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
8.0 Ounce

⏳Cures up to 480 lbs. of meat per lb.

🧂93.75% pure table salt

🧬6.25% sodium nitrite for safe curing

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MOP$189

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Sold byAmazon MacauDelivered byDesertcartCustomer service byDesertcartReturns14 days · 30 with PRO

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Description

🥩 Cure Like a Pro, Impress Like a Boss!

EFFORTLESS USAGE GUIDE - Simple measurements ensure consistent, professional results every time.
PRECISION CURING POWER - Formulated with industry-standard sodium nitrite for flawless, safe meat preservation.
TRUSTED AMERICAN QUALITY - Made in the USA with a distinctive pink tint to guarantee safe, confident curing.
VERSATILE CULINARY ESSENTIAL - Perfect for sausages, bacon, ham, jerky, and more—your all-in-one curing solution.
VIBRANT FLAVOR COLOR BOOST - Transforms ordinary cuts into gourmet-quality meats with rich taste and eye-catching hues.

Insta Cure #1 is a premium pink curing salt blend (93.75% table salt, 6.25% sodium nitrite) designed to safely preserve and enhance the flavor and color of cooked meats. Ideal for home chefs and professionals, it supports curing, smoking, and brining with easy-to-follow guidelines, curing up to 480 lbs. of meat per pound. Made in the USA by The Sausage Maker®, it’s the trusted choice for authentic, delicious cured meats.

Specifications

ASIN	B008XA033S
ASIN	B008XA033S
Best Sellers Rank	#54,625 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #1,206 in Salt & Salt Substitutes
Brand Name	The Sausage Maker
Cuisine	Usa
Customer Reviews	4.7 4.7 out of 5 stars (2,318)
Flavor	Insta Cure #1
Is Discontinued By Manufacturer	No
Item Form	Powder
Item Package Weight	0.25 Kilograms
Item Weight	8 Ounces
Manufacturer	The Sausage Maker
Manufacturer	The Sausage Maker
Number of Items	1
Number of Pieces	1
Part Number	11050
Product Dimensions	7 x 5.75 x 0.5 inches; 8 ounces
Size	8 Ounce (Pack of 1)
Specialty	Smoked
UPC	015913110500
UPC	015913110500
Unit Count	8.0 Ounce
Units	8.0 Ounce

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