Insta Cure #2 (Prague Powder 2) - Curing Salt for Meat and Sausage - 1 lb.

Description: Insta Cure #2 (Prague Powder 2) - Curing Salt for Meat and Sausage - 1 lb. - The Sausage Maker Item Description 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 smoking or cooking. Time release cure keeps meat safe from harmful bacteria over entire curing cycle. For use meats with a long curing window 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 › See more product details When uncooked meat is exposed to temperatures above 40°F degrees for any length of time, the risk of it harboring pathogenic bacteria can escalate quickly. That’s usually not a problem when you grill or otherwise cook meat to a safe temperature that will kill any bacteria shortly after refrigeration. But, if you’re drying or fermenting any type of meat product, the extended time in the danger zone between refrigeration and fully cooked leaves the opportunity for deadly bacteria, to multiply – FAST. The Sausage Maker Insta Cure #2 is a simple way to ensure safety when dry curing and fermenting any meat product.Insta Cure #1 is a specialty formulated mixture of Salt and Sodium Nitrite. Nitrites are necessary to help in the meat curing process for Low & Slow Smoked/Cooked Sausages, Meat Loaves, Bacon, Hams, Corned Beef, Pastrami, Fish and Poultry. The lower than normal temperatures and longer cooking process in the food 'danger zone' (especially in smoked foods) creates a perfect environment for food borne illnesses to develop. Curing sausages and other meats with Insta Cure #1 helps "Cure" meats of that risk while also imparting preserving characteristics, developing flavor and bringing out the vibrant color of meats.Insta Cure #2 is similar to Insta Cure #1 but with the added ingredient, Sodium Nitrate. Nitrates breakdown over time into their less complex, meat curing chemical Nitrite (similar to 'time-released' medicine). This extra time allows the curing action to continue for longer stretches of time, which is why this Cure is used for dry-cured products that need a pro-longed period of time for aging and/or drying. This is especially true for recipes like Sopressata, Dry Cured or Aged Salami of all sorts, Chorizo, Capocola ("Coppa"), Thuringer, Mettwurst...etc. It is formulated for recipes that do not require a cooking, smoking or refrigeration to continue their shelf-stability. Payment We accept payment only through PAYPAL Shipping We ship products worldwide through standard express courier service, it will reach within 7 to 10 days to abroad buyers, we ship the product after recieved clear payment and give full information about shipment to the buyer Return We accept product return within 7 to 21 days from delivery date but product should be in original position and not in damaged condition,the return shipping charges will be buyer responsibility

Price: 19.99 USD

Location: New York, New York

End Time: 2024-10-26T11:29:25.000Z

Shipping Cost: 0 USD