Top 10 Best Instacure #2

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 products that do not require cooking, smoking, or refrigeration. The sodium nitrate breaks down to sodium nitrite to cure the meat over an extended period of time. Contains salt, sodium nitrite 6.25 and sodium nitrate 1. Use 1 level teaspoon per 5 lbs. of ground meat. 5 lbs. of Insta Cure will process approximately 2,400 lbs. of meat.

Packet contains 8 oz.. Insta Cure 2 can be compared to the time release capsules used for colds--the sodium nitrate breaks down to sodium nitrite to cure the meat over an extended period of time. Insta Cure 2 contains salt, sodium nitrite 6.25 and sodium nitrate 1. Use 1 level teaspoon per 5 lbs. of meat. 8 oz. of Insta Cure will process approximately 240 lbs. of meat.

Prague Powder 2 is recommended for meats that require long weeks to months cures, like hard salami and country ham.. Highest Quality Assured by Strict Orthodox Union Certification Standards. Used in the curing process to prevent botulism poisoning and to provide the characteristic flavor and red color associated with curing.. Recommended usage for curing is 1.1g per 500g of meat. A little goes a long way.. Best incorporated by dissolving in a small amount of ice cold water and adding at the same time as the rest of the seasoning ingredients.

Insta-Cure Super Thin 2oz CA Adhesive Glue.

This Packet Contains 4 oz.. 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 to cure the meat over an extended period of time.. Use 1 level teaspoon per 5 lbs. of meat. 4 oz. of Insta Cure will process approximately 120 lbs. of meat..

Prague Powder 2 is recommended for meats that require long weeks to months cures, like hard salami and country ham.. Highest Quality Ingredients Highest Quality Assured by Strict Orthodox Union Certification Standards. Used in the curing process to prevent botulism poisoning and to provide the characteristic flavor and red color associated with curing.. Recommended usage for curing is 1.1g per 500g of meat. A little goes a long way.. Best incorporated by dissolving in a small amount of ice cold water and adding at the same time as the rest of the seasoning ingredients.

For curing dry Pepperoni, Salami and Dry sausages ect..

Brand new item. Sealed in original package..

For curing dry Pepperoni, Salami and Dry sausages ect..