LEM Backwoods Meat Cure 4 oz

The LEM Meat Cure is a mixture of salt and sodium nitrite (6.25%) that's used to control botulism and add color and flavor to your smoked or cooked sausage. This LEM meat cure is packaged for 100 lbs. of meat. Be ready to add flavor to your game meat with this LEM Meat Cure. Specifications: Container Size: 4 oz. 1/4 tsp. per pound of meat 1 oz. to 25 lbs. of meat 4 oz. per 100 lbs. of meatNote: Keep out of reach of children Do not use more cure than directed Cure will not kill salmonella or E-coli bacteria (must be properly cooked) Gives 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 Backwoods 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 the desired final taste. Other spices or seasonings can be added for flavor.Ingredients: Salt, 6.25% Sodium Nitrite, FD&C Red # 3 (for color) and less than 2% Sodium Dioxide as a processing aid. Does not contain gluten or MSG