Insta Cure #2, 8 Oz Pink Curing Salt, Prague Powder, Quick

Insta Cure #2, 8 Oz Pink Curing Salt, Prague Powder, Quick Cure For Meat, Sausage, Made In USA - The Sausage Maker®
- PREMIUM CURING AGENT FOR UNCOOKED MEATS: Specifically designed for dry-cured meats, Insta Cure #2 is an essential tool for ensuring safety, flavor, and quality in products that do not require cooking, smoking, or refrigeration. Its unique formula supports long-term curing processes with reliable results.
- ENHANCES FLAVOR & PRESERVES COLOR: Achieve authentic flavors and vibrant colors in your cured creations. Ideal for dry-cured products like pepperoni, hard salami, Genoa salami, prosciutto hams, dried farmer’s sausage, capicola, and more, Insta Cure #2 ensures professional-grade results every time.
- EXTENDS SHELF LIFE & LIMITS BACTERIAL GROWTH: Designed for meats requiring long curing times, Insta Cure #2 contains both sodium nitrite and sodium nitrate. The sodium nitrate gradually converts into nitrite, limiting the growth of harmful bacteria ensuring safer and longer-lasting meats. Some meats require curing for up to 6 months.
- EASY-TO-FOLLOW CURING GUIDE: For dry-cured meats, use 1 level teaspoon of Insta Cure #2 per 5 lbs. of meat. Each teaspoon perfectly balances preservation and flavor, delivering professional results every time. One lb. of Insta Cure #2 can cure approximately 480 lbs. of meat.
- TRUSTED CURING FORMULA MADE IN THE USA: Manufactured by The Sausage Maker Inc., Insta Cure #2 contains 89.75% table salt, 6.25% sodium nitrite, and 1% sodium nitrate, meeting strict industry standards. The formula is dyed pink to distinguish it from regular salt and ensure safe usage. Always follow recommended guidelines and keep children out of reach.
A cure specifically formulated to be used for making dry cured products such as pepperoni, hard salami, genoa salami, proscuitti hams, dried farmers sausage, capicola and more. These are products that do not require cooking, smoking, or refrigeration. Insta Cure No. 2 can be compared to the time release capsules used for colds--the sodium nitrate breaks down to sodium nitrite and then to nitric oxide to cure the meat over an extended period of time. Some meats require curing for up to 6 months. InstaCure #2 contains salt, sodium nitrite (6.25%) and sodium nitrate (1%). Use 1 level teaspoon per 5 lbs. of meat. 8 oz. of Insta Cure will process approximately 240 lbs. of meat.
Country USA
Brand The Sausage Maker
Manufacturer The Sausage Maker
ItemPartNumber 11250
Size 8 Ounce (Pack of 1)
UnitCount 1
UPCs 015913112504
EANs 0015913112504
ReleaseDate 0000-00-00

Country	USA
Brand	The Sausage Maker
Manufacturer	The Sausage Maker
ItemPartNumber	11250
Size	8 Ounce (Pack of 1)
UnitCount	1
UPCs	015913112504
EANs	0015913112504
ReleaseDate	0000-00-00

Insta Cure #2, 8 Oz Pink Curing Salt, Prague Powder, Quick Cure For Meat, Sausage, Made In USA - The Sausage Maker®

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