Morton Sugar Cure
	Quantity in Basket: none Code: MRTN-SUGCURE Price:$9.99
	Quantity:
Complete ready-to-use meat cure for home use for dry curing hams, bacon and small cuts.  Package comes with chart (transcribed below) and a packet of spices to be mixed with main contents prior to use.  7-1/2 lb. Net Weight.   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 deg F.  At seven-day intervals, remove from 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.  Pay try 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 deg F.  Cook pork to 160 deg F.   Curing time is seven (7) days per inch of thickness.   Hams 1st Application 2nd Application 3rd Application Mild Cure 2-1/2 lbs / 100 lbs 2-1/2 lbs / 100 lbs None Full Cure* 2-1/2 lbs / 100 lbs 2-1/2 lbs / 100 lbs 2-1/2 lbs / 100 lbs Bacon and Small Cuts 1/2 oz / lb None None * Full cure hams are not skinned and are generally aged for about six months.   The 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.   Ingredients:  Salt, sugar, Propylene Glycol, 0.5% Sodium Nitrate (preservative), 0.5% Sodium Nitrite (preservative), spice extractives, dextrose.

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