Profile: Meat Curing Salt No. 1 is a basic cure that can be used on any meat that needs to be cooked, brined, smoked, or canned. Poultry, fish, ham, bacon, luncheon meats, corned beef, pates, and a slew of other things are included. Insta CureTM #1, formerly known as Prague Powder #1, comprises salt and sodium nitrite (6.25 percent ).
Details:
Use 1 level teaspoon per 5 lbs. ground meat. 4 oz. of Insta Cure™ will process approximately 120 lbs. of meat.
For a Basic Bacon/Ham Brine (without additional ingredients for flavor):
1 gallon water
4 oz (1/2 cup) InstaCure#1
1 lb 5 oz (1 3/4 cup) Salt
1.5 oz (2 1/4 Tbsp) Sugar.
Usage Rate: 1 Level teaspoon for each 5lbs of meat. No. 1, a basic cure used to cure all meats that require cooking, brining, smoking, or canning. This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pates and other products too numerous to mention.
| Ingredients: | Salt, Sodium nitrite (6.25%), <2% Propolyne Glycol added to prevent caking, <Contains not more than 0.45gms F.D & C. |
| Shelf Life: | 2 Years. |
| Product Style: | Powder |
| Country of Origin: | USA |
| Handling / Storage: | Store in a airtight Food Storage Containers, cool, dry place. |
| Allergen Information: | None Specified. |
| Preferences in terms of food: | All Natural, Gluten-Free, Non-GMO |
