Backwoods Cure - 4 oz. Bag
*Actual product may vary slightly from picture.

Backwoods Cure - 4 oz. Bag

SKU: 9208
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Use to make cured meats, including sausage and jerky, and brines for ham and bacon.
Backwoods® - The Secret to UNFORGETTABLE Flavor!
What is it?

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


Save 10% on this item when you buy this item along with one of the Briner Buckets. No promo code is needed. Just add both to your cart for the discount.
  • Ingredients: Salt, 6.25% Sodium Nitrite, FD&C Red # 3 (for color) and less than 2% Sodium Dioxide as a processing aid

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Reviews

Jerry Schmitt
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cure
We know that we can trust the quality of Lem products and only use Lem Cure when processing our meat and sausage.

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