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Morton Sugar Cure Salt, Plain, 7.5 Pound

3.7 out of 5 stars 29 customer reviews
About the Product
  • 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

Frequently Bought Together

  • Morton Sugar Cure Salt, Plain, 7.5 Pound
  • +
  • Morton Tender Quick Meat Cure, 2 lbs
  • +
  • Hoosier Hill Farm Prague Powder Curing Salt, Pink, 1 Pound
Total price: $41.55
Buy the selected items together


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)
  • Domestic 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.
  • International Shipping: This item is not eligible for international shipping. Learn More
  • ASIN: B0085JSFDC
  • UPC: 786173944470
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (29 customer reviews)
  • Amazon Best Sellers Rank: #42,159 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)

From the Manufacturer

Morton Culinary Salts

Morton Culinary Salts

Salt is anything but basic. Whether pinching, sprinkling, or pouring, the original spice is a key ingredient to your favorite recipes. And Morton has a variety of salt products to make any meal amazing.

Morton Culinary Salts

Morton Culinary Salts

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Morton Snow and Ice Melters

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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.


Customer Questions & Answers

Customer Reviews

Top Customer Reviews

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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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 Vic on January 24, 2014
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For proper meat curing you need to start with the best possible salt.
Morton Sugar cure is that salt. Having used it for my modest 50 years of curing meats, i would like to add that it is very important to learn healthy techniques and processes when dealing with these types of meats.
Simply having at it so to speak can lead to health risks. Using too much of anything in the process can be heading for trouble.
If your finished product is saltier than the quality brands then you are still in the learning stage.
Finding cooking ways to cover the salty taste is definately heading down the wrong road.
In all my smoke meats that i produce, salt is something you never taste. Specialty salts like these are nearly fool proof if you take the time to develope the correct methods and use them wisely.
Be safe,be healthy and be precise in you craft.
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If I could have given this a zero rating I would have. The product arrived as hard as a brick. It was obvious that it had either been stored improperly or it was 20 years old. Seller would not refund or replace. Very disappointing.
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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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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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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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I have ordered this product for years from different locations. This is the first time that it came with a separate clear bag enclosing the blue bag and some of the ingredients were spilling out into the clear bag. Also the product was hard as a rock. We did manage to break it up and I think it will be fine to use. I have never received this product where it was hardened.
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