Sausage Maker 5 Lbs. Insta Cure No 2 (Prague Powder 2), Model# 11-1017
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Curing agent for dry-cured meats (salami, pepperoni, etc.)
Contains sodium nitrite (6.25%) & sodium nitrate (1%)
Contains salt
Use 1 level teaspoon per 5 lbs. of meat
This 5 lb jar will process about 2,400 lbs. of meat
Sku#: 11-1017
Product Description
This curing agent, (Insta Cure No. 2, model 11-1017) is 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. These are products that do not require cooking, smoking, or refrigeration. Insta Cure No. 2 can be compared to the time release capsules used for colds; breaking down to nitric oxide to cure the meat over an extended period of time. Some meats require curing for up to 6 months. InstaCure #2 contains salt.
- Use 1 level teaspoon per 5 lbs. of meat
- 5 lbs. of Insta Cure™ will process approximately 2,400 lbs. of meat
- Net weight: 5lbs.
Additional Information
Model# |
11-1017 |
Net-Weight: |
5 lbs |
UPC: |
015913114003 |
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