Morton Salt

Morton salt is such a common commodity and a mainstay of the spice cabinet, you wouldn't think anything interesting would happen with it, but I have a little story ;) This happened back in the late 1970's. The characters: three brothers & our father. The place: dining room table Tool used: salt.

I was about 13 years old, with one younger brother and an older brother who was quite the practical joker. He thought it would be funny if he "loosened" the cap on the saltshaker; he knew our father, who had come home bear hungry, was frying up some red potatoes and onions and would use that salt.

Dad sat down, grabbed the salt and tipped it over his spuds, and you can imagine what happened! My older brother was cracking up; my 13-year-old self wondering why I let it happen and my poor younger brother sitting there waiting for some food. My father was pissed! He picked up his plate and threw it out the back door. It was winter with snow and the last vivid memory I have of the moment was the hot plate of oversalted potatoes sinking down into the snow. My, memories!


Morton Salt Since 1848 Non-Iodide 1 LB 10 Oz


Morton Since 1848 Iodized Salt 1 LB 10 Oz


Since 1848 Iodized Sea Salt 1 LB 10 Oz


Morton Popcorn Salt 1 LB 10 Oz


Morton Iodized Salt Since 1848, Four Oz Shakers


Morton Iodized Salt & Black Pepper Since 1848, 5.25 Oz


Morton Pink Salt & Black Pepper Twin Pack 5.25 Oz


All Natural Himalayan Course Pink Salt 1 LB 1.6 Oz


All Natural Himalayan Fine Pink Salt 17.6 Oz


Morton Since 1848, Fine Sea Salt 1 LB 1.6 Oz


Since 1848 Coarse Sea Salt 1 LB 1.6 Oz


Morton Since 1848 Coarse Kosher Salt 16 Oz


Morton Salt "Season All"

Morton Season All Seasoned Salt 3.25 Oz


Morton Season All Seasoned Salt 8 Oz


Morton Season All Seasoned Salt 16 Oz


Season All Seasoned Salt Less Sodium 8 Oz


Morton Nature's Seasons Seasoning Blend 7.5 Oz


Morton Garlic Sea Salt 100 Percent Natural 8.5 Oz


Morton Lite Salt 50% Less Sodium 11 Oz


Tender Quick Home Meat Curing Salt 2 LB 


Morton Coarse Kosher Passover Salt 3L B


Since 1848 Everyday Table Salt 4 LB


Since 1848 Canning & Pickling Salt 4 LB


Since 1848 Rock Salt Ice Cream Salt 4 LB


Everybody knows that salt is really a mineral, sodium chloride as a matter of fact. We use it as table salt via flavoring in dishes, soups and just about everything we eat which adds to a dietician's brain hemorrhage that's exhausted preaching about why we shouldn't use salt so much :) We know that dieticians. Thank you for your kind wisdom along with all of your heart doctor friends making six figures or more. Not to throw shade:)

Concentrating on the "Tender Quick Home Meat Curing Salt 2 LB", added are meats that are complimentary to the curing, so kind of bear with me! You'll see a lot of stores that season meat, but are they curing meat? Well, you can do it yourself with Tender Quick.

Morton "Tender Quick" Home Meat Cure:

Morton Tender Quick can be used to cure meat, poultry or game in your kitchen. Small cuts of meat such as pork chops, spareribs, and poultry are especially well suited for curing with Tender Quick, which will give the meat a characteristic pink color and cured flavor. Tender Quick is not a meat tenderizer.

Use fresh or completely thawed frozen meat that is clean and chilled to 36-40 Fahrenheit (°F) internal temperature. Use one tablespoon (1/2 Oz) of Tender Quick for each pound of meat, rubbing it into the meat thoroughly. Place in clean, food grade plastic bag, tie securely and refrigerate at 36-40 Fahrenheit (°F) for 4-8 hours to cure, longer for thicker cuts, up to 24 hours. Rinse meat prior to cooking.

For brine curing, dissolve one cup of Tender Quick into 4 cups cool water. Place meat in brine, using a ceramic plate or bowl to submerge it entirely. Prepare more brine if needed. Refrigerate and allow to cure 24 hours. Rinse meat after brining. Cook until done. Follow directions carefully.

Morton Salt; how could anybody possibly live without it? These days, we've learned to manage our intake of salt. A little goes a long way. Having any kind of meat, chicken, or chops on the grill requires some kind of sodium for taste, and Morton has always been there for us.

Salt is harvested by a dangerous method of producing salt which is underground mining. We take the salt for granted; we shouldn't. China is the biggest producer of salt followed by the USA. Salt has a huge history. People have died over salt. Wars have been waged over the salt that we shake over our eggs, potatoes, and just about any food product we eat. A container of salt, a mere .60 cents in 2016, definitely has an invisible blood stamp on it from eons past. We don't know it, of course, and we wouldn't want to face it.

Salt is cheap. The push these days is for seasoning, tailor made to any meal that we might be making, steak, chops, roast, chicken, or side dishes. Blended seasoning is a big deal and that includes salt.

What about that little girl with the umbrella & spilling salt? How did that amazing Morton icon come about? That girl is probably the oldest little girl in product icon history. The girl is an ad agency creation (1914), created without much of a thought. The American public made her an icon, and when I go into the store, I don't even have to read. I can simply reach for the blue labeled, umbrella holding girl in a cylinder container that contains salt! Incredibly visual, totally branded; Morton got it down and got it right!

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