25# Batch

1. Mix all of the ingredients.
2. Pump meat with 10% of this for spray pumping, use balance for cover pickle.
3. Store at 42 degrees for 48 hours.
4. Product ready to sell.

NOTE: If product is not spray pumped, then pack in pickle for 10 days at 42 degrees. If cooler is colder than 42 degrees, permit longer time for cure.