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
Susan Martin (verified owner) –
Luigi DiCostanzo (verified owner) –
Your product causes the sausage to cure properly
Nate (verified owner) –
Elizabeth Pratt (verified owner) –
IL (verified owner) –
used in salami Milano sausage. Worked great.
Javier Kim (verified owner) –
Hi. I. Used Insta cure #2 for the first time for making Lonzino with 3 Lb of meat from Costco. I used 0.25% of insta cure, 2.5% of salt and 2.5% of sugar. I hope/expect insta cure will improve the color and taste. I will know in 4 – 5 weeks. Thanks.
Thanks Javier.
Scott Bower (verified owner) –
great product does exactly what it is supposed to do never have had any issues.
joseph nestasie (verified owner) –
I like the fast shipping provided. Thank you.
Louis Delafano (verified owner) –
Ann M Cicero (verified owner) –
Made our sopressata today!
Shane Gephart (verified owner) –
Ronald Barbazzeni (verified owner) –
Mike Dahler (verified owner) –
Gregg Cappon (verified owner) –
Michael Schiavone (verified owner) –
Does what it is supposed to do. Be aware there is a “best used by” date. My last batch was unknowingly used past that date. After 6 months the sausage started going bad. I’m not 100% sure it was the insta cure but I will be making sure that I use it within the date going forward.