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Meat Curing
You can’t effectively cure sausage, coppa, briskets or ham without the cure!
We have been offering pink salt cures for hot and cold smoking, and for
dry-curing sausage for over 30 years. Our trademarked cure InstaCure
is recommended by several notable books on sausagemaking,
has been featured in food enthusiast magazines and has gained its reputation
for consistency and quality for a long, long time.
Ingredients for other specialty sausage production also available such
as dextrose (for fermenting sausage), fermento (for semi-dry cured sausage),
Starter Cultures (fermenting/drying), and various other ingredients
that ensure you make a consistent and safe batch, everytime!
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Original Price: $153.87
Your Price: $133.87
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Item Available Approx. 2/17/12
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Item Available Approx. 2/17/12
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