- Mar 26, 2009
- 35
- 13
OK, my wife and I have exhausted ourselves. Right here in the Little Rock/North Little Rock, Arkansas area, we have called and/or visited every single place we could think of looking for Morton's Tender Quick. We would have been better off just ordering some online (and probably still will... but that is going on the back burner for now).
IN calling around, a local meat market/butcher shop at first said "yes, we have that", but then she checked and found that they had another product called "Quick Cure". She said it was $1.99 per lb, so we headed over.
Well, when I asked for 4 lbs, the guy in the back came out scratching his head - said "are you curing 1000lbs or more???".
Come to find out, the product they called "quick cure" takes about 2 tbs to cure 100lbs of sausage. It doesn't have salt in it. It is basically some sort of preservative.
When I explained what I was specifically looking to do (all sorts of cured recipes I have rounded up right here on SMF...), he said I probably want the sugar cure they use. IT comes in a 50 or 60 lb box and looks kind of like very light brown sugar. They use it for hams, the whole hogs that they cook (and they are wonderful!), and for a variety of other things. He said he had used it personally when making Canadian Bacon as well (which is on my list of to-do's). He said that you mix this stuff 1lb per gallon of water and either inject or use as a brine for 24-48 hours.
I looked at the box and the brand name was something like Hill-something Sugar Cure #20. I picked up 4 lbs and am going to give it a whirl, but wanted to know if anyone here might have some input or insite. It appears to be similar to the Bradley Sugar Cure product (also not available around here that I can find).
IN calling around, a local meat market/butcher shop at first said "yes, we have that", but then she checked and found that they had another product called "Quick Cure". She said it was $1.99 per lb, so we headed over.
Well, when I asked for 4 lbs, the guy in the back came out scratching his head - said "are you curing 1000lbs or more???".
Come to find out, the product they called "quick cure" takes about 2 tbs to cure 100lbs of sausage. It doesn't have salt in it. It is basically some sort of preservative.
When I explained what I was specifically looking to do (all sorts of cured recipes I have rounded up right here on SMF...), he said I probably want the sugar cure they use. IT comes in a 50 or 60 lb box and looks kind of like very light brown sugar. They use it for hams, the whole hogs that they cook (and they are wonderful!), and for a variety of other things. He said he had used it personally when making Canadian Bacon as well (which is on my list of to-do's). He said that you mix this stuff 1lb per gallon of water and either inject or use as a brine for 24-48 hours.
I looked at the box and the brand name was something like Hill-something Sugar Cure #20. I picked up 4 lbs and am going to give it a whirl, but wanted to know if anyone here might have some input or insite. It appears to be similar to the Bradley Sugar Cure product (also not available around here that I can find).
