Insta Cure #2 (Prague Powder 2) - Curing Salt For Meat And Sausage - 1 Lb. - The Sausage Maker
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Highlights
- Insta Cure #2 is a simple, easy to use curing agent for meats that will be dry aged, fermented or otherwise NOT cooked. This includes pepperoni, hard salami, genoa salami, proscuitti hams, dried farmers sausage, capicola and more
- Similar to time release capsules, Insta Cure #2 breaks down and cures gradually, allowing for more protection time for your meat during the drying or fermenting process. Different from Insta Cure #1, which can be used with meat products that require
- Contains 1 lb. of Insta Cure #2, enough to process approximately 480 lbs. of meat
- The Sausage Maker recommends using 1 level teaspoon per 5 lbs. of ground meat. Recipes may call generic names such as “curing salt 2"
- Insta Cure is a Trademark of The Sausage Maker Inc. Made in USA
Insta Cure #2 (Prague Powder 2) - Curing Salt For Meat And Sausage - 1 Lb. - The Sausage Maker
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