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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.

4.7/5

Product ID: 725893884

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Details

Brand
The Sausage
Item Form
Powder
Net Quantity
453.6 Grams
Speciality
Smoked
Flavour
Smoked
Item Weight
454 g

🔥Optimized for low & slow smoked meats

🥩Cures up to 480 lbs. of meat

⚖️1 lb. precise curing salt

Description

🥓 Cure like a pro, savor like a boss!

FOOD SAFETY CHAMPION - Prevents harmful bacteria and foodborne illnesses with trusted curing science.
SMOKERS BEST FRIEND - Formulated specifically for low & slow cooking and smoking to enhance texture and taste.
VERSATILE MEAT MASTERY - Ideal for jerky, bacon, sausage, ham, and more—unlock endless gourmet possibilities.
BULK READY FOR SERIOUS MAKERS - 1 lb. pack processes up to 480 lbs. of meat—perfect for pros and passionate home chefs.
PRECISION DOSING FOR PERFECT FLAVOR - Use 1 tsp per 5 lbs. for consistent, safe curing every time.

Insta Cure #1 is a premium curing salt powder designed for safe, effective curing of meats requiring cooking, smoking, or brining. Each 1 lb. package treats up to 480 lbs. of meat with a precise 1 teaspoon per 5 lbs. ratio, ensuring consistent flavor and food safety. Trusted by professionals and home artisans alike, it’s the go-to solution for jerky, bacon, sausage, and more.

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 Grams
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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