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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.
- (911)
- The Sausage Maker
- $8.99
- Prague Powder 1 vs. 2
- Some Basics
- What Are Both Cures Used for?
- What Is Instacure 1 Used for?
- What Is Instacure 2 Used for?
- Why Are They Dyed Pink?
If you’re interested in curing meat, you are probably reading recipes that call for things like sodium nitrite or sodium nitrate, Prague powder 1 or 2, or Instacure 1 or 2. Here is a brief explanation of what each of these ingredients is and what they are used for. I am not a scientist, so my explanations are in layman's terms, but this should be e...
Instacure 1 and Prague powder 1 are the same, as are Instacure 2 and Prague powder 2.Instacure 1 contains 6.25% sodium nitrite and 93.75% salt.Instacure 2 contains about 6.25% sodium nitrite, about 1% sodium nitrate, and about 92.75% salt.These cures are used in meat preservation, often in the making of things like bacon, ham, or sausages, or air-dried products like dried sausages. Cures are used to: 1. Prevent the possibility of botulism in the meat. 2. Aid in preservation. 3. Improve the flavor of the finished product. 4. Render the finished cooked product pink in color (if you do...
Instacure 1 is used for any type of cured meat product that will require cooking, such as bacon, hams that are not air-dried, and smoked sausages. 1. 2 tsps of Instacure 1 is enough to cure roughly 10 lbs of sausage or bacon.
Instacure 2 is used for meat products that will be air-dried and not cooked, such as dried salamis, pepperonis, and some air-dried hams. The reason for the addition of sodium nitrate in Instacure 2 is that over a long curing period, sodium nitrate breaks down very slowly into sodium nitrite. In the words of the great sausage maker, Rytek Kutas, sod...
Cures are dyed pink so that you won’t confuse them with table salt and use them in quantities that might put people in danger. Sodium nitrite, even in small quantities, is very dangerous and can kill. The lowest known lethal dose of sodium nitrite is 71mg per kg of body weight. At this level, about a tsp of pure sodium nitrite could be enough to ki...
One pound Insta Cure 1 will process approximately 480 pounds of meat; Packaged item dimensions: 8″ L, 7″ W, 1″ H; Unit weight: 1 lb. 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. (1¾ cup) salt; 1 ½ oz. (2¼ Tbsp.) sugar
People also ask
What is the difference between instacure 1 & 2?
How do you use instacure 2?
What is instacure used for?
What is insta cure?
Oct 27, 2020 · It is 93.75 percent table salt and 6.25 percent sodium nitrite. It is used at a rate of 1 teaspoon per 5 pounds of ground meat. If you are using it for a brine, you use 1/2 cup InstaCure No. 1 per gallon of water, plus 1 3/4 cup table salt, 2 1/4 tablespoon sugar, and any spices you wish.
Also sold as Instacure #2, or Slow Cure. Prague powder #2 is a combination of 6.25% sodium nitrite, 4.75% sodium nitrate and 89% salt as well as pink dye and some anti caking agents. The key difference between the two curing salts is the prague powder #2 has the additional sodium nitrate as well as sodium nitrite found in prague powder #1.
Aug 26, 2014 · So here’s a guide to the various curing salts and what you use them for. Prague Powder #1: Alternate names include pink curing salt, InstaCure #1, sel rose, Quick Cure, tinted curing mixture (TCM), Modern Cure, DC Cure, and DQ Cure.
Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and Sausage - 1 lb. - The Sausage Maker. Smoked. 866. 1K+ bought in past month. $899 ($0.56/Ounce) Save more with Subscribe & Save. FREE delivery Fri, Apr 12 on $35 of items shipped by Amazon. Or fastest delivery Wed, Apr 10. Small Business.
