Insta Cure Prague Powder #2, 4 Oz. Curing Salt For Curing Meats

The Sausage Maker - Insta Cure (Prague Powder) #2, 4 oz. Curing Salt for Curing Sausage and Meats

• This Packet Contains 4 oz.
• A cure specifically formulated to be used for making dry cured products such as pepperoni, hard salami, genoa salami, proscuitti hams, dried farmers sausage, capicola and more.
• These are products that do not require cooking, smoking, or refrigeration.
• Insta Cure No. 2 can be compared to the time release capsules used for colds--the sodium nitrate breaks down to sodium nitrite to cure the meat over an extended period of time.
• Use 1 level teaspoon per 5 lbs. of meat. 4 oz. of Insta Cure will process approximately 120 lbs. of meat.