Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and

Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and Sausage - 1 lb. - The Sausage Maker
- Insta Cure #1 is a simple, easy to use curing agent for meats that require cooking, brining (wet curing), smoking, or canning. This includes jerky, ham, bacon, brisket, sausage, snack sticks, corned beef, pâtés, pastrami, luncheon meats, meat loaves, poultry, fish and more
- Curing meat helps to prevent common food borne illnesses associated with trapped air in meat mixture. For use on low & slow smoked/cooked meats with a short curing window
- Contains 1 lb. of Insta Cure #1, enough to process approximately 480 lbs. of meat
- Formerly known as Prague Powder No. 1; The Sausage Maker recommends using 1 level teaspoon per 5 lbs. of ground meat. Recipes may call generic names such as “curing salt"
- Insta Cure is a Trademark of The Sausage Maker Inc. Made in USA
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. 1 lb. of Insta Cure will process approximately 480 lbs. of meat. 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
Country USA
Brand The Sausage Maker
Binding Grocery
ItemPartNumber 11000
Model 11000
Color The Sausage Maker
UPCs 015913110005
EANs 0015913110005
ReleaseDate 0000-00-00

Country	USA
Brand	The Sausage Maker
Binding	Grocery
ItemPartNumber	11000
Model	11000
Color	The Sausage Maker
UPCs	015913110005
EANs	0015913110005
ReleaseDate	0000-00-00

Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and Sausage - 1 lb. - The Sausage Maker

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