Lem Backwoods Cure 4 oz seasoning and water until well blended and then mix with meat. Stuff and smoke or cook sausage to internal temperature of 165°F. For a Standard or 20% Brine - For 100 lb of meat, mix 4 oz of Backwoods Cure, 1 1/2 lb of salt, 1/4 lb of sugar and 2 gal of water. The salt and sugar levels may be adjusted to desired final taste. Other spices or seasonings can be added for flavor.
- Reduce the risk of botulism in meat
- Slightly aid the preservation of meat
- Enhance the flavor of the finished product
- Give the finished cooked product a pink "cured" color
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