Hi i am curing 2 hams and have cured 10 pork bellies this year. Combine morton kosher salt and sugar in cool water in a large clean stockpot until completely dissolved.
Ground bay leaves 1 tsp.
Morton sugar cure brine recipe. The salt draws out the water in the meat and performs the actual curing and the sugar cuts the salty flavour so that the finished bacon is edible. 4 6 pounds one trimmed beef brisket 4 6 lbs. Also called the sweet pickle cure brine curing is also a favorite for curing meat.
I use a 1 1 ratio of salt to sugar but a 2 1 ratio can be used for saltier bacon. Morton sugar cure is mix of sugar and salt primarily used for curing meats. Brown sugar 1 tbsp.
Morton salt can make curing your own meats as enjoyable as eating them. If you plan to brine your overnight or up to 14 hours use a proportion of cup morton coarse kosher salt to 1 gallon water. The seasonings can be anything in this recipe i use chili and garlic.
To inject them with 1 pink salt. If you re ready to start curing here are a few different recipes worth considering. Directions are 3 oz.
To 1 gallon of water for a 10 pump. Curing salts cannot be substituted for regular salt in other food recipes. I have used both mortons sugar cure which is a dry rub for bacon and other cuts and used a barbecue injector.
If you plan to brine your for 4 to 5 hours use a brine proportion of 1 cup morton coarse kosher salt to 1 gallon water. Recipe formulas courtesy of morton salt and others unknown corn beef serving. Remove the turkey from the brine and rinse inside and out and under cool running water for several minutes to remove all traces of salt.
Curing is a process of preserving and extending the shelf life of meat and giving it a characteristic pink color. Curing salts should be used only in meat poultry game salmon shad and sablefish. To prepare the brine use a large non corrosive bowl such as plastic or glass.
We cannot recommend morton tender quick for use with pork belly or bacon. Deli style corned beef. Ground black pepper 1 tsp.
Always keep meat refrigerated 36 to 40 f while curing. I have a salinator to test the. Does the type of salt matter.
This method involves combining curing salt and water to create a sweet pickle solution. Ground paprika 1 tsp. Morton s tender quick mix or morton sugar cure plain mix 2 tbsp.
Place the whole turkey in the brine until completely submerged. Pumping takes about 15 days off of brine time. Pat dry with a paper towel.
Cover and refrigerate overnight up to 14 hours. The salt in morton s sugar cure helps in the preservation process while the sugar adds flavor to the meat and curbs the intense saltiness. Salt is important with bacon.
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