Insta Cure #2, 5 lbs.

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Read 66 Reviews Write a Review

$21.25

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9966 in stock

SKU: 11-1017 Categories: ,

Description

A cure specifically formulated to be used for making dry cured products, such as pepperoni, hard salami, genoa salami, proscuitti hams, dried farmers sausage, capicola and more. These are products that do not require cooking, smoking, or refrigeration. Insta Cure™ No. 2 can be compared to the time release capsules used for colds–the sodium nitrate breaks down to sodium nitrite then nitric oxide to cure the meat over an extended period of time. Some meats require curing for up to 6 months. InstaCure #2 contains salt, sodium nitrite (6.25%) and sodium nitrate (1%).

  • Use 1 level teaspoon per 5 lbs. of meat
  • 5 lbs. of Insta Cure™ will process approximately 2,400 lbs. of meat
  • Net weight: 5lbs.

Additional information

Weight 5 lbs

66 reviews for Insta Cure #2, 5 lbs.

  1. Kevin Butler (verified owner) –

    Good stuff for making dry age salami

  2. Anonymous (verified owner) –

    I love the fast turn around getting products like this from Sausage Maker!

  3. Louis Lego (verified owner) –

    Great Product and always great service

  4. Richard Burkholder (verified owner) –

    Delivered quick and worked as expected

  5. ROBERT BROWN (verified owner) –

    all the products I have bought been great

  6. Don Pace (verified owner) –

    I have taken the leap into dry cured meat. 5 lbs of cure will take me through a lot of trial and error.

  7. Douglas Spieker (verified owner) –

    Everything we have ordered has been delivered beyond expectations!

  8. Anonymous (verified owner) –

    great service as allwayss

  9. LISA FELDMAN (verified owner) –

    Excellent price and fast shipping.

  10. Edward Newman (verified owner) –

  11. Anonymous (verified owner) –

  12. Ray Devaul (verified owner) –

  13. larry (verified owner) –

    Good product, great service!

  14. Robert Flaherty (verified owner) –

  15. Murphy Cowles (verified owner) –

  16. Sorin Raduti (verified owner) –

    Same as the insta cure nr.1 is a great product

  17. Mark (verified owner) –

    It works as expected so far. The container isn’t the best to store the product in as the cover doesn’t fit as well as I think it should.

  18. Thomas Fauth (verified owner) –

  19. Barry Healey (verified owner) –

    As always I’m not disappointed with the insta cure #2. And the priority mail is great and inexpensive. It came in two days if ordering.

  20. Mike Crawford (verified owner) –

    This product is available in my local area, however it is packaged in 1 oz. packages and to need a pound the cost is $19 versus 5 pounds through Sausage maker is $19.99

  21. Brett Farr (verified owner) –

    I like getting the cure in the 5 lb containers, compared to the little bags.

  22. Angelo Castelli (verified owner) –

    Average pricing, average quality

  23. Jeffrey Marquis (verified owner) –

  24. Paula Greco-markhofer (verified owner) –

    Very good

  25. David Peters (verified owner) –

  26. Mike Sarder (verified owner) –

    Place my order online. The order arrived and I was very happy with the products. There was even a free product added to my order (that I was going to need)! Excellent business to order from and to deal with.

  27. Dennis Cuchiara (verified owner) –

  28. Janet Bruelhart (verified owner) –

    Love that it comes in a tub, Great product; essential for the salami and Landjaeger.

  29. Oakley Bennett (verified owner) –

  30. Frank Ruscitti (verified owner) –

    As Always……. The absolute Best!!

  31. Anonymous (verified owner) –

  32. Tim (verified owner) –

    Great price, fast delivery and it’s what I ordered. Cant ask for more

  33. son vo (verified owner) –

  34. Thomas Sinclair (verified owner) –

  35. Brad O (verified owner) –

  36. Art (verified owner) –

  37. CONSTANTIN BERAR (verified owner) –

  38. Anna Militello (verified owner) –

  39. nick rinaldo (verified owner) –

    The product quality is exactly what I expected, good. However, I ordered both #1&2 Cure the package arrived damaged and Cure was everywhere with no visible hole or crack in the container. I can only assume one of two has a seal failure due to poor shipping packaging. Box was destroyed but there was zero packing material to separate internal items.

  40. DAVID PRISLAN (verified owner) –

    After the order did not transfer the company got the order out really fast.

  41. Charles Anderson (verified owner) –

    I shopped around and they have the best value. They are the best deal on the price per lbs.

