900 Review(s) 4.9
Specialty Spices Salts
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Sugar-Free
Gluten-Free
Nut-Free
Vegetarian
Vegan
MSG-Free
Dairy-Free
Garlic-Free
Onion-Free
Sweetener-Free
Black Pepper-Free
Capsicum-Free

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

 

"This is so exciting to discover your products! When you sent me the sample of Mt. Elbert with the gift set I was giving away, it drove me back to your website to learn more about your products! Thanks for all this new excitement in life! The kitchen never felt better!!"
- - Cheryl C. of Ridgefield, CT