Insta Cure #1 Pink Curing Salt Prague Powder Quick Tender For Meat, Sausage, Ham

Description: HOME CASINGS EQUIPMENTS INGREDIENTS PRESERVING HOT DEALS > The Sausage Maker Insta Cure #1 Pink Curing Salt Prague Powder Quick Tender For Meat, Sausage, Ham Description 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. Features: MADE IN THE USA: Insta Cure #1 is a trademark of The Sausage Maker®, crafted with industry standard formula in the USA. PREMIUM CURING AGENT FOR COOKED MEATS: Known as Prague Powder #1, Tinted Cure, or Quick Cure Salt, Insta Cure #1 is a must-have for home cooks and professionals alike. Ideal for meats, fish, and poultry, it simplifies curing for recipes requiring cooking, brining (wet curing), smoking, or canning 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 jerky, ham, bacon, brisket, sausage, snack sticks, corned beef, pâtés, pastrami, luncheon meats, meatloaf, poultry, fish, and more. LIMITS BACTERIAL GROWTH FOR SAFER MEAT: Protect your meats with confidence. Curing with Insta Cure #1 helps reduce the risk of foodborne illnesses commonly associated with air pockets in meat mixtures. CURING TIME: Ideal for low-and-slow smoked or cooked meats with a curing time of up to 30 days. EASY-TO-FOLLOW CURING GUIDE: For ground meats, use 1 level teaspoon per 5 lbs. of meat—20 teaspoons equals 4 oz. To prepare a brine (marinade), dissolve 3 oz. of Insta Cure #1 in 1 gallon of water. With 1 lb. of Insta Cure #1, you can cure approximately 480 lbs. of meat. TRUSTED CURING FORMULA: The Sausage Maker Inc.'s Insta Cure #1 contains 93.75% purified salt and 6.25% sodium nitrite, 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 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: 2024-12-20T19:03:17.000Z

Shipping Cost: 0 USD