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Mortons smoke flavored sugar cure

 
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Oregon smoker
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PostPosted: Mon Jan 03 11 10:22 am    Post subject: Mortons smoke flavored sugar cure Reply with quote

I scored 4 bags of this stuff for free off CL a little while back. I had posted about it and if anybody had used it before. With little response. So i am asking again now that we have this section.
What or how should it be used? Suggestions and experience please.
I normally use TQ with success and i am just worried about the "smoke flavored" part of this stuff.
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Harry Nutczak
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PostPosted: Mon Jan 03 11 3:53 pm    Post subject: Reply with quote

I have never seen it, I have heard of it though.

I would suggest avoiding sausage made with it due to the sweetness, but I bet it might turn out some fine Canadian-Style bacon or other cured whole muscle pork products. Maybe a breakfast sausage would work.

Heck, try a pound or two of ground pork, ad 1.5 tsp of the cure per each pound, plus a little pepper and garlic to see how it does. You may be pleasantly surprised. Is there any recipes on the Morton site for it?

Maybe snag a picnic, cure that and throw some smoke on it. Are the salt/sugar ratios listed on the package?
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dmsintexas
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PostPosted: Thu Jan 06 11 11:16 am    Post subject: Reply with quote

Okay...from the last time I played with this....the smoke flavored sugar cure from Morton is a completely different product than Tenderquick or the regular sugar cure product. Both other Morton products contain nitrite and nitrate at 0.5% each. The smoke flavored surgar cure contains NO nitrite, only nitrate.

The targeted use in my neck of the woods for the smoke flavored sugar cure was for curing country hams. These are very large cuts of meat that take many months to cure. As a result you need the "time release" factor that nitrates provide by slowly converting to nitrite. I would NOT use this for any quick curing meats as it does not have the needed nitrite.
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Harry Nutczak
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PostPosted: Thu Jan 06 11 11:53 am    Post subject: Reply with quote

dmsintexas wrote:
Okay...from the last time I played with this....the smoke flavored sugar cure from Morton is a completely different product than Tenderquick or the regular sugar cure product. Both other Morton products contain nitrite and nitrate at 0.5% each. The smoke flavored sugar cure contains NO nitrite, only nitrate.

The targeted use in my neck of the woods for the smoke flavored sugar cure was for curing country hams. These are very large cuts of meat that take many months to cure. As a result you need the "time release" factor that nitrates provide by slowly converting to nitrite. I would NOT use this for any quick curing meats as it does not have the needed nitrite.


That makes sense! thank you for the explanation.
So it is basically a tender-quick based on #2 cure for dry-aged products.
Hmm, good to know.
Thank you for the explanation of the stuff.
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Oregon smoker
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PostPosted: Thu Jan 06 11 11:57 am    Post subject: Reply with quote

Thanks to both of you!
So any recipes to use this stuff safely?
Never made a ham before got any suggestions on start to finish. I really dont want to ruin any meat or worse yet poison somebody.
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dmsintexas
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PostPosted: Thu Jan 06 11 7:45 pm    Post subject: Reply with quote

The only recipe I ever tried is the one for curing ham that is written on the bag. It worked very well for us. If you want to tackle a whole ham the best two pointers I have are to make sure the ham is as fresh as possible (within a few days of the kill is great) and to really pack the cure hard and deep into the hock. We even went as far as to use a large nail to push the cure deeper into the hock. This facilitates getting the cure done to the bone.
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Harry Nutczak
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PostPosted: Thu Jan 06 11 11:25 pm    Post subject: Reply with quote

Oregon smoker wrote:
Thanks to both of you!
So any recipes to use this stuff safely?
Never made a ham before got any suggestions on start to finish. I really dont want to ruin any meat or worse yet poison somebody.


There are some great tutorials on making "Country Hams" at the Virginia state university extension website. Use your google-fu. I found several sites years ago, but those bookmarks are on a retired puter that I do not have access to right now.
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Hell Fire Grill
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PostPosted: Fri Jan 07 11 3:06 am    Post subject: Reply with quote

Heres the Virginia tech link.

http://www.uga.edu/nchfp/how/cure_smoke/virginia_ham.pdf
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BBQonICE
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PostPosted: Sun Mar 27 11 10:30 am    Post subject: Reply with quote

I was looking to get Mortons Maple sugar cure....but cant up here in Canada.

Never heard of that stuff...but ya...proly great for bacon....or hams.
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