Insta Cure #2 Pink Curing Salt Prague Powder 2 for Dry Curing Meat

Insta Cure #2 Pink Curing Salt (Prague Powder 2) is intended for dry curing meats such as salami and ham. This item is listed in new condition and ships with free shipping. Use only as directed and follow safe curing guidelines for your recipe and local food safety recommendations. Check the listing for details.

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HOME CASINGS EQUIPMENTS INGREDIENTS PRESERVING HOT DEALS > The Sausage Maker Insta Cure Pink Curing Salt Prague Powder 2 For Dry Curing Meat, Salami, Ham Description Insta Cure is similar to Insta Cure but with the added ingredient, Sodium Nitrate. Nitrates breakdown over time into their less complex, meat curing chemical Nitrite (similar to 'time-released' medicine). This extra time allows the curing action to continue for longer stretches of time, which is why this Cure is used for dry-cured products that need a pro-longed period of time for aging and/or drying. This is especially true for recipes like Sopressata, Dry Cured or Aged Salami of all sorts, Chorizo, Capocola ("Coppa"), Thuringer, Mettwurst...etc. It is formulated for recipes that do not require a cooking, smoking or refrigeration to continue their shelf-stability. Features: MADE IN THE USA: Insta Cure is a trademark of The Sausage Maker®, crafted with industry standard formula in the USA. PREMIUM CURING AGENT FOR COOKED MEATS: Specifically designed for dry-cured meats, Insta Cure is an essential tool for ensuring safety, flavor, and quality in products that do not require cooking, smoking, or refrigeration before consumption. ENHANCES FLAVOR & PRESERVES COLOR: Achieve rich, complex flavors and vibrant colors in cured meats. VARIOUS RECIPES: This trusted formula works perfectly for various products, including pepperoni, hard salami, Genoa salami, prosciutto hams, dried farmer’s sausage, capicola, and more. LIMITS BACTERIAL GROWTH FOR SAFER MEAT: Protect your meats with confidence. Curing with Insta Cure helps reduce the risk of foodborne illnesses commonly associated with air pockets in meat mixtures. CURING TIME: Designed for meats requiring long curing times, Insta Cure contains both sodium nitrite and sodium nitrate. The sodium nitrate gradually converts into nitrite. Some meats require curing for up to 6 months. EASY-TO-FOLLOW CURING GUIDE: For dry-cured meats, use 1 level teaspoon of Insta Cure per 5 lbs. of meat. Each teaspoon perfectly balances preservation and flavor, delivering professional results every time. One lb. of Insta Cure can cure approximately 480 lbs. of meat. TRUSTED CURING FORMULA: The Sausage Maker Inc.'s Insta Cure contains 89.75% table salt, 6.25% sodium nitrite, and 1% sodium nitrate, meeting strict industry standards. SAFETY PRECAUTIONS: The formula is dyed pink to distinguish it from regular salt and ensure safe usage. Always follow recommended guidelines and keep children out of reach. Ingredients Salt 6.25% Sodium Nitrite 1% Sodium Nitrate Propylene Glycol and Sodium Bicarbonate as processing aids Red 3 PREMIUM QUALITY 100% satisfaction TRUSTED STORE satisfaction guaranteed SECURE TRANSACTION shop with confidence Visit Store About Us Copyright © The Sausage Maker Inc.