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Insta Cure #1 Pink Curing Salt

Read 580 Reviews Write a Review

Price range: $6.50 through $44.99

SKU: PRE-MCI-INS1PN-PAR Categories: , Tags: , , ,

Description

Insta Cure™ #1 is a trusted pink curing salt used for meats that require cooking, brining, smoking, or canning. Also known as Prague Powder #1, this USDA-approved formula is essential for both home and professional meat processors. Each 1 lb. pack contains a blend of salt, 6.25% sodium nitrite, and an anti-caking agent, making it easy to apply evenly in your curing recipes.

Insta Cure #1, also known as Prague Powder #1, is commonly used to cure ham, bacon, corned beef, sausage, poultry, and fish, helping to reduce the growth of harmful bacteria, such as botulism. This pink curing salt #1 not only improves food safety but also enhances color, flavor, and shelf life. Whether you’re making smoked meats or canning cured products, Insta Cure #1 delivers consistent, reliable results for preserving and enhancing the flavor of meat.

  • Use one level teaspoon Insta Cure 1 per 5 lbs. of ground meat
  • One pound of Insta Cure pink curing salt #1 will process approximately 480 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 pink curing salt
  • 1 lb. 5 oz. (1¾ cup) salt
  • 1 ½ oz. (2¼ Tbsp.) sugar

Additional information

Weight N/A
Dimensions N/A
Weight

1 Lb, 2 Lbs, 4 Oz, 5 Lbs, 8 Oz

580 reviews for Insta Cure #1 Pink Curing Salt

  1. Scott Rouleau (verified owner) –

    We love working with your company and the products that you offer.

    We own a hunting preserve and make all our culinary offerings from scratch for our clients. We have cured, brined, smoked and made a lot of fresh sausage with your products.

    We used the recent purchase of cure and dextrose powder to make up a large batch of liverwurst and braunschweiger from beef heart and liver from a pastured raise steer that was just slaughtered.

    They both came out as well as we could have expected.

    Thanks for helping those of us that still practice shout to tail cooking and a appreciation for field to table menus.

    All the best,

    Scott Rouleau
    New England Upland Shooting Preserve
    http://www.newenglandupland.com

  2. scotty hughlett (verified owner) –

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  3. Jack Glenny (verified owner) –

    Easy shopping and quick delivery

  4. Michael Holbrook (verified owner) –

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  5. Robert Hughes (verified owner) –

  6. Lance Plassio (verified owner) –

    Its pink and will ward off botulism I can’t ask for anything else.

  7. Henry Tonning (verified owner) –

    very fast service and good price.

  8. Steve Olson (verified owner) –

    not grainy, came in bag

  9. Jayson Keiper (verified owner) –

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  10. Kerri (verified owner) –

    A little leery about using product overall but a must for safety concerns.

  11. Mark Alestra (verified owner) –

    Used this in my first batch of beef jerky. Worked great!!

  12. Robert Flaherty (verified owner) –

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  13. Richard Rupprecht (verified owner) –

    I don’t order a lot from the Sausage Maker but whenever I do place an order, I can count on it being filled and shipped in a timely manner. I have never had a problem with an order or with any service. I would and have recommended you to my friends. I just now realized I am evaluating the company rather than the individual products I purchased. They work as promised and I have used both for many years.

  14. Robert Knavel (verified owner) –

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  15. John Pearl (verified owner) –

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