Sausage Maker 8 Oz. Insta Cure 2 (Prague Powder 2), Model# 11-1015
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Insta-Cure No. 2, for meat processing
Specifically formulated for making dry-cured meats
For curing of pepperoni, salami, proscuitti hams, etc.
Contains salt, sodium nitrite, and sodium nitrate
Use 1 teaspoon per 5 lbs. of meat
This container (8 oz) will process about 240 lbs. of meat
Alt. Sku#: 11-1015
Product Description
You're viewing our Sausage Maker Insta Cure No. 2, ounce container (model 11-1015). 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. 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
- 8 oz. of Insta Cure will process approximately 240 lbs. of meat
- Unit Weight: 1 lb.
Additional Information
Model# |
11-1015 |
Net-Weight: |
0.5 lbs |
UPC: |
15913112504 |
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Tman Says
I'm happy with this product and the price also.
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