Description
Created for culinary enthusiasts who take pleasure in crafting their own homemade delicacies, our Backwoods® Flavor Enhancers are a designed to enhance the natural flavors and improve overall palatability of meat products.
A combination of approximately 94% salt and 6% sodium nitrite, Our Meat Cure is used for curing meat products that require short cures that will be cooked or brined, such as sausage, pepperoni, jerky, bacon, and ham. Often referred to as Prague Powder #1 or Insta Cure #1, our meat cure gives meat the pink "cured" color in sausages and snack sticks, aids in the preservation of meat, helps reduce the risk of botulism, and enhances the flavor of the finished product.
Use 1 oz. of Cure for 25 lbs. of meat or a scant 1/4 teaspoon (1.1 g) for 1 lb. of meat. Caution: do not overuse.
Directions for Use:
- For Sausage: Mix LEM Cure, seasoning and water until well blended and then mix with meat. Stuff and smoke or cook sausage to internal temperature of 165 degrees F.
- For a Standard or 20% Brine: For 100 lbs. of meat, mix 4 ozs. of Backwoods® Cure, 1 1/2 lbs. of salt, 1/4 lb. of sugar and 2 gallons of water. The salt and sugar levels may be adjusted to the desired final taste. Other spices or seasonings can be added for flavor.
Specs
- Type: Flavor Enhancer
- Use For: Making cured meats that require short cures and will then be cooked
- Benefits: Adds flavor and color, aids in preservation, and reduces the risk of botulism
- Use With: Wild game and domestic meat
- Pounds of Meat Seasoned: 100 pounds per 4 oz. packet: 1 oz. per 25 lbs. of meat or a scant 1/4 teaspoon for 1 lb. of meat
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