Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and Sausage - 1 Lb.

Description: 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 Packet Contains 8 oz. of Insta Cure #1, enough to process approximately 240 lbs. of meat Formerly known as Prague Powder No. 1; 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 The Sausage Maker Inc. Made in USA Product Description 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. We also add an FDA approved food coloring to help you distinguish the product from regular table salt. 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 Insta Cure #1 is a specialty formulated mixture of Salt and Sodium Nitrite. Nitrites are necessary to help in the meat curing process for Low & Slow Smoked/Cooked Sausages, Meat Loaves, Bacon, Hams, Corned Beef, Pastrami, Fish and Poultry. The lower than normal temperatures and longer cooking process in the food danger zone (especially in smoked foods) creates a perfect environment for food borne illnesses to develop. Curing sausages and other meats with Insta Cure #1 helps "Cure" meats of that risk while also imparting preserving characteristics, developing flavor and bringing out the vibrant color of meats. INSTA CURE #2 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. Whether Smoking Sausage or Dry Curing Coppa you will need Insta Cure! Use INSTA CURE #1 for Ham and Bacon Brines! Typically mixed with cold water @ 3-4 oz Insta Cure #1 (and ~1 lb Salt) to each gallon of water creates a solution called a Brine that is used to Cure whole muscle meats like Beef Brisket, Pork Shoulder, Ham and of course, Pork Belly for Bacon! The duration and exact concentration for your recipe may vary slightly but the brine will transform your raw retail cut into a cured product, that will be safer, look better and taste amazing! Use INSTA CURE #1 for Smoked and Cooked Sausages & Meats! If you plan on Smoking Sausage you will NEED a Meat Cure such as Insta Cure #1. This is because not only is the temperature during smoking usually low (under 200F), but the casings trap air pockets in the sausage, making them potentially unsafe to eat with treating. Dont be fooled by "No Nitrite" recipes, celery powder contains Nitrites and often Nitrates as well. Stick with what works, is proven safe, is formulated to USDA usage standards, brings out the vibrant natural meat color and enhances the flavor of each bite. Stick with The Sausage Makers Insta Cure #1. Use INSTA CURE #2 for Dry Curing Meats Dry curing recipes like Capacola (Coppa), Sopressata, Traditional Salami, Chorizo, Pepperoni, and many other encased meats are in special need in protection against food borne illness. Recipes that utilize warm fermentation and/or long term drying at cool temperatures WITHOUT a cooking process are at a much greater risk of contamination. It is essential that these recipes use a standardized meat cure that will help protect the meat from spoilage bacteria during this drying process. Insta Cure #2 has been used for DECADES for this purpose and is the go-to Meat Cure for dry curing recipes.

Price: 10.2 USD

Location: Denver, Colorado

End Time: 2024-09-26T19:00:40.000Z

Shipping Cost: 0 USD