Insta Cure #2 (Prague Powder 2) - Curing Salt for Sausage and Meat - 5 lbs. - The Sausage Maker

Insta Cure #2 (Prague Powder 2) - Curing Salt for Sausage and Meat - 5 lbs. - The Sausage Maker

• 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 (products that do not require cooking, smoking, or refrigeration)
• The sodium nitrate breaks down to sodium nitrite to cure the meat over an extended period of time
• Contains salt, sodium nitrite (6.25%) and sodium nitrate (1%)
• Use 1 level teaspoon per 5 lbs. of ground meat
• 5 lbs. of Insta Cure will process approximately 2,400 lbs. of meat

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 then 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. 5 lbs. of Insta Cure will process approximately 2,400 lbs. of meat.