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Insta Cure #1, 1 lb.

Insta Cure #1, 1 lb.


 
Our Price: $5.73
Custom Field 5: USA

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.

Insta Cure #1

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Insta Cure #1, 8 oz.

Average Rating: Average Rating: 5 of 5 5 of 5 Total Reviews: 208 Write a review »

  0 of 0 people found the following review helpful:
 
5 of 5 November 23, 2020
Reviewer: Anonymous Person from Missouri  


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5 of 5 November 23, 2020
Reviewer: Greg Waters from Charleston, TN United States  
I have used this cure for the last 20 years with no ill effects, wonderful stuff.

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  0 of 0 people found the following review helpful:
 
5 of 5 Great product November 23, 2020
Reviewer: Douglas Goroski from Glendive, MT United States  
I use this in all my meat curing.  I've been buying from Sausage Maker since the early 1980s great place to do business.

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  0 of 0 people found the following review helpful:
 
5 of 5 November 13, 2020
Reviewer: Jeff Mulitsch from Bangor, PA United States  


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  0 of 0 people found the following review helpful:
 
5 of 5 November 4, 2020
Reviewer: Timothy McFeely from Oxford, PA United States  


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