AED 34
Description
- This Packet Contains 4 oz..
- A cure specifically formulated to be used for making dry cured products such as pepperoni, hard salami, genoa salami, proscuitti hams, dried farmers sausage, capicola and more.
- These are products that do not require cooking, smoking, or refrigeration.
- Insta Cure No. 2 can be compared to the time release s used for colds--the sodium nitrate breaks down to sodium nitrite to cure the meat over an extended period of time.
- Use 1 level teaspoon per 5 lbs. of meat. 4 oz. of Insta Cure will process approximately 120 lbs. of meat.
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The Sausage Maker - Insta Cure (Prague Powder) #2, Curing Salt for Curing Sausage and Meats, 4 oz.
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