Backwoods Sodium Nitrite Cure #1 (4 oz.)

What is it?
Backwoods Cure can be used in making sausage, jerky, bacon or ham. It helps:

• 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.)

How do I use it?
1 oz. of Cure for 25 lbs. of meat or a scant 1/4 teaspoon (1.1 g) for 1 lb. of meat. Do NOT overuse.