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Morton Sugar Cure, Smoke Flavored
Morton Sugar Cure, Smoke Flavored
Morton Sugar Cure, Smoke Flavored

Morton Sugar Cure, Smoke Flavored

7.5 lb
Morton Sugar Cure, Smoke Flavored

Morton Sugar Cure, Smoke Flavored

7.5 lb

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Kitchen Tropical Mango Veggie Smoothie

About

Details

Home meat cure. Complete ready-to-use meat cure for home use. For dry curing hams and bacon. Further instructions are in the Morton Home Meat Curing Guide. Ordering information is available at www.mortonsalt.com.


Ingredients

Salt, Sugar, 1.5% Sodium Nitrate (Preservative), Propylene Glycol, Caramel Color, Natural Hickory Smoke Flavor, Spice Extractives, Dextrose.


Directions

Note amount of cure to use from chart below. Rub cure in well, especially around shank and aitch bone of the ham. Place meat in clean refrigerator between 36-40 degrees F. At seven-day intervals, remove from the refrigerator and make second and third application of cure. Return to refrigerator. When curing is complete, soak hams and bacon in lukewarm water for one hour to remove excess surface salt. Pat dry and return to refrigerator for equilibration. Equilibrate hams for 20 days, bacon for 2 days. After equilibration, full cure long cut hams may be aged at 70-85 degrees F. Cook meat until done. Hams: Mild Cure: 1st Application: 2-1/2 per 100 lbs; 2nd Application: 2-1/2 per 100 lbs; 3rd Application: None. Full Cure (Full cure hams are not skinned and are generally aged for about six months.): 1st Application: 2-1/2 lbs per 100 lbs; 2nd Application: 2-1/2 per 100 lbs; 3rd Application: 2-1/2 lbs per 3 lbs. Bacon: 1st Application: 1/2 oz per lb; 2nd Application: None; 3rd Application: None. Curing Time: Seven days per inch of thickness. This package contains a packet of spices. Mix spices thoroughly with the meat curing ingredients just prior to use. Discard any unused portion of spice/cure mix remaining after curing. For small batches, combine 1-1/4 teaspoons of spice mix with one cup of meat curing ingredients.


Warnings

Keep out of the reach of children.

Nutrition

Nutrition Facts

Serving Size 1.0
Servings Per Container 680
  • Amount Per Serving
  • Calories 0
    • Total Fat 0g0%daily value
    • Total FatSaturated Fat 0g0%daily value
    • Total FatTrans Fat 0g
    • Cholesterol 0mg0%daily value
    • Sodium 1900mg83%daily value
    • Total Carbohydrate 0g0%daily value
    • Total CarbohydrateDietary Fiber 0g0%daily value
    • Total CarbohydrateSugars 0g
    • Protein 0g
Percent Daily Values are based on a 2,000 calorie diet.

Details

Home meat cure. Complete ready-to-use meat cure for home use. For dry curing hams and bacon. Further instructions are in the Morton Home Meat Curing Guide. Ordering information is available at www.mortonsalt.com.


Ingredients

Salt, Sugar, 1.5% Sodium Nitrate (Preservative), Propylene Glycol, Caramel Color, Natural Hickory Smoke Flavor, Spice Extractives, Dextrose.


Directions

Note amount of cure to use from chart below. Rub cure in well, especially around shank and aitch bone of the ham. Place meat in clean refrigerator between 36-40 degrees F. At seven-day intervals, remove from the refrigerator and make second and third application of cure. Return to refrigerator. When curing is complete, soak hams and bacon in lukewarm water for one hour to remove excess surface salt. Pat dry and return to refrigerator for equilibration. Equilibrate hams for 20 days, bacon for 2 days. After equilibration, full cure long cut hams may be aged at 70-85 degrees F. Cook meat until done. Hams: Mild Cure: 1st Application: 2-1/2 per 100 lbs; 2nd Application: 2-1/2 per 100 lbs; 3rd Application: None. Full Cure (Full cure hams are not skinned and are generally aged for about six months.): 1st Application: 2-1/2 lbs per 100 lbs; 2nd Application: 2-1/2 per 100 lbs; 3rd Application: 2-1/2 lbs per 3 lbs. Bacon: 1st Application: 1/2 oz per lb; 2nd Application: None; 3rd Application: None. Curing Time: Seven days per inch of thickness. This package contains a packet of spices. Mix spices thoroughly with the meat curing ingredients just prior to use. Discard any unused portion of spice/cure mix remaining after curing. For small batches, combine 1-1/4 teaspoons of spice mix with one cup of meat curing ingredients.


Warnings

Keep out of the reach of children.


Common questions

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No, Morton Sugar Cure, Smoke Flavored is not gluten-free.

Morton Sugar Cure, Smoke Flavored has 0.0 calories.

Morton Sugar Cure, Smoke Flavored has 0.0 carbs.

Morton Sugar Cure, Smoke Flavored has 0.0 grams of sugar.

Morton Sugar Cure, Smoke Flavored has 0.0 grams of fat.

Morton Sugar Cure, Smoke Flavored has 1900.0 grams of sodium.