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LEM® Products Meat Cure

   

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  • Cures 100 lbs. of meat
  • Made in USA

LEM® 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 1/4 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.

Rated 4.3 out of 5 by 3 reviewers.
Rated 5 out of 5 by It's Simple, It's the basics. Wet smoking at low temperatures requires for the sake of safety a curing agent be used to suppress botulism. For the do it yourself smoker, developing their own cured meats recipes, this basic cure of Sodium Nitrite and salt is a must. It is also necessary to achieve any cured meat product even if you don't smoke. December 16, 2011
Rated 3 out of 5 by Something new Well to tell you guys the truth I have never used this product. I don't know anything abou this product other than it's L.E.M and they usally make quality products. The only reason I bought it is because I needed something to help me meet the mimumum purchase prize so I could get a discount. I am in Iraq right now so I can't tell you how it is until I get home and that in not until next year. I could not give it a poor rating but I couldn't give it a great rating since I have yet to use it. November 12, 2010
Rated 5 out of 5 by you need this great for the making of corned beef, bacon, and kolbasa.....brings the flavour and colouring home!!! just what I was looking for....follow the directions and you will be more than pleased with the results as I was.....ordered quite a few to give to friends to enhance their meat endeavours...love it for sure!!!! September 13, 2010
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LEM ingredients....?

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LEM CURE - 4 OZ BAG
Item#: 208
Buy 4 or more for $1.75 each

LEM 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 the 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 1/4 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 our Backwoods Seasoning cure blends come with pre-measured packages of cure.
2 years, 11 months ago
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wchrisman
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Also comes with Jerky seasoning which I have used and helps prolong the meat in storage.
5 months, 3 weeks ago
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FBranch
 - Colorado
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What are the ingredients?

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Is this sodium nitrite or potassium nitrate? Is it pure or are there sugars or salt added?
3 years, 4 months ago
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rexski
 - Chandler, AZ
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Top 500 Contributor
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LEM 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 the 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.
1 year, 8 months ago
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Caylin
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