{"product_id":"backwoods-meat-cure","title":"Lem Backwoods Meat Cure Pink - 4oz.","description":"\u003cdiv class=\"ewa-rteLine\"\u003eCreated for culinary enthusiasts who take pleasure in crafting their own homemade delicacies, our Backwoods® Flavor Enhancers are a designed to enhance the natural flavors and improve overall palatability of meat products.\u003c\/div\u003e\n\u003cdiv class=\"ewa-rteLine\"\u003e \u003c\/div\u003e\n\u003cdiv class=\"ewa-rteLine\"\u003eA combination of approximately 94% salt and 6% sodium nitrite, Our Meat Cure is used for curing meat products that require short cures that will be cooked or brined, such as sausage, pepperoni, jerky, bacon, and ham. Often referred to as Prague Powder #1 or Insta Cure #1, our meat cure gives meat the pink \"cured\" color in sausages and snack sticks, aids in the preservation of meat, helps reduce the risk of botulism, and enhances the flavor of the finished product.\u003c\/div\u003e\n\u003cdiv class=\"ewa-rteLine\"\u003e \u003c\/div\u003e\n\u003cdiv class=\"ewa-rteLine\"\u003eUse 1 oz. of Cure for 25 lbs. of meat or a scant 1\/4 teaspoon (1.1 g) for 1 lb. of meat. Caution: do not overuse.\u003c\/div\u003e\n\u003cdiv class=\"ewa-rteLine\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eFlavor Enhancer\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse For:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMaking cured meats that require short cures and will then be cooked\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBenefits:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eAdds flavor and color, aids in preservation, and reduces the risk of botulism\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse With:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eWild game and domestic meat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePounds of Meat Seasoned:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e100 pounds per 4 oz. packet: 1 oz. per 25 lbs. of meat or a scant 1\/4 teaspoon for 1 lb. of meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ewa-rteLine\"\u003e \u003c\/div\u003e\n\u003cdiv class=\"ewa-rteLine\"\u003e\u003cstrong\u003eDirections for Use:\u003c\/strong\u003e\u003c\/div\u003e\n\u003cul\u003e\n\u003cli class=\"ewa-rteLine\"\u003e\n\u003cstrong\u003eFor Sausage:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMix 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.\u003c\/li\u003e\n\u003cli class=\"ewa-rteLine\"\u003e\n\u003cstrong\u003eFor a Standard or 20% Brine:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eFor 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.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"LEM Products","offers":[{"title":"Default Title","offer_id":47664156508414,"sku":"9173","price":4.49,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0404\/0510\/6842\/files\/9208_Pouch_Rendering_HiRes__98028.jpg?v=1767613845","url":"https:\/\/leapfrogoutdoor.com\/products\/backwoods-meat-cure","provider":"Leapfrog Outdoor","version":"1.0","type":"link"}