The Sausage Maker - Instacure #2 For Dry Aging & Fermenting Meats

If you’re dry aging or fermenting a sausage product like salami, soppressata or any other sausage that will not be cooked you must use instacure #2 instead of #1 - It’s a special formulation containing sodium nitrate PLUS sodium nitrite. These work together like a time released cure - and when used in the right concentrations they’ll keep your meat product safe from botulism causing bacteria for the entire curing period, which sometimes takes many months. The ratio we suggest is one teaspoon of Instacure #2 for each five pounds of ground meat. Just sprinkle it in as you would with any spices or seasonings and mix well.
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[@rouseg54]

So, does the addition of Instacure (2) alter the salt to meat ratio?

[@studentdeljuego]

Are meats cured with no 2 ok to cook?

[@alditommaso7315]

Great video. When using pink salt #2, is that all the salt I need to use or do I need to use an additional salts along with the pink salt. Thank you.

[@arcturusbbqsausagemaking2435]

So If im making Italian dry sausage I would use Instacure #2 Is that correct?

[@2guysandacooler]

Yep