Pink Sure Cure

4.9 Stars 50 Reviews
Compares to other pink "basic" cures. Great for all types of cured meat products. Use 1 oz for 25 lb of meat or approximately 1 teaspoon per 5 lb of meat. It is pink in color and contains, salt, sodium nitrite 6.25%, FD & C Red #3 .00099%. It is typically used with seasoning blends in sausage, jerky, hams, and other meat products. Some other names used for this product are Prague Powder #1, Insta-Cure #1, Speed Cure, or Pink Cure.
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SKU: G4560490009

Availability: In stock

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Product Name Warehouse New Market
(Pickup Only)
Comotara
(Pickup Only)
PINK SURE CURE 1-OZ 205 35 0
PINK SURE CURE 4-OZ -1615 23 24
PINK SURE CURE 5-LB 68 3 2
PINK SURE CURE 50 LB BOX 17 0 0
Product Name Price Qty
PINK SURE CURE 1-OZ
$1.49
PINK SURE CURE 4-OZ
$2.99
PINK SURE CURE 5-LB
$14.95
PINK SURE CURE 50 LB BOX
$74.50

Details

Details

Pink Sure Cure

Excalibur Seasoning

Compares to other pink "basic" cures. Great for all types of cured meat products. Use 1 oz for 25 lb of meat. It is pink in color and contains, salt, sodium nitrite 6.25%, FD & C Red #3 .00099%. It is typically used with seasoning blends in sausage, jerky, hams, and other meat products. Some other names used for this product are Prague Powder #1, Insta-Cure #1, Speed Cure, or Pink Cure.

Features:

  • Use 1 oz per 25 lb of meat or 4 oz per 100 lb of meat
  • There are 6 teaspoons in 1 oz of Sure Cure
  • For smaller 5 lb batches, use approximately 1 teaspoon per 5 lb of meat

Walton’s Meat Recipes

Find Walton’s Meat Recipes for snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks in the Walton's Learning Center at Meatgistics: Walton's Online Community

What is Sure Cure?

Sure Cure is what is typically used in sausage and jerky making that gives meat a pinkish red color (cured meat color) and a cured meat flavor. It also retards rancidity and off flavors, while preserving smoke and spice flavors. It is also responsible for blocking spore growth and botulism. Sure Cure contains nitrites which break down into nitric oxide gas during the curing and cooking process which changes the myoglobin in meat to nitrosomyoglobin and then to nitroso hemochrome. This process of change is what provides the typical cured meat color.

**Due to the weight and/or the size of this product, a $15 freight surcharge may be added to your order when ordering the 50 lb box.

Additional Info

Additional Info

SKU G4560490009
Expert Review Stars No
Manufacturer Excalibur Seasoning
Manufacturer Part Number No
Ingredients No
Usage No
Requires Shipping Upcharge No

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Reviews

4.9Stars 50Reviews