Insta Cure #1, 4 Oz Pink Curing Salt, Prague Powder, Quick Cure For Meat, Sausage, Ham, Bacon, Made In USA - The Sausage Maker®

I’ve been using Insta Cure #1 from The Sausage Maker® for the past few months, and it’s been a total game-changer for my home meat-curing projects. Whether I'm making homemade bacon, ham, or dry-cured sausages, this curing salt delivers consistent, reliable results every single time. The 8 oz size is ideal for hobbyists like me—it lasts a good while without taking up too much space. I really appreciate that it’s made in the USA and clearly labeled, so I know exactly what I’m using and how much to use (the included instructions are super helpful for beginners too). The bright pink color is perfect—it ensures there's no confusion with regular salt, which is a huge safety plus when working with curing agents. Everything I’ve cured with this has come out flavorful, safe, and just how I wanted it. If you’re serious about making your own cured meats at home, this is an essential pantry item. Can’t recommend it enough!

product is good with a good price

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.

I bought 8 fresh ham steaks on sale and expected them to be the same as store bought ham steaks. Boy, was I wrong. The first one I baked was tough, and not good at all. The second one, I marinated overnight, and it tasted better, but was still tough. So, I had 6 fresh ham steaks left and was almost tempted to throw them out. I then did a Google search and found out that curing them might save the day. I found a simple recipe that required this curing salt, so I ordered it on Amazon. For this recipe, I also had to order turbinado sugar which I also bought on Amazon. I cured all 6 of the ham steaks at one time. After 4 days, I baked one of the ham steaks with a brown sugar glaze, and it was amazing. It wasn't exactly the same as a store bought ham steak, but it was very flavorful and tender. I liked it as well or better than any store bought hams steak. You can find the recipe on Google by searching for "How to cure a ham". The recipe is for a whole ham, but it works as well for a number of ham steaks. I hope this review was helpful for you.

Item was exactly as described by the seller. Shipped fast and arrived in perfect condition.