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MORTON Smoke Flavored SUGAR CURE mix is formulated especially for dry curing large cuts of meat like hams. It contains salt, sugar, sodium nitrate, propylene glycol, caramel color, natural hickory smoke flavor, a blend of natural spices and dextrose (corn sugar). The cure reaction takes longer with MORTON Smoke Flavored SUGAR CURE mix than with plain MORTON SUGAR CURE mix, so the smoke flavored product should be used only for dry curing and not for making a brine (pickle) solution.
CAUTION: This curing salt is designed to be used at the rate specified in the formulation or recipe. 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. MortonŽ Sugar CureŽ Smoke Flavor is only for dry curing ham and bacon. This product should not be used with other meats or in a brine cure. Curing salts cannot be substituted for regular salt in other food recipes. Always keep meat refrigerated (36° to 40°F) while curing.
Dry Curing
Dry curing involves applying the cure mix directly on the meat. Curing is done in the refrigerator. After curing, the meat is rinsed to remove the excess salt and then cooked. Dry curing is used in curing hams and bacon as well as smaller cuts of meat.
Brine Curing
Brine curing is also popular for curing meat. This method is also called a sweet pickle cure. Brine curing involves mixing the curing salt with water to make a sweet pickle solution. The meat is cured with this brine by injecting the brine using a meat pump or by soaking the meat for a specific time. Curing takes place in the refrigerator and the meat is cooked after curing.
Combination Curing
Combines the dry rub cure with injection of brine solution (also known as a sweet pickle solution). A combination cure is used for curing hams. This method shortens the curing time required and reduces the chance of spoilage because the cure process takes place inside and outside the ham. Curing takes place in the refrigerator and the ham is cooked after curing.
Sausage Curing
The method for making cured sausage is different from the curing methods described above. Curing salt and spices are mixed with ground meat. Curing takes place in the refrigerator and the sausage is cooked after curing.
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Tips and Recipes
Developed by meat curing experts at Morton, these featured recipes were made easy so everyone could enjoy. As you begin, please keep in mind that home meat curing is not an exact science. If you should experience difficulty in the preparation of an individual recipe, refer to the following meat curing tips to help ease the process. Remember patience is the key to perfection!
MortonŽ Sausage and Meat Loaf seasoning mix is not a curing salt. It is a blend of spices and salt that imparts a delicious flavor to many foods. The seasoning mix can be added to sausage, poultry dressing, meat loaf and casserole dishes or it can be rubbed on pork, beef, lamb, and poultry before cooking.
Just follow the instructions on the package, use in recipes, or add to taste. The MortonŽ Sausage and Meat Loaf seasoning mix can be found in the Spices and Seasoning section of the online store.
The Morton Salt Meat Pump is made of stainless steel and holds 4-ounces of curing pickle. The six-inch needle unscrews from the tube for easy storage. When attached, the overall length is 15 1/2 inches. There are 12 holes drilled into the needle so the curing pickle will have good distribution when pumped into the meat. The pump is available from the online store.
Tips
1) Dry Curing: After applying the cure, place meat in a plastic food storage bag and tie end with a twist tie. For large cuts of meat and poultry, use large-size food storage bags which are available in most grocery stores. Do not use garbage bags.
2) Brine Curing: To prepare the brine, use non-corrosive bowls, such as plastic, glass or stainless steel. Crocks work well, too, but will take up more space in the refrigerator. Prepare enough brine so that meat is fully submerged. Use a bowl or plate as a weight to keep meat fully immersed in the brine.
3) Meat cuts differ in thickness and amount of bone and fat which affect cure penetration rate. You may have to lengthen curing time if using a thicker cut than specified in a recipe.
4) Feel free to experiment with spices when curing to suit your family's taste. However, do not exceed the curing levels indicated in the recipes.
5) To eliminate guesswork, label and date meats before curing. We recommend labeling day and time the meat is to be removed from the cure.
6) If meat is too salty, soak or boil in water to remove excess salt. Next time, remember to rinse cured meat under running tap water to remove excess salt or reduce curing time slightly.
7) Cure meat in the refrigerator (36° - 40°F). At colder temperatures, meat will not cure properly. Warmer temperatures encourage growth of spoilage microorganisms.
8) After curing, meat and poultry are still raw and must be cooked before being eaten. For your convenience, most recipes include suggested cooking instructions. Should you decide to give a home-cured delicacy as a gift, let the recipient know if they need to cook it.
9. Cured meat turns a pink or reddish color when cooked. If meat is fully cured, it will be pink throughout the cut. For poultry, use a meat thermometer to determine doneness, as meat will appear light pink when fully cooked.
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