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Morton Sugar Cure Salt, Plain, 7.5 Pound
- 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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From the Manufacturer
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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.
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Contains salt, sugar, propylene glycol, sodium nitrate and sodium nitrite, a blend of natural spices and dextrose (corn sugar)
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Top Customer Reviews
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.Read more ›
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.
I'd suggest that you do not buy unless you plan to make a 1000 pound batch of sausage.
Most Recent Customer Reviews
Product arrived in a beat up factory bag ,the product is hard as if it is old or has gotten wet in the past ,I will have to replace this localy to be able to get my bacon... Read morePublished 3 months ago by Erin Robinson
I would give it zero stars if I could. The bag had clearly been sitting around for quite a while and the stuff inside was rock hard and unusable. Very disappointed, AmazonPublished 10 months ago by S. Yost