Backwoods Sodium Nitrite Cure #1 (4 oz.)

$2.99

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

Additional information

Weight .25 lbs

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