[h3]Nitrate Cures[/h3]
For any aspiring sausage maker it is a necessity to understand and know how to apply
Cure 1 and
Cure 2 as those two cures are used world wide though under different names and with different proportions of
nitrates and salt.
What is Instacure 1
Instacure 1 is a mixture of 1oz of
Sodium Nitrite (6.25 %) to 1 lb of salt
It
MUST be used to cure all meats that will require smoking at low temperatures. It
may be used to cure meats for fresh sausages (optional).
What is Instacure 2
Instacure 2 is a mixture of 1 oz of
Sodium Nitrite (6.25 %) along with .64 oz od
Sodium Nitrate (4 %) to 1 lb of salt. It can be compared to the time-releasing capsules used for treating colds. It must be used with any products that do not require cooking, smoking or refrigeration and is mainly used for products that will be
air cured for long time like: Country Ham, salami, peperoni, and other dry sausages.
Both Instacure 1 and Instacure 2 contain a small amount of FDA approved red coloring agent that gives them a slight pink color thus eliminating any possible confusion with common salt and that is why they are called sometimes “pink “ curing salt.
They also go sometimes by the name Prague Powder 1 (Instacure 1) and Prague Powder 2 (Instacure 2).
Note: Instacure1 is not interchangeable with Instacure 2 and vice versa.
Morton Salt Cures
Morton™ Salt Company in addition to making common Table Salt also produces a number of cures like Sugar Cure mix, Smoke Flavored Sugar Cure mix, Tender Quick mix, Sausage and Meat Loaf seasoning mix. To use them properly one has to follow instructions that accompany every mix.
here is the link to the site this info came from.....
http://www.wedlinydomowe.com/index.html