Insta Cure #2 Pink Curing Salt Prague Powder 2 For Dry Curing Meat, Salami, Ham

Description: HOME CASINGS EQUIPMENTS INGREDIENTS PRESERVING HOT DEALS > The Sausage Maker Insta Cure #2 Pink Curing Salt Prague Powder 2 For Dry Curing Meat, Salami, Ham Description Insta Cure #2 is similar to Insta Cure #1 but with the added ingredient, Sodium Nitrate. Nitrates breakdown over time into their less complex, meat curing chemical Nitrite (similar to 'time-released' medicine). This extra time allows the curing action to continue for longer stretches of time, which is why this Cure is used for dry-cured products that need a pro-longed period of time for aging and/or drying. This is especially true for recipes like Sopressata, Dry Cured or Aged Salami of all sorts, Chorizo, Capocola ("Coppa"), Thuringer, Mettwurst...etc. It is formulated for recipes that do not require a cooking, smoking or refrigeration to continue their shelf-stability. Features: MADE IN THE USA: Insta Cure #2 is a trademark of The Sausage Maker®, crafted with industry standard formula in the USA. PREMIUM CURING AGENT FOR COOKED MEATS: Specifically designed for dry-cured meats, Insta Cure #2 is an essential tool for ensuring safety, flavor, and quality in products that do not require cooking, smoking, or refrigeration before consumption. ENHANCES FLAVOR & PRESERVES COLOR: Achieve rich, complex flavors and vibrant colors in cured meats. VARIOUS RECIPES: This trusted formula works perfectly for various products, including pepperoni, hard salami, Genoa salami, prosciutto hams, dried farmer’s sausage, capicola, and more. LIMITS BACTERIAL GROWTH FOR SAFER MEAT: Protect your meats with confidence. Curing with Insta Cure #2 helps reduce the risk of foodborne illnesses commonly associated with air pockets in meat mixtures. CURING TIME: Designed for meats requiring long curing times, Insta Cure #2 contains both sodium nitrite and sodium nitrate. The sodium nitrate gradually converts into nitrite. Some meats require curing for up to 6 months. EASY-TO-FOLLOW CURING GUIDE: For dry-cured meats, use 1 level teaspoon of Insta Cure #2 per 5 lbs. of meat. Each teaspoon perfectly balances preservation and flavor, delivering professional results every time. One lb. of Insta Cure #2 can cure approximately 480 lbs. of meat. TRUSTED CURING FORMULA: The Sausage Maker Inc.'s Insta Cure #2 contains 89.75% table salt, 6.25% sodium nitrite, and 1% sodium nitrate, meeting strict industry standards. SAFETY PRECAUTIONS: The formula is dyed pink to distinguish it from regular salt and ensure safe usage. Always follow recommended guidelines and keep children out of reach. Ingredients Salt 6.25% Sodium Nitrite 1% Sodium Nitrate Propylene Glycol and Sodium Bicarbonate as processing aids Red 3 PREMIUM QUALITY 100% satisfaction TRUSTED STORE satisfaction guaranteed SECURE TRANSACTION shop with confidence Visit Store About Us Copyright © The Sausage Maker Inc.

Price: 6.25 USD

Location: Buffalo, New York

End Time: 2024-12-23T03:47:09.000Z

Shipping Cost: 0 USD