---
product_id: 611925139
title: "The Sausage Maker - Insta Cure (Prague Powder) #2, Curing Salt for Curing Sausage and Meats, 4 oz."
brand: "the sausage maker"
price: "KD 10.75"
currency: KWD
in_stock: true
url: https://www.desertcart.com.kw/products/611925139-the-sausage-maker-insta-cure-prague-powder-2-curing-salt
store_origin: KW
region: Kuwait
---

# Time-release curing action Cures up to 120 lbs meat Precise 1 tsp per 5 lbs dosing The Sausage Maker - Insta Cure (Prague Powder) #2, Curing Salt for Curing Sausage and Meats, 4 oz.

**Brand:** the sausage maker
**Price:** KD 10.75
**Availability:** ✅ In Stock

## Summary

> 🥩 Cure like a pro, impress like a boss!

## Quick Answers

- **What is this?** The Sausage Maker - Insta Cure (Prague Powder) #2, Curing Salt for Curing Sausage and Meats, 4 oz. by the sausage maker
- **How much does it cost?** KD 10.75 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.com.kw](https://www.desertcart.com.kw/products/611925139-the-sausage-maker-insta-cure-prague-powder-2-curing-salt)

## 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

- • **Bulk Efficiency:** 4 oz packet cures up to 120 lbs of meat—ideal for serious home charcuterie makers
- • **Precision Dosing:** 1 level teaspoon per 5 lbs ensures consistent, safe curing every time
- • **Master Artisan Control:** Formulated for dry-cured classics like pepperoni & prosciutti, no refrigeration needed
- • **Extended Cure Technology:** Sodium nitrate breaks down slowly for perfect flavor & preservation
- • **No Cook, No Smoke, No Fridge:** Create authentic dry-cured meats that impress without complex equipment

## Overview

The Sausage Maker Insta Cure #2 is a 4 oz curing salt powder designed for dry-cured meats such as salami and prosciutti. It uses a time-release sodium nitrate formula to safely cure up to 120 lbs of meat without cooking, smoking, or refrigeration, delivering professional-grade results for home charcuterie enthusiasts.

## Description

The Sausage Maker - Insta Cure (Prague Powder) #2, Curing Salt for Curing Sausage and Meats, 4 oz.

## Features

- This Packet Contains 4 oz.
- A cure specifically formulated to be used for making dry cured products such as pepperoni, hard salami, genoa salami, proscuitti hams, dried farmers sausage, capicola and more
- These are products that do not require cooking, smoking, or refrigeration
- Insta Cure No. 2 can be compared to the time release capsules used for colds--the sodium nitrate breaks down to sodium nitrite to cure the meat over an extended period of time
- Use 1 level teaspoon per 5 lbs. of meat. 4 oz. of Insta Cure will process approximately 120 lbs. of meat

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Product Dimensions | 8.89 x 17.78 x 0.64 cm; 113.4 g |
| Weight | 113 g |
| Units | 118.29 Milliliters |
| Brand | The Sausage Maker |
| Format | Powder |
| Package Information | Can |
| Manufacturer | The Sausage Maker |

## Product Details

- **Brand:** The Sausage Maker
- **Item form:** Powder
- **Unit count:** 118.29 Milliliters
- **Number of Items:** 1
- **Flavour:** Insta Cure #2

## Images

![The Sausage Maker - Insta Cure (Prague Powder) #2, Curing Salt for Curing Sausage and Meats, 4 oz. - Image 1](https://m.media-amazon.com/images/I/6195VuOasAL.jpg)
![The Sausage Maker - Insta Cure (Prague Powder) #2, Curing Salt for Curing Sausage and Meats, 4 oz. - Image 2](https://m.media-amazon.com/images/I/71K05+SMMjL.jpg)
![The Sausage Maker - Insta Cure (Prague Powder) #2, Curing Salt for Curing Sausage and Meats, 4 oz. - Image 3](https://m.media-amazon.com/images/I/71cPJ+gfQuL.jpg)
![The Sausage Maker - Insta Cure (Prague Powder) #2, Curing Salt for Curing Sausage and Meats, 4 oz. - Image 4](https://m.media-amazon.com/images/I/71dIvVJ41RL.jpg)
![The Sausage Maker - Insta Cure (Prague Powder) #2, Curing Salt for Curing Sausage and Meats, 4 oz. - Image 5](https://m.media-amazon.com/images/I/71hQjQ4uFwL.jpg)

## Questions & Answers

**Q: Which is better for corned beef.  No 1 or no?**
A: According to this book, Michael Ruhlman and 2 more
Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated), no 1 is appropriate for corned beef as it is not dry cured.

## Frequently Bought Together

- The Sausage Maker - Insta Cure (Prague Powder) #2, Curing Salt for Curing Sausage and Meats, 4 oz.
- Insta Cure #1 (Prague Powder 1) - Curing Salt for Meat and Sausage - 4 oz. - The Sausage Maker

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*Product available on Desertcart Kuwait*
*Store origin: KW*
*Last updated: 2026-03-01*