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


Price: $22.99 ($0.19 / oz) & FREE Shipping on orders over $35. Details
In Stock.
  • Chefs love this product because because the quality of Morton salt and season is always guaranteed.
3 new from $16.49

Frequently Bought Together

Morton Sugar Cure Salt, 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: $51.19

Buy the selected items together


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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

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: 4.5 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Best Sellers Rank: #28,352 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
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Customer Questions & Answers

Customer Reviews

4.5 out of 5 stars
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See all 12 customer reviews
The regular cure is a great product and easy to use.
Glen H. Hawkins
Specialty salts like these are nearly fool proof if you take the time to develope the correct methods and use them wisely.
Vic
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

Most Helpful Customer Reviews

20 of 20 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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1 of 1 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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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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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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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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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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