• Morton salt company no longer makes mortons sugar cure
    It was sold in 7 1/2 lb bags to cure 100 lbs of meat
    I would like to find out how much sugar,salt,pink salt
    Was used per lb of cure.
    Also is sea salt a substitute for kosher salt
    Please note Mortons does not recommend Tender Quick
    For large cuts of meat like hams or bacon.
    Can any one help.
    Thanks
    Ron

  • Team Orange Walton's Employee Admin

    wildcat
    The Morton’s stuff has more cure than just “pink salt”. It has nitrates in it too. The easiest way to replicate it is to use the version from Excalibur. They have custom matches for both the regular and smoke flavored version.

    Look on the cure page here for the “MRT” cures:
    https://www.waltonsinc.com/seasonings/cures

  • Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors

    Old post, but to clear up some misconceptions I’ll attempt to set the record straight for future use and discussions.

    Morton sugar cure and tenderquick are essentially the same product exception being that sugar cure contains a small amount of dextrose to feed the beneficial bacteria in long cures and a small packet of spices better known as California ham cure on Waltonsinc.com.

    The reason that Morton doesn’t recommend tenderquick in bacon anymore is that the high heat of frying underutilized cure #2 nitrates causes nitrosamines to be produced and that is not very good for colon health.

    For long cures, non-cooked meats, and boiled meat tenderquick works well though it is extremely salty. Unfortunately you cannot lower the saltiness because then you don’t get enough cure.

    For fried meats use only cure#1 and leave cure#2/ tenderquick for long cures and recipes such as Gepockelte. I agree with Austin that using the Excalibur cures may be a better option for most because the salt content of tenderquick is extremely high (intentionally) and has very specific uses that most people will never need.

    Commercially, nitrate is no longer allowed for use in curing of smoked and cooked meats, non-smoked and cooked meats, or sausages (US FDA 1999). However, nitrate is still allowed in small amounts in the making of dry cured uncooked products. Home food preservers should avoid the direct use of this chemical and opt for the mixtures described above.
    https://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_cure.html

  • Referenced by  mrobisr mrobisr 

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