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
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Insta cure#1, 5# 