LEM Backwoods Meat Cure 9208

LEM Backwoods Breakfast Sausage Seasoning 9002

Make Cured Meats Like Sausage & Jerky, And Brines For Ham And Bacon.

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

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.

• 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.