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Insta Cure #2 (Prague Powder 2) - Curing Salt for Meat and Sausage - 1 lb. - The Sausage Maker
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Insta Cure #2 (Prague Powder 2) - Curing Salt for Features
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Insta Cure #2 is a simple, easy to use curing agent for meats that will be dry aged, fermented or otherwise NOT cooked. This includes pepperoni, hard salami, genoa salami, proscuitti hams, dried farmers sausage, capicola and more
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Similar to time release capsules, Insta Cure #2 breaks down and cures gradually, allowing for more protection time for your meat during the drying or fermenting process. Different from Insta Cure #1, which can be used with meat products that require smoking or cooking. Time release cure keeps meat safe from harmful bacteria over entire curing cycle. For use meats with a long curing window
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Contains 1 lb. of Insta Cure #2, enough to process approximately 480 lbs. of meat
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The Sausage Maker recommends using 1 level teaspoon per 5 lbs. of ground meat. Recipes may call generic names such as “curing salt 2"
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Insta Cure is a Trademark of The Sausage Maker Inc. Made in USA
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, 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. 1 lb. of Insta Cure will process approximately 480 lbs. of meat.
