LEM Backwoods® Meat Cure

Backwoods® Meat Cure can be used in making sausage, pepperoni, jerky, bacon, ham, and brines. Our meat cure is a combination of about 94% salt and 6% sodium nitrite, which give meat the pink "cured" color that we're all familiar with in sausage and snack sticks. Often referred to as Prague Powder #1 or Insta Cure #1, our meat cure aids in the preservation of meat and helps:

• 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)

How do I use it?
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.
Directions for Use:

• For Sausage: Mix LEM Cure, seasoning and water until well blended and then mix with meat. Stuff and smoke or cook sausage to internal temperature of 165 degrees F.
• 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. The salt and sugar levels may be adjusted to the desired final taste. Other spices or seasonings can be added for flavor.

Does not contain gluten or MSG.

Save 10% on this item when you buy this item along with one of the Briner Buckets. No promo code is needed. Just add both to your cart for the discount.

SPECS

• Ingredients: Salt, Sodium Nitrite (6%), Red 3, And Less Than 2% Silicon Dioxide As A Processing Aid.
• Does not contain gluten or MSG