A cure 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.
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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