Insta Cure #1, 8 oz.

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$8.25

SKU: 11-1011 Categories: ,

Description

Insta Cure™ No. 1, a basic cure used to cure all meats that require cooking, brining, smoking, or canning. This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pates and other products too numerous to mention. Formerly Prague Powder #1. Insta Cure™ #1 contains salt and sodium nitrite (6.25%).

  • Use 1 level teaspoon per 5 lbs. ground meat
  • 8 oz. of Insta Cure™ will process approximately 240 lbs. of meat
  • Packaged Item Dimensions: 7″ L, 1″ W, 7″ H
  • Unit Weight: 1 lb.

For a Basic Bacon/Ham Brine (without additional ingredients for flavor):

  • 1 gallon water
  • 4 oz (1/2 cup) InstaCure#1
  • 1 lb. 5 oz. (1 3/4 cup) Salt
  • 1.5 oz. (2 1/4 Tbsp) Sugar

Additional information

Weight 0.5 lbs

87 reviews for Insta Cure #1, 8 oz.

  1. john nottingham (verified owner) –

    This cure works very well.

  2. Christopher Lee (verified owner) –

    Excellent product

  3. Sanford Stretton (verified owner) –

    I’m not in favor of cure in ground meat, but when necessary IC #1 works great.

  4. Grant Van Buren (verified owner) –

    Great price.

  5. Robert Guadagnino (verified owner) –

    I do appreciate your fast delivery and all your products, thank you, happy holidays to you all.!!!

  6. Jerry (verified owner) –

    What can i say the meat turns pink. It works

  7. joshua smith (verified owner) –

    Used to cure bacon. Worked great.

  8. Rex Bozworth (verified owner) –

    Delivery was on time. Product is quality.

  9. PointCut (verified owner) –

    Great Value!

  10. Frank Unger (verified owner) –

    finding and order easy free shipping was great

  11. Jesse Farmer (verified owner) –

    I have used insta cure #1 for about 12 years in all my sausage recipesI find it does a superb job in them all

  12. Mike Ceglenski (verified owner) –

    Product was received in good condition and worked properly.

    Product

  13. Ernest Pride (verified owner) –

    What to say, use it or not at our own risk. Well packaged,as advertised.

  14. Joseph Rapone (verified owner) –

    Breat product! For the first time, I cured and smoked a ham for the holidays. Insta Cure #1 was so easy to use and took the mystery out of the curing process. The ham turned out nice and pink.

  15. Robert Marlowe (verified owner) –

    Great cure. Fast results.

  16. jason feiertag (verified owner) –

    great product

  17. Mark West (verified owner) –

    Great

  18. William Kiefer (verified owner) –

    I received my order so quickly I thought it must have been shipped before I ordered it

  19. Dan Whitney (verified owner) –

    Works great with my sausages.

  20. Danny Van Alst Van Alst (verified owner) –

    Super fast shipping and excellent products

  21. Todd (verified owner) –

    Does the job

  22. Anonymous (verified owner) –

  23. Nathan Paladino (verified owner) –

  24. Scott Davis (verified owner) –

    I just do what is required and everything Sausage Maker says always makes me look like a pro. Thanks

  25. David McMahon (verified owner) –

  26. Steve Olson (verified owner) –

    not grainy, came in bag

  27. Michael Holbrook (verified owner) –

  28. scotty hughlett (verified owner) –

  29. Anonymous (verified owner) –

  30. ken (verified owner) –

    first time using this product – feel better about chance that the meat will totally save to eat

  31. Frank & Judy Autieri (verified owner) –

    Very Pleased with my order.

  32. Charles Bridge (verified owner) –

    Not all places have the Insta Cure

  33. David Brown (verified owner) –

  34. Frank Sstancak (verified owner) –

    Always works consistently

  35. Frank Mastrucci (verified owner) –

  36. Robert Butt (verified owner) –

    The product is very good and it is at a very affordable price. As always very pleased with sausage maker products

  37. Brad Brown (verified owner) –

    It does what it should, but I wish they can package it in 1 oz. bags, it would last longer that way.

  38. Larry Senechal (verified owner) –

    High quality and just what I ordered.

  39. Robert Beeler (verified owner) –

  40. Roger Koch (verified owner) –

  41. Wayne Ehlers (verified owner) –

    Iam very happy with the product I get from sausage Maker it is the best

  42. George Kristoff (verified owner) –

  43. Steve Jones (verified owner) –

  44. edward sniezek (verified owner) –

  45. Gene Winger (verified owner) –

    Great prices and fast service, when compared to kits I’ve ordered from big brand outdoor stores! sausagemaker.com is now my go to store for sausage supplies.

  46. JEFFREY KLOPFENSTEIN (verified owner) –

  47. Dale Larsen (verified owner) –

  48. Clint Beyersdorf (verified owner) –

  49. Gary (verified owner) –

    Works as described.

  50. Gregg Cappon (verified owner) –

  51. Gonzalo (verified owner) –

  52. Brad Jones (verified owner) –

    The sasuage maker had a question about the order i placed online. They called me promptly to resolve the issue and proceeded to process and ship the order in a timely fashion. All products seem to be of good quality and just as they were described.

