When using curing salts in a dry rub, mix thoroughly with the other dry ingredients before applying to the meat or fish. Not only does it maintain the meat s color and flavor, it also helps inhibit the growth of e. This guide also contains the basics of making sausage and jerky. Mforton ofl1t meat curing guide an illustrated guide to curing ham, bacon, small cuts and sausage making. Morton tender quick mix contains salt, the main preserving agent, sugar, and other quality curing ingredients. This essential 32 page reference explains the stepbystep process of many curing methods. The whole art of curing, pickling, and smoking meat and fish, both in. Morton tender quick bag 2lbmorton tender quick is a fast cure mix so you can cure meat, poultry, or game right in your kitchen. Home meat curing made easy 1941 by morton salt corporation. If you do not have a specific pickle cure recipe, add sugar to equal onehalf the amount of salt used. For ground meats use 12 a tablespoon 1 12 teaspoons of tender quick per pound of meat. Five tools for fixing your fishing gear on the fly. Meat curing made easy sausage making and many uses for morton s salt book summary.
Home meat curing guide by morton salt pdf free full download. This book will help you know and under stand meat curing more thoroughly than. Morton salt is an american food company producing salt for food, water conditioning, industrial, agricultural, and roadhighway use. Immerse injected ham into curing vessel and refrigerate for 810. Meat curing germanstyle cured pork chops gepockelte lightly curing lean pork chops before cooking seasons them perfectly and keeps the meat nice and juicy. Curing and smoking meats for home food preservation. Lay on broiler rack and bake for 8 hours at 160 degrees. It will also be a big help to those who do not butcher their own meat. Tom mylan, coowner and executive butcher at the meat hook in brooklyn, new york, demonstrates how to make the perfect cure for b.
Turn the food curing in your refrigerator once a day. After curing the meat, it should either be smoked or dehydrated. Morton curing salt, tender quick home meat cure, 2. What is all about morton tender quick and pink salt. Tender quick is comprised mostly of salt a carrier that the morton company uses in order to make the process userfriendly and to help distribute the curing agents throughout the meat. Examples include salami, pepperoni, and other dry sausages. Cured meat can last for months or even years, provided that it is hung up to dry somewhere with lowhumidity. Sold at the retail level in 2pound bags, tender quick contains salt, sugar also a preservative, an anticaking agent, and onehalf percent each of sodium nitrite and sodium nitrate. We promote local foods and centuriesold traditions of gastronomy and food production techniques. Meat preservationmeat preservation irradiation and curing. Oclcs webjunction has pulled together information and resources to assist library staff as they consider how to handle coronavirus. Mar 22, 2020 use this excerpt from morton salt s a complete guide to home meat curing, and learn how to start curing meat at home. The 3 methods of curing meat with salt primal survivor.
Recipe formulas courtesy of morton salt and others unknown. Try the curing salt that food enthusiast magazines cant stop talking about. Numerous and frequentlyupdated resource results are available from this search. This type of curing salt is used in hams and many other types of meats to help preserve a pink or red color to the meat to keep it visually pleasing. Full text of home meat curing 1941 internet archive. Many types of cured meat products can be made with tender quick. Morton curing salt, tender quick home meat cure, 2 pound save.
This recipe is for a sugar cure mixture that will give your meat a little sweeter. Please send me coupons, products, promotions, announcements and satisfaction surveys from morton salt, inc. The morton salt home meat curing guide is a must have for anyone wanting to learn how to properly cure many different meats including ham and bacon. In short, brining is about adding moisture for juiciness, curing is about drying meat out for preservation. Smoked and cured bbq smoking, meat curing, sausage. It is perfectly blended for fast cure action and improved flavor and color of the meats. Mortons meat curing tenderquick book the virtual weber. Dec 04, 2012 tom mylan, coowner and executive butcher at the meat hook in brooklyn, new york, demonstrates how to make the perfect cure for b. Includes advertising for morton salt and other morton products. It will also be a big help to those who do not butcher their own meat, but who would like to begin this thrifty practice. If youre ready to start curing, here are a few different recipes worth considering. This curing salt is good for making meats that wont require cooking or refrigeration. According to the package label, its a blend of salt, sugar, and meat curing ingredients. Home meat curing guide by morton salt pdf full free.
Salt cured meat usually has an objectionable dark color. The rate of cure is 7 days per inch thickness using one application of tender quickemoji174emoji or sugar cureemoji174emoji plain or smoke flavored over the entire belly of 12 oz. Curing meat with mortons tenderquick the foods of the. Getting to know morton tender quick thread in curing thread starter started by sausageboy. The craft of salting, smoking and curing wikipedia. Best used to cure hams, bacon and smaller cuts of meat, dry curing involves. Homestead meat curing preserving meat with traditional. Aug 17, 2012 for ground meats use 12 a tablespoon 1 12 teaspoons of tender quick per pound of meat. Other methods for preserving game meats include curing and smoking, drying, corning, canning and sausage making. Because of this, it is usually not necessary to add any salt to a recipe when making some charcuterie products such as jerky or cured whole cuts of meat you. Ideal for dry curing, brine curing and making a pumping pickle. 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.
Curing pork products at home mississippi state university. Pdf meat curing made easy sausage making and many uses. With meat injectorsyringe, pump as much as 4 cups of brine into the ham, being sure to reach areas close to the bone. Use this excerpt from morton salt s a complete guide to home meat curing, and learn how to start curing meat at home. It is a mixture of salt, sodium nitrate, and sodium nitrite, which works to slow spoilage and prevent botulism. Consequently, sugar, cur ing agents nitrate and nitrite and sometimes spices are used in combination with salt to produce the characteristic cured meats familiar to all of us. Meat curing recipes morton salt can make curing your own meats as enjoyable as eating them. However, formatting rules can vary widely between applications and fields of interest or study. A complete guide to home meat curing morton salt company on. Morton salt has developed a family of curing salts especially designed for curing meat in the home.
