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Insta Cure #2 (Prague Powder 2) - Curing Salt for Sausage and Meat - 5 lbs. - The Sausage Maker

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Product ID: 37617544
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the sausage maker
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About the item

🥓 Elevate Your Meat Game with Insta Cure #2! Just 1 teaspoon per 5 lbs. for flawless results! Create delicious cured meats without the hassle! Unlock the art of dry curing with Insta Cure #2! Ideal for pepperoni, salami, prosciutto, and more! Transform 5 lbs. into 2,400 lbs. of gourmet meat! 5 lbs. Yield Curing Salt Sodium Nitrate Insta Cure #2 is a specialized curing salt designed for making a variety of dry cured meats, including pepperoni and salami. With a unique blend of sodium nitrite and sodium nitrate, this 5 lbs. package can process up to 2,400 lbs. of meat, making it an essential ingredient for any meat enthusiast looking to create gourmet products without the need for cooking or refrigeration.
  • 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.
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Frequently Asked Questions About Insta Cure #2 (Prague Powder 2) - Curing Salt for Sausage and Meat - 5 lbs. - The Sausage Maker in New Zealand

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Is Insta Cure #2 (Prague Powder 2) - Curing Salt for Sausage and Meat - 5 lbs. - The Sausage Maker available and ready for delivery in New Zealand?

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