Glazes/Marinades/Rubs |
| Product Number | Product Name | Price |
|
| G21232 | BAKED HAM DRESS W/HONE-WITTS | |
| Short Description 1: 50# CS |
| Short Description 2: |
Description:
NOT A STOCK ITEM -
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.
|
|
| G16002 | MARINADE-BURGANDY PEPPER | |
| Short Description 1: 18# CS = 12/24OZ BGS |
| Short Description 2: |
Description:
STOCK ITEM -
Directions: Use 24 oz bag of sng with 4# of cold water & 25# of meat. |
|
| G20046 | MARINADE-BUTTER/GARLIC #544 | |
| Short Description 1: 7.3125# CS=12/9.75 OZ BAG |
| Short Description 2: |
Description:
STOCK ITEM -
Use in Vacuum Tumbler - Place 25# of meat in vacuum tumbler, add 30.25 oz of water and 9.75 oz of sng. Vacuum tumble for 20 minutes.
Use as a soak - Dissolve 9.75 oz of sng in 1-2 gallons of water depending on stregth desired. Marinate under reftigeration in plastic or stainless steel container for 12-24 hours.
|
|
| G20647 | MARINADE-CAJUN STYLE #520-WITTS | |
| Short Description 1: 7.1250# CS= 12/9.5 OZ BAGS |
| Short Description 2: |
Description:
NOT A STOCK ITEM -
Use for vacuum tumble: Place 25# of meat in vacuum tumbler, add 30.5 oz of water and 9.5 oz of sng. Vacuum tumble 20 minutes.
Use as a Soak: Dissolve 9.5 oz of sng in 1-2 gallons of water depending on strength desired.
Marinate under refrigeration in plastic or stainless steel container for 12-24 hours |
|
| G51811-500 | MARINADE-CMP EXTRA HOT/SPICY | |
| Short Description 1: 12# CS=24/8 OZ BAGS |
| Short Description 2: |
Description:
STOCK ITEM - 3/19/10
Directions:
Vacuum tumble-Place 25# of meat in vacuum tumbler. Add 24 oz of water and 8 oz of sng for an 8% pickup and vacuum tumber 20 minutes.
As a Soak-Dissolve 8 oz 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 | MARINADE-FAJITA FLV CMP-WITT | |
| Short Description 1: 9# CS = 12/12 OZ BAGS |
| Short Description 2: |
Description:
NOT A STOCK ITEM -
Use for tumbling: Place 25# of chicken, beef, pork in vacuum tumbler. Add 30 oz of water and 12 oz of sng and vacuum tumble 20 minutes and let rest for 15 minutes
Use for Marinade: Dissolve 12 oz of sng 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
|
|
| G56910 | MARINADE-GARLIC/BUTTER CMP | |
| Short Description 1: 7.5#CS=12/10 OZ BAGS |
| Short Description 2: |
Description:
NOT A STOCK ITEM
More Than 2% Silicon Dioxide Added to Prevent Caking.
Allergens: Milk |
|
| G20650 | MARINADE-ORIENTAL TERIYAKI | |
| Short Description 1: CMP-WITTS |
| Short Description 2: 8.25# CS = 12/11 OZ BAGS |
Description:
NOT A STOCK ITEM -
Use for Tumbling: Place 25# of chicken, beef, pork in vacuum tumbler. Add 30 oz of water and 11 oz of sng and vacuum tumble 20 minutes and let rest for 15 minutes.
For Marinade: Dissolve 11 oz of sng 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 |
|
| G0AHT6-500 | MARINADE-PEPPERCORN | |
| Short Description 1: 24.42# CS = 37/0.66# BGS |
| Short Description 2: |
Description:
STOCK ITEM
|
|
| G20957 | MARINADE-TERIYAKI FLAVOR | |
| Short Description 1: 15# CS = 15/1# BGS |
| Short Description 2: |
Description:
NOT A STOCK ITEM -
Use 15-20 oz of sng per gallon of water. Marinade chickens 3-6 hours. Shorten marinating time for small beef pieces to 20-40 minutes. |
|
| G24183 | MARINADE-YUKON GOLD | |
| Short Description 1: 12.5# CS=8/25 OZ BGS |
| Short Description 2: |
Description:
STOCK ITEM -
Use 25 oz of sng with 25 oz of water to 25# of meat. Tumble for 20 minutes |
|
| G22041 | PORK ROAST SNG RUB | |
| Short Description 1: 25# CS = 5/5# BAGS |
| Short Description 2: |
Description:
STOCK ITEM -
Allergens: Soy, Wheat
Rub on outside of roast before cooking
|
|
| G20598 | ROAST BEEF RUB-MEYER'S | |
| Short Description 1: 10# CS = 2/5# BAGS |
| Short Description 2: |
Description:
STOCK ITEM -
Rub on outside of roast before cooking |
|
| G22042 | ROAST BEEF RUB-MEYER'S | |
| Short Description 1: 25# CS=5/5# BAGS |
| Short Description 2: |
Description:
STOCK ITEM -
Rub on outside of roast before cooking.
|
|
| G20838 | SEASONED PEPPER BLEND | |
| Short Description 1: 10# CS - 2.5# BAGS |
| Short Description 2: |
Description:
STOCK ITEM |
|
| G20887 | SOL ROAST BEEF SNG PUMPING-WITTS | |
| Short Description 1: 25# CS = 5/5# BAGS |
| Short Description 2: |
Description:
STOCK ITEM -
Use 4 oz of sodium polyphosphates to 1 gallon of cold water and dissolve completely. Add 1# of sng, discolve and pump. |