  53. Mario Partida (verified owner) –

  54. Kevin Adey (verified owner) –

    Clearly labeled and colored cure mix. Easy to use

  55. Herrbert Davy (verified owner) –

    Product works exactly as advertised.

  56. Sean Cooley (verified owner) –

  57. Lefty (verified owner) –

    5 stars, but it’s pretty hard to screw up pink salt.

  58. Beverly Hesse (verified owner) –

  59. Kevin Boyland (verified owner) –

    The Insta Cure #1 worked very well. That was used with the Turkey brine and the process was very simple and the results were outstanding. If that could be sold as a package the Insta Cure #1 and the Turkey brine to include hickory smoke would be a valuable package that would earn my return and continued reorder.

  60. Rocky Vanlerberg (verified owner) –

  61. Carl Smith (verified owner) –

    Great product fast shipping !!! I’m very satisfied!

  62. Anonymous (verified owner) –

    Quick delivery, great products, great price

  63. Dan Thibeau (verified owner) –

  64. Christopher Simpson (verified owner) –

    I haven’t used this product yet but I had a heck of a time finding it. My order was filled swiftly and correctly. Going to come here for all my sausage making needs

  65. Lois Blood Bennett (verified owner) –

  66. Anonymous (verified owner) –

  67. Anonymous (verified owner) –

  68. Jaime Spaggiari (verified owner) –

  69. Matthew Buike (verified owner) –

    arrived fast and as described.

  70. RICHARD Straub (verified owner) –

    Makes turkey very moist and tender

  71. Theodore Weber (verified owner) –

    Great product!

  72. Lee O’Hara (verified owner) –

    I was a meat cutter & owned a locker plant for many years in my youth. For about the last 30 years I’ve processed all of our family’s meat needs, from grinding beef, to curing & smoking bacon, dry & cotto salami making. The Sausage Maker has supplied all my required supplies & equipment. Nobody has products, service or prices.

  73. Stacey Lehman (verified owner) –

    The website is easy to navigate. The products are top shelf. The service is prompt and professional. Thank you.

  74. J St Paul (verified owner) –

    Outstanding product and packaged in convenient size to use.

  75. Robert (verified owner) –

    I ordered a dozen items, so obviously I can’t write a review for each. And the fact that Sausage Maker doesn’t provide the ability to review the overall experience is indicative of how backward its website and online ordering system is, because catalog item numbers are often not to be found on the website, specific descriptions entered into ‘search’ usually can’t be found, and merchandise is often not found at all in the search. This company makes good products, but promptly shoots itself in the foot when a customer wants to buy from them. Their web service is strictly amateurish, and I wish it were otherwise because I ordered a lot of good products when they had a catalog company for distant customers. But then the founder died and it fell apart, in my opinion, as products were dropped and a website company was hired.

  76. GREG L (verified owner) –

    The product is good. But I’m disappointed in the shipping. Maybe it’s because of the pandemic or holiday season, but I think 15 days for a 1 oz package is a little much for something that is only an 9 hour drive away. And I even paid extra for first class mail. So much for having jerky for the last week of deer season. It would be nice if the website would give you an approximate delivery date when you order. My email delivery confirmation took 3 days.

  77. Anonymous (verified owner) –

  78. Eric Sproveri (verified owner) –

  79. john joyce (verified owner) –

    Taste great I was eating it 3 weeks in fridge

  80. al shaver (verified owner) –

  81. Guy Hubert (verified owner) –

    Making back bacon right now!
    Came fast and easy transaction.

  82. James Krenek (verified owner) –

    I receive my order very fast and everything I ordered was included and we’ll packaged. Thank you.

  83. joe DeFazio (verified owner) –

    hard to find item

  84. Todd Cooper (verified owner) –

  85. T Ryder (verified owner) –

    After moving from NY to the South, finding a good pastrami sandwhich was next to impossible. So I decided to make my own. I used your insta cure salt in my brine and your pastrami rub seasoning accordingly. I’m in heaven! I take a bite of my homemade pastrami and I’m immediately transported back to Katz famous deli in NY. Will definitely shop again and highly recommend for anyone who has a desire for fine food seasonings.

  86. John Bolser (verified owner) –

  87. Anonymous (verified owner) –

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Questions and answers of the customers

    I am brining a 5.8 lb beef roast. The roast has strips of salted pork belly threads throughout. The total weight is around 6 lbs. The roast is covered in brown sugar, allspice, cloves, and cinnamon. The brine calls for 2 gallons of water, 3.5 cups of salt, three cups sugar, two tablespoons cinnamon, cloves, and allspice. Would the half a cup of curing salt to each gallon of water apply for this recipe? I understand that it will significantly increase the salinity but my main concern is safety. The beef is supposed to brine for 2 weeks. From everything else that I read it sounds like the nitrite/nitrate levels would be way to high with this mixture. I would greatly appreciate any advice.
  1. 0 votes
    Q I am brining a 5.8 lb beef roast. The roast has strips of salted pork belly threads throughout. T...... Read more answer now
    A
    1. Weigh your piece of meat.
    2. Weigh the rest of the cure components:
    3. Water is 42% of the weight of the meat.
    4. Salt is 3.5% of the weight of the meat.
    5. Sugar is 1.5% of the weight of the meat.
    6. Pink Cure #1 is 0.35% of the weight of the meat.

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