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.