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Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and Sausage - 5 lbs. - The Sausage Maker
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About Insta Cure #1 (Prague Powder 1) - Curing Salt For
Insta Cure #1 5 lbs. Insta Cure No. 1 is a simple, easy-to-use cure for any meat that requires cooking, brining, smoking or canning. This includes smoked sausage, poultry, fish, ham, bacon, luncheon meats, corned beef, pâtés and plenty more. Formerly known as Prague Powder No. 1, the Sausage Maker’s blend is a basic cure containing salt and 6.25% sodium nitrite. Curing meat helps to ensure basic food safety when making Sausage and other cured meats. Cured meats are safely preserved and tend to take on more complex, robust flavors and colors. The Sausage Maker recommends using one level teaspoon per five pounds of ground meat. Five pounds Insta Cure 1 will process approximately 2,400 pounds of meat. For a basic bacon or ham brine (not including additional flavor ingredients), mix: 1 gal. water 4 oz. (½ cup) Insta Cure #1 1 lb. 5 oz. (1¾ cup) salt 1½ oz. (2¼ Tbsp.) sugar Net weight: 5lbs. salt and sodium nitrite-based cure blend.
