(4 oz.) LEM Cure

LEM Cure (4 oz.)

(4 oz.) LEM Cure

What is it? LEM Cure can be used in making sausage, jerky, bacon or ham. It helps: Reduce the risk of botulism in meat; Slightly aid the preservation of meat ; Enhance the flavor of the finished product; and Give the finished cooked product a pink "cured" color. (If cure is not used, your sausage would be a grey color.) How do I use it? Use 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

Brand: LEM

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Key Features

• Made in United States

Product Details

• Item Weight: 4 Ounces

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