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Speed
Cure
(Also Known As Quick
Cure, Instacure #1, Prague Powder #1, or
Sodium Nitrite)
Ingredients:
Salt, Sodium Nitrite (6.25%), Dextrose, Red 3
(0.0018%) and
less than 1% glycerine added to prevent caking.
UPC: 721762841617
4
oz. Bag Cures 100 lbs. of Meat.
Must be
used exactly as specified.
Purchase 1 Bag for ONLY $7.97
AND Shipped FREE in the
U.S.!
Purchase 2 Bags for ONLY $6.97 per Bag!
Purchase 3 Bags for ONLY $5.97 per Bag.
AND Purchase 4 or More Bags for ONLY $4.97 per
Bag!
The primary and most important reason that meat is cured is to prevent BOTULISM POISONING. In simpler terms, food poisoning. It is of extreme importance that any kinds of meat or sausage that will be cooked and smoked at low temperature MUST be cured. To trigger botulism poisoning, the requirements are quite simple - lack of oxygen, moisture, and temperatures in range of 40-140° F. When smoking meats, the heat and smoke eliminates the oxygen. The meats have moisture and are traditionally smoked and cooked in the low ranges of 90 to 160° F. As you can see, these are ideal conditions for food poisoning if you don't use cures.
To be used with Beef/Deer Jerky and any Smoked Sausage!
• See our page on Beef and Deer Jerky on how to use this product when making beef or deer jerky.
• See our page on Deer and Beef Sausage on how to use this product when making Deer or Beef Smoked Sausages.
• [If you are planning on curing Pork Hams, Bacons, Shoulders or Jowls; you should Purchase our
Complete Sugar Cure Mix.]
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This is NOT a 4 oz. bag of pure
Sodium Nitrite! You do NOT use pure Sodium
Nitrite when curing meat.
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PLEASE READ INSTRUCTIONS ON HOW AND WHEN TO
USE SPEED CURE BELOW! |
If
you’re interested in curing meat you are definitely reading
recipes that call for things like sodium nitrite or sodium
nitrate, or Prague powder # 1 or #2 or Insta cure 1 or #2.
Here, as follows, is a brief explanation of what each of these
ingredients is and what each is used for.
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Firstly:
1.
Speed Cure, Insta cure #1 and Prague
powder #1 are the same
2.
Insta cure #2 and Prague powder #2 are
the same
and
3.
Speed Cure, Insta cure #1 and Prague
powder #1 contains 6.25% sodium nitrite and 93.75% salt
4.
Insta cure #2 and Prague powder #2
contains about 6.25% sodium nitrite and about 1% sodium nitrate
and about 92.75% salt
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What Are Both Cures Used For?
These cures are used in meat
preservation, often in the making of things like bacon, ham or
sausages, or air dried products, like dried sausages.
Cures are used to:
·
Prevent the possibility of botulism in
the meat
·
To aid in preservation slightly
·
To improve the flavor of the finished
product
·
To render the finished cooked product
pink in color (If you don’t use a cure, your bacon will be grey)
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What’s Insta Cure #1 Used For?
Insta Cure #1 is used for any type of
cured meat product that will require cooking, such as bacon,
hams that are not air dried, smoked but not dried sausages etc.
2 tsps of insta cure #1 is enough to
cure roughly 10 lbs of sausage or bacon.
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What’s Insta Cure #2 Used For?
Insta Cure #2 is used for meat products
that will be air dried and not cooked, such as dried salamis,
pepperonis etc, and some air dried hams.
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The reason a cure with the addition
of sodium nitrate (Insta Cure #2) is used for such long curing
products is because it breaks down very slowly over a period of
time into sodium nitrite. In the words of the great sausage
maker, Rytek Kutas, the sodium nitrate works like an extended
release medication for meats that require very long curing
times, like dry cured sausages.
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Why Are the Cures Dyed Pink?
Cures are dyed pink so that you won’t
confuse them with table salt and use them in quantities that
might put people in danger.
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Sodium nitrite, even in small
quantities, is very dangerous, and can kill. The lowest known
lethal dose of sodium nitrite is 71mg per kg of body weight. At
this level, about a tsp of pure sodium nitrite could be enough
to kill an average sized adult.
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This is why it is mixed in small
quantities with salt, dissolved into water, then turned back
into a uniform crystal and then dyed pink.
