Insta-cure #1 - Nitrite salt

For brining any type of meat that requires cooking, smoking, or preservation. One teaspoon treats 5 lbs of meat.

It is excellent for making sausages, brining meats such as ham or turkey, or smoking meats such as bacon or pastrami.

Curing salt made from salt and sodium nitrite. It is used for curing meats that require further cooking. Curing is used to prevent botulism, preserve food from rapid deterioration, and give the finished product more flavor and a better appearance. It is often referred to by the synonyms Prague Powder #1 or Insta-cure #1.

Cannot be used as a substitute for table salt or sea salt.
Ingredients/conditioning agents: mixture of salt and sodium nitrite at 6.25%.
May contain traces of nuts, peanuts, dairy products, fish, shellfish, eggs, soy, sesame, wheat, and sulfites.

-Dosage for emulsions (meat, water, binder):

3g per kg of emulsion (for a maximum of 200ppm of nitrites)

-Dosage for liquid brine:

9g per liter of water (for a maximum of 200ppm of nitrites)

-Dosage for bacon brine:

6g per liter of water (for a maximum of 120ppm of nitrites)

(Dosage is for reference only)

We now offer a “Canadian” version of this product called Nitrite Salt #1. The color is white instead of pink, and the nitrite concentration complies with Canadian standards.