. In some cases, it can be used for poultry seasoning dressing.
G22041		Pork Roast Ssng Rub 25#CS = 5/	ING: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.
G22042		Meyer's Roast Beef Rub 25# CS	ING: SALT, MONOSODIUM GLUTAMATE (16.08%), DEXTROSE, DRY MOLASSES (MOLASSES, WHEAT STARCH, CALCIUM STEARATE, SOY FLOUR (.11%), HYDROXYLATED LECITHIN), HYDROLYZED VEGETABLE PROTEIN (8%), SPICES, CARAMEL COLOR, ONION POWDER, GARLIC POWDER, AND LESS THAN 2% SILICON DIOXIDE ADDED TO PREVENT CAKING. USE: RUB ON OUTSIDE OF ROAST BEFORE COOKING.
G22043		Special BBQ Seasoning 25# Box	ING: Salt, MSG (12.5%), Sugar, Paprika, Onion, Garlic, Tumeric, Smoke Flavor with less than 1% Silicon Dioxide and partially Hydrogenated Cottonseed and /or Soybean Oil to prevent from caking.
G22044		White Gravy Mix 25# Box	ING: Wheat Flour, Nonfat Dry Milk, Modified Food Starch, Salt, Monosodium Glutamate, Spice, Onion Powder, Sugar, Dextrose, Natural Flavors, less Than 2% Silicon Dioxide added to prevent caking. Use: Add 8oz of mix to 2# 4oz-2# 8oz of water. Blend thoroughly until smooth. Heat over flame with stirring until desired consistency is reached.
G22053		Garlic Salt 10#cs = 2/5#bags	INGREDIENTS: SALT, GARLIC JUICE CONCENTRATE,GARLIC OIL, AND POLYSORBATE 80, WITH LESS THAN 1% SILICON DIOXIDE ADDED TO PREVENT CAKING.
G22054		Garlic Salt 25#CS = 5/5# Bags	Ingredients: Salt, Garlic Juice Concentrate, Garlic Oil, and Polysorbate 80 with less than 1% Silicon Dioxide added to prevent caking.
G22096		Witts Chicken & Pork BBQ Seasoning 25# CS= 5/5# Bags	Ing: Salt, Monosodium Glutamate, Wheat Flour, Dried Yeast, Paprika, Hydrolyzed Soy Protein, Natural Smoke Flavor, Onion Powder, Red Pepper, Garlic Powder, Oleoresin Paprika, Spice Extractive, Less than 2% Silicon Dioxide added to prevent caking. Use: Rub or sprinkle on meat before cooking.
G22122		N/F Cajun Style Ssng Blend #2	ING: SALT, SPICES, WHITE, BLACK, AND RED PEPPER, BREAD CRUMBS, (BLEACHED WHITE FLOUR, SALT, YEAST, NATURAL FLAVORING), PAPRIKA, ONION POWDER, MUSTARD FLOUR (95.34%), GARLIC POWDER, SUGAR, AND LESS THAN 1% SILICON DIOXIDE ADDED TO PREVENT CAKING. USE: SPRINKLE ON MEAT OR FISH BEFORE COOKING.
G22139		Onion Salt 25# Box	See Onion Chopped Plain for origin and description information.
G22151		Witts #1503 Brat Ssng No Sage	ING: Salt, Spices (White Pepper, Coriander, Thyme, Nutmeg, Savory), Extractives of Clove, BHA (.088%), Propylene Gallate (.03%), and Citric Acid (.028%) added to help protect flavor. Use: 8oz of seasonong per 25# of meat, add no salt. Our #1503 P.S.S., is a blend of natural spices on a salt base, without sage. It is mainly used for bratwurst.
G22160		Witt's Pork Sausage Seasoning #109 25/ 2# Bags	Ingredients: Salt, dextrose, monosodium glutamate (3.32%). Red pepper, spice extractives, BHA (.084%), propyl gallate (.032%), and citric acis (.018%) added to protect flavor. USE: 8oz of seasoning per 25# of meat and add no salt. Our #109 is the same as the #102 but without sage.
G22162		Witts Southwest BBQ Seasoning 25# Box 5/5# Bags	ING: 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.
G22184		Andouille Sausage Seasoning 2	ING: Salt, Spices, Paprika, Onion Powder, Garlic Powder, and Mustard Flour (1.5%). Directions: Use 7oz of seasoning per 25# of meat. Cure and Smoke. This can be used for fresh or smoked.
G22190		BBQ Sauce Ex-Thick 14.25# CS=	Extra thickness and sweetness lends to a savory compliment to the traditional BBQ flavors of Tomatoes, Vinegar and Brown Sugar with accents from Onion and Garlic and Worcestershire.
G22201		Witt's Summer Sausage Seasoning 25# Box	ING: Corainder, White Pepper, Blach Pepper, Nutmeg, Mustard (4.58%), and Allspice. Use: 8-10oz of seasoning per 100# of meat.
G22204		Witt's Summer Sausage Seasoning 50# Box	ING: Corainder, White Pepper, Blach Pepper, Nutmeg, Mustard (4.58%), and Allspice. Use: 8-10oz of seasoning per 100# of meat.
