How Do You Use Instacure

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.

When should I use Insta Cure #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 much is Instacure per pound?

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.