Morton makes a curing Sugar. According to their website, it's complete interchangeable with Tender Quick.
"Only Morton[emoji]174[/emoji] Tender Quick[emoji]174[/emoji] and Morton[emoji]174[/emoji] Sugar Cure[emoji]174[/emoji] PLAIN are interchangeable measure for measure. Morton[emoji]174[/emoji] Sugar Cure[emoji]174[/emoji] Smoke Flavored is used for DRY curing ham and bacon only."
I've been reading different posts and decided I need to start using a curing mix for safety. I make a bunch of beef jerky which doesn't last long. I prefer a sweeter style marinade, terriyaki, etc. So I'm trying to avoid salt, such as Tender Quick.
Has anyone had any experience with Morton Sugar Cure PLAIN ?
Thx,
"Only Morton[emoji]174[/emoji] Tender Quick[emoji]174[/emoji] and Morton[emoji]174[/emoji] Sugar Cure[emoji]174[/emoji] PLAIN are interchangeable measure for measure. Morton[emoji]174[/emoji] Sugar Cure[emoji]174[/emoji] Smoke Flavored is used for DRY curing ham and bacon only."
I've been reading different posts and decided I need to start using a curing mix for safety. I make a bunch of beef jerky which doesn't last long. I prefer a sweeter style marinade, terriyaki, etc. So I'm trying to avoid salt, such as Tender Quick.
Has anyone had any experience with Morton Sugar Cure PLAIN ?
Thx,