Curing

Prague Powder #1, also referred to as Tinted Cure or Pink Curing Salt, is used for all types of meats, sausage, fish, and jerky curing. One of the most popular curing salts, Prague powder #1 contains 6.25% sodium nitrite and 93.75% sodium chloride as per...

Morton Tender Quick is a blend of salt, sugar, and other meat curing ingredients formulated for a fast cure action, improved flavor, and development of color. Use to cure meats and fish like poultry, spareribs, bacon, shad, salmon, and sablefish right in...

An exact replacement for Morton's discontinued Sugar Cure. Bring back that country style flavor with this staple Sugar Cure. A proven blend of cure with just the right amount of added spices will make this the only Sugar Cure you'll ever need. You will...

An exact replacement for Morton's discontinued Smoke Flavor Sugar Cure. Packed with the essential smokey flavored seasoning packet, this combination of sugar cure is hard to beat. You will receive a 7.25 lb packet of cure and a 0.25 lb packet of...

A popular sugar cure blended from Salt, Sugar, Glyco, Sodium Nitrate, Nitrite, Smoke Flavor, Spice Extracts, and Dextrose.   Usage Hams: Mild Cure, 1st application 2.5 lbs per 100 lbs, 2nd application 2.5 lbs per 100 lbs. Full Cure: (not skinned...

A popular sugar cure blended from Salt, Sugar, Glyco, Sodium Nitrate, Nitrite, Spice Extracts, and Dextrose.   Usage Hams: Mild Cure, 1st application 2.5 lbs per 100 lbs, 2nd application 2.5 lbs per 100 lbs. Full Cure: (not skinned and aged for...

The Morton Salt Home Meat Curing Guide is a “must have” for anyone wanting to learn how to properly cure many different meats including ham and bacon. This guide also contains the basics of making sausage and jerky. This essential 32 page...

Our no nitrite cure is a key ingredient for health conscious meat curing.  Nothing smells as good as the aroma of crispy bacon frying that you’ve cured yourself.  You’ve devoted the time and energy to get your seasonings...