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

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

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.

Product ID: 416129192

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Details

Brand
The Sausage
Item form
Powder
Unit count
500.0 Grams
Number of Items
1
Specialty
Smoked

⏳Cures up to 30 days - slow & safe

⚖️1 lb. curing salt - bulk value

🇺🇸Made in USA - trusted quality

Description

🥓 Cure like a pro, savor like a boss!

FOOD SAFETY CHAMPION - Reduces harmful bacteria risk for worry-free low-and-slow smoked or cooked meats.
PRECISION CURING POWER - Use 1 tsp per 5 lbs meat for perfect flavor & safety every time.
VERSATILE CULINARY ESSENTIAL - Ideal for jerky, bacon, sausage, ham, fish, and more — your all-in-one curing salt.
VIBRANT COLOR FLAVOR BOOST - Enhances rich, mouthwatering hues and complex taste in all cured meats.
TRUSTED TRANSPARENT FORMULA - 93.75% salt, 6.25% sodium nitrite, dyed pink for safe, professional-grade curing.

The Sausage Maker Insta Cure #1 is a premium 1 lb. curing salt blend (Prague Powder #1) made in the USA, designed to safely preserve and enhance the flavor and color of meats, fish, and poultry. With precise dosing and a trusted formula, it supports up to 30 days of curing, making it essential for home cooks and professionals aiming for perfect, safe, and vibrant cured meats.

Specifications

Product Dimensions	19.69 x 16.51 x 2.54 cm; 453.59 g
Item model number	11000
Weight	1 Pounds
Units	500.0 Grams
Serving Recommendation	1 Teaspoon for each 5 lbs
Country of origin	United States
Brand	The Sausage Maker
Format	Powder
Special Feature	Smoked
Package Information	Bag
Manufacturer	The Sausage Maker

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?

Reviews

L**A

Its good

24.01.2025

P**A

works fine

works great

27.09.2024

N**

Useful

Vey good product am using in curing home made ham.

5.04.2024

E**E

Works great

Got it for pastrami. Works great!

16.01.2024

D**K

Does what it should do.

It either works or it doesn’t. This does. To be honest, it is a bit pricey - but this will last basically forever (if you don’t make weekly kilo’s of sausages, pastrami etc.).

20.08.2022

A**.

good

doing it's job

25.07.2023

C**T

Great

Bought for corned beef

12.03.2023

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