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Cures 100 lbs. of meatMade in USALEM Cure is a mixture of salt and sodium nitrite 6.25%, and should be used to control botulism and add color and flavor to your smoked or cooked sausage. The conditions created during the low temperature cooking of sausages and jerky are ideal for promotion of botulism. This cure will not kill salmonella or E coli bacteria. These bacteria are eliminated by proper cooking temperatures. The use of this cure in meat and fish is strictly regulated by the FDA. Follow directions to the letter. DO NOT use more than directed. Normal use is a scant 14 teaspoon per pound of meat, 1 oz. to 25 lbs. of meat or 4 oz. per 100 lbs. of meat. Keep out of reach of children! For your safety and convenience, all LEM Backwoods Seasoning cure blends come with pre measured packages of cure. Made in USA. Cures 100 lbs. of meatMade in USALEM Cure is a mixture of salt and sodium nitrite 6.25%, and should be used to control botulism and add color and flavor to your smoked or cooked sausage. The conditions created during the low temperature cooking of
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