LEM Backwoods Meat Cure 4 oz

You won't believe the flavor a great cure can deliver! Formulated exclusively for LEM by local Chef James Trent, each blend has a unique flavor profile that enhances the natural flavors of meat and wild game. Don't forget to try the recipe included on each label! Mix in with your venison burger, shake on for a dry rub or combine with Olive Oil to really release the flavors. Your options are endless! No additives. LEM Cure can be used in making sausage, jerky, bacon or ham. It helps:Reduce the risk of botulism in meatSlightly aid the preservation of meatEnhance the flavor of the finished productGive the finished cooked product a pink "cured" color. (If cure is not used, your sausage would be a grey color.) 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 LEM Cure, 1 1/2 lbs. of s...