When uncooked meats are exposed to temperatures above 40 degrees for any length of time the risk of it harboring pathogenic bacteria can escalate quickly. That’s not usually not a problem as you’ll probably grill or otherwise cook them to a safe temperature that will kill any bacteria shortly after you take them out of refrigeration. But, if you’re smoking, curing or drying any type of meat product, the extended length of time in the danger zone between refrigeration and being fully cooked leaves the opportunity for deadly bacterias including the varieties that cause botulism to multiply - FAST. Let’s talk about our first type of cure - Instacure #1. It contains a small amount of sodium nitrate infused into a purified salt. Because a tiny amount goes a long way, having it mixed into the salt allows more uniform mixing of the cure throughout the meat product. We also add an FDA approved food coloring to help you distinguish the product from regular table salt. Our Sausage Maker Instacure #1 is a simple way to ensure safety when smoking sausages, bacon or fish, as well as dehydrating or smoking jerkies. It’ll also help the meat develop that awesome deep-red color when it reacts with the smoke. It’s that fresh from the smokehouse color that you just can’t fake. Want to know more? Call us at 1-888-490-8525 or visit us online at sausagemaker.com