Backwoods Cure – 4 Oz Bag

Backwoods Cure – 4 Oz Bag

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
• Give the finished cooked product a pink “cured” color. (If cure is not used, your sausage would be a grey color.)