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🥓 Cure like a pro, smoke like a legend.
The Sausage Maker Insta Cure #1 is a premium curing salt designed for safe, effective meat curing and smoking. With 2 lbs. of powder capable of treating up to 960 lbs. of meat, it ensures food safety by inhibiting harmful bacteria growth during cooking or smoking at 60-140°F. It also imparts the classic deep red smokehouse color, making it a must-have for home and professional charcuterie artisans.
| ASIN | B0CK3X12P8 |
| ASIN | B0CK3X12P8 |
| Allergen Information | Fish |
| Best Sellers Rank | #44,508 in Grocery ( See Top 100 in Grocery ) #219 in Meat Seasoning |
| Brand Name | The Sausage Maker |
| Container Type | Bag |
| Customer Reviews | 4.4 4.4 out of 5 stars (81) |
| Customer reviews | 4.4 4.4 out of 5 stars (81) |
| Flavor | Smoked |
| Item Form | Powder |
| Item Package Weight | 1.02 Kilograms |
| Item Weight | 907 g |
| Manufacturer | The Sausage Maker |
| Manufacturer | The Sausage Maker |
| Manufacturer reference | 11-1051 |
| Number of Items | 1 |
| Number of Pieces | 1 |
| Package Dimensions | 18.21 x 9.3 x 9.09 cm; 907.18 g |
| Part Number | 11-1051 |
| Size | 0.91 kg |
| Specialty | Smoked |
| UPC | 015913000689 |
| Unit Count | 32.0 Grams |
I**.
Works good.
N**R
This is sometimes called "pink salt" and is essential for all meats cured and processed at temperatures between 60 and 140 degrees F. It prevents the growth of harmful bacteria and increases food safety. Use a good tested recipe to get the correct quantity to use- too much isn't good for you, but enough can save you from serious food borne illness.
T**H
It's big. It's pink. It makes good meat. What else could you ask for?
S**Y
I use this, and products from the Sausage Maker, good stuff. If you process meat, try it.
D**S
Since I make a lot of sausages and the salt keeps forever, I appreciate the savings from this size package
Trustpilot
3 days ago
1 month ago