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