A complete guide to home meat curing morton salt company. Hot smoke until internal temperature of ham reaches approximately 5f. For long term meat curing over 30 days dry curing salumi or salami. The moisture in the air of the room where meat is stored will condense on the meat and favor bacterial growth. Comparable to the discontinued morton s sugar cure. 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. If you re ready to start curing, here are a few different recipes worth considering. Please practice handwashing and social distancing, and check out our resources for adapting to these. Taped spine, signs of wear and use, pages soiled in places. Because of the amount of salt used in most curing processes, the salt flavor is the most predominant.
Bacon, breakfast sausages, and many types of ham are all salt cured meats. Saltcured meat usu ally has an objectionable dark color. Tender quick is a blend of the finest quality salt, sugar and meat curing ingredients. Nov 05, 2014 dry curing pork feral or otherwise is the easiest and most popular method of curing. Tender quick is available at most larger grocery stores, or can be purchased online. For the many varieties of sausage, use a good electric sausage stuffer like this one. Save time and buy morton salt apparel and accessrories online at the morton salt store. Also called the sweet pickle cure, brine curing is also a favorite for curing meat. The salt will draw out water to form a brine, which will then cure the meat thoroughly. You rub the cure into the meat, then put the meat and all of the cure into the bag. As a general guideline, plan to use 3 to 5 percent curing salt of the total weight of the meat, and as much as 6. Jul 28, 2017 use this excerpt from morton salts a complete guide to home meat curing, and learn how to start curing meat at home. Mustard seeds, garlic, nutmeg, and black pepper transform ground beef into homemade salami with the help of morton. Quickly and easily cure beef, poultry, pork or fish with the help of morton home meat cure.
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. An explanation of curing salts prague powders, the safety of nitrates and nitrites, and tips for using them to cure and smoke your own meats at home. It is a combination of high grade salt and other quality curing. Mortons recipes using mortons products page 2 of 18 26 lyerly st. This curing salt is designed to be used at the rate.
Home meat curing made easy cookbook pork beef lamb. My curing salt instructions and other research says 5 tsp per 25 lbs meat. Getting technicalhow to use curing salts for curing and smoking. The term curing salts usually refers to salt with sodium nitrite, sodium nitrate, andor potassium nitrate saltpeter. Works particularly well with small cuts of meat, such as pork chops, spareribs and poultry. Curing salts should be used only in meat, poultry, game, salmon, shad and. If youre ready to start curing, here are a few different processes worth considering. Numerous and frequentlyupdated resource results are available from this search. If you give a home cure as a gift, remind the recipient that they too will need to cook it before consuming. Not only does it maintain the meats color and flavor, it also helps inhibit the growth of e. Tenderquick substitute page 2 smoking meat forums the. Pdf meat curing made easy sausage making and many uses. If youre ready to start curing, here are a few different recipes worth considering. Note all specifications, measurements and curing times for morton s tender quick apply equally to tennerquack.
Complete readytouse meat cure for home use 1235 clairhaven st. Help please i am trying to make corned beef at home for the first tme. With meat injectorsyringe, pump as much as 4 cups of brine into the ham, being sure to reach areas close to the bone. Prosciutto, parma ham, braesola, lonza, drycured salami. Many types of cured meat products can be made with tender quick. Apparently this is the first edition of this manual put out buy morton salt. Bake on broiler pan at 325 degrees f until a meat thermometer inserted in the center. Morton tender quick mix contains salt, the main preserving agent. Sugar is a minor part of the composite flavor, with bacon being an exception. Nov 23, 2016 how to cure country ham the old time appalachian waywith a modern twist. Mortons meat curing tenderquick book the virtual weber.
Home meat curing guide by morton salt pdf full free. How much homemade curing salt to use will depend on the weight and thickness of the meat. Note all specifications, measurements and curing times for mortons tender quick apply equally to tennerquack. Morton curing salt, tender quick home meat cure, 2. Use for cured and smoked meat, poultry, game, and fish, such as salmon, shad, and sablefish.
To cure, inject the brine solution into the meat using a meat pump or soak the meat over a. All about brining and curing corned beef and game meat. It is the nitrite that guards against the slim possibility of botulism, and also what gives ham. Coat the meat with the salt mixture, then refrigerate it for 710 days. Butchering meat, curing, pickling, preserving, sausage making. Primarily used for dry curing hams or bacon formulated for dry or sweet pickle curing of meat, poultry, wild game and fish. This method involves combining curing salt and water to create a sweet pickle solution. The actual ingredients in curing salt depends upon the variety and brand you select. Directions combine all ingredients mixing until thoroughly blended.
It gives meats a tasty cured flavor and characteristic pink color. The salt will draw out water to form a brine, which. See all formats and editions hide other formats and editions. Micheal ruhlmans recipe says 5 tsp for 5 lbs of beef. Reliable information about the coronavirus covid19 is available from the world health organization current situation, international travel. Heat also encourages bacterial activity, causing decay. What is the ratio of curing salt to beef home cooking. The most common way to insure a proper level of nitrites and nitrates in your cure is to use premixed curing salts. Morton salt has developed a family of curing salts especially designed for curing meat in the home. Not only does it maintain the meat s color and flavor, it also helps inhibit the growth of e. Turn the food curing in your refrigerator once a day. Label all meats in the curing process precisely, noting any special instructions and the dates they need attention turning, refreshing the brine or dry rub, smoking, etc. Home meat curing made easy morton salt company 1937. Stepbystep instructions of how to butcher, process, cure and store meats.
