Curing Salt
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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!
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 |
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"I just wanted to say that I love your spices. I recently ordered and I recieved a free sample of your Barnegat Bay Butcher's Rub. After using this for my chicken, I had to go and order some. It made my chicken mouthwatering! Thank you again, it will be a staple in my spice cupboard."
