Insta Cure #1, 4 Oz Pink Curing Salt, Prague Powder, Quick Cure For Meat, Sausage, Ham, Bacon, Made In USA - The Sausage Maker®

Insta Cure #1, 4 Oz Pink Curing Salt, Prague Powder, Quick Cure For Meat, Sausage, Ham, Bacon, Made In USA - The Sausage Maker®

Q: So is this from mix to smoker or does it still require 12 hours in the cooler first?

I guess it depends on your curing period. I have used in a meatloaf that went right into the smoker without any curing time and it worked just fine. But my pastrami uses a 5 day curing and the insta-cure works well there too.

Q: does it contain propylene glycol ?

Prague powder consists of 93.75% table salt and 6.25% sodium nitrite aid it does not contain propylene glycol

Q: Gonna do a boneless pork roast 4.5 lbs how much cure is required! I heard 1 tsp per lb..

If you use 1 tsp per pound make sure your life insurance is paid up because your dead. It's 1 tsp per 5 pounds. What are you making Canadian Bacon are you doing a dry cure or a wet cure?? My advice is do a bunch of research before you try> Here is a Calculator for cured meat: http://www.localfoodheroes.co.uk/?p=cured-meat-calculators

Q: What kind of packaging does this come in?

It comes in a sealed plastic bag

4.6/5

Product ID: 719173959

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Details

Brand
The Sausage
Item form
Powder
Unit count
4 gram
Number of Items
1
Specialty
Smoked

⏳Cures up to 30 days for perfect flavor

⚖️Precise 6.25% sodium nitrite ratio

🇺🇸Made in USA with trusted quality

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Insta Cure #1, 4 Oz Pink Curing Salt, Prague Powder, Quick Cure For Meat, Sausage, Ham, Bacon, Made In USA - The Sausage Maker®

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Description

🥓 Cure Like a Pro, Impress Like a Boss

EFFORTLESS PRECISION - Easy-to-follow dosing—1 tsp per 5 lbs meat or 3 oz per gallon brine—makes curing foolproof.
SAFETY FIRST FLAVOR ALWAYS - Limits bacterial growth to protect your meats and ensure safe, delicious results every time.
VERSATILE CULINARY ESSENTIAL - Perfect for curing bacon, ham, sausage, jerky, poultry, fish, and more—your all-in-one curing solution.
MASTER THE ART OF MEAT CURING - Achieve vibrant color and rich flavor in every batch with Insta Cure #1’s premium formula.
TRUSTED AMERICAN CRAFTSMANSHIP - Formulated and packaged in the USA by The Sausage Maker, meeting strict industry standards.

Insta Cure #1 is a 4 oz premium pink curing salt (Prague Powder #1) made in the USA, containing 6.25% sodium nitrite and 93.75% table salt. Designed for quick curing of meats, fish, and poultry, it enhances flavor, preserves vibrant color, and reduces bacterial risks. Ideal for home cooks and professionals, it supports curing times up to 30 days and comes with clear usage guidelines for safe, consistent results.

Specifications

Product Dimensions	0.64 x 8.89 x 17.78 cm; 113.4 g
Manufacturer reference	10104
Weight	227 g
Units	4 gram
Country of origin	United States
Brand	The Sausage Maker
Format	Powder
Special Feature	Smoked
Package Information	Bag
Manufacturer	The Sausage Maker

Have a Question? See What Others Asked

So is this from mix to smoker or does it still require 12 hours in the cooler first?

does it contain propylene glycol ?

Gonna do a boneless pork roast 4.5 lbs how much cure is required! I heard 1 tsp per lb..

What kind of packaging does this come in?

Common Questions

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