Insta Cure™ #2, Naturally Colored (No Red Dye)
11-1058
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Description
The Sausage Maker's Meat Curing Salt... Insta Cure™ 2- No Synthetic Dyes!
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 minimizes botulism poisoning (common food poisoning). This process also helps to safely and effectively preserve the meat while imparting more robust flavors and vibrant color.
See table below for Maximum Usage (156ppm) amounts and TSM Recommended 130ppm:
| Insta Cure #2 | MAXIMUM Meat Cured @ 156ppm Nitrite* | Meat Cured @ TSM Recommended 130ppm Nitrite |
| 1 oz. | 25 lbs. Ground Meat | 30 lbs. Ground Meat |
| 2 oz. | 50 lbs. Ground Meat | 60 lbs. Ground Meat |
| 4 oz. | 100 lbs. Ground Meat | 120 lbs. Ground Meat |
| 8 oz. | 200 lbs. Ground Meat | 240 lbs. Ground Meat |
| 1 lb (16 oz) | 400 lbs. Ground Meat | 480 lbs. Ground Meat |
| 2 lbs. (32 oz) | 800 lbs. Ground Meat | 960 lbs. Ground Meat |
| 5 lbs. (80 oz) | 2,000 lbs. Ground Meat | 2,400 lbs. Ground Meat |
*156ppm is the Maximum allowable ingoing nitrite into comminuted (ground) meat according to Food Safety Inspection Services (FSIS), division of USDA.
- This product should NOT be used for Brine or 'Wet Curing'.
- Products is dyed with natural colorant, Annatto spice.
