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How much is Insta Cure per pound?
The company’s recommended formula for dry cures is one tablespoon of Tender Quick® for every pound of meat. For a wet brine, add one cup of Tender Quick® to four cups of water.
What is Instacure No 2?
Instacure 2 is used for meat products that will be air-dried and not cooked, such as dried salamis, pepperonis, and some air-dried hams. The reason for the addition of sodium nitrate in Instacure 2 is that over a long curing period, sodium nitrate breaks down very slowly into sodium nitrite.
How do you use Insta Cure #2?
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!
What is a substitute for curing salt?
In a pinch: Celery juice or powder Celery juice is used because it naturally contains high levels of nitrates but the FDA recognizes it only as a flavoring additive, which is why the nitrate-free claim can be made. In any case, you can use celery juice or powdered celery juice as a substitute for curing salt.
What is #2 Cure?
Insta Cure #2, 4 oz. 2 can be compared to the time release capsules used for colds–the sodium nitrate breaks down to sodium nitrite and then to nitric oxide to cure the meat over an extended period of time.
Can I use curing salt #1 instead of #2?
The main difference is cure#1 is salt and sodium nitrite. Cure #2 is salt, sodium nitrite, and sodium nitrate. Cure #1 is used when you are going to be cooking the meat, and cure #2 is used for dry cured meats.
Is it OK to eat curing salt?
It should never be used as regular table salt and should not be sprinkled on food for flavoring. Pink curing salt is just that—curing salt. The most important health benefit of this salt is that it removes harmful microorganisms from meats, making them safe to eat.
How much salt to use in insta cure 2?
Some meats require curing for up to 6 months. InstaCure #2 contains salt, sodium nitrite (6.25%) and sodium nitrate (1%). Use 1 level teaspoon per 5 lbs. of meat. 5 lbs. of Insta Cure™ will process approximately 2,400 lbs. of meat. If playback doesn’t begin shortly, try restarting your device.
How many teaspoons of Insta Cure per pound?
Curing meat prevents botulism poisoning (common food poisoning). This process also helps to safely and effectively preserve the meat while imparting more robust flavors and colors. The Sausage Maker recommends using one level teaspoon per five pounds of ground meat. One pound Insta Cure 1 will process approximately 480 pounds of meat.
How long does insta cure No.2 dry cure last?
Insta Cure™ No. 2 can be compared to the time release capsules used for colds–the sodium nitrate breaks down to sodium nitrite then nitric oxide to cure the meat over an extended period of time. Some meats require curing for up to 6 months.
What’s the difference between Insta Cure and Prague powder?
Prague Powder #1, “Pink Salt” (more generic term, can refer to No. 1 or No. 2) Typically used to cure meats that require refrigeration and cooking. Typical use is 1 tsp. per pound of meat. Instacure #1 (a.k.a Prague Powder #1) differs from Instacure #2 (a.k.a Prague Powder #2) in that it does not contain sodium nitrate. Shelf-stable. Select…