LEM Products Cure, 4 oz
LEM 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
- Give the finished cooked product a pink "cured" color. (If cure is not used, your sausage would be a grey color.)
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.
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