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Blended of Salt, Dextrose, Sodium Phosphates (14.58%), Sugar, Hydrolyzed Corn Protein, Natural Hickory Smoke Flavor, Sodium Erythorbate (1.75%), Spice, Spice Extractives and less than 2% Silicon Dioxide added as a processing aid.

THIS PACKAGE DOES NOT CONTAIN THE SODIUM NITRITE CURE.

Meat Cures For Smoked Sausage And Jerky

If you are smoking or processing meats at low temperatures (below 140 degrees F) you must use a sodium nitrite cure. Cure for smoked sausage products are available in pre-measured one ounce packets or by the pound. A one ounce packet of Quick Cure is enough to cure 25 pounds of sausage. Please Visit The Cures Section of our store or see the related products below to order.

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11/12/2017 – 25 lb batchs is to large for the average hunter. How much ac legs bacon season per pound of meat ? Thx

Response From Southern Indiana Butcher Supply: Use about 1/2 ounce per pound of the Old Plantation Restructured Venison Bacon Seasoning. Use the cure at the rate of 1 LEVEL teaspoon to 5 pounds of meat.

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Price Details

Qty	Unit Price
1 - 5	$6.25
6 - 23	$5.75
24 +	$5.00

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AC Leggs Restructured Venison Bacon Seasoning Blend 182

AC Legg's Old Plantation

Meat Cures For Smoked Sausage And Jerky