Pink Sure Cure

from $1.99

Ingredients:
Salt, Sodium Nitrite (6.25%), FD&C Red #3.

Usage:
Use 4 oz of cure to 100 lbs of meat. Only mix SURE CURE and Seasoning prior to use. Do Not Save left over Seasoning, once mixed.

Size:

Ingredients:
Salt, Sodium Nitrite (6.25%), FD&C Red #3.

Usage:
Use 4 oz of cure to 100 lbs of meat. Only mix SURE CURE and Seasoning prior to use. Do Not Save left over Seasoning, once mixed.

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

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.