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.
George Kristoff (verified owner) –
Ron Baxman (verified owner) –
Been using your cure for around 5 yrs,have made a very easy way to cure my Salami the correct way,not the old fashion way ,like my grandpa showed me 35 yrs ago.
Ernest Koerner (verified owner) –
Anonymous (verified owner) –
Theresa Botsford (verified owner) –
I don’t know, I haven’t used it yet.
Richard Koller (verified owner) –
Looked good
Dennis Ukele (verified owner) –
For several years now I have relied on the quality products and service I have received from The Sausage Maker. Prices are in line and have never had a bad experience. Keep up the good work.
Dennis Ukele, Franklin, NC
Nate Cordle (verified owner) –
Wayne Feller (verified owner) –
Good pricing and received my order promptly.
John Smith (verified owner) –
Lawrence Liptak (verified owner) –
great product
Dale Gundlach (verified owner) –
Brooke Petty (verified owner) –
Anonymous (verified owner) –
peter arnone jr (verified owner) –