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.
Ron Bernier (verified owner) –
Anonymous (verified owner) –
It is nice to have in large quantity-container is easy to get insta cure out and a nice way to store it.
Anonymous (verified owner) –
Jon Holz (verified owner) –
Antonio Tedesco (verified owner) –
good quality
Robert Solimeno (verified owner) –
I plan on making lots of dried sausage products and this Insta Cure #2 fits the bill perfectly. Easy to measure, even for small batches, I keep these dried food products safe.
Dean Reicks (verified owner) –
Robert (verified owner) –
Pauline James (verified owner) –
Got this for my sister as her and her husband raise pigs. We use it for curing meat and suggested they do the same. Great product!!
frank sieferman (verified owner) –
quick shipping, nice product
Richard Bartoszuk (verified owner) –
I’m new to making the kinds of sausage that need #2. But my first couple batches have come out great.
Ed Morrison (verified owner) –
Chuck Tabert (verified owner) –
Anonymous (verified owner) –
Works as it should
darryl rimiller (verified owner) –
I liked the way the direction on the jars stated how much cure to use on either the number one or number two cure. A lot of cures call for person to compute the correct amount themselves which can be confusing .And with cures, mistakes can have deadly results .