If you’re dry aging or fermenting a sausage product like salami, soppressata or any other sausage that will not be cooked you must use instacure #2 instead of #1 - It’s a special formulation containing sodium nitrate PLUS sodium nitrite. These work together like a time released cure - and when used in the right concentrations they’ll keep your meat product safe from botulism causing bacteria for the entire curing period, which sometimes takes many months. The ratio we suggest is one teaspoon of Instacure #2 for each five pounds of ground meat. Just sprinkle it in as you would with any spices or seasonings and mix well. Want to know more? Call us at 1-888-490-8525 or visit us online at sausagemaker.com