The Sausage Maker 1lb Insta Cure | For Dry Cured Meats

Whether you are using your TSM appliances or curing meats on your own, then consider The Sausage Maker 1lb Insta Cure for Dry Cured Meats. Curing meat is a crucial aspect of meat processing, for it prevents common food-borne illnesses associated with air trapped in meat mixtures. As typical meat-processing recipes call for the generic “curing salt,” Insta Cure is your answer. This variation of Insta Cure is a simple and easy curing agent for any dry-cured meat like pepperoni, salami, prosciutto, and more. The Sausage Maker recommends using 1 teaspoon of Insta Cure for every 5 lbs. of ground meat, which will approximately process up to 480 lbs. of meat. But remember that curing is just a part of meat processing, so don’t forget to season your meats with The Sausage Maker seasonings in different varieties of spices and flavors. You’ll want to make sure that your next meat-processing endeavor goes well, so leave it to the experts at The Sausage Maker with their 1lb Pack of Insta Cure.

The Sausage Maker 1lb Insta Cure (For Dry Cured Meats) Features:

• Curing salt that prevents food-borne illnesses associated with air trapped in meat mixtures
• Simple & easy agent for any dry-cured meat
• Perfect for pepperoni, salami, prosciutto, and more
• TSM recommends using 1 teaspoon of Insta Cure per every 5 lbs. of meat (up to 480 lbs. of meat)
• Ingredients: salt, sodium nitrite (6.25%), and sodium nitrate (1%)
• Dimensions (L x W x H): 8″ x 7″ x 1″
• Proudly made in the USA

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