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Insta Cure #1, 5 lbs.



 
Our Price: $17.99


Product Code: 11-1013
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Description
 

InstaCure #1 5lbs.

Insta Cure™ No. 1 is a simple, easy-to-use cure for any meat that requires cooking, brining, smoking or canning. This includes smoked sausage, poultry, fish, ham, bacon, luncheon meats, corned beef, pâtés and plenty more. Formerly known as Prague Powder No. 1, the Sausage Maker’s blend is a basic cure containing salt, 6.25% sodium nitrite and an anti-caking agent.

Curing meat helps to prevent common food poisoning caused by Clostridium botulinum and other related bacteria. Cured meats are safely preserved and tend to take on more complex, robust flavors and colors. The Sausage Maker recommends using one level teaspoon per five pounds of ground meat. Five pounds Insta Cure 1 will process approximately 2,400 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

Net weight: 5lbs. sodium nitrite cure


Average Rating: 4.5 of 5 Total Reviews: 37 Write a review »

  0 of 0 people found the following review helpful:
 
insta cure #1 5lbs July 22, 2017
Reviewer: julius seyller from Eustis, FL United States  
delivered promptly  and a very good product glad to have it

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  0 of 0 people found the following review helpful:
 
wrong product sent July 21, 2017
Reviewer: Ben Randow from Baton Rouge, LA United States  
Ordered Insta Cure #1 and was billed correctly, but received insta cure #2. I called the day it arrived and someone said they'd call or email to resolve. 5 days later, I called back because no one responded. They re-submitted my insta cure #1 order. After one week, I am still without the #1

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  0 of 0 people found the following review helpful:
 
good product April 2, 2017
Reviewer: Dan Towers from Denton, MD United States  
Easy to find, good specific directions

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  0 of 0 people found the following review helpful:
 
The best on the market March 21, 2017
Reviewer: Anthony Lins from Vinita, OK United States  
If you wan't to cure meat without it being really salty this is the way to go. also known as the pink cure...

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  0 of 0 people found the following review helpful:
 
Makes great pastrami March 20, 2017
Reviewer: Anonymous Person from Dillon, MT United States  
This is a lifetime supply for us, but it works as claimed.  We brined, then smoked up some goose breasts and they are delicious.

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