Insta Cure #1 No Red Dye Curing Salt, 8 oz

Key features

• PREMIUM CURING AGENT FOR COOKED MEATS: Same active ingredient as our original InstaCure #1, just without artificial red dye. Ideal for meats, fish, and poultry, it simplifies curing for recipes requiring cooking, brining (wet curing), smoking, or canning before consumption.
• ENHANCES FLAVOR & PRESERVES COLOR: Achieve rich, complex flavors and vibrant colors in cured meats. This trusted formula works perfectly for various products, including jerky, ham, bacon, brisket, sausage, snack sticks, corned beef, pâtés, pastrami, luncheon meats, meatloaf, poultry, fish, and more.
• PROTECT YOUR MEATS WITH CONFIDENCE: Curing with Insta Cure #1 helps reduce the risk of foodborne illnesses commonly associated with air pockets in meat mixtures. Ideal for low-and-slow smoked or cooked meats with a curing time of up to 30 days.
• EASY-TO-FOLLOW CURING GUIDE: For ground meats, use 1 level teaspoon per 5 lbs. of meat—20 teaspoons equals 4 oz. To prepare a brine (marinade), dissolve 3 oz. of Insta Cure #1 in 1 gallon of water. With 8 oz. of Insta Cure #1, you can cure approximately 240 lbs. of meat.
• TRUSTED CURING FORMULA MADE IN THE USA: The Sausage Maker Inc.'s Insta Cure #1 contains 93.75% table salt and 6.25% sodium nitrite, meeting strict industry standards. The formula is naturally tinted, and does not contain synthetic red coloring, to distinguish it from regular salt and ensure safe usage. Always follow recommended guidelines and keep children out of reach.

Insta Cure No. 1 is a basic cure for use with all meats that require cooking, brining, smoking or canning. This includes sausage of all meats, poultry, fish, ham, bacon, luncheon meats, corned beef and other products too numerous to mention. Curing meat helps minimize botulism poisoning (common food poisoning). This process also helps to safely and effectively preserve the meat while imparting more robust flavors and vibrant color. This is now the substitute Insta Cure #1 which previously had the Red Dye as a colorant. General Rule of Thumb: For quick/easy calculating for sausage, 1 teaspoon per 5 lbs. Ground Meat is OK.

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