LEM Backwoods Cure – 4 oz Today Only

Lem Backwoods Cure 4 oz seasoning and water until well blended and then mix with meat. Stuff and smoke or cook sausage to internal temperature of 165°F. For a Standard or 20% Brine – For 100 lb of meat, mix 4 oz of Backwoods Cure, 1 1/2 lb of salt, 1/4 lb of sugar and 2 gal 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 meat
• Slightly aid the preservation of meat
• Enhance the flavor of the finished product
• Give the finished cooked product a pink “cured” color