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

Deliver to EGYPT

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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

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Details

Brand
The Sausage
Size
4 Ounce (Pack
Flavor
Smoked
Item Weight
4 Ounces
Specialty
Smoked

🔬93.75% Salt

🧂4 Oz Size

🇺🇸Made in USA

Description

🧑‍🍳 Cure Like a Pro, Impress Like a Chef!

SAFETY FIRST - Reduce foodborne illness risks with our trusted curing formula.
MASSIVE YIELD - Cure up to 480 lbs. of meat with just 1 lb. of Insta Cure #1!
FLAVOR EXPLOSION - Unlock rich flavors and vibrant colors in every bite.
EASY CURING GUIDE - Follow our simple instructions for perfect results every time.
ELEVATE YOUR CULINARY GAME - Transform ordinary meats into gourmet delights with Insta Cure #1!

Insta Cure #1 is a premium curing agent designed for home cooks and professionals, ideal for a variety of meats, fish, and poultry. This trusted formula enhances flavor, preserves color, and limits bacterial growth, ensuring safer consumption. With easy-to-follow instructions and a massive yield, it's the go-to choice for anyone looking to elevate their meat curing game.