Specializing in fermented food craft supplies since 1996LEM Pink Salt Meat Cure
Item 1592
Reduced from $2.45! 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
| 1592 | LEM Pink Salt Meat Cure | $1.604 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
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