Does Morton still make sugar cure?
Morton® Smoke Flavored Sugar Cure has been discontinued, but that doesn’t mean you can’t get the same flavor seasoning, cure, and meat you are used to. Excalibur’s MRT Smoke Flavored Sugar Cure was developed as a custom match to provide the same flavor and make the same product you are used to.
What is the replacement for Morton Sugar Cure?
This product has been discontinued by Morton. We suggest Morton Tender Quik Base as an alternative. This mix is formulated especially for dry curing large cuts of meat like hams or bacon.
What is sugar cure used for?
GENERALLY USED TO CURE PORK. USE 1.50 LBS OF CURE TO 100 LBS MEAT OR 1.5 LBS PER GALLON OF WATER AT 10% PUMP FOR HAMS OR 1.20 LBS PER GALLON OF WATER FOR 10% PUMP ON BACON.
How do you use Morton Sugar Cure?
Usage:
- Mix 7.25 lbs of Smoke Flavored Sugar Cure with the provided 0.25 lbs Seasoning Packet.
- Rub 2.5 lbs of the blended mixture to 100 lbs of meat and hold in cooler for 45 days.
- Rework with another 2.5 lbs of blended mixture and hold for another 45 days.
Why was Morton Sugar Cure discontinued?
Morton Sugar cure is discontinued because of the FDA. Big government doesn’t want us making our own meat products because they can’t control it.
What ingredients are in Morton Sugar Cure?
Salt, Sugar, Propylene Glyco, . 5% Sodium Nitrate, . 5%Soduim Nitrite, Spice Extratives, Dextrose.
What is sugar cure made of?
Ingredients: Salt, Sugar, Sodium Nitrite (0.84%), Sodium Nitrate (0.82%), and less than 1% Glycerine added to prevent caking. Buffered with 0.25% Sodium Bicarbonate. [This complete Sugar Cure is used ONLY to cure Pork Hams, Bacons, Shoulders and Jowls.
Can sugar be used to cure meat?
Sugar is used in large quantities in meat curing, though its role in meat processing is not completely understood. Sugar is not present in most cured products in sufficient amounts to impart a sweet taste, but it may serve to soften the brashness of the salt.
Is Morton Tender Quick the same as pink salt?
Sold at the retail level in 2-pound bags, Tender Quick® contains salt, sugar (also a preservative), an anti-caking agent, and one-half percent each of sodium nitrite and sodium nitrate. It is less concentrated than other curing salts, and unlike the salts above, is not pink.
What does sugar cured mean?
Definition of ‘sugar-cured’ treated with a pickling preparation of sugar, salt, and nitrate or nitrite, as ham, bacon, etc.
How does dry curing work?
Basic methods of curing are dry curing, in which the cure is rubbed into the meat by hand, and brine curing, in which the meat is soaked in a mixture of water and the curing agents. Brine curing requires about four days per pound of ham; dry curing is faster…
Is there a substitute for Morton’s smoke flavor sugar cure?
An exact replacement for Morton’s discontinued Smoke Flavor Sugar Cure. Packed with the essential smokey flavored seasoning packet, this combination of sugar cure is hard to beat. You will receive a 7.25 lb packet of cure and a 0.25 lb packet of spices, enough for 100 lbs of meat.
Can you use Morton sugar cure for Bacon?
Morton [emoji]174 [/emoji] Sugar Cure [emoji]174 [/emoji] 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.
How long does smoke flavor sugar cure last?
You will receive a 7.25 lb packet of cure and a 0.25 lb packet of spices, enough for 100 lbs of meat. Mix 7.25 lbs of Smoke Flavored Sugar Cure with the provided 0.25 lbs Seasoning Packet. Rub 2.5 lbs of the blended mixture to 100 lbs of meat and hold in cooler for 45 days.
How to make smoke flavored sugar cure meat?
Mix 7.25 lbs of Smoke Flavored Sugar Cure with the provided 0.25 lbs Seasoning Packet. Rub 2.5 lbs of the blended mixture to 100 lbs of meat and hold in cooler for 45 days. Rework with another 2.5 lbs of blended mixture and hold for another 45 days.
https://www.youtube.com/watch?v=hoKmQXWbYHk