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Don’t be afraid to use curing salts,
but do respect their potency, do keep them safe from the hands
of those who don’t know how to use them and do make sure you
understand how much you should be using in any given situation.
When using the internet as a source, you should also be sure to
double or triple check on other sites any information given
about nitrite quantities, to verify that what you are going to
do is in fact safe for you and your family.
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Read more about How and Why to Use Sodium Nitrite by clicking here. |
We Now Accept Orders By Phone With Credit/Debit Cards!
Our Phone Orders Are Accepted 8:00 a.m. to 4:00 p.m (Pacific Standard Time) Monday through
Friday.
To place your order by telephone call : 573-837-7651 |
Deer Sausage Seasoning and
Deer
Sausage Kits |
Snack Stick Seasoning and
Snack
Stick Kits |
Fibrous Deer Sausage Casings and
Snack Stick Casings |
Hi Craig,
Thanks for the email. I started using Legg Pork Sausage Seasoning when my grocer
went out of business nearly 15 years ago. Before that I bought my sausage from
this grocer because he made it in-house with your seasoning. I didn't know what
he used until he gave me a bag of it after he closed his grocery business. The
label on the bag said it was #25 which I didn't see in your options for pork
sausage seasoning but the ingredients appear to be the same as the #10.
(They are the same seasoning. Ask The Meatman).Since
then I have been using it to make my Elk sausage. I trim all the fat and gristle
and add a very lean pork steak then I grind it together with the seasoning. I
usually purchase the four bag option and it will last several years but my wife
and I have changed our lifestyle to a small condo in Los Alamos and a park model
in Arizona that we use in the winter. We also have a motor home we travel quite
a bit in. All this means is we don't have the storage for keeping extra
quantities. It also means I'll have to purchase this more often and in smaller
quantities. I still go elk hunting every year with my brothers who also purchase
and use the Leggs Pork Sausage Seasoning. I look forward to continuing my
association with your company and I recommend you to anyone who will listen.
Ron Ellis | I purchased the Leggs fresh Cajun style sausage seasoning to use with deer meat. Do I need to use quick cure with this or is it already in the mix?
{Hi Jon, If you are not smoking the Cajun sausage before cooking it, you do not need the quick Cure. Ask The Meatman}
Thanks for the info. I have used other seasonings purchased from you and I am pleased with the results. Everyone that tries the deer sausage can't believe it's homemade. |
Thanks -
You guys are INCREDIBLY FAST!! I wish everybody shipped as fast as you guys. I am an internet merchant myself, so I can appreciate what it takes to be efficient. Thanks again, Steve
| Just wanted you to know I really liked your website. I thought I knew a lot about meat, but I learned a lot this evening! Great Website!
Marie in Ocala, Florida |
Hi Craig,
Thanks for the email. I started using Legg Pork Sausage
Seasoning when my grocer went out of business nearly 15 years
ago. Before that I bought my sausage from this grocer because he
made it in-house with your seasoning. I didn't know what he used
until he gave me a bag of it after he closed his grocery
business. The label on the bag said it was #25 which I didn't
see in your options for pork sausage seasoning but the
ingredients appear to be the same as the #10.
(They are the same seasoning. Ask The
Meatman).Since then I have been using it to make my
Elk sausage. I trim all the fat and gristle and add a very lean
pork steak then I grind it together with the seasoning. I
usually purchase the four bag option and it will last several
years but my wife and I have changed our lifestyle to a small
condo in Los Alamos and a park model in Arizona that we use in
the winter. We also have a motor home we travel quite a bit in.
All this means is we don't have the storage for keeping extra
quantities. It also means I'll have to purchase this more often
and in smaller quantities. I still go elk hunting every year
with my brothers who also purchase and use the Leggs Pork
Sausage Seasoning. I look forward to continuing my association
with your company and I recommend you to anyone who will listen.
Ron Ellis |
Good Morning Craig. I’m not too sure you will remember me, but about a month ago I bought the kielbasa sausage kit from your company. You were very kind in answering a ton of questions I had for you after I made the purchase. I thought you’d like to know that I have been very successful in making the sausages. And they have won praise after praise from my family! I can not thank you and your company enough. What a total success story my online purchase and support has been. You will definitely being hearing more from me in the future! [Not too sure if that is a good thing!] Thank you so much for your patience and help.
Melissa Williams
Click here for more testimonials!
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