The Sausage Maker® - Insta Cure™ #2, 5lb Naturally Colored (No Red Dye), Quick Cure for Meat Sausage Ham, Bacon, Made in USA

PREMIUM CURING AGENT FOR UNCOOKED MEATS: Specifically designed for dry-cured meats, Insta Cure #2 is an essential tool for ensuring safety, flavor, and quality in products that do not require cooking, smoking, or refrigeration. Its unique formula supports long-term curing processes with reliable results.
ENHANCES FLAVOR & PRESERVES COLOR: Achieve authentic flavors and vibrant colors in your cured creations. Ideal for dry-cured products like pepperoni, hard salami, Genoa salami, prosciutto hams, dried farmer’s sausage, capicola, and more, Insta Cure #2 ensures professional-grade results every time.
PROTECT YOUR MEATS WITH CONFIDENCE: Designed for meats requiring long curing times, Insta Cure #2 contains both sodium nitrite and sodium nitrate. The sodium nitrate gradually converts into nitrite, ensuring safer and longer-lasting meats. Some meats require curing for up to 6 months.
EASY-TO-FOLLOW CURING GUIDE: For dry-cured meats, use 1 level teaspoon of Insta Cure #2 per 5 lbs. of meat. Each teaspoon perfectly balances preservation and flavor, delivering professional results every time. One lb. of Insta Cure #2 can cure approximately 480 lbs. of meat.
TRUSTED CURING FORMULA MADE IN THE USA: Manufactured by The Sausage Maker Inc., Insta Cure #2 contains 89.75% table salt, 6.25% sodium nitrite, and 1% sodium nitrate, 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.

Same active ingredients as our original Insta Cure #2, just without artificial red dye. Insta Cure #2 is a simple, easy to use curing agent for meats that will be dry aged, fermented or otherwise NOT cooked. This includes pepperoni, hard salami, genoa salami, proscuitti hams, dried farmers sausage, capicola and more. Similar to time release capsules, Insta Cure #2 breaks down and cures gradually, allowing for more protection time for your meat during the drying or fermenting process. Different from Insta Cure #1, which can be used with meat products that require smoking or cooking. Time release cure keeps meat safe over entire curing cycle. For use meats with a long curing window.