Description
What is it? 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.) How do I use it? 1 oz. of cure for 25 lbs. of meat or a scant 1/4 teaspoon (1.1 g) for 1 lb. of meat. Do NOT overuse. Directions for Use: For Sausage: Mix LEM Cure, seasoning and water until well blended and then mix with meat. Stuff and smoke or cook sausage to internal temperature of 165 degrees F. For a Standard or 20% Brine: For 100 lbs. of meat, mix 4 ozs. of LEM Cure, 1 1/2 lbs. of salt, 1/4 lb. of sugar and 2 gallons of water. The salt and sugar levels may be adjusted to desired final taste. Other spices or seasonings can be added for flavor.
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