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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.
- (940)
- The Sausage Maker
- $8.99
- Smoked
- 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...
Nov 21, 2015 · Insta Cure #1 is a USDA-approved cure for all meats that require cooking, brining, smoking or canning. It prevents botulism and enhances flavor and color of poultry, fish, ham, bacon and more.
Oct 27, 2020 · Pink salt, also known as InstaCure, is a mixture of salt and sodium nitrite used to prevent botulism in cured meats. Learn the difference between cure No. 1 and cure No. 2, and how to use them safely and effectively.
Learn how to use curing salt, also known as Prague Powder or Instacure, to preserve meat safely and effectively. Find out the difference between Prague Powder #1 and #2, how to calculate the dosage and what nitrites and nitrates are.
Nov 15, 2015 · Insta Cure™ No. 1 is a simple, easy-to-use cure for any meat that requires cooking, brining, smoking or canning. This includes smoked sausage, poultry, fish, ham, bacon, luncheon meats, corned beef, and plenty more.
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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 | Curing meat helps to prevent common food borne illnesses associated ...
