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

Insta Cure #1, 4 Oz Pink Curing Salt, Prague Powder, Quick Cure For Meat, Sausage, Ham, Bacon, Made In USA - The Sausage Maker®

Product ID: 6816769

Details

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

⏳Cures meats safely up to 30 days

🧂4 oz pink curing salt pack

⚖️Precise 6.25% sodium nitrite ratio

Description

🥓 Cure Like a Pro, Impress Like a Boss!

PROUDLY MADE IN THE USA - Crafted under strict quality standards with a distinctive pink tint to avoid mix-ups with regular salt.
USER FRIENDLY DOSAGE GUIDE - Clear instructions for curing and brining make it foolproof for both pros and passionate home cooks.
SAFETY FIRST MEAT PRESERVATION - Reduces bacterial growth and foodborne risks with scientifically balanced sodium nitrite content.
VIBRANT COLOR RICH FLAVOR BOOST - Enhances the natural hues and deepens the savory profile of your homemade bacon, ham, and sausages.
CONSISTENT PERFECT CURE EVERY TIME - Trusted Prague Powder #1 formula ensures flawless curing for meats, fish, and poultry.

Insta Cure #1 by The Sausage Maker® is a premium 4 oz pink curing salt blend (93.75% salt, 6.25% sodium nitrite) designed for safe, flavorful, and vibrant curing of meats, fish, and poultry. Ideal for home chefs and professionals, it supports curing, smoking, and brining with up to 30 days curing time, ensuring food safety and enhanced taste. Made in the USA with clear usage guidelines and a distinctive pink color for safety.

Specifications

ASIN	B00HEQGMSW
ASIN	B00HEQGMSW
Best Sellers Rank	#93,064 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #1,155 in Meat Seasonings
Brand Name	The Sausage Maker
Container Type	Bag
Cuisine	Multiple cuisines
Customer Reviews	4.7 4.7 out of 5 stars (2,339)
Flavor	Insta Cure #1
Item Form	Powder
Item Package Weight	0.12 kg
Item Weight	4 ounces
Manufacturer	The Sausage Maker
Manufacturer	The Sausage Maker
Number of Items	1
Number of Pieces	1
Package Size Name	4 Ounce
Part Number	10104
Product Dimensions	0.25 x 3.5 x 7 inches; 4 ounces
Size	4 Ounce (Pack of 1)
Specialty	Smoked
Unit Count	4 Ounce
Units	4 Ounce

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