WARNING: This product can expose you to chemicals including lead or lead compounds, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information regarding Prop 65, visit www.P65Warnings.ca.gov
LEM Cure can be used in making sausage, jerky, bacon or ham. It helps:
• Reduce the risk of botulism in meat • Slightly aid the preservation of meat • Enhance the flavor of the finished product • Give the finished cooked product a pink "cured" color. (If cure is not used, your sausage would be a grey color.)