---
product_id: 719173959
title: "Insta Cure #1, 4 Oz Pink Curing Salt, Prague Powder, Quick Cure For Meat, Sausage, Ham, Bacon, Made In USA - The Sausage Maker®"
brand: "the sausage maker"
price: "AR$7221"
currency: ARS
in_stock: false
reviews_count: 5
url: https://www.desertcart.com.ar/products/719173959-insta-cure-1-4-oz-pink-curing-salt-prague-powder
store_origin: AR
region: Argentina
---

# 6.25% sodium nitrite for fast, safe curing 93.75% pure table salt base Made in USA with trusted quality standards Insta Cure #1, 4 Oz Pink Curing Salt, Prague Powder, Quick Cure For Meat, Sausage, Ham, Bacon, Made In USA - The Sausage Maker®

**Brand:** the sausage maker
**Price:** AR$7221
**Availability:** ❌ Out of Stock

## Summary

> 🥩 Cure like a pro, savor like a legend!

## Quick Answers

- **What is this?** Insta Cure #1, 4 Oz 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?** AR$7221 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.com.ar](https://www.desertcart.com.ar/products/719173959-insta-cure-1-4-oz-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

- • **Safety-First Formula:** Reduces harmful bacteria growth, protecting your creations from botulism and spoilage.
- • **Versatile Usage Guide:** Easy measurements for brining or dry curing up to 480 lbs. of meat per pound of product.
- • **Precision Curing Power:** Delivers consistent, uniform curing for meats, fish, and poultry every time.
- • **Vibrant Flavor & Color Boost:** Enhances taste complexity and locks in that irresistible pink hue.
- • **Trusted American Craftsmanship:** Formulated by The Sausage Maker® with industry-grade ingredients and safety dyes.

## Overview

Insta Cure #1 is a premium pink curing salt blend containing 6.25% sodium nitrite and 93.75% table salt, designed to safely cure and preserve meats, fish, and poultry. Made in the USA by The Sausage Maker®, it ensures vibrant color, enhanced flavor, and bacterial safety for smoked, cooked, or brined products, supporting up to 480 lbs. of meat curing per pound of product.

## 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: 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!
Review: It comes in a sealed package, no problems at all. I make cured sausage and capicola with it.

## 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 | B00HEQGMSW |
| ASIN  | B00HEQGMSW |
| Brand Name | The Sausage Maker |
| Container Type | Bag |
| Cuisine | Multiple cuisines |
| Customer Reviews | 4.7 4.7 out of 5 stars (1,209) |
| Customer reviews | 4.7 4.7 out of 5 stars (1,209) |
| Flavor | Insta Cure #1 |
| Item Form | Powder |
| Item Package Weight | 0.12 Kilograms |
| Item Weight | 4 Ounces |
| Manufacturer | The Sausage Maker |
| Manufacturer  | The Sausage Maker |
| Manufacturer reference  | 10104 |
| Number of Items | 1 |
| Number of Pieces | 1 |
| Part Number | 10104 |
| Product Dimensions  | 0.64 x 8.89 x 17.78 cm; 113.4 g |
| Set Name | Insta Cure #1 |
| Size | 4 Ounce (Pack of 1) |
| Specialty | Smoked |
| Unit Count | 4 Grams |

## Product Details

- **Brand:** The Sausage Maker
- **Item form:** Powder
- **Number of Items:** 1
- **Specialty:** Smoked
- **Unit count:** 4 Grams

## Images

![Insta Cure #1, 4 Oz 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/611rh9+JK0L.jpg)
![Insta Cure #1, 4 Oz Pink Curing Salt, Prague Powder, Quick Cure For Meat, Sausage, Ham, Bacon, Made In USA - The Sausage Maker® - Image 2](https://m.media-amazon.com/images/I/81XBwv2y13L.jpg)
![Insta Cure #1, 4 Oz Pink Curing Salt, Prague Powder, Quick Cure For Meat, Sausage, Ham, Bacon, Made In USA - The Sausage Maker® - Image 3](https://m.media-amazon.com/images/I/71hsnf+rztL.jpg)
![Insta Cure #1, 4 Oz Pink Curing Salt, Prague Powder, Quick Cure For Meat, Sausage, Ham, Bacon, Made In USA - The Sausage Maker® - Image 4](https://m.media-amazon.com/images/I/61NnrV8+6VL.jpg)
![Insta Cure #1, 4 Oz Pink Curing Salt, Prague Powder, Quick Cure For Meat, Sausage, Ham, Bacon, Made In USA - The Sausage Maker® - Image 5](https://m.media-amazon.com/images/I/71-EYg5d61L.jpg)

## Available Options

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

## Questions & Answers

**Q: So is this from mix to smoker or does it still require 12 hours in the cooler first?**
A: I guess it depends on your curing period. I have used in a meatloaf that went right into the smoker without any curing time and it worked just fine. But my pastrami uses a 5 day curing and the insta-cure works well there too.

**Q: does it contain propylene glycol ?**
A: Prague powder consists of 93.75% table salt and 6.25% sodium nitrite aid it does not contain propylene glycol

**Q: Gonna do a boneless pork roast 4.5 lbs how much cure is required! I heard 1 tsp per lb..**
A: If you use 1 tsp per pound make sure your life insurance is paid up because your dead. It's 1 tsp per 5 pounds. What are you making Canadian Bacon are you doing a dry cure or a wet cure?? My advice is do a bunch of research before you try> Here is a Calculator for cured meat: http://www.localfoodheroes.co.uk/?p=cured-meat-calculators

**Q: What kind of packaging does this come in?**
A: It comes in a sealed plastic bag

## Customer Reviews

### ⭐⭐⭐⭐⭐ Review
*by G***G on 3 July 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!

### ⭐⭐⭐⭐⭐ Review
*by A***A on 24 January 2026*

It comes in a sealed package, no problems at all. I make cured sausage and capicola with it.

### ⭐⭐⭐⭐⭐ Review
*by A***R on 22 April 2026*

Item was exactly as described by the seller. Shipped fast and arrived in perfect condition.

## Frequently Bought Together

- Insta Cure #1, 4 Oz Pink Curing Salt, Prague Powder, Quick Cure For Meat, Sausage, Ham, Bacon, Made In USA - The Sausage Maker®
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- The Sausage Maker® High Temp Swiss Cheese 1 Lb Hi-Temp Cheese For Sausage Making, 1/4" Diced Cube, 400° Temperature High Heat Cheese For Grilling, Salami, Snack Sticks, Summer Sausage

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*Product available on Desertcart Argentina*
*Store origin: AR*
*Last updated: 2026-05-22*