🧑🍳 Elevate Your Meat Game with Insta Cure #2!
Insta Cure #2 is a premium curing salt designed for dry-cured meats, enhancing flavor and color while ensuring safety and quality. Made in the USA, this trusted formula contains sodium nitrite and nitrate to limit bacterial growth and extend shelf life, making it ideal for a variety of cured products. With an easy-to-follow guide, one pound can cure approximately 480 pounds of meat.
S**C
Works great
Great buy for making sausages or dry curing meat.
M**W
As advertised
Works as advertised. Use 1-1/2 teaspoon (in my brine recipe) for 2-3 lb ham and 1 tablespoon (in my brine recipe) for a 5 lb ham. I used a 3 lb venision rear quarter and a wild hog ham for meat. Fantastic!
A**R
Sausage Maker products are high quality
This product has everything with preserving raw meat. The Sausage Maker products have been around a long time. Summer Sausages I have made are tasty and use of Insta Cure #1 has always been successful.
K**Y
Is as advertised
This is just what it says it is.Worked for our purposes.
J**.
Works great, well worth the price
I love corned beef, but it is getting way to expensive. I decided to look-up how it is made and it seemed like it would not be that hard. I decided on a recipe after watching a lot of videos and reading lots of recipes, most called for curing salt.The results were way beyond my expectations. This was the most beautiful, corned beef I have had since I was a child, and I am now 71. My daughter came over for some Rueben Sandwiches one night and didn't say much but a couple of days later she wanted to know if I had made the corned beef as I had been talking about doing so for awhile. She said it was the best she had ever had (she grew up on corned beef) She told her husband about it and now they are going to be making their own also. I told her I felt the curing salt and brining time made the difference from the corned beef that I purchased for $15/lb, ready to cook and this corned beef that I added my own spices and curing salt with beef that cost $3.89 a pound. I will always make my own from now on. It seems a little pricey, but you use very little.We are now going to try making Pastrami, Kielbasa, bacon and smoked German sausage like my father -in-law used to make that we cannot buy in our area of the country and the last time we were in Chicago cost us $22 a pound.
J**Y
Curing salt
Exactly as described
P**O
Does what it's supposed to.
Made some great bacon using this!
H**S
Exactly as ordered
My husband makes jerky and needed this but no one local carried it. Bought it and it worked great
Trustpilot
1 month ago
3 weeks ago