So is this from mix to smoker or does it still require 12 hours in the cooler first?

I guess it depends on your curing period. I have used in a meatloaf that went right into the smoker without any curing time and it worked just fine. But my pastrami uses a 5 day curing and the insta-cure works well there too.

does it contain propylene glycol ?

Prague powder consists of 93.75% table salt and 6.25% sodium nitrite aid it does not contain propylene glycol

Gonna do a boneless pork roast 4.5 lbs how much cure is required! I heard 1 tsp per lb..

If you use 1 tsp per pound make sure your life insurance is paid up because your dead. It's 1 tsp per 5 pounds. What are you making Canadian Bacon are you doing a dry cure or a wet cure?? My advice is do a bunch of research before you try> Here is a Calculator for cured meat: http://www.localfoodheroes.co.uk/?p=cured-meat-calculators

What kind of packaging does this come in?

It comes in a sealed plastic bag

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Insta Cure #1, 8 Oz Pink Curing Salt, Prague Powder, Quick Cure For Meat, Sausage, Ham, Bacon, Made In USA - The Sausage Maker®

Product ID: 13594444

Details

Brand
The Sausage
Item Form
Powder
Number of Items
1
Specialty
Smoked
Unit Count
8 Ounce

🧂93.75% pure table salt

🧪6.25% sodium nitrite for safe curing

🇺🇸Made in USA, trusted quality

Description

🧂 Cure like a pro, savor like a boss!

LONG LASTING VALUE - 8 oz cures up to 480 lbs of meat — a small investment for endless gourmet creations.
SAFETY FIRST ALWAYS - Pink-tinted salt ensures no mix-ups, reducing risk of foodborne bacteria in your cured meats.
EFFORTLESS HOME CURING - Clear, easy-to-follow guidelines make professional-grade curing accessible to every home chef.
PRECISION CURING POWER - Achieve perfect flavor & color with every batch using Insta Cure #1’s scientifically balanced formula.
VERSATILE MEAT MASTERY - Ideal for curing bacon, ham, sausage, poultry, fish, and more — your all-in-one curing solution.

Insta Cure #1 by The Sausage Maker® is a premium pink curing salt blend (93.75% table salt, 6.25% sodium nitrite) designed for safe, flavorful, and vibrant cured meats. Made in the USA, it’s perfect for home cooks and professionals aiming to enhance meats like bacon, ham, sausage, and poultry with consistent results. The pink dye prevents accidental misuse, while the included curing guide simplifies the process, making Insta Cure #1 an essential staple for anyone serious about meat curing.

Specifications

ASIN	B008XA033S
Best Sellers Rank	#95,469 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #2,298 in Salt & Salt Substitutes
Brand	The Sausage Maker
Brand Name	The Sausage Maker
Cuisine	Usa
Customer Reviews	4.7 out of 5 stars 2,340 Reviews
Flavor	Insta Cure #1
Item Form	Powder
Item Package Weight	0.25 kg
Item Weight	8 ounces
Manufacturer	The Sausage Maker
Number of Items	1
Number of Pieces	1
Package Size Name	8 Ounce
Part Number	11050
Size	8 Ounce (Pack of 1)
Specialty	Smoked
UPC	015913110500
Unit Count	8 Ounce

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