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
- 8 oz. of Insta Cure will process approximately 240 lbs. of meat
- Packaged Item Dimensions: 7″ L, 1″ W, 7″ H
- Unit Weight: 1 lb.
Harry Handzlik (verified owner) –
David (verified owner) –
Anonymous (verified owner) –
Patty Mock (verified owner) –
Perfect cure every time !
David Quanbeck (verified owner) –
Lawrence Ghirardi (verified owner) –
Great product and delivered ahead of schedule. this is a compant you can trust.
Tony (verified owner) –
Used this product before and never had any problems with spoilage or off tastes when curing meats for sausage.
Joseph McKenna (verified owner) –
The product was a good price and it came very quickly. I cannot ask for more.
John Bolser (verified owner) –
anthony caljean (verified owner) –
Ron Huber (verified owner) –
Robert Wilcox (verified owner) –