Insta Cure™ #1, Naturally Colored (No Red Dye)

Naturally Dyed, Meat curing salt... Insta Cure™ 1 - No Synthetic Dyes!

We at The Sausage Maker worked quickly and carefully with our suppliers to bring you, our valued customers, a dye/colorant-free alternative for your meat curing needs. This is now the substitute Insta Cure #1 which previously had the Red Dye as a colorant.

Insta Cure Meat Curing Salts are dyed with natural colorant, Annatto spice.

Insta Cure™ No. 1 is a basic cure for use with all meats that require cooking, brining, smoking or canning. This includes sausage of all meats, poultry, fish, ham, bacon, luncheon meats, corned beef and other products too numerous to mention.

Curing meat helps minimize botulism poisoning (common food poisoning). This process also helps to safely and effectively preserve the meat while imparting more robust flavors and vibrant color.

Insta Cure #1 USAGE:

General Rule of Thumb: For quick/easy calculating for sausage, 1 teaspoon per 5 lbs. Ground Meat is OK.

See table below for Maximum Usage (156ppm) amounts and TSM Recommended 130ppm for adding directly to GROUND MEAT for sausage intended for Smoking or Dry Curing (2-4 week recipes):

Insta Cure #1	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.

Now switching over to Brine or Immersion Curing (for Poultry, Hams/Bacon):

IMMERSION ONLY:
For a basic bacon or ham brine that WILL NOT be used to pump (usually at 10-12%) into the Meat prior to wet cure brining, mix thoroughly:

• 1 Gallon water
• 4 oz. Insta Cure #1
• 1 lb. - 1.25 lbs Salt (Pickling or Kosher, non-iodized)
• 8-12 oz White Sugar (Medium Dark Brown Sugar for Bacon)

With the ingredients thoroughly dispersed into the brine solution in a food grade container, all whole-muscle pieces are covered completely with brine and now refrigerate :

Chicken / Turkey for 1-2 Days
Pork Loin for 4-7 Days
Small Ham (5-8 lbs) for 7-10 Days
Large Ham (10-15 lbs) for 14-21 Days

General Rule of Thumb: about 2 Days of Immersion Wet Curing per 1 Inch Thickness of Meat Muscle.

Stich-Pumping 10% and Brining:
For a basic bacon or ham brine that WILL be used to pump 10% into the Meat prior to wet cure brining, mix thoroughly:

• 1 Gallon water
• 3 oz. Insta Cure #1
• 1 lb. - 1.25 lbs Salt (Pickling or Kosher, non-iodized)
• 8-12 oz White Sugar (Medium Dark Brown Sugar for Bacon)

With the ingredients thoroughly dispersed into the brine solution in a food grade container, all whole-muscle pieces are covered completely with brine and now refrigerate :

Chicken / Turkey for 12hours to 1 Day
Pork Loin for 2-4 Days
Small Ham (5-8 lbs) for 4-6 Days
Large Ham (10-15 lbs) for 7-10 Days

Using a meat pump makes the brining times shorter by about 1/2 and you will use less Insta Cure and get better more consistent results. Less time brining is less chance of failure, invest in a Meat Pump with perforated needles if intending on brining Bacons, Hams and especially Poultry. 

See our Meat Pumps available here.

FOR A LIMITED TIME - ADD A FREE 2 OZ. INSTA CURE TO ANY ORDER, THESE ARE THE TRADITIONAL STYLE 'PINK SALT' CURES. LIMIT ONE PER ORDER, ONE PACKET IS SHIPPED REGARDLESS OF QUANTITY IN CART.