How do you use the Instacure Repair System? On damp hair apply Instacure shampoo lather, leave on for 1 minute, and rinse. Follow with Instacure Conditioner, rinse out. Apply Instacure Porosity spray, from mid lengths to ends.
How do you use instacure cure 2?
If you are using it for a brine, you use 1/2 cup InstaCure No. 1 per gallon of water, plus 1 3/4 cup table salt, 2 1/4 tablespoon sugar, and any spices you wish. Cure No. 2 is formulated for dry cured products such as pepperoni, hard salami, prosciutti hams, dried sausages, and other products which do not require cooking, smoking, or refrigeration.
What is instacure 1 used for in cooking?
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.
How much instacure should I use?
People will say how much Instacure#1 to use in relation to the weight of the meat. For an example: if I have 5 pound of meat, I learned to use about 6 gram of Instacure and about 100 grams or so of salt, plus 10 grams or so of sugar.
How much instacure do I use for ground beef?
It is used at a rate of 1 teaspoon per 5 pounds of ground meat. If you are using it for a brine, you use 1/2 cup InstaCure No. 1 per gallon of water, plus 1 3/4 cup table salt, 2 1/4 tablespoon sugar, and any spices you wish.
How do you use Instacure 1?
The Sausage Maker recommends using one level teaspoon per five pounds of ground meat. One pound Insta Cure 1 will process approximately 480 pounds of meat. For a basic bacon or ham brine (not including additional flavor ingredients), mix: 1 gal.
Is Instacure the same as pink salt?
Pink salt is a common name for a mixture of sodium chloride, or table salt, and sodium nitrite. It is also called InstaCure, Prague powder, and Pokelsalz in German. It is used on meat to prevent the production of botulinum toxin in meat.
Is curing salt the same as Instacure?
One of the most common curing salts. It is also called Insta Cure #1 or Pink curing salt #1. It contains 6.25% sodium nitrite and 93.75% table salt. It is recommended for meats that require short cures and will be cooked and eaten relatively quickly.
How do you use Instacure 2?
Use 1 level teaspoon per 5 lbs. of meat. 1 lb. of Insta Cure will process approximately 480 lbs.
What happens if you use too much curing salt?
So here's the deal. Curing requires a very specific curing-salt-to-meat ratio. Too much results in excess sodium nitrite which isn't good for you, and too little could result in spoiled meat which is just gross. The rule is always one teaspoon of Prague Powder #1 per five pounds of meat, ground or otherwise.
What's the difference between Instacure 1 and Instacure 2?
Instacure 1 contains 6.25% sodium nitrite and 93.75% salt. Instacure 2 contains about 6.25% sodium nitrite, about 1% sodium nitrate, and about 92.75% salt.
How much curing salt do you use per pound of meat?
It is used for all curing other than dry. You use 1 teaspoon for 5 pounds (2 kg) of meat, or 100g per 100 pounds (45 kg), and mix it with cold water to use. Per pound (16 oz) (450g) of Prague powder #2, there is 1 oz (6.25%) sodium nitrite, . 64 oz (4%) sodium nitrate, 14.36 oz (89.75 %) salt, and anti-caking elements.
What salt is best for curing meat?
Pink salt, also known as curing salt No. 1, is a nitrate, a combination of sodium chloride — table salt — and nitrite, a preserving agent used to deter the growth of bacteria in cured meats.
Can you cure without curing salt?
Not Using Pink Curing Salt to cure meat is an option. Generally speaking, it is used to lessen the risk of Botulism, and add a pink color. The application is a personal choice, the other factors of meat curing need to be strictly adhered to if pink curing salt is not used.
What is the difference between cure 1 and cure 2?
Some Basics. Instacure 1 and Prague powder 1 are the same, as are Instacure 2 and Prague powder 2. Instacure 1 contains 6.25% sodium nitrite and 93.75% salt. Instacure 2 contains about 6.25% sodium nitrite, about 1% sodium nitrate, and about 92.75% salt.
What is the difference between curing #1 and #2 salt?
The key difference between the two curing salts is the prague powder #2 has the additional sodium nitrate as well as sodium nitrite found in prague powder #1. This addition is good for curing meats over long periods. Products like salami, air dried hams such as prosciutto or serrano ham.
Can I use regular salt instead of curing salt?
The curing could be done with any kind of salt, but experts recommend avoiding iodized salt. While iodized salt would still have the preservation properties, the iodine it contains can give the cured meat an unpleasant taste.
What is a substitute for pink curing salt?
