Backwoods Sodium Nitrite Cure #1 (4 oz.)
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 to store