LEM Backwoods Cure, 4oz
In stock
SKU #
1153955
MFG #
9208
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Does Not Ship To:
AK,CA,HI
OVERVIEW:
Backwoods® Meat Cure can be used in making sausage, pepperoni, jerky, bacon, ham, and brines.
Features
FEATURES:
- Reduce the risk of botulism in meat
- Slightly aid the preservation of meat
- Enhance the flavor of the finished product
- Give the finished product a pink "cured" color. (If cure is not used, your sausage will be a grey color)
- Use 1 oz. of cure for 25 lbs. of meat or a scant 1/4 teaspoon (1.1 g) for 1 lb. of meat. Do NOT overuse.
SPECIFICATIONS:
Ingredients: Salt, Sodium Nitrite (6%), Red 3, And Less Than 2% Silicon Dioxide As A Processing Aid
Does NOT contain gluten or MSG