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Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and Sausage - 4 oz. - The Sausage Maker
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Insta Cure #1 (Prague Powder 1) - Curing Salt for Features
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Insta Cure #1 is a simple, easy to use curing agent for meats that require cooking, brining (wet curing), smoking, or canning. This includes jerky, ham, bacon, brisket, sausage, snack sticks, corned beef, pâtés, pastrami, luncheon meats, meat loaves, poultry, fish and more
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Curing meat helps to prevent common food borne illnesses associated with trapped air in meat mixture. For use on low & slow smoked/cooked meats with a short curing window
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Contains 4 oz. of Insta Cure #1, enough to process approximately 120 lbs. of meat
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Formerly known as Prague Powder No. 1;The Sausage Maker recommends using 1 level teaspoon per 5 lbs. of ground meat. Recipes may call generic names such as “curing salt"
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Insta Cure is a Trademark of The Sausage Maker Inc. Made in USA
About Insta Cure #1 (Prague Powder 1) - Curing Salt For
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
