• Insta Cure #1 is a simple, easy-to-use cure for any meat that requires cooking, brining, smoking or canning (smoked sausage, poultry, fish, ham, bacon, luncheon meats, corned beef, pâtés, etc.).
  • Formerly known as Prague Powder No. 1, The Sausage Maker’s blend is a basic cure containing salt, 6.25% sodium nitrite and an anti-caking agent.
  • Curing meat helps to prevent common food poisoning caused by Clostridium botulinum and other related bacteria.
  • The Sausage Maker recommends using one level teaspoon per five pounds of ground meat.
  • Five pounds Insta Cure #1 will process approximately 2,400 pounds of meat.
  • Imported from USA.
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The Sausage Maker - Insta Cure (Prague Powder) #1, 5 lbs. Curing Salt for Curing Meats

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