Quick question on Morton's quick cure

Discussion in 'Curing' started by sirsmokey, Feb 5, 2014.

  1. I have found a few recipes for summer sausage . From what I read, Morton's is 1.5tsp per pound of meat. All the recipes I'm finding are saying a tablespoon per pound. I know it's not good to use too much so what do you guys suggest? Thanks
     
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Use the amount recommended by Morton. They have a pretty specific recommendation for amounts for various types of meat right on the bag.

    It's best to go directly to the source.
     
  3. Ok that's kinda what I figured thank you. I was just thrown off because litterly every recipe I found was using a tbs per pound. Strange.
     
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    1.5 tsp is correct. use 1 TBS when curing whole meat
     
    Last edited: Feb 5, 2014
  5. What boykjo said.
     
  6. ahhhhh i see. thanks for the responses guys! However after doing more research, i cant buy any curing salt at all around here so i gotta order online. That being said, i may go with Cure #1. Sound ok? I see the "dosage" is smaller and treats much more meat.
     
    Last edited: Feb 6, 2014
  7. sb59

    sb59 Smoking Fanatic

    What ever is your preference but be wary of amounts of cure #1 in on line recipes also. Many are way over the top also. Be sure to follow instructions that come with the cure or check with this site. 
     
  8. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    When making sausage, does pork normally require more cure than beef? I see in the Morton guide that sausage with pork added ( Savory Summer Sausage) takes 8 TBS of TQ for 10 pounds of meat, 2 3/8 tsp. (6 LBS. pork + 4 LBS. beef), the same amounts for the Country-Style Bologna recipe. The Herb Sausage recipe uses 5 TBS of TQ per 10 LBS, 1.5 tsp. per LB of beef only.

    T
     
  9. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Not that I am aware of and it is odd looking at the recipes.....Adding more of the recommended amount of TQ to ground pork will make the sausage too salty. There is very little room for additional salts with the 1.5 tsp of TQ.

    It also says

    The recipes in this section were developed by meat curing experts at Morton and made easy for everyone to enjoy. As you begin please keep in mind that home meat curing is not an exact science....
     
  10. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Thank you for your response.

    Not that I am aware of and it is odd looking at the recipes.....Adding more of the recommended amount of TQ to ground pork will make the sausage too salty. There is very little room for additional salts with the 1.5 tsp of TQ.

    I don’t understand what you are saying. If I go by the recipe, how would I be adding more than recommended?

    It also says

    The recipes in this section were developed by meat curing experts at Morton and made easy for everyone to enjoy. As you begin please keep in mind that home meat curing is not an exact science....

    It also says to use only the specified amount of meat curing salt in the recipe, therefore the question. Is it normal to add more curing salts to pork than beef? As being relatively new to making sausage, I would like to start with a cure manufacturers recommended recipe. I am just curious as to the differences.

    T
     
  11. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

     
  12. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    boykjo,

    This is not the way I wanted to start a new to me venture but, it appears due to a difference in opinions of the amounts of cure; the first thing to decide is whose advice to take, the manufacturers or others. The most probable will most likely be my wife’s; she suggested stopping spending money on sausage equipment and continue shopping at the deli, which I enjoy. LOL, I do not need any self-induced headaches.

     Perhaps I will reconsider making sausage in the future, as I know there are many sausage makers on the forum that could help. Until then, I can use my equipment to make some good ham loaf which cannot be purchased in these parts.

    Thank you for your response and help in answering my question.

    T
     
  13. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Next round of sausages I do I will attempt those recipe's and post up my results. I am curious why the higher amount of cure are in the recipe's and test the saltiness of the sausages....
     
  14. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    That would be great boykjo, please give me a heads up when you do. Perhaps it's just a difference in recipes, one's tasting saltier than the other rather than entering into the complexities of cures, that I don't need. I'm a KISS kind of guy and would like to give sausage making a shot.

    Thanks,

    T
     
  15. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

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