The Sausage Maker Insta Cure #2, 4 oz. for dry curing meats and sausages

Insta Cure #2, 4 oz.

Read 62 Reviews Write a Review

$9.99

In stock

SKU: 11-1014 Category: Tags: , , ,

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
  • 4 oz. of Insta Cure™ will process approximately 120 lbs. of meat

Additional information

Weight 0.3 lbs
Dimensions 5 × 4 × 0.5 in

62 reviews for Insta Cure #2, 4 oz.

  1. Todd Kemp (verified owner) –

    I would recommend The Sausage Maker Inc. to anyone interested in sausage making.

  2. Tracy Seeger (verified owner) –

    I made 3 huge Christmas sausages with moose and pork. Thank you ! You have everything!

  3. Digit Mollish (verified owner) –

    A little goes a long way, which makes it worth the money you pay, works great also

  4. William Conrad (verified owner) –

  5. Benjamin Forbes (verified owner) –

    Standard

  6. Bob (verified owner) –

    Glad I found the Sausage Maker company online as I was unable to find Cure#2 locally. Can’t comment on the quality of the product since it is still hard at work curing my pork loin and I won’t have results for awhile.

  7. Wayne Remington (verified owner) –

    Again this product was shipped promptly. I did get to use it on a venison hind quarter but will not know the results for a few months! I’ll review the product itself at that time!

  8. Andrew Berko (verified owner) –

    Looks good can’t wait to use it.

    Thanks

  9. Anonymous (verified owner) –

    I have ordered install cure. Unless you do a lot of curing, order in small sizes and store in a well sealed contaner.

  10. Dave Johnson (verified owner) –

    product looked good

  11. Peter H. (verified owner) –

    Great stuff we all know and use. Shipped fast too.

  12. Mark Kaminsky (verified owner) –

    Good customer service.

  13. Kerry Kemery (verified owner) –

    got product as stated…no problem

  14. Nancy Iacono (verified owner) –

    This product works great

  15. Mark T. (verified owner) –

    My first attempt at curing meat. Really hope it turns out well, I have had a friends cured pork tenderloin and it was awesome.

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