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. meat

🧂6.25% sodium nitrite for safety

⚖️1 lb. curing salt bag

Description

🥩 Cure like a pro, savor like a boss!

FOOD SAFETY FIRST - Limits bacterial growth, reducing risks like botulism during slow curing or smoking.
SIMPLE RELIABLE - Easy-to-follow dosing guide ensures flawless results, whether brining or dry curing.
MASSIVE MEAT COVERAGE - 1 lb. treats up to 480 lbs. of meat—perfect for pros and passionate home chefs.
PRECISION CURING POWER - Contains 6.25% sodium nitrite for consistent, safe curing every time.
VIBRANT FLAVOR COLOR BOOST - Enhances taste complexity and locks in that irresistible pink hue.

The Sausage Maker Insta Cure #1 is a premium curing salt blend with 6.25% sodium nitrite and 93.75% table salt, designed to safely cure, preserve, and enhance the flavor and color of meats. Ideal for smoking, brining, and cooking, this 1 lb. pink-tinted powder treats up to 480 lbs. of meat, ensuring food safety by limiting bacterial growth during extended curing processes.

Specifications

ASIN	B002L82B2O
ASIN	B002L82B2O
Best Sellers Rank	#41,134 in Grocery ( See Top 100 in Grocery ) #126 in Meat Seasoning
Brand Name	The Sausage Maker
Color	pink
Container Type	Bag
Customer Reviews	4.7 4.7 out of 5 stars (1,243)
Customer reviews	4.7 4.7 out of 5 stars (1,243)
Flavor	Smoked
Is Discontinued By Manufacturer	No
Item Form	Powder
Item Package Weight	0.46 Kilograms
Item Weight	1 Pounds
Item model number	11000
Manufacturer	Sausage Maker
Manufacturer	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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