Sugar Cure Plain

This mix is formulated for dry or sweet pickle curing of meat, poultry, game, salmon, shad, and sablefish. It is primarily used for dry curing hams and bacon. It contains salt, sugar, propylene glycol, sodium nitrate and sodium nitrite, a blend of natural spices and dextrose (corn sugar). Morton® Sugar Cure® (Plain) mix can be used interchangeably with Morton® Tender Quick® mix.

Please note: This curing salt is designed to be used at the rate specified in the formulation or recipe. It should not be used at higher levels as results will be inconsistent, cured meats will be too salty, and the finished products may be unsatisfactory. Curing salts should be used only in meat, poultry, game, salmon, shad and sablefish. Curing salts cannot be substituted for regular salt in other food recipes. Always keep meat refrigerated (36° to 40°F) while curing.