If you usually use pink curing salt, but you have run out, then the best substitute that you can use is himalayan salt. It has a similar coloring, but it is also just as effective at curing different types of meat. You can use the same amount of himalayan salt as you would pink curing salt for the same results.
Is Costco pink salt the same as Himalayan salt?
The apparent lack of impurities in pink salt also makes it a valued item, per the case. The complaint contends that Costco's label representation that Kirkland pink salt comes from the heart of the Himalayan Mountains” is misleading “because it expresses a geographical region which is not true.”
Is Costco pink salt Himalayan salt?
On its front label, Costco's Kirkland brand Ground Himalayan Pink Salt reads “Referred to as the purest salt in the world, Himalayan Pink Salt comes from the heart of the Himalayan Mountains. With hues of pink, red, and white, these vibrant colors are a sign of the salt's rich and varying mineral content.”
Which is better pink salt or sea salt?
Sea salt, which is widely used by most households has been stripped of minerals. It only has high sodium chloride. Pink salt on the other hand is unrefined and is packed with 84 minerals, which is lacking in modern diets. Regular use of small quantities of pink salt maintains our electrolyte balance.
Preventing Botulism
Once known as sausage disease or sausage poisoning, botulism was named after botulus, the Latin word for sausage. It was first described in Germany by Justinus Kerner in Wurttemberg in 1817, although the pathogen and toxin were not identified until 1895 by Emile Pierre van Ermengem, a professor at the University of Ghent.
Using Nitrites
Nitrites inhibit the growth of anaerobic bacteria, which logically inhibits toxin production. Nitrates turn into nitrites over time which makes them a time-release form of the inhibiting compound. Both are toxic to humans in high doses.
Two Forms of Pink Salt
Pink salt comes in two forms: cure No. 1 and cure No. 2. Cure No. 1 pink salt is used to cure all meats that require cooking, brining, smoking , or canning. This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pates, and other products. It is 93.75 percent table salt and 6.25 percent sodium nitrite.
Great Resources on Curing Meat
Since curing meat requires such a specific skill set, otherwise, it can lead to illness or worse, we highly recommend consulting with an expert to teach you proper techniques. We found that the following four publications are super helpful guides and go in-depth about just such processes, procedures, and techniques:
What Are Both Cures Used For?
These cures are used in meat preservation, often in the making of things like bacon, ham, or sausages, or air-dried products like dried sausages.
What Is Instacure 1 Used For?
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.
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.
Why Are the Cures Dyed Pink?
Cures are dyed pink so that you won’t confuse them with table salt and use them in quantities that might put people in danger.
description
A standard product used for wet-curing. It is 93.75 percent table salt and 6.25 percent sodium nitrite, along with a pink dye to make sure nobody sprinkles it on their soup by mistake. (See also [link http://www.chefsteps.com/ingredients/prague-powder-no-1 Prague Powder No. 1])
alternative names
Prague Powder #1, "Pink Salt" (more generic term, can refer to No. 1 or No. 2)
purchasing tips
Instacure #1 (a.k.a Prague Powder #1) differs from Instacure #2 (a.k.a Prague Powder #2) in that it does not contain sodium nitrate.
Salt As A Preservative
The key attribute of salt as a preservative is that it draws moisture out of the food via osmosis. Most microorganisms, moulds and bacteria that will spoil food or make you ill cannot survive in an environment with salt as the salt dehydrates them.
Sourcing Curing Salts
When you are buying curing salts such as Prague powder #1 or #2 / Instacure etc. it is important that you understand what exactly you are buying. Curing salt such as sodium nitrate or nitrite need to be used as only a tiny amount of the salt used. These curing salts are mixed with regular table salt and sugar to form a curing mix.
Nitrates & Nitrites In Curing Salt
Both sodium nitrate and nitrite are used primarily for their bacteria inhibiting properties but they also have other benefits.
Types of Curing Salt
There are 2 main types of curing salts that have applications for different kinds of curing. Meat that is cured over a short period of time and then cooked afterwards needs a different type of cure to a meat that is cured over many months or years and often eaten raw, such as, salami or air dried hams like Serrano or prosciutto.
Usage of Curing Salts
As you can tell from the dosage of both types of curing salt a little amount is very effective. Most recipes will specify how much curing salt is needed to cure the piece of meat you are working with. This curing salt will be mixed with regular kosher salt or sea salt to make up the whole amount of the cure.
Curing Salt Calculator
If you are having trouble calculating how much curing salt to use for the amount of meat you intend to cure then I would suggest using an online calculator. This particular calculator from EatCuredMeat.com is really precise and the level of information provided is really helpful in order to understand how to prepare cures and brines.
