Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and Sausage - 1 lb. - The Sausage Maker

Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and Sausage - 1 lb. - The Sausage Maker

Q: What is the difference between Instacure #1 and #2?

There is a critical difference. #1 is nitrite. #2 is nitrate. Use #2 only for long, dry curing. #1 is fine for other things that call for a cure, such as for hours of low-temperature smoking. #2 over time in meats, such as in dry-during, turns into nitrite. Be sure you know what you are doing. And, always use a gram scale. Very little of either #1 or #2 is used in any home cured meat.

Q: Can I use this to turn a packers brisket into a corned beef brisket?

Yep, sure can. Gotta make sure it wet cures long enough. Usually several days depending on the thickness/weight of the piece.

Q: How mutch water for 5lb. Meat 1tes.of cure

It all depends on your personal taste and how much fat you have in the mixture. If you like a drier sausage don't add any. If you like a moist sausage, add up to one cup of ice water per 5 pounds of meat. Make a 5 pound batch with no water, place in refrigerator overnight. Make a party and fry it to check. If it seems dry to your taste, add 1/2 cup water, mix good and fry another party the next morning. If still dry add 1/2 cup more. Adding a little water will help blend the seasoning into the meat. Adding water will also make the meat more sticky and harder to work with so you just have to try it gradually.

Q: I just got a ham maker meat press for making small batches of pressed deli meat. it's cooked at 185 degrees f. which would i use, #1 or #2?

I think I would ask the seller.

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Product ID: 725893884

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Details

Brand
The Sausage
Flavor
Smoked
Item Weight
16 ounces
Specialty
Smoked
Package Weight
0.46 Kilograms

🔥Perfect for low & slow smoking

🥩Cures up to 480 lbs. meat

⚖️1 lb. precision powder

Description

🥓 Cure like a pro, savor like a legend!

OPTIMIZED FOR SMOKING - Formulated specifically for low & slow smoked or cooked meats with a short curing window
EFFORTLESS MEAT MASTERY - Just 1 tsp per 5 lbs for flawless curing every time
VERSATILE CULINARY POWER - Ideal for jerky, bacon, sausage, pastrami & more—unlock endless gourmet creations
SAFETY FIRST PRESERVATION - Prevents foodborne illnesses by eliminating harmful bacteria in cured meats
TRUSTED AMERICAN CRAFTSMANSHIP - Made in the USA by The Sausage Maker, a hallmark of quality and reliability

Insta Cure #1 is a premium curing salt powder designed for professional-grade meat preservation and flavor enhancement. Weighing 1 lb., it efficiently cures up to 480 lbs. of meat with a simple 1 teaspoon per 5 lbs. ratio. Perfect for smoking, cooking, brining, and canning a wide variety of meats, it ensures food safety by preventing bacterial growth. Proudly made in the USA by The Sausage Maker, it’s the go-to choice for serious home chefs and artisanal meat makers.

Specifications

Specialty	Smoked
Weight	1 Pounds
Brand	The Sausage Maker
Item package quantity	1
Form	Powder
Serving Recommendation	1 Teaspoon for each 5 lbs
Manufacturer	Sausage Maker
Item model number	11000
Net Quantity	453.6 gram
Product Dimensions	19.69 x 16.51 x 2.54 cm; 453.59 g

Have a Question? See What Others Asked

What is the difference between Instacure #1 and #2?

Can I use this to turn a packers brisket into a corned beef brisket?

How mutch water for 5lb. Meat 1tes.of cure

I just got a ham maker meat press for making small batches of pressed deli meat. it's cooked at 185 degrees f. which would i use, #1 or #2?

Common Questions

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