LEM® Products Meat Cure | Bass Pro Shops

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 us [Read More]

   
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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.

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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.
1 year, 8 months ago
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wchrisman
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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?
2 years, 1 month ago
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rexski
 - Chandler, AZ
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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.
5 months, 2 weeks ago
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Caylin
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