LEM Cure (4 oz.)

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 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 salt, 1/4 lb. of sugar and 2 gallons of water. The salt and sugar levels may be adjusted to desired final taste. Other spices or seasonings can be added for flavor.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.For Sausage: Mix LEM Cure, seasoning and water until well blended and then mix with meat.