Backwoods cure … 5 (4) was save . $2.49. Backwoods Cure - 4 Oz Bag LEM Cure can be used in making sausage, jerky, bacon or ham. Use LEM Backwoods Cure for safely making sausage, jerky, bacon, or ham. Dissolve seasoning and cure … Normal use is a scant 1/4 teaspoon per pound of meat, 1 oz. 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. of meat, mix 4 ozs. Free In Store … Slightly aids the preservation of meat. For your safety and convenience, all our Backwoods Seasoning cure blends come with pre-measured packages of cure. to 25 lbs. to 25 lbs. This product does not contain any additives and helps to minimize the chances of botulism in meat. For Sausage: Mix LEM Cure, seasoning and water until well blended and then mix with meat. Keep out of reach of children! Normal use is a scant 1/4 teaspoon per pound of meat, 1 oz. of meat. Enhance the flavor of your meat with the LEM Backwoods Meat Cure. For your safety and convenience, all LEM Backwoods Seasoning cure blends come with pre-measured packages of cure. Directions: Grind a mixture containing at least 20% pork or pork fat. Use LEM Backwoods Cure for safely making sausage, jerky, bacon, or ham. To make smaller batches: Use 6-1/4 teaspoons of seasoning, a scant 1/4 teaspoon of cure (1.1g) and 1 ounce of water for each pound of meat used. Backwoods Trehalose - 6 oz… Qty. Specially formulated by local chef James Trent, this flavor enhancer gives great to your meat and aids in preservation. Save Up To See price at checkout Click here for more details. per 100 lbs. per 100 lbs. Bag. LEM Products | The Leader In Game Processing ... Backwoods Cure - 4 oz. of meat or 4 oz. Enhance the flavor of the finished … Bag, 9208. Enhance the flavor of the finished … This pack of LEM Backwoods Meat Cure can cure … Stuff and smoke or cook sausage to internal temperature of 165 degrees F. For a Standard or 20% Brine: For 100 lbs. of LEM Cure, 1 1/2 lbs. Use to make cured meats, including sausage and jerky, and brines for ham and bacon. Keep out of reach of children! LEM Backwoods Flavor Enhancer Cure 4 oz. Reduces the risk of botulism in meat. SKU: 128181499. Reduces the risk of botulism in meat. Use LEM Backwoods Cure for safely making sausage, jerky, bacon, or ham. Reduces the risk of botulism in meat. LEM Backwoods Cure - 4 oz: Item Number: LEM9208 Be the first to review this item: Unit Price: $2.25 5 IN STOCK: Quantity Detailed Description: LEM Backwoods Cure is used to make cured meats, including sausage and jerky, and brines for ham and bacon. of meat. Slightly aids the preservation of meat. Enhance the flavor of the finished … (If cure … Product Rating is 5. Slightly aids the preservation of meat. of meat or 4 oz. of salt, 1/4 …
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