Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and Sausage - 1 lb. - The Sausage Maker
Brand: The Sausage Maker
Color: The Sausage Maker

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.
Contains 1 lb. of Insta Cure #1, enough to process approximately 480 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 a Trademark of The Sausage Maker Inc. Made in USA.