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Quick question on Morton's quick cure

post #1 of 15
Thread Starter 
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
post #2 of 15

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.

post #3 of 15
Thread Starter 
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.
post #4 of 15

1.5 tsp is correct. use 1 TBS when curing whole meat

post #5 of 15
What boykjo said.
post #6 of 15
Thread Starter 

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.

post #7 of 15
Quote:
Originally Posted by SirSmokey View Post
 

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.

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. 

post #8 of 15
Quote:
Originally Posted by Mdboatbum View Post
 

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.

 

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

post #9 of 15
Quote:
Originally Posted by Mr T 59874 View Post
 
Quote:
Originally Posted by Mdboatbum View Post
 

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.

 

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

 

 

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....

post #10 of 15

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

post #11 of 15
Quote:
Originally Posted by Mr T 59874 View Post
 

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?

 

Mortons recommends 1.5 tsp TQ per lb of ground meat. I was not referring to the recipe amount.

 

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? No 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. I use the same amounts in beef and pork and there is no difference......

 

With the level of TQ in the recipe's specified amount IMO you are at the maximum level of saltiness and the sausage will be on the edge of being too salty

I have not tried any of those recipes so I cannot verify that they wont work but I do have a lot of experience using TQ and its a bit much listed in the recipe.

 

 

 

 

T

post #12 of 15

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

post #13 of 15

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....

post #14 of 15
Quote:
Originally Posted by boykjo View Post
 

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....

 

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

post #15 of 15
Quote:

Originally Posted by Mr T 59874 View Post

 

  would like to give sausage making a shot.

 

Thanks,

 

T

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