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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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Product ID: 38513300
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About the item

🧑‍🍳 Elevate Your Meat Game with Insta Cure #2! Simply mix 1 teaspoon per 5 lbs. of meat for hassle-free curing. Proudly crafted by The Sausage Maker, ensuring quality and authenticity. Ideal for dry-aged and fermented meats like pepperoni and salami, elevating your culinary creations. Insta Cure #2 ensures your meats are safe from harmful bacteria throughout the entire curing process. Time-release technology provides extended safety during the curing cycle. Time-release formula Cures 480 lbs. meat 1 lb. curing salt Insta Cure #2 is a specialized curing salt designed for dry-aged and fermented meats, featuring a time-release formula that protects against bacteria throughout the curing process. With 1 lb. capable of curing approximately 480 lbs. of meat, it's the go-to choice for both home cooks and professional chefs looking to create delicious, safe cured meats.
  • 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.
  • Similar to time release s, 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.
  • Contains 1 lb. of Insta Cure #2, enough to process approximately 480 lbs. of meat.
  • The Sausage Maker recommends using 1 level teaspoon per 5 lbs. of ground meat. Recipes may call generic names such as “curing salt 2".
  • Insta Cure is a Trademark of The Sausage Maker Inc. Made in USA.
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