The aim of this book is to be of real, practical help to every family that now butchers and cures meat at home. This essential 32 page reference explains the stepbystep process of many curing methods. Meat curing made easy sausage making and many uses for morton s salt book summary. Home meat curing made easy hardcover january 1, 1941 by morton salt company author see all formats and editions hide other formats and editions. Home meat curing guide by morton salt pdf full free download. If you give a homecure as a gift, remind the recipient that they too will need to cook it before consuming. A complete guide to home meat curing morton salt company on. Home meat curing made easy 1941 by morton salt corporation. Instead, the morton salt company, north americas leading producer and marketer of salt based cooking products, has introduced several new salt products designed to cure meat easily. Hunters use morton tender quick to make cured venison deer sausage or jerky. Use this excerpt from morton salts a complete guide to home meat curing, and learn how to start curing meat at home.
How to dry cure meat at home purchase a culture specifically for meat or you can keep them in the freezer until youre ready to do your meat. Use to cure meats and fish like poultry, spareribs, bacon, shad, salmon, and sablefish right in your kitchen. To drycure meat, use premixed curing salt or mix your own by combining 2 parts sodium nitrite to parts salt. At its most basic a cure will be made up of sugar, salt, and pink salt. Home cured bacon begins with the making of the cure. Please practice handwashing and social distancing, and check out our resources for adapting to these times. Immerse injected ham into curing vessel and refrigerate for 810 days. Never substitute pink curing salt for any other type of salt.
These are commonly known as tinted curing mixture or tcm for short, tinted cure, pink salt, sel rose, insta. How to cure meat without sodium nitrite leaftv home. Curing meat with mortons tenderquick the foods of the. Tender quick is a brand of fast curing salt made by morton that can be used to. Curing and smoking meats for home food preservation. Morton quick curing salt is used during the drying and curing process of the meat. It is a mixture of salt, sodium nitrate, and sodium nitrite, which works to slow spoilage and prevent botulism. Jul 20, 2015 use this excerpt from morton salts a complete guide to home meat curing, and learn how to start curing meat at home. Barbecue recipes sausage recipes grilling recipes pork recipes real food recipes smoking recipes lard dehydrated food smoked bacon. Remove the meat from the refrigerator and rinse off all of the salt, then allow the meat to air dry. Curing salt is used to preserve meat and fish by killing microbes and preventing foodborne illnesses. For meats, poultry and fish, morton tender quick is a mixture of curing salts and other ingredients. When using curing salts in a dry rub, mix thoroughly with the other dry ingredients before applying to the meat or fish. Coming in a pack of 12, each 2lb bag can be used in two different ways.
If dry curing, routinely drain off any liquids that accumulate. This excerpt from morton salts 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. Morton tender quick home meat cure, 2 lb pack of 12. All about brining and curing corned beef and game meat the.
As a general guideline, plan to use 3 to 5 percent curing salt of the total weight of the meat, and as much as 6 to 10 percent for whole hams. I bought this product because of jacques pepins recipes for sausage in his book. However, regular old table salt cannot be used to cure meat. The process of separating the loin from the backbone. According to the package label, its a blend of salt, sugar, and meat curing ingredients. After curing, remove excess salt by rinsing your meat. Morton salt can make curing your own meats as enjoyable as eating them. Tender quick was a revolution that allowed home curers to safely cure meat, its not so unique today. An assortment of homestyle recipes using mortons tender quick. A complete guide to home meat curing paperback january 1, 1973 by morton salt company author 4. To prepare the brine, use a large noncorrosive bowl, such as plastic or glass.
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. 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. Tender quick is a brand of fast curing salt made by morton that can be used to make corned beef. However, formatting rules can vary widely between applications and fields of interest or study. Use fresh or completely thawed frozen meat that is clean and chilled to 3640 degrees f internal temperature. For short term meat curing, less than 30 days, that will be cooked ie. Once youve trimmed up your ham, weigh it to know how much salt youll need. From there, put your meat in the refrigerator and let the curing process take place. As with the dry curing method, brine curing takes place in the refrigerator. Instead, the morton salt company, north americas leading producer and marketer of salt based cooking products, has introduced several new salt products designed to cure meat. Curing meat at home a selection of the pork cutlets you could make when youre curing meat at home. Meat curing made easy sausage making and many uses for morton. This guide also contains the basics of making sausage and jerky.
Curing salt may contain salt, sodium nitrate, sodium nitrite, propylene glycol, andor sugar. Home meat curing made easy morton s salt products 1943 book canning butc. Oclcs webjunction has pulled together information and resources to assist library staff as they consider how to handle coronavirus. Morton tender quick is a fastcure mix so you can cure meat, poultry or game right in your own kitchen. All you need is a sealable bag, big enough to lay the meat flat. 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. Plus nitrite helps to keep cured meat a rosy color which is just nicer than a gray slab of bacon. If you like, you can add spices to the curing salt. Home meat curing guide by morton salt pdf free full download. Best used to cure hams, bacon and smaller cuts of meat, dry curing involves applying the cure mix directly on the meat.
Pack of six, 2pound packages of morton tender quick home meat cure for. Best used to cure hams, bacon and smaller cuts of meat, dry curing involves applying the. It will also be a big help to those who do not butcher their own. Brining, also known as corning or sweet pickling is a good meat curing method. It is perfectly blended for fast cure action and improved flavor and color of the meats. The universal traveller 1846leather artscustomsmanners around the g. Read the what is the ratio of curing salt to beef discussion from the chowhound home cooking, beef food community. In charcuterie their recipe may use a wet cure, but i still dry cure my canadian bacon. Because of the tremendous amount of salt used, sugar serves to reduce the harshness of the salt in cured meat and enhance the sweetness of the product ie.
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