MORTON Sugar Cure, Smoke Flavored

MORTON Smoke Flavored SUGAR CURE mix is formulated especially for dry curing large cuts of meat like hams. It contains salt, sugar, sodium nitrate, propylene glycol, caramel color, natural hickory smoke flavor, a blend of natural spices and dextrose (corn sugar). The cure reaction takes longer with MORTON Smoke Flavored SUGAR CURE mix than with plain MORTON SUGAR CURE mix, so the smoke flavored product should be used only for dry curing and not for making a brine (pickle) solution.

CAUTION: 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. Morton? Sugar Cure? Smoke Flavor is only for dry curing ham and bacon. This product should not be used with other meats or in a brine cure. Curing salts cannot be substituted for regular salt in other food recipes. Always keep meat refrigerated (36