Insta Cure™ #2, Naturally Colored (No Red Dye)
The Sausage Maker's Meat Curing Salt... Insta Cure™ 2- No Synthetic Colors!
Insta Cure™ No. 2 - Naturally Colored, is a Meat Curing Salt specifically formulated to be used for making dry cured products such as pepperoni, hard salami, genoa salami, proscuitto hams, dried farmers sausage, capicola and more. These are products that do not require cooking, smoking, or refrigeration.
Insta Cure No. 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. Some meats require curing for up to 6 months. Insta Cure #2 - Naturally Colored, contains salt, sodium nitrite (6.25%), sodium nitrate (1%) and Annatto spice as a natural food dye. 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 vibrant color.
- Use one level teaspoon per 5lbs. of ground meat
- 8 oz. Insta Cure™ 2 - Naturally Colored, will process approximately 240 pounds of meat
- 1 lb. Insta Cure™ 2 - Naturally Colored, will process approximately 480 pounds of meat
- Products is dyed with natural colorant, Annatto spice.
Description
The Sausage Maker's Meat Curing Salt... Insta Cure™ 2- No Synthetic Colors!
Insta Cure™ No. 2 - Naturally Colored, is a Meat Curing Salt specifically formulated to be used for making dry cured products such as pepperoni, hard salami, genoa salami, proscuitto hams, dried farmers sausage, capicola and more. These are products that do not require cooking, smoking, or refrigeration.
Insta Cure No. 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. Some meats require curing for up to 6 months. Insta Cure #2 - Naturally Colored, contains salt, sodium nitrite (6.25%), sodium nitrate (1%) and Annatto spice as a natural food dye. 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 vibrant color.
- Use one level teaspoon per 5lbs. of ground meat
- 8 oz. Insta Cure™ 2 - Naturally Colored, will process approximately 240 pounds of meat
- 1 lb. Insta Cure™ 2 - Naturally Colored, will process approximately 480 pounds of meat
- Products is dyed with natural colorant, Annatto spice.
