Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and Sausage - 4 oz. - The Sausage Maker

Q: So is this from mix to smoker or does it still require 12 hours in the cooler first?

I guess it depends on your curing period. I have used in a meatloaf that went right into the smoker without any curing time and it worked just fine. But my pastrami uses a 5 day curing and the insta-cure works well there too.

Q: does it contain propylene glycol ?

Prague powder consists of 93.75% table salt and 6.25% sodium nitrite aid it does not contain propylene glycol

Q: Gonna do a boneless pork roast 4.5 lbs how much cure is required! I heard 1 tsp per lb..

If you use 1 tsp per pound make sure your life insurance is paid up because your dead. It's 1 tsp per 5 pounds. What are you making Canadian Bacon are you doing a dry cure or a wet cure?? My advice is do a bunch of research before you try> Here is a Calculator for cured meat: http://www.localfoodheroes.co.uk/?p=cured-meat-calculators

Q: What kind of packaging does this come in?

It comes in a sealed plastic bag

4.6/5

ID del producto: 725893795

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Detalles

Item Weight
4 Ounces
Number of Pieces
1
Package Weight
0.12 Kilograms

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