Morton Insta Cure #2 (Prague Powder #2) Curing Salt

01Overview

Morton Insta Cure 2 is a specialized curing salt formulated specifically for meats and sausages that require an extended curing period without refrigeration, such as dry-cured salami, pepperoni, country hams, and other traditional dry-cured products. Unlike standard curing salts meant for short-term applications, this product contains a blend of sodium chloride, sodium nitrite, and sodium nitrate, with the sodium nitrate providing a slow-release source of nitrite that continues to protect the meat throughout weeks or even months of curing and drying. This makes it the go-to choice for home butchers and meat processing enthusiasts who are producing fermented or air-dried sausages where the curing process extends well beyond what quick-cure products can safely support.

The distinctive pink color of Morton Insta Cure 2 is intentional, serving as a visual safeguard to prevent it from being mistaken for ordinary table salt during storage or use in the kitchen. Because the product contains nitrite and nitrate at concentrations that are only safe when used according to precise measurements, the coloring acts as a built-in safety reminder for anyone working in home butchery or small-scale meat processing operations. Users typically incorporate it into their curing mixtures at carefully measured ratios, following recipes designed for specific cuts of meat or sausage formulations, ensuring that the finished product develops the characteristic flavor, color, and preservation qualities associated with properly cured dry sausages and hams.

For those engaged in home meat curing, Morton Insta Cure 2 represents an essential ingredient for achieving authentic, shelf-stable results in projects like homemade salami, chorizo, landjaeger, and other charcuterie items that rely on slow fermentation and air-drying rather than cooking or refrigeration alone. Its formulation supports the inhibition of Clostridium botulinum and other harmful bacteria during the lengthy curing timeline these products demand, while also contributing to the tangy, developed flavor profile and the appealing reddish-pink hue expected in traditional dry-cured meats. Home butchers who take on projects extending beyond a few days rely on this product as a foundational component of their curing chamber setups, often pairing it with starter cultures, natural casings, and controlled humidity environments to replicate the results of professional charcuterie production.

02Spec sheet

What you get

1. 01Contains 6.25% sodium nitrite and 4% sodium nitrate blended with salt
2. 02Formulated for slow, long-term dry curing (weeks to months)
3. 03Nitrate provides sustained nitrite release for extended cures
4. 04Pink-dyed salt prevents confusion with regular table salt
5. 05Ideal for dry sausages, salami, prosciutto, and country hams
6. 06Resealable pouch for repeated kitchen use

03Pros & cons

04The verdict

05What owners report