Curing Salt for Meat and Sausage 5 lbs U82412
Sale price
$8.99
Regular price $26.99
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Insta Cure #1 is a simple, easy to use curing agent for meats that require cooking, brining (wet curing), smoking, or canning. This includes jerky, ham, bacon, brisket, sausage, snack sticks, corned beef, pâtés, pastrami, luncheon meats, meat loaves, poultry, fish and more. Curing meat helps to prevent common food borne illnesses associated with trapped air in meat mixture. For use on low & slow smoked/cooked meats with a short curing window. Net Content : 5 lbs. of Insta Cure #1, enough to process approximately 2,400 pounds of meat. Formerly known as Prague Powder No. 1, The Sausage Maker’s blend is a basic cure containing salt and 6.25% sodium nitrite; The Sausage Maker recommends using 1 level teaspoon per 5 lbs. of ground meat. Recipes may call generic names such as “curing salt". Food Condition: New
Curing Salt for Meat and Sausage 5 lbs U82412
Sale price
$8.99
Regular price $26.99
Shipping calculated at checkout.