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InstaCure#1 Questions

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old poi dog

old poi dog

Master of the Pit
Original poster
OTBS Member
Aug 26, 2007
1,232
11
Maui, Hi.
Aloha All,

I'll be doing my first smoked sausages soon.  I have three questions that I'd like your opinions on. 

1.  What is the shelf life of InstaCure #1?  I got some about 2 years ago from the Sausage Maker.  I made a batch of Bacon with it one time but came to prefer TQ for doing bacon.  I have kept the InstaCure in a tightly lidded plastic container away from light.  Is it still good to go?

2.  I am thinking of going  with InstaCure #1 with sausage because if I go with TQ I will have to adjust my salt in the sausage formula.  It took me several attempts to get to where I am with the formula and I am not yet confident I can adjust the salt content and retain the flavor I now have.  Am I correct to assume that InstaCure #1 can be used  without changing up my salt content in my formulation?

3.  Will InstaCure #1 impart add any taste  to the sausage I am planning to smoke?  I know the Smoke will add another dimension to the sausage but will the cure itself add  addtional flavor /taste to the sausage?

I guess I will know for sure when I do the sausage.
 
Old poi dog said:
Aloha All,

I'll be doing my first smoked sausages soon.  I have three questions that I'd like your opinions on. 

1.  What is the shelf life of InstaCure #1?  I got some about 2 years ago from the Sausage Maker.  I made a batch of Bacon with it one time but came to prefer TQ for doing bacon.  I have kept the InstaCure in a tightly lidded plastic container away from light.  Is it still good to go?

2.  I am thinking of going  with InstaCure #1 with sausage because if I go with TQ I will have to adjust my salt in the sausage formula.  It took me several attempts to get to where I am with the formula and I am not yet confident I can adjust the salt content and retain the flavor I now have.  Am I correct to assume that InstaCure #1 can be used  without changing up my salt content in my formulation?

3.  Will InstaCure #1 impart add any taste  to the sausage I am planning to smoke?  I know the Smoke will add another dimension to the sausage but will the cure itself add  addtional flavor /taste to the sausage?

I guess I will know for sure when I do the sausage.
Click to expand...
Instacure stays good as long as it doesn't get moisture.

You do not have to adjust the amount of salt the recipe calls for when using Instacure #1

It doesn't really impart a flavor just that cured flavor that I can't really explain
 
1.  When stored properly, Cure #1 will last longer than you would have it.

2. Use a recipe only from a trusted source.  #1 is often used in sausage recipes because it requires no adjustments to recipes like you would have to do with TQ. Do NOT try to do exchanges of cures unless you have the knowledge to do so!

3. All cures add a flavor element.  This can be good or bad depending on what you are looking for?

Good luck and good smoking.
 
Thanks Friends,

I will be using my InstaCure#1 in my smoke sausage formulation.  Hopefully I will be making them and sharing  views  soon.

Take Care.....
 
Last edited:
one thing to keep in mind when using cures like instacure 1, make sure you use the recommended amount per pound of meat [which for this cure is 1 tsp. per 5 pounds of meat mix].  also this cure should be mixed in a proper liquid [water/beer] recommended for the sausage you are making, not just sprinkled on the meat mix.  Reinhard
 
newbie here

it sounds like everyone gave you good advice. I know time has past but this may help others.

The main reason for cures is to fight botulism, The smokehouse conditions are ideal for botulism most prevalent between 40 deg and 140 deg. heat, moisture and the lack of air.

the cure we use in a smoke house is cure #1 = ( 6.25 percent of sodium nitrite mixed with one pound of common salt for even distribution and a pink die is added to identify as a cure. )  

the cure itself does no really bring any flavor to the table however it gives that desirable color we see in cured meats.

cure #1 only has nitrite in it. TQ has a blend of nitrite and nitrate with sugar and salt in this case the sugar helps to mask the bite of salt.

if you wish to mask the bite of salt in your recipe with cure #1 add dextrose or brown sugar between 1-3 level table spoons per 10lbs of meat.
 
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