Backwoods Meat Cure can be used in making sausage， pepperoni， jerky， bacon， ham， and brines. Our meat cure is a combination of about 94% salt and 6% sodium nitrite， which give meat the pink "cured" color that we're all familiar with in sausage and snack sticks. Often referred to as Prague Powder #1 or Insta Cure #1， our meat cure aids in the preservation of meat and helps reduce the risk of botulism in meat， give the finished product a pink "cured" color， and of course enhance flavor. 

Product Features:

• Perfect combination of salt and sodium nitrate
• Use to make cured meats， including jerky， sausage， and brines for ham and bacon
• Flavor enhancer for wild game and domestic meats
• One 4 oz package of cure is sufficient for 100 lbs of meat
• Does not contain gluten or MSG

Directions For Use:

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
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 Backwoods 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 the desired final taste. Other spices or seasonings can be added for flavor