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  • Morton Sugar Cure Salt, Plain, 7.5 Pound
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Morton Sugar Cure Salt, Plain, 7.5 Pound

by Morton

Price: $22.99 ($0.19 / Ounce) & FREE Shipping on orders over $35. Details
In stock on December 26, 2014.
Order it now.
Sold by WinCrest BulkFoods and Fulfilled by Amazon. Gift-wrap available.
  • 7.5 pound bag
  • Complete ready-to-use meat cure for home use
  • Can be used interchangeably with Morton Tender Quick mix
  • Formulated for dry or sweet pickle curing
  • For meat, poultry, game, salmon, shad and sablefish
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Frequently Bought Together

Morton Sugar Cure Salt, Plain, 7.5 Pound + Morton Tender Quick Meat Cure, 2 lbs + Hoosier Hill Farm Prague Powder No.1 Pink Curing Salt, 2.5 lbs.
Price for all three: $52.14

Some of these items ship sooner than the others.

Buy the selected items together


Important Information

Ingredients
Contains salt, sugar, propylene glycol, sodium nitrate and sodium nitrite, a blend of natural spices and dextrose (corn sugar)

Legal Disclaimer
Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.

Product Description

This mix is formulated for dry or sweet pickle curing of meat, poultry, game, salmon, shad, and sablefish. It is primarily used for dry curing hams and bacon. Foodservice professionals can depend on Morton every day.

Product Details

  • Shipping Weight: 7.6 pounds (View shipping rates and policies)
  • Shipping: Currently, item can be shipped only within the U.S. and to APO/FPO addresses. For APO/FPO shipments, please check with the manufacturer regarding warranty and support issues.
  • ASIN: B0085JSFDC
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (17 customer reviews)
  • Amazon Best Sellers Rank: #35,687 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
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Customer Reviews

We are going to try in different meat!
Carolina
Had never used it before and was hard to find locally so was very excited to see I could get it on here and so quickly.
Tamra
This Morton's Sugar Cure is a great product that makes it all easy.
Glen H. Hawkins

Most Helpful Customer Reviews

24 of 24 people found the following review helpful By Glen H. Hawkins on November 2, 2009
You can use this old fashioned product to make your own "knock your socks off" Canadian style Bacon. It's really simple, even though it takes 6 days and a little room in you fridge. First requirement is, you must have a smoker/grill. I use a large Big Green Egg. The recipe and instructions follow: For each one pound of Pork Loin (boneless) 1 tbs of Morton Sugar Cure, 1 tsp of white granulated sugar, 1 tsp of Dark Brown Sugar. Add sugars to a small bowl and mix well by hand. Don't use the smoke flavored cure as it can be awfully tricky to get it right. The regular cure is a great product and easy to use.
Prep the Pork loin: most pork loins average 9-10 lbs, this is good size to use. I like to cut them into thirds, approximately 3 lbs or so each as this size fits perfectly into 1 gallon freezer bags. Cut, rinse under running water, then pat dry using paper towles and place one pc in a bag.
Back to cure mix, I like to mix the sugars for 3 lbs each in smaLL bowls and mix, this way I'm sure I get the right amount on each pc of meat. Pour the cure mix into the bags, then using one hand reach into each bag and knead the mix into and all over the meat. When finished mixing the bags, wash hands and fold over top of bag squeezing out all air, then zip close. Place bags flat on a shelf in your fridge. Once every 24 hoursflip the bags ( keeping closure folded over the top)The cure will draw moisture and create a brine (this is good, do not drain) Do the flip routine for 5 days. On the 6th day remove from fidge, rinse off, then place the meat in a bowl of clean cool water and let soak for an hour to remove part of the salt. Will be too salty if you don't do this. Dry meat put meat back into fridge, covered to chill down while you prep your smoker/grill.
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3 of 3 people found the following review helpful By C. Thacker on April 12, 2013
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This product came with a packet of powder inside of the bag. The instructions are printed on the packet. The ink on the packet smeared and was barely legible. It said to mix a portion of the packet contents with the main ingredient that was to be used immediately but do not store pre-mixed material. Huh? So if I only needed a tablespoon for my 3 pound batch of pork, how much of the packet should I used when this little (1 ounce) packet is enough to mix with the entire 7 1/2 pound bag?

I'd suggest that you do not buy unless you plan to make a 1000 pound batch of sausage.
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2 of 2 people found the following review helpful By soliberty on April 16, 2013
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must have for cured, smoked meats and fish. The cure is not to sweet. A little will go a long way.
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1 of 1 people found the following review helpful By Dan Fischbach on January 12, 2014
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Product arrived timely and was properly packed for shipping. However, the manufacturer's packaging was inadequate. The entire seam opened up, thankfully after I found and appropriate permanent container. I was concerned that the change from potassium nitrate ( salt peter) to sodium nitrate and sodium nitrite might reduce the curing effectiveness but have had no problems so far with the jerky I made using this product. I will inform Morton by separate correspondence.
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1 of 1 people found the following review helpful By ron newton on May 19, 2014
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for my first attempt at making bacon it worked well. i made buckboard bacon, it came out a little salty but was very good reguardless. instructions were clear and easy to follow. morton has been in this business for a very long time and it show by the quality of their products.
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1 of 1 people found the following review helpful By CP on February 20, 2014
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We have processed several pigs this winter and this is our first time using this, the directions could have been a little more clear but other than that works great!
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1 of 1 people found the following review helpful By Donald J. Kleinpeter on June 7, 2014
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My family and I love this stuff , sometimes it's hard to get but when you cook with it , it's all worth the the time it takes to get it.
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1 of 1 people found the following review helpful By Carolina on May 21, 2014
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Its very good, we tried on pork. The meat tasted great, and the price was fair. We are going to try in different meat!
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