We specialize in hard to find items
All Categories
Insta Cure #2 (Prague Powder 2) - Curing Salt for Meat and Sausage - 8 oz. - The Sausage Maker
Share Tweet
*Price and Stocks may change without prior notice
*Packaging of actual item may differ from photo shown
- Electrical items MAY be 110 volts.
- 7 Day Return Policy
- All products are genuine and original
- Cash On Delivery/Cash Upon Pickup Available
Insta Cure #2 (Prague Powder 2) - Curing Salt for Features
-
Packet contains 8 oz.
-
Insta Cure #2 can be compared to the time release capsules used for colds--the sodium nitrate breaks down to sodium nitrite to cure the meat over an extended period of time
-
Insta Cure #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
About Insta Cure #2 (Prague Powder 2) - Curing Salt For
A cure specifically formulated to be used for making dry cured products such as pepperoni, hard salami, genoa salami, prosciutto 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 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.
