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Insta Cure #1, 1 lb.



 
Our Price: $9.99
Sale Price: $8.49
Savings: $1.50


Product Code: 11-1012
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Description
 

InstaCure #1 1lb.

Insta Cure™ No. 1 is a basic cure for use with all meats that require cooking, brining, smoking or canning. This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pâtés and other products too numerous to mention. Formerly known as Prague Powder No. 1, the Sausage Maker’s USDA-approved cure formula is a simple 1lb. sodium nitrite cure containing salt, 6.25% sodium nitrite and an anti-caking agent.

Curing meat prevents botulism poisoning (common food poisoning). This process also helps to safely and effectively preserve the meat while imparting more robust flavors and colors. The Sausage Maker recommends using one level teaspoon per five pounds of ground meat. One pound Insta Cure 1 will process approximately 480 pounds of meat.

For a basic bacon or ham brine (not including additional flavor ingredients), mix:

  • 1 gal. water
  • 4 oz. (½ cup) Insta Cure #1
  • 1 lb. 5 oz. (1¾ cup) salt
  • 1½ oz. (2¼ Tbsp.) sugar

Packaged item dimensions: 8" L, 7" W, 1" H

Unit weight: 1 lb.


Average Rating: 4.5 of 5 Total Reviews: 41 Write a review »

  0 of 0 people found the following review helpful:
 
insta cure for sausage May 3, 2017
Reviewer: Lynn Lohse from Glendive, MT United States  
great

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  0 of 0 people found the following review helpful:
 
Great price April 20, 2017
Reviewer: Will Friend from Burlington, WI United States  
Great price for #1.

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  0 of 0 people found the following review helpful:
 
Insta Cure April 15, 2017
Reviewer: Robert Adams from Carmel, CA United States  
Good customer service.  Arrived on time and intact

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  0 of 0 people found the following review helpful:
 
Over shiped March 21, 2017
Reviewer: Anthony Lins from Vinita, OK United States  
You sent a 5lb jar of insta cure of no, 2 instead of cure no, 1. I haven't tried any dry cure hams but i think i will now.

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  0 of 0 people found the following review helpful:
 
Cure #1 March 16, 2017
Reviewer: Roger Barnlund from Cleveland, MN United States  
The best

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