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- 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.)
- 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.