--- product_id: 725893884 title: "Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and Sausage - 1 lb. - The Sausage Maker" brand: "the sausage maker" price: "72.46 DT" currency: TND in_stock: false reviews_count: 5 url: https://www.desertcart.tn/products/725893884-insta-cure-1-prague-powder-1-curing-salt-for-meat store_origin: TN region: Tunisia --- # Short curing window Processes 480 lbs. meat 1 lb. curing salt Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and Sausage - 1 lb. - The Sausage Maker **Brand:** the sausage maker **Price:** 72.46 DT **Availability:** ❌ Out of Stock ## Summary > 🥓 Cure like a pro, smoke like a legend! ## Quick Answers - **What is this?** Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and Sausage - 1 lb. - The Sausage Maker by the sausage maker - **How much does it cost?** 72.46 DT with free shipping - **Is it available?** Currently out of stock - **Where can I buy it?** [www.desertcart.tn](https://www.desertcart.tn/products/725893884-insta-cure-1-prague-powder-1-curing-salt-for-meat) ## Best For - the sausage maker enthusiasts ## Why This Product - Trusted the sausage maker brand quality - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - • **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. ## Overview 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. ## Description The Sausage Maker Insta Cure #1 is a simple way to ensure safety when smoking sausages, jerkies and fish, or brining bacon and hams. It will also help the meat develop that awesome deep red color when it reacts with smoke – the smokehouse color you just can’t fake. Review: Ok - Its good Review: works fine - works great ## Features - Insta Cure #1 is a simple, easy to use curing agent for meats that require cooking, brining (wet curing), smoking, or canning. This includes jerky, ham, bacon, brisket, sausage, snack sticks, corned beef, pâtés, pastrami, luncheon meats, meat loaves, poultry, fish and more. - Curing meat helps to prevent common food borne illnesses associated with trapped air in meat mixture. For use on low & slow smoked/cooked meats with a short curing window. - Contains 1 lb. of Insta Cure #1, enough to process approximately 480 lbs. of meat. - Formerly known as Prague Powder No. 1; The Sausage Maker recommends using 1 level teaspoon per 5 lbs. of ground meat. Recipes may call generic names such as “curing salt". - Insta Cure is a Trademark of The Sausage Maker Inc. Made in USA. ## Technical Specifications | Specification | Value | |---------------|-------| | 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 | ## Product Details - **Brand:** The Sausage Maker - **Flavour:** Smoked - **Item Form:** Powder - **Item Weight:** 454 g - **Net Quantity:** 453.6 Grams - **Number of Pieces:** 1 - **Package Weight:** 0.46 Kilograms - **Speciality:** Smoked - **UPC:** 015913110005 ## Images ![Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and Sausage - 1 lb. - The Sausage Maker - Image 1](https://m.media-amazon.com/images/I/71DGikdk-LL.jpg) ![Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and Sausage - 1 lb. - The Sausage Maker - Image 2](https://m.media-amazon.com/images/I/71gI+6LXmmL.jpg) ![Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and Sausage - 1 lb. - The Sausage Maker - Image 3](https://m.media-amazon.com/images/I/81XBwv2y13L.jpg) ![Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and Sausage - 1 lb. - The Sausage Maker - Image 4](https://m.media-amazon.com/images/I/71hsnf+rztL.jpg) ![Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and Sausage - 1 lb. - The Sausage Maker - Image 5](https://m.media-amazon.com/images/I/61NnrV8+6VL.jpg) ## Questions & Answers **Q: What is the difference between Instacure #1 and #2?** A: 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. **Q: Can I use this to turn a packers brisket into a corned beef brisket?** A: Yep, sure can. Gotta make sure it wet cures long enough. Usually several days depending on the thickness/weight of the piece. **Q: How mutch water for 5lb. Meat 1tes.of cure** A: 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. **Q: 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?** A: I think I would ask the seller. ## Customer Reviews ### ⭐⭐⭐⭐⭐ Ok *by L***A on 24 January 2025* Its good ### ⭐⭐⭐⭐⭐ works fine *by P***A on 27 September 2024* works great ### ⭐⭐⭐⭐⭐ Useful *by N***A on 5 April 2024* Vey good product am using in curing home made ham. ## Frequently Bought Together - Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and Sausage - 1 lb. - The Sausage Maker - The Sausage Maker® Natural Hog Sausage Casings 32-38mm, Edible Casing For Sausage Making, Stuff Over 25 Lbs Meat, Breakfast, Italian, Polish, Bratwurst, Hot Dog, Pork Links, 1.2-1.5" Dia, Home Pack-1 - Natural Hog Casings for Sausage --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.tn/products/725893884-insta-cure-1-prague-powder-1-curing-salt-for-meat](https://www.desertcart.tn/products/725893884-insta-cure-1-prague-powder-1-curing-salt-for-meat) --- *Product available on Desertcart Tunisia* *Store origin: TN* *Last updated: 2026-06-03*