Speed Cure. Also Known As Pink Salt or Sodium Nitrite. 4 Oz. Bag

Newly Weds Foods

 

Add to Wishlist
Ask a Question

If you're interested in curing meat you are definitely reading recipes that call for things like sodium nitrite or sodium nitrate, or Prague powder # 1 or #2 or Insta cure 1 or #2 or Speed Cure. Here, as follows, is a brief explanation of what each of these ingredients is and what each is used for. Firstly: 1. The Speed Cure(on this page), Insta cure #1 and Prague powder #1 are the same 2. Insta cure #2 and Prague powder #2 are the same and 3. Speed Cure, Insta cure #1 and Prague powder #1 contains 6.25% sodium nitrite and 93.75% salt 4. Insta cure #2 and Prague powder #2 contains about 6.25% sodium nitrite and about 1% sodium nitrate and about 92.75% salt. What Are Both Cures Used For? These cures are used in meat preservation, often in the making of things like bacon, ham or sausages, or air dried products, like dried sausages. Cures are used to: Prevent the possibility of botulism in the meat To aid in preservation slightly To improve the flavor of the finished product To render the finished cooked product pink in color (If you don't use a cure, your bacon will be grey) What's Insta Cure #1 Used For? Speed Cure, Insta Cure #1 and Prague Powder #1 is used for any type of cured meat product that will require cooking, such as bacon, hams that are not air dried, smoked but not dried sausages etc. 2 tsps of insta cure #1 is enough to cure roughly 10 lbs of sausage or bacon. What's Insta Cure #2 Used For? Insta Cure #2 or Prague Powder #2 is used for meat products that will be air dried and not cooked, such as dried salamis, pepperonis etc., and some air dried hams. Why Are the Cures Dyed Pink? Cures are dyed pink so that you won't confuse them with table salt and use them in quantities that might put people in danger. Sodium Nitrite (Speed Cure) is used to inhibit the growth of botulism and other undesirable microorganisms. Cure is also a color fixative giving cooked meat a reddish color. For Curing Meat: One Ounce will cure 25 lbs. of meat.

  • Also Known As: Pink salt, DQ curing salt, curing salt #1, quick cure, Prague Powder #1 or Instacure #1.
  • This is ONE 4 oz. Bag. ONE 4 oz. Bag cures 100 lbs. of meat. No reason to buy pounds of Speed Cure that will take years and years to use.
  • If you're interested in curing meat you are definitely reading recipes that call for things like sodium nitrite or sodium nitrate, or Prague powder # 1 or #2 or Insta cure 1 or #2 or Speed Cure. Find out below in the Product Description which Curing Salt you need!
  • The Speed Cure is dyed pink to prevent confusion with regular salt. As a nitrite is a powerful anti-bacterial, the industry always blends with salt to make it easier to measure out small quantities. Use 5 teaspoons per 25 pounds of meat.
  • Ingredients: Salt, Sodium Nitrite (6.25%), Dextrose, Red 3 (0.0018%) and less than 1% glycerine added to prevent caking

EVERY product we sell is shipped FREE in the U.S.!   Every Day.  NO Minimum.

  • Most orders are shipped by USPS Priority Mail or USPS 1st Class Mail. 

  • Any order under 15 oz. is shipped USPS 1st Class Mail.

  • Some heavy (usually orders over 10 lbs.) or bulky items are shipped by UPS Ground.

  • You will receive an email within 24  with your Tracking Number and Shipping Carrier.

Shipping Policy

  • Orders received before 12:00 p.m. CST will normally be shipped out the same day.

  • Orders received between 11:00 p.m. Saturday and 3:00 p.m. Monday will be shipped out on Monday

  • We proudly offer free shipping and handling to all 50 states in the US.  (We do NOT ship outside of the U.S.).

  • Free Shipping will be applied automatically to all qualifying orders –
    no minimum purchase, coupons or promotion codes are required.

Normal Shipping Times:

  • USPS Priority Mail - 2 to 3 Business Days

  • USPS 1st Class Mail - 2 to 5 Business Days

  • UPS Ground - 3 to 5 Business Days

100% Money Back Guarantee

Since my Dad opened the Store in 1949 our Goal has Always Been to Make Sure our Customers are Always Completely Satisfied.

So - I offer a 100% Money Back Guarantee on EVERYTHING we sell!
 

If at any time (not just 30 days or 1 year - ANY TIME) you are not completely satisfied with any product, please let us know and we will promptly refund your money in full. 

And we NEVER charge a Restocking Fee!  NO HASSEL!

FREE Return Shipping!!  We will also Pay For Your Return Shipping - or let you know if you even have to return our product(s)!

Customer Reviews

Based on 4 reviews
100%
(4)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
W
William spicher
speed cure purchase

great service. fast delivery

C
Craig Tysse
Speed cure purchase

Have not used this product yet but have used pink salt mixtures from Ask the Meatcutter in the past. Shipping, customer service, price, and quality associated with this order were great as has been the case with all other products purchased from Ask the Meatcutter. Very well pleased.

A
Ammon Hontz
Great products

Quality products at a fair price

K
Ken McCulley

Haven't used this yet. I no it will be fine, all your merchandise is top notch.

Customer Reviews

Based on 4 reviews
100%
(4)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
W
William spicher
speed cure purchase

great service. fast delivery

C
Craig Tysse
Speed cure purchase

Have not used this product yet but have used pink salt mixtures from Ask the Meatcutter in the past. Shipping, customer service, price, and quality associated with this order were great as has been the case with all other products purchased from Ask the Meatcutter. Very well pleased.

A
Ammon Hontz
Great products

Quality products at a fair price

K
Ken McCulley

Haven't used this yet. I no it will be fine, all your merchandise is top notch.

QUESTIONS & ANSWERS

Ask a Question
  • How long do you let sausage cure before smoking?

    We let our sausage cure anywhere from 18 hours up to 48 hours.

    It's best to let the sausage cure overnight at least before smoking.

    Thanks.

  • How many grams of speed cure should be used for one kilogram of meat? Thanks.

    28 grams of speed cure is use for every 25 lbs. of meat (basically for general purposes 1 gram per lb.)   So a a kilo is approximately 2.2 lbs.  2 grams per kilogram would be what you would use.