LEM Cure is a versatile ingredient suitable for making sausage, jerky, bacon, or ham. Its benefits include reducing the risk of botulism in meat, aiding in the preservation of meat, enhancing the flavor of the finished product, and imparting a desirable pink "cured" color to the cooked product. Without the use of cure, your sausage would have a grey color.

4oz. bag

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.