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.
joe DeFazio (verified owner) –
hard to find item
Eric Sproveri (verified owner) –
Robert Crane (verified owner) –
Great Product.. Have used before.. Good seasoning mix.
Robin Dawe (verified owner) –
VidaDeCampo (verified owner) –
Easy to order, great and quick service
Anonymous (verified owner) –
Samuel Stevens (verified owner) –
PAMELA HAYMAN (verified owner) –
Fast shipping reasonable ship cost
Insta cure #2. 8 oz
Charles Alonge (verified owner) –
Reliable product!
TC (verified owner) –
#2 isnâââ‰â¢t always easy to find. I donâââ‰â¢t use much but find it necessary to keep a little on hand when something goes on sale at the grocery store I know I can do something with it as soon as I get home.
Kyle Smith (verified owner) –
JM (verified owner) –
Order process was smooth and it arrived quickly.
Kenneth Detjen (verified owner) –
Michael Goodson (verified owner) –
I thought I would wait to review until I tried it. I used it to make both Spanish chorizo (a dry cured fermented sausage) and the Italian bresaola (cured eye of round). Both came out great.
Anonymous (verified owner) –