  42. Mario Pavlov (verified owner) –

    Always on time and good quality

  43. Charlotte Betchan (verified owner) –

    They had everything I wanted and shipped fast. I would definitely buy from them again

  44. Dale Mau (verified owner) –

    Great deal on cure!

  45. David Gallagher (verified owner) –

    Great product.

  46. darryl rimiller (verified owner) –

    I liked the way the direction on the jars stated how much cure to use on either the number one or number two cure. A lot of cures call for person to compute the correct amount themselves which can be confusing .And with cures, mistakes can have deadly results .

  47. Anonymous (verified owner) –

    Works as it should

  48. Chuck Tabert (verified owner) –

  49. Ed Morrison (verified owner) –

  50. Richard Bartoszuk (verified owner) –

    I’m new to making the kinds of sausage that need #2. But my first couple batches have come out great.

  51. frank sieferman (verified owner) –

    quick shipping, nice product

  52. Pauline James (verified owner) –

    Got this for my sister as her and her husband raise pigs. We use it for curing meat and suggested they do the same. Great product!!

  53. Robert (verified owner) –

  54. Dean Reicks (verified owner) –

  55. Robert Solimeno (verified owner) –

    I plan on making lots of dried sausage products and this Insta Cure #2 fits the bill perfectly. Easy to measure, even for small batches, I keep these dried food products safe.

  56. Antonio Tedesco (verified owner) –

    good quality

  57. Jon Holz (verified owner) –

  58. Anonymous (verified owner) –

  59. Anonymous (verified owner) –

    It is nice to have in large quantity-container is easy to get insta cure out and a nice way to store it.

  60. Ron Bernier (verified owner) –

  61. Rodney Borger (verified owner) –

  62. james martinelli (verified owner) –

  63. Michael Fick (verified owner) –

  64. Anonymous (verified owner) –

    Works like you would expect. Recommend

  65. bill LaTorella (verified owner) –

    you guys are great I have bought my supplies from you for the last 25 years

  66. Mel Dawson –

    I switched to this brand after trying another. I was not disappointed at all! My first use of the curing salt was on six large turkey legs. I wanted to smoke the legs to use as seasoning meat for a variety of dishes (beans, greens, etc.). They turned out fantastic! I truly appreciated that “The Sausage Maker” company has a video that provides the amount of cure to used per gallon of water for wet brining, as well as for dry applications for sausage curing! Awesome!!! This is one area where I was never able to get precise water to cure ratio (3 oz. by weight to a gallon of water). Thanks so very much, TSM!!!

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Questions and answers of the customers

    I want to cure and smoke some pork tenderloins. Which cure should I use? How long should I cure? Hopefully less than 30 days.
  1. 0 votes
    Q I want to cure and smoke some pork tenderloins. Which cure should I use? How long should I cure? ...... Read more answer now
    A

    If you plan on  drying it like LONZINO or LONZA, you will use InstaCure #2. If you plan on smoking or making Canadian Bacon, or a consuming the loin within 30 days of curing you will use InstaCure #1.
    2. Hi, I'm very confused how to use this salt. Usually for dry meat I'm using 26-35 grams of salt for one kilogram of meat. Do I have just to mix normal salt and mix it with 2.4 grams of powder 2 ?
  2. 0 votes
    Q Hi, I'm very confused how to use this salt. Usually for dry meat I'm using 26-35 grams of salt fo...... Read more answer now
    A

    For InstaCure #2, you will add 2.5 grams of InstaCure (per kilo of meat), and mix with your salt.

    InstaCure #2 is only used for meats being cured and dried longer than 30 days. InstaCure #1 is used for anything smoked or cured less than 30 days. They are used at the same rates. 
    3. I have cure #2. Can I use #2 to do a wet cure for corned beef? it will be for about 3-4 weeks in the wet brine. Thanks
  3. 0 votes
    Q I have cure #2. Can I use #2 to do a wet cure for corned beef? it will be for about 3-4 weeks in ...... Read more answer now
    A

    Need to check with our kitchen specialist and get back to you
    A As a rule, for anything that cures for less than 30 days you would use Sodium Nitrite (Cure #1) in order to avoid nitrites that have not broken down. Cure #2 contains Sodium Nitrate which takes longer to break down as it first converts to Sodium Nitrite. You want to avoid unconverted nitrites as those could form nitrosamines during heat treatment, which are carcinogenic.
    A I would not use #2 ,i would get #1 for a wet cure ,you will have better results.
    A Use cure #1 for anything that will be ready to eat in 30 days or less. Use cure #2 for anything ready to eat 31 days or more.

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