LEM Products Cure, 4 oz

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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.)
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