Backwoods Meat Cure can be used in making sausage, pepperoni, jerky, bacon, ham, and brines.
Curing meat 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.)