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