The Sausage Maker – Insta Cure #1, 8 oz – Curing Salt for Meat and Sausage

When uncooked meat is exposed to temperatures above 40°F degrees for any length of time, the risk of it harboring pathogenic bacteria can escalate quickly. That’s usually not a problem when you grill or otherwise cook meat to a safe temperature that will kill any bacteria shortly after refrigeration. But, if you’re smoking, curing or drying any type of meat product, the extended time in the danger zone between refrigeration and fully cooked leaves the opportunity for deadly bacteria, including the varieties that cause botulism, to multiply – FAST. Let’s talk about our first type of cure – Insta Cure #1. It contains a small amount of sodium nitrite infused into a purified salt, allowing for a more uniform cure throughout the meat product. The Sausage Maker Insta Cure #1 is a simple way to ensure safety when smoking sausages, jerkies and fish, or brining bacon and hams. It will also help the meat develop that awesome deep red color when it reacts with smoke – the smokehouse color you just can’t fake.

• 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.
• Net Content : 8 oz. of Insta Cure #1, enough to process approximately 240 lbs. of meat
• Formerly known as Prague Powder No. 1, The Sausage Maker’s blend is a basic cure containing salt and 6.25% sodium nitrite; 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
• Food Condition: New