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Sausage Maker 1 Lb. Insta Cure No 2 (Prague Powder 2), Model# 11-1016
- Insta Cure #2, curing agent for dry-curing meat products
- For processing pepperoni, hard salami, capicola, etc.
- Use 1 level teaspoon per 5 lbs. of meat
- Contains salt
- 1 lb. processes approximately 480 lbs. of meat.
- Alt. Sku#: 11-1016
Overview of Sausage Maker 1 Lb. Insta Cure No 2 (Prague Powder 2), Model# 11-1016
Manufacturer #: 11-1016
This 1-lb package of powdered cure from T.S.M., "InstaCure #2" (model 11300) is specifically formulated for the processing of dry-cured products like pepperoni, hard salami, proscuitti hams, genoa salami, capicola, dried farmers sausage, soppressata, and other specialized meat products. These are meat products that are not cooked or smoked, and that donít require refrigeration. Insta Cure No. 2 is a time release curing agent, with sodium nitrate that breaks down into sodium nitrite; the sodium nitrite then transforms into nitric oxide and in the process cures the meat Ė sometimes over very extended periods of time. (Some specialized meat products take up to 6 months for curing.) This InstaCure #2 has salt as an ingredient, as well as 6.25% sodium nitrite, 1% sodium nitrate. Alt. Sku#: 11-1016
|Net Weight||1 Lb|