A cure, also referred to as "pink salt", that is specifically formulated to be used for making dry cured products.
These are products that do not require cooking, smoking, or refrigeration. InstaCure No. 2 can be compared to the time release capsules used for colds--the sodium nitrate breaks down to sodium nitrite then nitric oxide to cure the meat over an extended period of time. Some meats require curing for up to 6 months or more. This cure will not work with a traditional hot smoking method as it will not activate under heat.
InstaCure #2 contains salt, sodium nitrite (6.25%) and sodium nitrate (1%). One 1 level teaspoon per 5 lbs. of meat.
4 ounces of InstaCure #2 will process approximately 100 lbs. of meat. (package is 1 lb)
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