| MORTON TENDER QUICK and MORTON SUGAR CURE | NOTE: Morton Tender Quick is not a meat tenderizer, or should either be used as a seasoning. These two premixes are essentially the same, and can be used interchangeably. Both are considered fast cures. The difference between the two is that the Sugar Cure has added dextrose and a packet of spice mix. They both contain a combination of high grade salt, sugar, plus both sodium nitrate (.5%) and sodium nitrite (.5%). Like cure #1, these premix cures have been developed as a cure for meat, poultry, game, fish and sausage that require short curing times, and will be fully cooked. They are NOT interchangeable with cure #1; they measure differently. Unlike cure #1, you don't use any additional salt when making sausage. NOTE: Morton Tender Quick is not a meat tenderizer, and the Sugar cures are not seasonings. These are cures that only should be used in recipes calling for curing meat fish, and poultry. They can be used in recipes that call for cure #1, but because they are measured differently and the salt they contain, they are not directly interchangeable with cure #1, or cure #2, saltpeter or Morton Smoke Flavored Sugar Cure. | Use 1/2 tablespoon (1 1/2 level teaspoons) per pound of ground meat and fat. If replacing Morton Tender Quick for cure #1 in a recipe, do not add the salt that the recipe calls for.
C= cup; oz.= ounce Spice Packet: If the spices that are included with the Sugar Cures are not desired, it is not necessary to mix the spices with the cure mix. The unspiced Sugar Cure contains the curing agents and may be used alone. When using the spices with your cure combine 1 1/4 teaspoons of spice mix with one cup of cure and mix thoroughly. If any portion of the complete mix with spice is not used within a few days, it should be discarded (once the spices are mixed with the cure the spices will begin to react with the nitrates and nitrites). Return to list. |
If it is regular tender quick there is very little sugar and sugar needs to be added if you want a sweet flavor added to your bacon. I use a tablespoon {1/2 oz} of tender quick to each pound of belly then add a tablespoon or so per pound of brown sugar. I weigh out my tender quick for each piece of belly and apply it before i add anything else to the belly so i know the tender quick is evenly distributed on the meat. I put each piece of belly in it's own large zip lock bag with tender quick applied then i add my brown sugar and spices.