G22282		Wild Rice Stuffing 5/4# 4.5oz Bags	Ingredients: Bread crumbs, seasonign mix, (onion, spices, salt, dextrose, parsley flakes, and red bell peppers), instant white rice, and instant wild rice. USE: Add contents to 96oz of hot tap water and 1# of soft margarine and mix throughly.
G22285		BBQ Sauce Cajun 14.25# CS=12/	Cajun spices, combined with Paprika, a touch of Red Pepper and a dash of Lemon, transforms this BBQ sauce into a trendy Cajun delight.
G22289		BBQ Sauce Tangy 28.50#CS = 12	Zesty Tomatoes seasoning and extra Vinegar are added to traditional BBQ sauce for a more flavoral and tangy profile.
G22299		Witts #1504 Pork Sausage Ssng	ING: Salt, Sage, Sugar, Red Pepper, Black Pepper, Spice Extractives, BHA (.0518%), Propyl Gallate (.0203%), and Citric Acid (.0113%) added to protect flavor. Use: 8oz of seasoning per 25# of meat and add no salt. #1504 blend of natural spices on a salt base. It has a very mild heat rating with a Sage Flavor. In some cases, it can be used for Poultry seasoning dressing.
G22302		BBQ Sauce Tangy 47# Pail
G22327		Witts #1504-CXS Pork Saus Ssng	ING: Salt, Sage, Sugar, Red Pepper, Black Pepper, Spice Extractives, BHA (.048%), Propyl Gallate (.019%), and Citric Acid (.01%) added to protect flavor. Use: 2# of seasoning per 100# of meat and add no salt.
G22334		Witts Pepper Stick Ssng Unit 5	ING: Salt, Corn Syrup Solids (25.03%), Spices, Mustard (12.50%), Monosodium Glutamate, Dextrose, Garlic, Erythorbate (.60%), and less than 2% Tricalcium Phosphate added to prevent caking. Use: 4# os seasoning with 2oz of speed cure mix per 50# of meat.
G22336		Luau Loaf Binder and Seasoning 6/ 3# 10oz bags w/ 6/ 2oz cure	USE: 1 bag of seasoning with 1 bag of cure to 50# of meat.
G22337		BBQ Smokehouse Chicken Ssng W/	ING: Sugar, Salt, Paprika, Spices, Garlic Powder, and Hickory Smoked Flavors, and less than 2% Silicon Dioxide and Hydrogenated Cottonseed and/or Soybean Oil added to prevent caking. Use: Sprinkle on meat or poultry before cooking.
G22346		Corn Bread Stuffing Unit W/Ssn	ING: Wheat Flour, Corn Meal, Sugar, Parially Hydrogenated Vegetable Oil, (Soybean, and/or Palm Oil), Yeast, Non-Fat Dry Milk Solids, Calcium Propionate, Natural Flavorings, BHA, and BHT. Use: Add 6oz of seasoning and 2# of squeezable Margarine to 2.5 quartz of hot tap water. Add 5# of corn bread crumbs and mix completely.
G22347		White Bread Stuffing Unit with Seasoning 5/10# Bags w/ 5/12oz of seasoning	Indregients: Enriched wheat flour, sugar, partiallly hydrogenated vegetable oil (soya and or palm oil), yeast, salt, calcium propionate, caramel, bha, bht, and natural flavoring. USE: Add 12oz of stuffing seasoning and 4# of margarine to 5 quarts of hot tap water. Add 10# of white bread crumbs and mix completely.
G22348		Witts Cmp Greek Flv Marinade	ING: Salt, Sodium Polyphosphates, Spices, Granulated Garlic (2.75%), Monosodium Glutamate, Granulated Onion, Sugar, and Powdered Lemon Juice. Use for Tumbling: Place 25# of chicken, beef, or pork in vacuum tumbler. Add 30oz of water and 10oz of seasoning and vacuum tumble for 20 minutes and let rest for 15 minuites. 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.
G22351		Weinermate Complete 25# Box	ING: Dextrose, Sodium Erythorbate (43.75%), and Sodium Citrate (3.99%). Use: 1.8oz of Weinermate per 100# of meat or to each gallon of pickle at a 10% pump.
G22353		BBQ Sauce, Cajun 47# Pail = 5	Cajun spices, combined with Paprika, a touch of Red Pepper and a dash of Lemon, transforms this BBQ sauce into a trendy Cajun delight.
G22355		Witts Sol Roast Beef Seasoning	rotein (15%), Spice Extractives, and Extractives of Garlic. Use: Add 4oz of Curifos 11-2 to 1 gallon of cold water and dissolve completely. Add 1# of seasoning, dissolve and pump.
G22356		Flavormost Seasoning WOC 25#CS	ING: Salt, Sugar, MSG, Dextrose, and Spice Extractives. Use to suit taste.
G22362		Witt's Italian Sausage Seasoning Sweet 25 /2# Bags	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.
G22370		Chopped Sirloin Steak Seasoning 12/1# Bags	ING: Hydrolyzed Soy Protein, Dextrose, Salt, Monosodium Glutamate, Onion Powder, Spice, less than 2% Silicon Dioxide added to prevent caking. Use: 1# of seasoning per 50# of meat.
