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Salt, Curing

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Commonly referred to in the industry as Prague Powder #1 or pink salt, our curing salt is a standard 6.25% sodium nitrite cure for beef, fish, poultry, ham, game and other meats. Our curing salt should be used on meats requiring a short curing period before cooking, canning or smoking. To distribute the cure evenly in your sausage, add it into the liquid in your recipe first or mix it with the meat prior to grinding. Curing salt is not a substitute for any of the Morton brand-name cures. Never taste or eat curing salt on its own!

Never taste or eat curing salt on its own!

Use according to this chart: too much curing salt can be toxic.

Qty. of Meat/Fat Qty. of Cure
1lb 1/4 tsp. or .05oz
5lb 1 tsp. or .2oz
10lb 2 tsp. or .4oz
25lb 1 Tbsp. + 1 tsp. or 1oz
50lb 3 Tbsp. + 1 tsp. or 2oz
100lb 6 Tbsp. + 2 tsp. or 4oz

 

Purchase in bags:

1 oz.

bag

$1.05

Purchase in glass bottles:

Large glass
(net 16.20 oz)

$9.85

Purchase bottle refills (in bags):

Large refill (in bag)
(net 16.20 oz)

$8.60

The following recipes use Salt, Curing.


“My friend has been begging for more Mt. Evans rub since his Christmas turkey was the hit of the season. He's a pro cook and is boggle-eyed at how a turkey rubbed with Mt. Evans turned out.”

-Michael G. of Grand Junction, CO

“My friend has been begging for more Mt. Evans rub since his Christmas turkey was the hit of the season. He's a pro cook and is boggle-eyed at how a turkey rubbed with Mt. Evans turned out.”

-Michael G. of Grand Junction, CO