The Sausage Maker – Insta Cure (Prague Powder) #2, 4 oz. Curing Salt for Curing Meats

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This Packet Contains 4 oz.
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.

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. 4 oz. of Insta Cure will process approximately 120 lbs. of meat.
This Packet Contains 4 oz.
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.
Use 1 level teaspoon per 5 lbs. of meat. 4 oz. of Insta Cure will process approximately 120 lbs. of meat.

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