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 then 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
- 5 lbs. of Insta Cure™ will process approximately 2,400 lbs. of meat
- Net weight: 5lbs.
Константин Коваленко (verified owner) –
Silvia Ramos (verified owner) –
Mel Dawson –
I switched to this brand after trying another. I was not disappointed at all! My first use of the curing salt was on six large turkey legs. I wanted to smoke the legs to use as seasoning meat for a variety of dishes (beans, greens, etc.). They turned out fantastic! I truly appreciated that “The Sausage Maker” company has a video that provides the amount of cure to used per gallon of water for wet brining, as well as for dry applications for sausage curing! Awesome!!! This is one area where I was never able to get precise water to cure ratio (3 oz. by weight to a gallon of water). Thanks so very much, TSM!!!
bill LaTorella (verified owner) –
you guys are great I have bought my supplies from you for the last 25 years
Anonymous (verified owner) –
Works like you would expect. Recommend
Michael Fick (verified owner) –
james martinelli (verified owner) –
Rodney Borger (verified owner) –