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.
Murphy Cowles (verified owner) –
Robert Flaherty (verified owner) –
larry (verified owner) –
Good product, great service!
Ray Devaul (verified owner) –
Anonymous (verified owner) –
Edward Newman (verified owner) –
LISA FELDMAN (verified owner) –
Excellent price and fast shipping.
Anonymous (verified owner) –
great service as allwayss
Douglas Spieker (verified owner) –
Everything we have ordered has been delivered beyond expectations!
Don Pace (verified owner) –
I have taken the leap into dry cured meat. 5 lbs of cure will take me through a lot of trial and error.
ROBERT BROWN (verified owner) –
all the products I have bought been great
Richard Burkholder (verified owner) –
Delivered quick and worked as expected
Louis Lego (verified owner) –
Great Product and always great service
Anonymous (verified owner) –
I love the fast turn around getting products like this from Sausage Maker!
Kevin Butler (verified owner) –
Good stuff for making dry age salami