This curing salt is designed to be used at the rate specified in the. Like domestic meat, wild meat is perishable, so care is needed to maintain its safety. Tender quick is available at most larger grocery stores, or can be purchased online. Calculating bacon cure time using morton tender quick or. Later, smoke may be added to complement the flavor of the meat and to add compounds that enhance preservation. Morton tender quick is a blend of salt, sugar, and other meat curing ingredients formulated for a fast cure action, improved flavor, and development of color.
This essential 32 page reference explains the stepbystep process of many curing. How to make a cure with sugar and salt better bacon book. If the meat is to be frozen after curing and smoking or if you want to reduce the salt content, products can be cured for just 2 to 3 weeks. Objectives examine methods for irradiation,g g curing and smoking meat products examine the variety of meats made available through curing. Mix 4 lbs salt, 1 12 lbs sugar and 3 oz saltpeter in a bowl. In the case that meat is too salty, soak or boil it in water to remove the excess salt. Refrigerate and allow to cure 5 days per inch of meat thickness. Pdf meat curing made easy sausage making and many uses for. The book gives a broad introduction to curing meat with salt, smoking cold and hot, fresh sausages, emulsified sausages, drycured sausages, pates and terrines, the confit technique, rillette, and some highlights of sauces and condiments which traditionally accompany charcuterie. This excerpt from morton salt s booklet a complete guide to home meat curing takes you through the process of carving a lamb carcass into separate cutlets and provides further detail on curing. Mas informacion this excerpt from morton salt s superior booklet, a complete guide to home meat curing, covers the process of curing meat at home specifically pork and introduces curing poultry. Tender quick is a blend of the finest quality salt, sugar and meat curing ingredients. Morton salt can make curing your own meats as enjoyable as eating them. Instructions for preparing and curing various meats.
In the future, remember to rinse cured meat or reduce curing time. It is less concentrated than other curing salts, and unlike the salts above, is not pink. This morton tender quick meat cure is speciallydesigned to cure meat, poultry, fish, and game. The morton method of meat curing and sausage making is bringing to farm. We can help you live a simpler and more rewarding lifestyle. Salt cured meat usu ally has an objectionable dark color.
Butchering meat, curing, pickling, preserving, sausage making. Consequently, sugar, curing agents nitrate and nitrite and sometimes spices are used in combination with salt to produce the characteristic cured meats familiar to all of us. Products cured in this way will not be totally dry cured. Hickory smoked salt put all in large bowl and mix well and refrigerate. We have highlighted some recommendations for pursuing a heart healthy lifestyle, so. This book contains information about cardiac surgical procedures and is designed to help you feel comfortable and able to take an active role in your recovery. This ensures complete and even curing of the ham right to the bone. Reliable information about the coronavirus covid19 is available from the world health organization current situation, international travel. Home meat curing guide by morton salt pdf full free download. Strain brine and draw off approximately 4 cups of curing brine for each ham being cured. When it comes to curing meat at home, the products you use can make or break the final product you put on the dinner table. It gives meat a tasty cured flavor and characteristic pink color.
If dry curing, routinely drain off any liquids that accumulate. Preserving food is a critical skill in a longterm survival situation. Shop the sausage maker today for all the meat curing supplies you need. The aim of this book is to be of real, practical help to every family that now butchers and cures meat at home. During the shorter curing process, the temperature must be kept between 32 and 40f. Cured meat is still raw meat, so always remember to cook your meat and poultry after curing. Tastes very different from the chopped and reformed deli pastrami. Merchandising strategiesmerchandising strategies today, most meat is sold in. Morton tender quick is a fastcure mix so you can cure meat, poultry or game right in your own kitchen. Luckily, the sausage maker offers all of the best meat curing supplies you need to do it yourself. Curing meat at home use this excerpt from morton salt s a complete guide to home meat curing, and learn how to start curing meat at home. For meats, poultry and fish, morton tender quick is a mixture of curing salts and other ingredients. It gives meats a tasty cured flavor and characteristic pink. This curing salt is designed to be used at the rate specified in the formulation or recipe.
Dry salt cure uses onllly salt used primarily in pork and beans dry sugar curedry sugar cure salt and sugar applied in a dry rub traditional country cured ham sweet pickle cure most common curing process 90% water honey baked hamshoney baked hams cover pickle cure. However, because the risks of food poisoning are so severe, you shouldnt rely on salt curing alone to preserve meat. Based in chicago, the business is north americas leading producer and marketer of salt. Since we are still relative newbies, we rely on several very good resources to inform our homestead meat curing. The good bacteria are salt loving, thus the meat curing process begins with salt. Use fresh or completely thawed frozen meat that is clean and chilled to 3640 degrees f internal temperature. It should not be used at higher levels as results will be inconsistent, cured meats will be too salty, and the finished. Morton emoji174emoji recommends dry curing pork belly. Curing meats involves higher concentrations of salts to osmotically draw moisture out of the meat making the resulting dry meat a less hospitable place for bacteria to grow. Foodborne pathogenic microorganisms and natural toxins handbook. More information this excerpt from morton salt s superior booklet, a complete guide to home meat curing, covers the process of curing meat at home specifically pork and introduces curing poultry. We purchased this to make homemade pastrami and it was delicious.
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