Insta Cure #2, 5 Lb Pink Curing Salt, Prague Powder, Quick Cure For Meat, Sausage, Made In USA - The Sausage Maker®

I love corned beef, but it is getting way to expensive. I decided to look-up how it is made and it seemed like it would not be that hard. I decided on a recipe after watching a lot of videos and reading lots of recipes, most called for curing salt.The results were way beyond my expectations. This was the most beautiful, corned beef I have had since I was a child, and I am now 71. My daughter came over for some Rueben Sandwiches one night and didn't say much but a couple of days later she wanted to know if I had made the corned beef as I had been talking about doing so for awhile. She said it was the best she had ever had (she grew up on corned beef) She told her husband about it and now they are going to be making their own also. I told her I felt the curing salt and brining time made the difference from the corned beef that I purchased for $15/lb, ready to cook and this corned beef that I added my own spices and curing salt with beef that cost $3.89 a pound. I will always make my own from now on. It seems a little pricey, but you use very little.We are now going to try making Pastrami, Kielbasa, bacon and smoked German sausage like my father -in-law used to make that we cannot buy in our area of the country and the last time we were in Chicago cost us $22 a pound.

Works as advertised. Use 1-1/2 teaspoon (in my brine recipe) for 2-3 lb ham and 1 tablespoon (in my brine recipe) for a 5 lb ham. I used a 3 lb venision rear quarter and a wild hog ham for meat. Fantastic!

We’re working on recreating our local German butcher’s smoked Gouda kielbasa, and ever since adding Insta Cure #1 starting with batch 2, we’ve been getting closer and closer to perfection. The results are night and day — better flavor, better texture, and that authentic cured bite we were missing. Quality product, easy to use, and absolutely essential if you’re serious about curing meats the right way!

This is just what it says it is.Worked for our purposes.

This salt is very good for making ground beef jerky.

This product has everything with preserving raw meat. The Sausage Maker products have been around a long time. Summer Sausages I have made are tasty and use of Insta Cure #1 has always been successful.

Made some great bacon using this!

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