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Morton Sugar Cure

post #1 of 3
Thread Starter 

My mom gave me a book that my grandfather used.  In it it mentioned Morton Sugar cure.  I looked at our local grocery store and didn't see any.  I am not sure I would need it, just curious if it is still used or available.  I use a Canadian Bacon recipe from someone on this site, can't remember the name sorry.  But that uses Morton Tender Quick and brown sugar.  wondering if the BS replaces the sugar cure.

post #2 of 3

Morning...  The USDA has done some serious testing since that booklet was printed... If you want to cure using Morton products, may I suggest you order a new Morton's booklet... Amounts of cure used have been lowered to effective levels without over curing.. 

Using cure #1 and it's namesakes is the commercially acceptable product to use for curing...  the amount of salt you can use is much more flexible...  and with cure #1 you are not adding nitrates to your food...

 

The Canadian Bacon recipe was probably from Bearcarver....

post #3 of 3
Thread Starter 

Thanks, I noticed that the amounts used were a considerably higher.  It was more of just a curiosity question than anything. 

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