Lem® Backwoods® Meat Cure, 9208

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

FEATURES

• Does not contain gluten or MSG
• 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)