LEM Pink Salt Meat Cure

LEM Cure
Item 1592

A mixture of salt and sodium nitrite (6.25%) used to control botulism and add color and flavor to smoked or cooked sausage. The conditions created during the low temperature cooking of sausages and jerky are ideal for the promotion of botulism. The use

1592LEM Pink Salt Meat Cure$1.994 oz

Follow directions to the letter. DO NOT use more than a scant 1/4 teaspoon per pound of meat. This cure will not kill salmonella or E-coli bacteria. Keep out of rEach of children!

Product Specs

  • one 4 oz. packet will treat 100 lbs. of meat
Everyone enjoys homemade sausage and fresh sauerkraut.


Making Healthy Homemade Sausage, High Protein Jerky and Cured Meats