Description
Backwoods Cure can be used in making sausage, jerky, bacon or ham.
- 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. (If Cure is not used, your sausage would be a grey color.)
- Does not contain gluten or MSG
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