Cure 4Oz Bag

The LEM Meat Cure is a mixture of salt and sodium nitrite (6.25%) that’s used to control botulism and add color and flavor to your smoked or cooked sausage. This LEM meat cure is packaged for 100 lbs. of meat. Be ready to add flavor to your game meat with this LEM Meat Cure.

Features

• (If Cure is not used, your sausage would be a grey color.)
• 1 oz. to 25 lbs. of meat
• 1/4 tsp. per pound of meat
• 4 oz. per 100 lbs. of meat
• Container Size: 4 oz.
• Cure will not kill salmonella or E-coli bacteria (must be properly cooked)
• Do not use more cure than directed
• Gives the finished cooked product a pink “cured” color.
• Note: Keep out of reach of children
• Does not contain gluten or MSG.
• For a Standard or 20% Brine: For 100 lbs. of meat, mix 4 ozs. of Backwoods Cure, 1 1/2 lbs. of salt, 1/4 lb. of sugar and 2 gallons of water.
• For sausage: Mix LEM Cure, seasoning and water until well blended and then mix with meat.
• Other spices or seasonings can be added for flavor.Ingredients: Salt, 6.25% Sodium Nitrite, FD&C Red # 3 (for color) and less than 2% Sodium Dioxide as a processing aid.
• Stuff and smoke or cook sausage to internal temperature of 165 degrees F.
• The salt and sugar levels may be adjusted to the desired final taste.