Cure #1 (also known as Instacure #1, Prague Powder #1 or Pink Cure #1)For any aspiring sausage maker it is a necessity to understand and know how to apply Cure #1 and Cure #2, as those two cures are used worldwide though under different names and with different proportions of nitrates and salt. Cure #1 is a mixture of 1 oz of sodium nitrite (6.25%) to 1 lb of salt. It must be used to cure all meats that will require smoking at low temperatures. It may be used to cure meats for fresh sausages (optional).
Cure #2 (also known as Instacure #2, Prague Powder #2 or Pink Cure #2)Cure #2 is a mixture of 1 oz of sodium nitrite (6.25%) along with 0.64 oz of sodium Nitrate (4%) to 1 lb of salt. It can be compared to the time-releasing capsules used for treating colds. It must be used with any products that do not require cooking, smoking or refrigeration and is mainly used for products that will be air cured for a long time like country ham, salami, pepperoni, and other dry sausages. Both Cure #1 and Cure #2 contain a small amount of FDA approved red colouring agent that gives them a slight pink colour thus eliminating any possible confusion with common salt and that is why they are sometimes called “pink“ curing salts. Cure #1 is not interchangeable with Cure #2 and vice versa.