Natural source of nitrates that can enhance cured meat color and flavor, antioxidant properties, considered cleaner-label alternative to synthetic curing agents

Smoked Paprika

Adds flavor and color to foods, contains antioxidants such as carotenoids

Black Pepper

Flavor enhancement, may improve digestion

Chili Powder

Flavor enhancement, contains capsaicin which can influence metabolism and pain perception

Cherry Powder

Natural colorant, antioxidant compounds

Red Pepper

Flavor enhancement, contains antioxidants such as capsaicin

Onion powder

Provides flavor enhancement, contains some antioxidant compounds

Tomato Powder

Provides natural flavor and color, source of lycopene and antioxidants

Beef Collagen Casing

Edible casing that enhances texture and cooking properties of meat products, biodegradable alternative to synthetic casings

Grass-Fed and Finished Beef Tallow

Source of energy, contains fat-soluble vitamins (A, D, E, K), stable for high-heat cooking

Water

Hydration, solvent, safe at typical use amounts

Garlic powder

Culinary flavoring, contains organosulfur compounds with antimicrobial properties

Sources

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