What is the difference between Instacure #1 and #2?

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.

Can I use this to turn a packers brisket into a corned beef brisket?

Yep, sure can. Gotta make sure it wet cures long enough. Usually several days depending on the thickness/weight of the piece.

How mutch water for 5lb. Meat 1tes.of cure

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.

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?

I think I would ask the seller.

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The Sausage Maker Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and - 1 lb. -

The Sausage Maker Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and - 1 lb. -

Product ID: 416129192

Details

Brand
The Sausage
Item form
Powder
Number of Items
1
Specialty
Smoked
Unit count
500.0 Grams

⏳Cures up to 480 lbs. of meat per lb.

🔥Ideal for smoking, brining & cooking

🧂6.25% sodium nitrite for safe curing

Description

🧑‍🍳 Cure like a pro, savor like a boss!

FOOD SAFETY CHAMPION - Limits bacterial growth, reducing risks of botulism and other pathogens during curing.
PRO GRADE VERSATILITY - Perfect for smoking, brining, cooking, and curing a wide range of meats and fish.
PRECISION CURING POWER - Contains 6.25% sodium nitrite for consistent, safe meat preservation.
FLAVOR COLOR AMPLIFIER - Enhances rich, complex flavors and vibrant pink hues in all cured meats.
MASSIVE YIELD EFFICIENCY - 1 lb. cures approximately 480 lbs. of meat—maximize your batch size effortlessly.

The Sausage Maker Insta Cure #1 is a premium curing salt blend with 6.25% sodium nitrite, designed to safely preserve and enhance the flavor and color of meats. Trusted by home cooks and professionals, it efficiently cures up to 480 lbs. of meat per pound, making it ideal for smoking, brining, and cooking. Its pink tint ensures safe handling, while its formula limits bacterial growth, ensuring safer, tastier cured meats every time.

Specifications

ASIN	B002L82B2O
ASIN	B002L82B2O
Best Sellers Rank	#35,228 in Grocery ( See Top 100 in Grocery ) #105 in Meat Seasoning
Brand Name	The Sausage Maker
Color	pink
Container Type	Bag
Customer Reviews	4.7 4.7 out of 5 stars (1,228)
Customer reviews	4.7 4.7 out of 5 stars (1,228)
Flavor	Insta Cure #1
Is Discontinued By Manufacturer	No
Item Form	Powder
Item Package Weight	0.46 Kilograms
Item Weight	454 g
Item model number	11000
Manufacturer	The Sausage Maker
Manufacturer	The Sausage Maker
Model Number	11000
Number of Items	1
Number of Pieces	1
Part Number	11000
Product Dimensions	19.69 x 16.51 x 2.54 cm; 453.59 g
Size	1 pound
Specialty	Smoked
UPC	015913110005
Unit Count	500.0 Grams

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