---
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: "$1684"
currency: MXN
in_stock: true
reviews_count: 12
category: "The Sausage Maker"
url: https://www.desertcart.mx/products/416129192-the-sausage-maker-insta-cure-1-prague-powder-1-curing
store_origin: MX
region: Mexico
---

# Up to 30 days safe curing 1 lb. precision curing salt Made in USA, trusted formula The Sausage Maker Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and - 1 lb. -

**Brand:** the sausage maker
**Price:** $1684
**Availability:** ✅ In 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?** $1684 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.mx](https://www.desertcart.mx/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

- • **Safety First Formula:** Contains 6.25% sodium nitrite to inhibit harmful bacteria like botulism.
- • **Bulk Value & Longevity:** 1 lb. bag cures up to 480 lbs. of meat—ideal for pros and passionate home chefs.
- • **Precision Curing Power:** 1 teaspoon per 5 lbs ensures consistent, safe curing every time.
- • **Flavor & Color Amplifier:** Enhances rich, complex flavors and vibrant pink hues in all cured meats.
- • **Versatile Culinary Essential:** Perfect for smoking, brining, drying, and cooking meats, fish, and poultry.

## Overview

The Sausage Maker Insta Cure #1 is a premium curing salt blend with 93.75% table salt and 6.25% sodium nitrite, designed to safely preserve and enhance the flavor and color of meats. Made in the USA, this 1 lb. powder supports curing up to 30 days and treats up to 480 lbs. of meat, making it a must-have for home cooks and professionals aiming for flawless, safe, and delicious cured meats every time.

## 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.

Review: Ok - Its good
Review: works fine - works great

## 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 |
| Best Sellers Rank | #14,121 in Grocery ( See Top 100 in Grocery ) #53 in Meat Seasoning |
| Brand | The Sausage Maker |
| Country of origin | United States |
| Customer Reviews | 4.7 4.7 out of 5 stars (1,167) |
| Date First Available | 16 March 2022 |
| Format | Powder |
| Item model number | 11000 |
| Manufacturer | The Sausage Maker |
| Package Information | Bag |
| Product Dimensions | 19.69 x 16.51 x 2.54 cm; 453.59 g |
| Serving Recommendation | 1 Teaspoon for each 5 lbs |
| Special Feature | Smoked |
| Units | 500.0 Grams |
| Weight | 1 Pounds |

## 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/71DGikdk-LL.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.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Ok
*by L***A on 24 January 2025*

Its good

### ⭐⭐⭐⭐⭐ works fine
*by P***A on 27 September 2024*

works great

### ⭐⭐⭐⭐⭐ Useful
*by N***A on 5 April 2024*

Vey good product am using in curing home made ham.

## 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 Mexico*
*Store origin: MX*
*Last updated: 2026-02-10*