Use to make cured meats, including sausage and jerky, and brines for ham and bacon.
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.)