Insta Cure #1, 4 Oz Pink Curing Salt, Prague Powder, Quick

Insta Cure #1, 4 Oz Pink Curing Salt, Prague Powder, Quick Cure For Meat, Sausage, Ham, Bacon, Made In USA - The Sausage Maker®
- PREMIUM CURING AGENT FOR COOKED MEATS: Known as Prague Powder #1, Tinted Cure, or Quick Cure Salt, Insta Cure #1 is a must-have for home cooks and professionals alike. Ideal for meats, fish, and poultry, it simplifies curing for recipes requiring cooking, brining (wet curing), smoking, or canning before consumption.
- ENHANCES FLAVOR & PRESERVES COLOR: Achieve rich, complex flavors and vibrant colors in cured meats. This trusted formula works perfectly for various products, including jerky, ham, bacon, brisket, sausage, snack sticks, corned beef, pâtés, pastrami, luncheon meats, meatloaf, poultry, fish, and more.
- LIMITS BACTERIAL GROWTH FOR SAFER MEAT: Protect your meats with confidence. Curing with Insta Cure #1 helps reduce the risk of foodborne illnesses commonly associated with air pockets in meat mixtures. Ideal for low-and-slow smoked or cooked meats with a curing time of up to 30 days.
- EASY-TO-FOLLOW CURING GUIDE: For ground meats, use 1 level teaspoon per 5 lbs. of meat—20 teaspoons equals 4 oz. To prepare a brine (marinade), dissolve 3 oz. of Insta Cure #1 in 1 gallon of water. With 1 lb. of Insta Cure #1, you can cure approximately 480 lbs. of meat.
- TRUSTED CURING FORMULA MADE IN THE USA: The Sausage Maker Inc.'s Insta Cure #1 contains 93.75% table salt and 6.25% sodium nitrite, 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.
Insta Cure No. 1 is a basic cure used to cure all meats that require cooking, brining, smoking, or canning. This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pates and other products too numerous to mention. Formerly Prague Powder #1. Insta Cure #1 contains salt and sodium nitrite (6.25%). Use 1 level teaspoon per 5 lbs. ground meat. 4 oz. of Insta Cure will process approximately 120 lbs. of meat. For a Basic Bacon/Ham Brine (without additional ingredients for flavor): 1 gallon water 4 oz (1/2 cup) InstaCure#1 1 lb 5 oz (1 3/4 cup) Salt 1.5 oz (2 1/4 Tbsp) Sugar
Country USA
Brand The Sausage Maker
Manufacturer The Sausage Maker
ItemPartNumber 10104
Size 4 Ounce (Pack of 1)
UnitCount 1
ReleaseDate 0000-00-00

Country	USA
Brand	The Sausage Maker
Manufacturer	The Sausage Maker
ItemPartNumber	10104
Size	4 Ounce (Pack of 1)
UnitCount	1
ReleaseDate	0000-00-00

Insta Cure #1, 4 Oz Pink Curing Salt, Prague Powder, Quick Cure For Meat, Sausage, Ham, Bacon, Made In USA - The Sausage Maker®

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