Ray Has you covered Rytek made a living curing meat. You want to continueIf it was me I'd just smoke it and do away with any worry factor, you can always do another one. RAY
Instacure 1 is used for any type of cured meat product that will require cooking, such as bacon, hams that are not air-dried, and smoked sausages.
- 2 tsps of Instacure 1 is enough to cure roughly 10 lbs of sausage or bacon.
What Is Instacure 2 Used For?
Instacure 2 is used for meat products that will be air-dried and not cooked, such as dried salamis, pepperonis, and some air-dried hams.
The reason for the addition of sodium nitrate in Instacure 2 is that over a long curing period, sodium nitrate breaks down very slowly into sodium nitrite.
In the words of the great sausage maker, Rytek Kutas, sodium nitrate works like an extended-release medication for meats that require very long curing times, like dry cured sausages.
It is safe to now add cure#2... Here are the maximum allowable amounts you can use....I am making some Lonzino and I accidentally used Prague #1 instead of #2 in the spice cure. 3% salt and .25% Prague #1. Will it be OK to cure in the curing fridge until it loses 35% or will I need to cook/smoke the product?
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