Craft your homemade sausage, jerky, bacon, or ham to perfection with LEM Cure. This essential curing agent enhances the flavor and appearance of your meat products while helping to reduce the risk of botulism. By using LEM Cure, your homemade delicacies will achieve that classic pink "cured" color, distinguishing them from the dull grey they would otherwise exhibit. Additionally, LEM Cure slightly aids in the preservation of meat, ensuring it remains delectable for longer. LEM Cure is incredibly easy to use. Simply mix 1 oz. of the cure for every 25 lbs. of meat, or a scant 1/4 teaspoon for 1 lb. of meat. It is crucial not to exceed these recommendations. For sausage making, blend LEM Cure, your chosen seasoning, and water until well combined, then mix with the meat. Proceed to stuff and smoke or cook the sausage to an internal temperature of 165 degrees F. If you're preparing a standard or 20% brine for 100 lbs. of meat, mix 4 ozs. of LEM Cure, 1 1/2 lbs. of salt, 1/4 lb. of sugar, and 2 gallons of water. Feel free to adjust the salt and sugar to your desired taste and add other spices or seasonings for a personalized flavor. With LEM Cure, you can achieve professional-quality cured meats right at home, making every bite a savory experience.