LEM Backwoods Cure Flavor Enhancers
LEM Backwoods Flavor Enhancers 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.) LEM makes it simple with our easy to follow instructions on every package. For wild game and domestic meat.
- Ingredients: Salt, 6.25% Sodium Nitrite, FD&C Red # 3 (for color) and less than 2% Sodium Dioxide as a processing aid