Insta Cure #1
Insta Cure #1 is a measured salt and sodium nitrite blend used in specified meat-curing methods, including bacon and some sausages. It differs from nitrate-containing Cure #2 and must be matched to the recipe and product.
Ingredients
1086 articles on substrates, cultures and additives.
Salt and mineralsCooking, named and curing salts, brines, alkalis and mineral additives.
Curing salts
Curing salts
Curing salts are measured blends of sodium chloride with sodium nitrite, or nitrite and nitrate, used to cure meat. Cure #1, Cure #2 and proprietary mixes differ in composition and in the processes they suit.
Insta Cure #2
The Sausage Maker’s currently declared dry-curing blend contains salt, 6.25% sodium nitrite, 1% sodium nitrate and annatto. Its identity and role differ from plain salt and other Cure #2 formulations.