When uncooked meat is exposed to temperatures above 40°F degrees for any length of time, the risk of it harboring pathogenic bacteria can escalate quickly. That’s usually not a problem when you grill or otherwise cook meat to a safe temperature that will kill any bacteria shortly after refrigeration. But, if you’re smoking, curing or drying any type of meat product, the extended time in the danger zone between refrigeration and fully cooked leaves the opportunity for deadly bacteria, including the varieties that cause botulism, to multiply – FAST. Let’s talk about our first type of cure – Insta Cure #1. It contains a small amount of sodium nitrite infused into a purified salt, allowing for a more uniform cure throughout the meat product. We also add an FDA approved food coloring to help you distinguish the product from regular table salt. The Sausage Maker Insta Cure #1 is a simple way to ensure safety when smoking sausages, jerkies and fish, or brining bacon and hams. It will also help the meat develop that awesome deep red color when it reacts with smoke – the smokehouse color you just can’t fake.