LEM Backwoods 4 Oz. Flavor Enhancers 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. 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
• 1 Oz. of Cure for 25 Lb. of meat
• For wild game and domestic meat