---
product_id: 725893884
title: "Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and Sausage - 1 lb. - The Sausage Maker"
brand: "the sausage maker"
price: "$255.23"
currency: USD
in_stock: false
reviews_count: 5
url: https://www.desertcart.us/products/725893884-insta-cure-1-prague-powder-1-curing-salt-for-meat
store_origin: US
region: United States of America
---

# Perfect for low & slow smoking 1 tsp per 5 lbs meat dosing 1 lb. curing salt Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and Sausage - 1 lb. - The Sausage Maker

**Brand:** the sausage maker
**Price:** $255.23
**Availability:** ❌ Out of Stock

## Summary

> 🥩 Cure with Confidence, Smoke with Style!

## Quick Answers

- **What is this?** Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and Sausage - 1 lb. - The Sausage Maker by the sausage maker
- **How much does it cost?** $255.23 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.us](https://www.desertcart.us/products/725893884-insta-cure-1-prague-powder-1-curing-salt-for-meat)

## 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

- • **Trusted & Proven:** Backed by 1,169+ reviews with a stellar 4.7-star rating since 2018
- • **Precision Curing Power:** Easily process up to 480 lbs. of meat with just 1 lb. of Insta Cure #1
- • **Smokehouse-Perfect Color:** Develops that iconic deep red hue only authentic curing can deliver
- • **Safety First, Flavor Always:** Prevents foodborne illnesses by eliminating harmful bacteria in cured meats
- • **Versatile Culinary Essential:** Ideal for jerky, bacon, ham, sausage, fish, and more – your all-in-one curing solution

## Overview

Insta Cure #1 by The Sausage Maker is a professional-grade curing salt designed for safe, effective curing of meats requiring cooking, smoking, or brining. Each 1 lb. package treats up to 480 lbs. of meat, ensuring food safety and that signature smokehouse red color. Perfect for home chefs and pros alike, it’s the trusted choice for jerky, bacon, sausage, and more.

## Description

The Sausage Maker Insta Cure #1 is a simple way to ensure safety when smoking sausages, jerkies and fish, or brining bacon and hams. It will also help the meat develop that awesome deep red color when it reacts with smoke – the smokehouse color you just can’t fake.

Review: Its good
Review: works great

## Features

- Insta Cure #1 is a simple, easy to use curing agent for meats that require cooking, brining (wet curing), smoking, or canning. This includes jerky, ham, bacon, brisket, sausage, snack sticks, corned beef, pâtés, pastrami, luncheon meats, meat loaves, poultry, fish and more.
- Curing meat helps to prevent common food borne illnesses associated with trapped air in meat mixture. For use on low & slow smoked/cooked meats with a short curing window.
- Contains 1 lb. of Insta Cure #1, enough to process approximately 480 lbs. of meat.
- Formerly known as Prague Powder No. 1; The Sausage Maker recommends using 1 level teaspoon per 5 lbs. of ground meat. Recipes may call generic names such as “curing salt".
- Insta Cure is a Trademark of The Sausage Maker Inc. Made in USA.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B002L82B2O |
| ASIN  | B002L82B2O |
| Brand | The Sausage Maker |
| Customer Reviews | 4.7 4.7 out of 5 stars (1,169) |
| Date First Available | 26 May 2018 |
| Form | Powder |
| Is Discontinued By Manufacturer  | No |
| Item Dimensions LxWxH | 19.7 x 16.5 x 2.5 Centimeters |
| Item Dimensions LxWxH  | 19.7 x 16.5 x 2.5 Centimeters |
| Item Weight | 454 g |
| Item Weight  | 454 g |
| Item model number | 11000 |
| Item model number  | 11000 |
| Item package quantity | 1 |
| Manufacturer | Sausage Maker |
| Manufacturer  | Sausage Maker |
| Net Quantity | 453.6 Grams |
| Net Quantity  | 453.6 Grams |
| Product Dimensions | 19.69 x 16.51 x 2.54 cm; 453.59 g |
| Product Dimensions  | 19.69 x 16.51 x 2.54 cm; 453.59 g |
| Serving Recommendation | 1 Teaspoon for each 5 lbs |
| Specialty | Smoked |
| Weight | 1 Pounds |

## Product Details

- **Brand:** The Sausage Maker
- **Flavour:** Smoked
- **Item Form:** Powder
- **Item Weight:** 1 Pounds
- **Net Quantity:** 453.6 Grams
- **Number of Pieces:** 1
- **Package Weight:** 0.46 Kilograms
- **Speciality:** Smoked
- **UPC:** 015913110005

## Images

![Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and Sausage - 1 lb. - The Sausage Maker - Image 1](https://m.media-amazon.com/images/I/71DGikdk-LL.jpg)
![Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and Sausage - 1 lb. - The Sausage Maker - Image 2](https://m.media-amazon.com/images/I/71gI+6LXmmL.jpg)
![Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and Sausage - 1 lb. - The Sausage Maker - Image 3](https://m.media-amazon.com/images/I/81XBwv2y13L.jpg)
![Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and Sausage - 1 lb. - The Sausage Maker - Image 4](https://m.media-amazon.com/images/I/71hsnf+rztL.jpg)
![Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and Sausage - 1 lb. - The Sausage Maker - Image 5](https://m.media-amazon.com/images/I/61NnrV8+6VL.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

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

Its good

### ⭐⭐⭐⭐⭐ Review
*by P***A on 27 September 2024*

works great

### ⭐⭐⭐⭐⭐ Review
*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 United States of America*
*Store origin: US*
*Last updated: 2026-02-25*