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

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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

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QUESTIONS & ANSWERS

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  • 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.