This 1-lb package of powdered cure from SausageMaker - "InstaCure #2" (model 11-1016) is specifically formulated to be used for making dry cured products such as pepperoni, hard salami, genoa salami, proscuitti hams, dried farmers sausage, capicola and more. These are products that do not require cooking, smoking, or refrigeration. Insta Cure No. 2 can be compared to the time release capsules used for colds; breaking down to nitric oxide to cure the meat over an extended period of time. Some meats require curing for up to 6 months. InstaCure #2 contains salt. Use 1 level teaspoon per 5 lbs. of meat 1 lb. of Insta Cure will process approximately 480 lbs. of meat Net Weight: 1lb.