Description
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 and then to 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
- 1 lb. of Insta Cure will process approximately 480 lbs. of meat
- Net Weight: 1lb.
Ralph E Jackson (verified owner) –
David Zarlenga (verified owner) –
John S. (verified owner) –
DEREK (verified owner) –
Anonymous (verified owner) –
Esa (verified owner) –
louis neumann (verified owner) –
received, not used yet
Michael Levin (verified owner) –
I ordered some Bactoferm, Pink salt, and dextrose and it all arrived quickly and was just what I needed. Thanks!!
Ken (verified owner) –
fast shipping
Pete (verified owner) –
Perfect. Product arrives exactly as advertised online.
Paul Pusateri (verified owner) –
Great, everything was easy to do and I got good follow up
Myron Matczyszyn (verified owner) –
I rarely use nitrates or nitrites in my sausages because of cancer causing claims. But at times you just are locked into using them as in making venison corned beef/ meat.
James Krenek (verified owner) –
Alice Price (verified owner) –
My first order went out without a hitch. The next order seems to be hung up in their software because it says for the last 9 days…processing….
I sent a request for an update and they said they would ask their manager. From other reviews the hang up of orders pending seems to happen often.
I smart guy would have their I.T. support software developer fix the code.
I think the products are fine, just order fufillment issues.