Excalibur's MRT Sugar Cure

  • Excalibur's MRT Sugar Cure
  • Close-up of Excalibur's MRT Sugar Cure

Bulk discount rates

Buy 5 or above and pay only $19.99 each

Availability: Ships Same Business Day
Shipping Weight:
8.50 LBS
Ship Dims:
9.50 x 1.75 x 8.25 (in)
Sugar Cure Ingredients: Salt, Sugar, Glycerin, Sodium Nitrite (0.5%), Sodium Nitrate (0.5%). Seasoning Ingredients: Salt, Dextrose, Caramel Color, Natural Spice Extractives.
Mix 7.25 lbs of Sugar Cure with 0.25 lbs of Cure Seasoning Packet. Rub 2.5 lbs of complete Cure Mix to 100 lbs of meat and hold in cooler 45 days. Rework with another 2.5 lbs of complete Cure Mix and hold another 45 days. Rework one last time with re


Excalibur's MRT Sugar Cure

Excalibur Seasoning

Morton® Sugar Cure has been discontinued, but that doesn't mean you can't get the same flavor seasoning, cure, and meat you are used to. Excalibur's MRT Sugar Cure was developed as an exact custom match to provide the same flavor and make the same product you are used to. Seasoning and cure are included for preparing a total of 100 lb of meat. Read the details below for guidelines on how to make country-style cured meat products.


  • 7.5 lb package
  • Seasons 100 lb of meat
  • Includes necessary Complete Cure package

View our full Seasonings Conversion Chart to measure out smaller 1 lb or 5 lb batches with other seasonings.

How to Make Cured Meats:

  • Mix 7.25 lb package of MRT Sugar Cure with 0.25 lb package of Complete Cure
  • Rub 2.5 lb of Seasoning and Complete Cure Mix to 100 lb of meat
  • Hold in cooler for 45 days
  • Rework with another 2.5 lb of Seasoning and Complete Cure Mix
  • Hold in cooler for another 45 days
  • Rework one last time with remaining Seasoning and Complete Cure Mix
  • Hold in cooler for up to 3 more months (90 days) for a true country-style cured meat product
Walton’s Recipes

Meat Processing FAQ - Answers for Issues or Questions

Do you have questions or issues with your sausage, jerky, or cured meat processing? Walton's and Meatgistics created an FAQ Processing Document that covers the most common issues with meat processing. We included the most likely causes of the issue and what can be done to fix it or prevent it from happening when you are processing in the future!

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