G22371		Witt's Bratwurst Seasoning #1503 No Sage 25/ 2# Bags	ING: Salt, Spices (White Pepper, Coriander, Thyme, Nutmeg, Savory), Extractives of Clove, BHA (.088%), Propylene Gallate (.03%), and Citric Acid (.028%) added to help protect flavor. Use: 2# of seasonign per 100# of meat, and add no salt.
G22377		Breading Mix 50# Box	Ingredients: Bread crumbs, salt, sugar, msg (1.79%), tumeric, oleoresin paprika, and spice extractives. USE: Coat meat cutleats and tenderloins with breading. Let stand 10 minutes and fry or bake.
G22379		Witt's Flavormost Seasoning 25# Box 5/5# Bags	ING: Salt, Sugar, Monosodium Glutamate, Dextrose, Turmeric, and Spice Extractives. Use to suit taste.
G22380		Texas Style Fajita Mainade BD	ING: SALT, SUGAR, DEXTROSE, MSG (11.14%), PAPRIKA, HYDROLYZED VEGETABLE PROTEIN (5.44%), SPICES, CARAMEL COLOR, ONION POWDER, GARLIC POWDER, SPICE EXTRACTIVES, FICIN, BROMELAIN, PAPAIN, AND NO MORETHAN 2% SILICON DIOXIDE ADDED TO PREVENT FROM CAKING. USE: MIX 4# 7OZ OF MARINADE WITH 3 GALLONS OF COLD WATER. MARINADE STEAKS FOR ABOUT 30 MINUTES, DRAIN AND COOK.
G22384		Italian Sausage Seasoing W/O MSG 25/ 1# 15oz Bags	Ingredients: Salt, spices, paprika, and spice extractives. USE: 1# 15oz of seasoning per 100# of meat.
G22399		Bratwurst Sausage Seasoning 25# Box	Ingredients: White pepper, black pepper, coriander, nutmeg, bay, thyme, savory, and spice extract. USE: 10-12oz of seasoning per 100# of meat. Add about 1 1/2# of salt.
G22470		Witts Com Swdish Potato Saus Seasoning 12/ 1# 8oz Bags	ING: Salt, Spices, Sugar, Dextrose, and Spice Extractives. Use: 8oz of seasoning.
G22490		Witts Speed Cure #0404 W/Nitri	Ingredients: Salt, Sodium Nitrite (6.25%), FD&C Red #3 (.0009%), and less than 1% Glycerine added to prevent from caking. Use: 4oz of cure mix per 100# of sausage material. For pumping pickle, use 4oz of cure mixor sugar per 10# of brine.
G22496		Pork Sausage Seasoning #111 25/ 2# Bags	Ingredients: Salt, sage, sugar, black pepper, cardamon, spice extractives, BHA (.056%), propyl gallate (.022%), and citric acid (.012%), added to protect flavor. USE: 2# of seasoning per 100# of meat and add no salt. Rubbed sage is added with a touch of black pepper adn ground cardamon.
G22511		Celery Salt 50# Box	Ingredients: Salt, Oleoresin celery.
G22512		Witts Sol Rst Beef Ssng Pumping	ING:Salt, Sugar, MSG (15%), Hydrolyzed Vegetable Protein (15%), Spice Extractives, and Extractives of Garlic. Use: Add 4oz of Curifos 11-2 to 1 gallon of cold water and dissolve completely. Add 1# of seasoning, dissolve and pump.
G22577		Witts Pork Sausage Seasoning #109 50# Box	Ingredients: Salt, dextrose, monosodium glutamate (3.32%). Red pepper, spice extractives, BHA (.084%), propyl gallate (.032%), and citric acis (.018%) added to protect flavor. USE: 8oz of seasoning per 25# of meat and add no salt. Our #109 is the same as the #102 but without sage.
G22612		Vegetable Garnish 9#CS = 12/12	N/A
G22614		Witts #358 Jerky Seasoning 50#	ING: Salt, Spices, Garlic Powder, and Spice Extractives. Use 1# 4oz of seasoning per 100# of meat and process as usual.
G22649		Taco Meat Seasoning #27 50# Box	ING: Spices, Salt, Onion, Nonfat Dry Milk, Torula Yeast, Dextrose, Citric Acid, and Garlic Powder. Use: 20oz of seasoning per 15# of ground chuck and 3-4 cups of water.
G22657		Summer Sausage Seasoning Unit #8055 25# Box	Ingredients: Corn syrup (64.09%), spices, msg, mustard seed (1.01%), and less than 2% silicon dioxide and hrdyogenated cotton seed and/or soybean oil added to prevent caking.
G22663		Buffalo Wing Sauce Mild 14.25#	N/A
G22892		CJ's Extra Mild Pub Sauce 12	N/A
G24498		Honey Glazed Ham Seasoning 50#	Ingredients: Sugar, Spices, Brown Sugar, Paprika, Dextrose, Honey Granules (Refinery Syrup, Honey), Partially Hydrogenated Soybean Oil, Carboxymethylcellulose, Natural Flavors.