AC Leggs Quick Cure #1 Pre-Measured- 1 Oz

Answer

Keep sealed, cool, and dry and it should keep for a very long time. Years probably.

Answer

Use 1 level teaspoon to 5 pounds of meat

Answer

Add the cure at the same time as you mix the seasoning into the ground meat. Before grinding the meat dissolve the cure in some ice cold water, about 1 quart of water for 25 pounds of sausage. By dissolving the curing salt in water it allows for more complete and even distribution of the cure throughout the meat batter mix. Grind the meat once and add the seasoning, binder (if using), and the water/ cure mix. Mix well, getting even distribution of the seasoning mix. For a finer emulsion grind again and if desired even a third time before stuffing. Always hold the sausage in the cooler at least over night to allow the product to cure before going to the smokehouse.