The Sausage Maker - Insta Cure (Prague Powder) #1, 1 lb. Curing Salt for Curing Meats: Kitchen & Dining

Description

Insta Cure #1 is a specialty formulated mixture of Salt and Sodium Nitrite. Nitrites are necessary to prevent the botulinum toxin (Chlostridium botulinum) from growing in Low & Slow Smoked/Cooked Sausages, Meat Loaves, Bacon, Hams, Corned Beef, Pastrami, Fish and Poultry. The lower than normal temperatures and longer cooking process in the bacterial 'danger zone' (especially in smoked foods) creates a perfect environment for food borne illnesses to develop. Curing sausages and other meats with Insta Cure #1 prevents or "Cures" meats of that risk while also imparting preserving characteristics, developing flavor and bringing out the vibrant color of meats. Insta Cure #2 is similar to Insta Cure #1 but with the added ingredient, Sodium Nitrate. Nitrates breakdown over time into their less complex, meat curing chemical Nitrite (similar to 'time-released' medicine). This extra time allows the curing action to continue for longer stretches of time, which is why this Cure is used for dry-cured products that need a pro-longed period of time for aging and/or drying. This is especially true for recipes like Sopressata, Dry Cured or Aged Salami of all sorts, Chorizo, Capocola ("Coppa"), Thuringer, Mettwurst...etc. It is formulated for recipes that do not require a cooking, smoking or refrigeration to continue their shelf-stability. Typically mixed with cold water @ 3-4 oz Insta Cure #1 (and ~1 lb Salt) to each gallon of water creates a solution called a Brine that is used to Cure whole muscle meats like Beef Brisket, Pork Shoulder, Ham and of course, Pork Belly for Bacon! The duration and exact concentration for your recipe may vary slightly but the brine will transform your raw retail cut into a cured product, that will be safer, look better and taste amazing! If you plan on Smoking Sausage you will NEED a Meat Cure such as Insta Cure #1. This is because not only is the temperature during smoking usually 'low' (under 200F), but the casings trap air pockets in the sausage, making them a breeding ground for bacteria! The only safe way to prevent the growth of the most common microscopic culprit (C. botulinum) that causes Botulism poisoning aside from high-temp cooking is to use a Nitrite-based cure. Don't be fooled by "No Nitrite" recipes, celery powder contains Nitrites and (unnecessarily) Nitrates. Stick with what works, is proven safe, is formulated to USDA usage standards, brings out the vibrant natural meat color and enhances the flavor of each bite. Stick with The Sausage Maker's Insta Cure #1. Dry curing recipes like Capacola (Coppa), Sopressata, Traditional Salami, Chorizo, Pepperoni, and many other encased meats are in special need in protection against food borne illness, in particular Botulinum toxin causing 'botulism poisoning'. Recipes that utilize warm fermentation and/or long term drying at cool temperatures WITHOUT a cooking process are at a much greater risk of contamination. It is essential that these recipes use a standardized meat cure that will help protect the meat from spoilage bacteria during this drying process. Insta Cure #2 has been used for DECADES for this purpose and is the go-to Meat Cure for dry curing recipes.

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