What is the difference between Instacure #1 and #2?

There is a critical difference. #1 is nitrite. #2 is nitrate. Use #2 only for long, dry curing. #1 is fine for other things that call for a cure, such as for hours of low-temperature smoking. #2 over time in meats, such as in dry-during, turns into nitrite. Be sure you know what you are doing. And, always use a gram scale. Very little of either #1 or #2 is used in any home cured meat.

Can I use this to turn a packers brisket into a corned beef brisket?

Yep, sure can. Gotta make sure it wet cures long enough. Usually several days depending on the thickness/weight of the piece.

How mutch water for 5lb. Meat 1tes.of cure

It all depends on your personal taste and how much fat you have in the mixture. If you like a drier sausage don't add any. If you like a moist sausage, add up to one cup of ice water per 5 pounds of meat. Make a 5 pound batch with no water, place in refrigerator overnight. Make a party and fry it to check. If it seems dry to your taste, add 1/2 cup water, mix good and fry another party the next morning. If still dry add 1/2 cup more. Adding a little water will help blend the seasoning into the meat. Adding water will also make the meat more sticky and harder to work with so you just have to try it gradually.

I just got a ham maker meat press for making small batches of pressed deli meat. it's cooked at 185 degrees f. which would i use, #1 or #2?

I think I would ask the seller.

Insta Cure 1 Prague Powder 1 Curing Salt For Meat

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Description

🥓 Cure like a pro, smoke like a legend!

UNLOCK THAT ICONIC SMOKEHOUSE RED - Achieve the deep, irresistible color only real curing salt can deliver.
PRECISION SAFETY IN EVERY TEASPOON - Use 1 tsp per 5 lbs. for foolproof curing and food safety.
TRUSTED BY PROS LOVED BY HOME CHEFS - Over 1,100 rave reviews with a 4.7-star rating.
MADE IN THE USA WITH QUALITY ASSURANCE - Crafted by The Sausage Maker for consistent, reliable results.
VERSATILE FOR ALL YOUR MEAT MASTERPIECES - Perfect for jerky, bacon, ham, sausage, fish, and more.

Insta Cure #1 by The Sausage Maker is a 1 lb. curing salt designed for safe, effective curing of up to 480 lbs. of meat. Ideal for smoking, brining, and cooking meats like sausage, bacon, and jerky, it ensures food safety while delivering the classic smokehouse red color. Trusted by thousands with a 4.7-star rating, this USA-made powder is the go-to for professional-quality meat curing.

Specifications

ASIN	B002L82B2O
Brand	The Sausage Maker
Brand Name	The Sausage Maker
Colour	The Sausage Maker
Customer Reviews	4.7 out of 5 stars 1,226 Reviews
Flavor	Smoked
Flavour	Smoked
Item Form	Powder
Item Package Weight	0.46 Kilograms
Item Weight	454 g
Manufacturer	Sausage Maker
Model Number	11000
Net Quantity	453.6 Grams
Number of Pieces	1
Part Number	11000
Size	1 pound
Speciality	Smoked
Specialty	Smoked
UPC	015913110005
Unit Count	453.6 Grams

Reviews

L**A

Its good

24.01.2025

P**A

works fine

works great

27.09.2024

N**A

Useful

Vey good product am using in curing home made ham.

5.04.2024

C**7

Great for beef Jerky

I purchased this specifically for making jerky, and it performed exactly as I had hoped. The item works perfectly for its intended purpose, delivering consistent and reliable results. One of the biggest advantages is how well it preserves the finished product—my jerky stays fresh for a long time when using this. It’s simple to use and does exactly what it’s supposed to without any issues. Overall, a dependable product that I would recommend for anyone looking to make and store jerky.

24.04.2026

E**E

Works great

Got it for pastrami. Works great!

16.01.2024

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