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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
||1/4 tsp. or .05oz
||1 tsp. or .2oz
||2 tsp. or .4oz
||1 Tbsp. + 1 tsp. or 1oz
||3 Tbsp. + 1 tsp. or 2oz
||6 Tbsp. + 2 tsp. or 4oz
Purchase bottle refills (in bags):
“We just really enjoyed the store in every possible way. We liked the facility. We liked the people and God knows we liked the products that we bought. The Truffle salt is awesome on popcorn!”