SALT CURING #1
All pink tinted cures have the same sodium nitrite concentration, which is 6.25%. Prague Powder # 1, Insta-Cure, Modern Cure, TCM, Sel Rose are all the same. The pink color is not what gives the meat a reddish hue - that is done by the curing process. Using DQ CURE, your sausage will be ready to cook or smoke as soon as you have it stuffed (there is no need to wait). When used in a brine solution, the reason for allowing the product to set for 24 hours is to make sure that all of the curing compounds have had a chance to be distributed evenly into the meat. After the meat has been cured and cooked, it will have a longer shelf life than uncured cooked meat. Use 4 oz per 100 lb. Brings out the rich red color of meat and sharpens flavor Used in charcuterie items that have a shorter curing and drying process Inhibits organism responsible for spoilage and foodborne illness.