---
product_id: 416129192
title: "The Sausage Maker Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and - 1 lb. -"
brand: "the sausage maker"
price: "FREE"
currency: EUR
in_stock: false
url: https://andorra.desertcart.com/products/416129192-the-sausage-maker-insta-cure-1-prague-powder-1-curing
store_origin: AD
region: Andorra
---

# Cures up to 480 lbs. meat 6.25% sodium nitrite for safety 1 lb. curing salt bag The Sausage Maker Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and - 1 lb. -

**Brand:** the sausage maker
**Price:** FREE
**Availability:** ❌ Out of Stock

## Summary

> 🥩 Cure like a pro, savor like a boss!

## Quick Answers

- **What is this?** The Sausage Maker Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and - 1 lb. - by the sausage maker
- **How much does it cost?** FREE with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [andorra.desertcart.com](https://andorra.desertcart.com/products/416129192-the-sausage-maker-insta-cure-1-prague-powder-1-curing)

## 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

- • **Food Safety First:** Limits bacterial growth, reducing risks like botulism during slow curing or smoking.
- • **Simple & Reliable:** Easy-to-follow dosing guide ensures flawless results, whether brining or dry curing.
- • **Massive Meat Coverage:** 1 lb. treats up to 480 lbs. of meat—perfect for pros and passionate home chefs.
- • **Precision Curing Power:** Contains 6.25% sodium nitrite for consistent, safe curing every time.
- • **Vibrant Flavor & Color Boost:** Enhances taste complexity and locks in that irresistible pink hue.

## Overview

The Sausage Maker Insta Cure #1 is a premium curing salt blend with 6.25% sodium nitrite and 93.75% table salt, designed to safely cure, preserve, and enhance the flavor and color of meats. Ideal for smoking, brining, and cooking, this 1 lb. pink-tinted powder treats up to 480 lbs. of meat, ensuring food safety by limiting bacterial growth during extended curing processes.

## Description

When uncooked meat is exposed to temperatures above 40°F degrees for any length of time, the risk of it harboring pathogenic bacteria can escalate quickly. That’s usually not a problem when you grill or otherwise cook meat to a safe temperature that will kill any bacteria shortly after refrigeration. But, if you’re smoking, curing or drying any type of meat product, the extended time in the danger zone between refrigeration and fully cooked leaves the opportunity for deadly bacteria, including the varieties that cause botulism, to multiply – FAST. Let’s talk about our first type of cure – Insta Cure #1. It contains a small amount of sodium nitrite infused into a purified salt, allowing for a more uniform cure throughout the meat product.

## Features

- PREMIUM CURING AGENT FOR COOKED MEATS: Known as Prague Powder #1, Tinted Cure, or Quick Cure Salt, Insta Cure #1 is a must-have for home cooks and professionals alike. Ideal for meats, fish, and poultry, it simplifies curing for recipes requiring cooking, brining (wet curing), smoking, or canning before consumption.
- ENHANCES FLAVOR & PRESERVES COLOR: Achieve rich, complex flavors and vibrant colors in cured meats. This trusted formula works perfectly for various products, including jerky, ham, bacon, brisket, sausage, snack sticks, corned beef, pâtés, pastrami, luncheon meats, meatloaf, poultry, fish, and more.
- LIMITS BACTERIAL GROWTH FOR SAFER MEAT: Protect your meats with confidence. Curing with Insta Cure #1 helps reduce the risk of foodborne illnesses commonly associated with air pockets in meat mixtures. Ideal for low-and-slow smoked or cooked meats with a curing time of up to 30 days.
- EASY-TO-FOLLOW CURING GUIDE: For ground meats, use 1 level teaspoon per 5 lbs. of meat—20 teaspoons equals 4 oz. To prepare a brine (marinade), dissolve 3 oz. of Insta Cure #1 in 1 gallon of water. With 1 lb. of Insta Cure #1, you can cure approximately 480 lbs. of meat.
- TRUSTED CURING FORMULA MADE IN THE USA: The Sausage Maker Inc.'s Insta Cure #1 contains 93.75% table salt and 6.25% sodium nitrite, meeting strict industry standards. The formula is dyed pink to distinguish it from regular salt and ensure safe usage. Always follow recommended guidelines and keep children out of reach.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B002L82B2O |
| ASIN  | B002L82B2O |
| Best Sellers Rank | #43,286 in Grocery ( See Top 100 in Grocery ) #131 in Meat Seasoning |
| Brand Name | The Sausage Maker |
| Color | pink |
| Container Type | Bag |
| Customer Reviews | 4.7 4.7 out of 5 stars (1,243) |
| Customer reviews | 4.7 4.7 out of 5 stars (1,243) |
| Flavor | Insta Cure #1 |
| Is Discontinued By Manufacturer  | No |
| Item Form | Powder |
| Item Package Weight | 0.46 Kilograms |
| Item Weight | 454 g |
| Item model number  | 11000 |
| Manufacturer | The Sausage Maker |
| Manufacturer  | The Sausage Maker |
| Model Number | 11000 |
| Number of Items | 1 |
| Number of Pieces | 1 |
| Package Size Name | 1 Lb |
| Part Number | 11000 |
| Product Dimensions  | 19.69 x 16.51 x 2.54 cm; 453.59 g |
| Size | 1 pound |
| Specialty | Smoked |
| UPC | 015913110005 |
| Unit Count | 500.0 Grams |

## Product Details

- **Brand:** The Sausage Maker
- **Item form:** Powder
- **Number of Items:** 1
- **Specialty:** Smoked
- **Unit count:** 500.0 Grams

## Images

![The Sausage Maker Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and - 1 lb. - - Image 1](https://m.media-amazon.com/images/I/41ZHHqkw0gL.jpg)
![The Sausage Maker Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and - 1 lb. - - Image 2](https://m.media-amazon.com/images/I/51lXyAgnpVL.jpg)
![The Sausage Maker Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and - 1 lb. - - Image 3](https://m.media-amazon.com/images/I/51LXy+hsz6L.jpg)
![The Sausage Maker Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and - 1 lb. - - Image 4](https://m.media-amazon.com/images/I/31U31SF8WmL.jpg)
![The Sausage Maker Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and - 1 lb. - - Image 5](https://m.media-amazon.com/images/I/51OgndmbEPL.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.

## 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

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*Product available on Desertcart Andorra*
*Store origin: AD*
*Last updated: 2026-10-20*