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.

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Insta Cure #1, 1 Lb Pink Curing Salt, Prague Powder, Quick Cure For Meat, Sausage, Ham, Bacon, Made In USA - The Sausage Maker®

Insta Cure #1, 1 Lb Pink Curing Salt, Prague Powder, Quick Cure For Meat, Sausage, Ham, Bacon, Made In USA - The Sausage Maker®

Product ID: 6816725

Details

Brand
The Sausage
Item Form
Powder
Number of Items
1
Specialty
Smoked
Unit Count
16 Ounce

⚡Quick curing action

🛡️Bacterial growth inhibitor

🇺🇸Made in USA, trusted quality

Description

🥩 Cure like a pro, savor like a boss!

PROUDLY AMERICAN MADE - Crafted under strict standards in the USA, delivering reliability you can trust.
PRECISION CURING FORMULA - Easy-to-measure dosing guarantees consistent, professional-grade results every time.
FAST TRACK FLAVOR COLOR - Transforms your meats with vibrant hues and rich, savory depth in record time.
SAFETY FIRST PRESERVATION - Reduces harmful bacteria risks, ensuring your cured meats are as safe as they are delicious.
VERSATILE CULINARY ESSENTIAL - Perfect for everything from bacon and ham to jerky and pâtés—your all-in-one curing companion.

Insta Cure #1 is a premium pink curing salt (Prague Powder #1) combining 93.75% table salt and 6.25% sodium nitrite, designed to enhance flavor, preserve color, and inhibit bacterial growth in cooked meats. Ideal for home chefs and professionals, it simplifies curing for meats, fish, and poultry with precise dosing and is proudly made in the USA.

Specifications

ASIN	B002L82B2O
Best Sellers Rank	#107,497 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #1,351 in Meat Seasonings
Brand	The Sausage Maker
Brand Name	The Sausage Maker
Color	The Sausage Maker
Container Type	Bag
Customer Reviews	4.7 out of 5 stars 2,339 Reviews
Flavor	Insta Cure #1
Item Form	Powder
Item Package Weight	0.46 kg
Item Weight	16 ounces
Manufacturer	The Sausage Maker
Model Number	11000
Number of Items	1
Number of Pieces	1
Package Size Name	1 Lb
Part Number	11000
Size	16 Ounce (Pack of 1)
Specialty	Smoked
UPC	015913110005
Unit Count	16 Ounce

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