What’s the Difference Between Instacure #1 and #2?
Ok, so you are interested in curing your own food. You have done some research and keep seeing references to Instacures, Pink Salts, Prague Powders....now you might start getting a bit confused or have a few questions. I've been there too!
I am not a scientist, I'm a home cook, but hopefully my explanations are enough to give you some clarity and confidence to continue your journey.
I am not a scientist, I'm a home cook, but hopefully my explanations are enough to give you some clarity and confidence to continue your journey.
FIRST....
Prague Powder, Instacure, Pink Salts - they are all the same thing.
Instacure 1 and Prague powder 1 are the same. Instacure 2 and Prague powder 2 are the same. WHAT IS THE DIFFERENCE? 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. (For more info see my articles here : What is in Curing Salts? and What are Curing Salts? ) |
WHAT IS #1 USED FOR?
Instacure 1 is typically used for any type of cured meat that will require further cooking, such as bacon, hams that are not air-dried, and smoked sausages.
Instacure 1 is typically used for any type of cured meat that will require further cooking, such as bacon, hams that are not air-dried, and smoked sausages.
WHAT IS #2 USED FOR?
Instacure 2 is used for meat products that are intentionally air-dried and not cooked, such as dried salamis, salume, sausages, 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 providing a slow release of the nitrites to kill any bad bacteria.
Instacure 2 is used for meat products that are intentionally air-dried and not cooked, such as dried salamis, salume, sausages, 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 providing a slow release of the nitrites to kill any bad bacteria.
WHY ARE THEY PINK?
Cures are dyed pink so that you won’t confuse them with table salt. These are chemicals that are toxic and kill in large quantities. It is not a trivial matter and careful weighing and measuring is essential if you choose to use them.and use them in quantities that might put people in danger.
THEY SOUND DANGEROUS
Don’t be afraid to use curing salts, but do respect their potency. Keep them away from those who don't know how to use them. Make sure you understand how much you should be using for any recipe. A standard recipe may call for a mix of salt AND #2 with precise volumes y weight. Don;t EVER short cut with 1/2 teaspoon or partial cup measures.
DO I HAVE TO USE THEM?
If you are operating commercially then yes.
If you are producing for personal use, and understand the processes, then you don't for many recipes. For more information on this to make your own informed decision you can read our article here : Using Sodium Nitrate and Curing Salts during Curing is YOUR Choice.
Cures are dyed pink so that you won’t confuse them with table salt. These are chemicals that are toxic and kill in large quantities. It is not a trivial matter and careful weighing and measuring is essential if you choose to use them.and use them in quantities that might put people in danger.
THEY SOUND DANGEROUS
Don’t be afraid to use curing salts, but do respect their potency. Keep them away from those who don't know how to use them. Make sure you understand how much you should be using for any recipe. A standard recipe may call for a mix of salt AND #2 with precise volumes y weight. Don;t EVER short cut with 1/2 teaspoon or partial cup measures.
DO I HAVE TO USE THEM?
If you are operating commercially then yes.
If you are producing for personal use, and understand the processes, then you don't for many recipes. For more information on this to make your own informed decision you can read our article here : Using Sodium Nitrate and Curing Salts during Curing is YOUR Choice.