---
product_id: 6816725
title: "Insta Cure #1, 1 Lb Pink Curing Salt, Prague Powder, Quick Cure For Meat, Sausage, Ham, Bacon, Made In USA - The Sausage Maker®"
brand: "the sausage maker"
price: "€ 38.05"
currency: EUR
in_stock: true
reviews_count: 13
category: "The Sausage Maker"
url: https://www.desertcart.fi/products/6816725-insta-cure-1-1-lb-pink-curing-salt-prague-powder
store_origin: FI
region: Finland
---

# Cures up to 30 days 1 lb precise curing salt Made in USA, trusted formula Insta Cure #1, 1 Lb Pink Curing Salt, Prague Powder, Quick Cure For Meat, Sausage, Ham, Bacon, Made In USA - The Sausage Maker®

**Brand:** the sausage maker
**Price:** € 38.05
**Availability:** ✅ In Stock

## Summary

> 🥩 Cure Like a Pro, Impress Like a Boss

## Quick Answers

- **What is this?** Insta Cure #1, 1 Lb Pink Curing Salt, Prague Powder, Quick Cure For Meat, Sausage, Ham, Bacon, Made In USA - The Sausage Maker® by the sausage maker
- **How much does it cost?** € 38.05 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.fi](https://www.desertcart.fi/products/6816725-insta-cure-1-1-lb-pink-curing-salt-prague-powder)

## 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

- • **Economical & Efficient:** 1 lb cures up to 480 lbs of meat — maximize your craft without waste.
- • **Trusted American Quality:** Formulated with 93.75% salt and 6.25% sodium nitrite, dyed pink for safety.
- • **Safety First, Flavor Always:** Reduces bacterial risks for safer, long-lasting cured meats.
- • **Versatile Culinary Essential:** Ideal for sausages, bacon, ham, jerky, and more — your all-in-one curing solution.
- • **Master the Art of Meat Curing:** Prague Powder #1 ensures perfect flavor and color every time.

## Overview

Insta Cure #1 is a premium pink curing salt (Prague Powder #1) designed for home cooks and professionals to safely cure meats, fish, and poultry. Made in the USA with a precise blend of salt and sodium nitrite, it enhances flavor, preserves vibrant color, and limits bacterial growth. One pound cures up to 480 lbs of meat with a curing time of up to 30 days, making it an essential, trusted ingredient for authentic, delicious cured meats.

## Description

desertcart.com: Insta Cure #1, 1 Lb Pink Curing Salt, Prague Powder, Quick Cure For Meat, Sausage, Ham, Bacon, Made In USA - The Sausage Maker® : Home & Kitchen

Review: It’s a lot - It’s a lot of cure. Good stuff.
Review: A Game-Changer for Our Sausage Making! - We’re working on recreating our local German butcher’s smoked Gouda kielbasa, and ever since adding Insta Cure #1 starting with batch 2, we’ve been getting closer and closer to perfection. The results are night and day — better flavor, better texture, and that authentic cured bite we were missing. Quality product, easy to use, and absolutely essential if you’re serious about curing meats the right way!

## 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 | #23,846 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #240 in Meat Seasonings |
| Customer Reviews | 4.7 4.7 out of 5 stars (3,132) |
| Is Discontinued By Manufacturer  | No |
| Item model number  | 11000 |
| Manufacturer  | The Sausage Maker |
| Product Dimensions  | 7.75 x 6.5 x 1 inches; 1 Pounds |
| UPC  | 015913110005 |
| Units  | 16 Ounce |

## Product Details

- **Brand:** The Sausage Maker
- **Item Form:** Powder
- **Number of Items:** 1
- **Specialty:** Smoked
- **Unit Count:** 16 Ounce

## Images

![Insta Cure #1, 1 Lb Pink Curing Salt, Prague Powder, Quick Cure For Meat, Sausage, Ham, Bacon, Made In USA - The Sausage Maker® - Image 1](https://m.media-amazon.com/images/I/71DGikdk-LL.jpg)

## Available Options

This product comes in different **Size, Flavor** options.

## 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

### ⭐⭐⭐⭐⭐ It’s a lot
*by J***C on September 26, 2025*

It’s a lot of cure. Good stuff.

### ⭐⭐⭐⭐⭐ A Game-Changer for Our Sausage Making!
*by R***. on April 28, 2025*

We’re working on recreating our local German butcher’s smoked Gouda kielbasa, and ever since adding Insta Cure #1 starting with batch 2, we’ve been getting closer and closer to perfection. The results are night and day — better flavor, better texture, and that authentic cured bite we were missing. Quality product, easy to use, and absolutely essential if you’re serious about curing meats the right way!

### ⭐⭐⭐⭐⭐ Perfect Cure Every Time – A Must-Have for Home Curing!
*by G***G on July 3, 2025*

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!

## 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 Finland*
*Store origin: FI*
*Last updated: 2026-02-04*