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.
Gonzalo (verified owner) –
Dale Larsen (verified owner) –
Victor Vicari (verified owner) –
Larry Senechal (verified owner) –
High quality and just what I ordered.
KEVIN JEANSONNE (verified owner) –
Stephen Grazaitis (verified owner) –
RICHARD SATTERWHITE (verified owner) –
Lynum, Wayne (verified owner) –
Frank & Judy Autieri (verified owner) –
Very Pleased with my order.
Dennis (verified owner) –
have not used yet but it is here when i am ready for it. Quick shipping .
geoffrey hamer (verified owner) –
I ordered the wrong insta cure. I needed the insta cure one instead of the insta cure 2. After I realised the mistake I emailed back with no response. So I have to order the right cure before I can make my jerky. The main reason I don’t like purchasing on line. I do look forward to using the seasoning and cure when I get the right cure ordered.
Todd Plummer (verified owner) –
Lance Plassio (verified owner) –
Its pink and will ward off botulism I can’t ask for anything else.
Jim Majirsky (verified owner) –
ERIK BLUEMKE (verified owner) –