LEM Backwoods Cure can be used in making sausage, jerky, bacon or ham.
- 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 gray color.)
Salt, 6.25% Sodium Nitrite, FD&C Red #3 (for color) and less than 2% Sodium Dioxide as a processing aid