Insta Cure™ #1, Naturally Colored (No Red Dye)

We're pre-launching our NEW, Naturally Dyed, Meat curing salt... Insta Cure™ 1 - No Synthetic Colors!

Its not a secret that there is currently a massive undertaking in the US to remove, reduce or substitute synthetic ingredients from our food supply. The majority of these changes are expected to take place over the course of the next 2-3 years, to allow producers and distributors time to find alternatives to these dyes, colorants and additives. However, we at The Sausage Maker have decided to work quickly and carefully with our suppliers to bring you, our valued customers, the choice of the type of colorant/dye that you prefer for your recipes, as soon as we were able.

Insta Cure™ No. 1 is a basic cure for use with all meats that require cooking, brining, smoking or canning. This includes sausage of all meats, poultry, fish, ham, bacon, luncheon meats, corned beef and other products too numerous to mention.

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 vibrant color.

• Use one level teaspoon per 5lbs. of ground meat
• 1 lb. Insta Cure™ #1 will process approximately 480 pounds of meat
• 8 oz of Insta Cure™ #1 will process approximately 240 pounds of meat
• Products is dyed with natural colorant, Annatto spice.

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. (1 ¾ cup) salt
• 1 ½ oz. (2 ¼ Tbsp.) sugar