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.
Mark Klein (verified owner) –
David Gershfeld (verified owner) –
Joe Dave (verified owner) –
Nice strong color not the washed out pale color ,
has BB date on the package.
Celeste Hartel (verified owner) –
This is the first time IÃÆÃâÃââÃÆââââ¬à ¡ÃâìÃÆââââ¬à ¾Ãââve made sausage since culinary school and the came out great. Waiting until end of March to try them
BRIAN BOVILLE (verified owner) –
Excellent, straight forward product. Wish it came in something other than a plastic bag.
milovan pokrajac (verified owner) –
Product is excellent but 3 star for expensive shipping from New York to Connecticut BAD
Robert Zook (verified owner) –
Scott Rolfe (verified owner) –
Have used this company for my sausage supplies for many years. Good quality and prices.
Philip Evans (verified owner) –
John Will (verified owner) –
Anonymous (verified owner) –
massimo palmieri (verified owner) –
Excellent product
Howard Cacco (verified owner) –
Have used insta cure#2 for over fifteen years to make salami. Have always been successful.
GASTON BILBAO (verified owner) –
Daniel Morson (verified owner) –