Morton sugar cure and buckboard bacon

[blues brother]

Need a little advice please...
I have made BBB with high mtn cure and tenderquick with great success.
I have a big bag of sugar cure and was wanting to know if the proceedure is the same and if the results are the same. I am not a high tech kinda guy, but I do want to be accurate.

Thanks in advance for the help.

Mike
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[Harry Nutczak]

I would use it in the same ratios (1TBS T-Q to each pound of meat) and allow the same curing time as the regular T-Q, but since it is a sugar cure, I would expect a much sweeter tasting product.

If you get some Cure #1, and want to try that, use 1 tsp of cure per each 5-pounds of meat, then add just shy of 1TBS of salt to it and that should give you a very similar product as using regular T-Q.

I typically use cure #1 for most all of my stuff, except when I am working with less than 5# batches. Because Cure #1 can be difficult to accurately measure for small batches without the use of a scale which is accurate to tenths of a gram.

The ratios I found work best for T-Q are 1 TBS per each pound of whole muscle meat. If it is ground meat, i like 1.5 tsp per each pound of meat and let cure for 24 hours before smoking or heat processing.
For whole muscle, I like to allow 2 days of cure time per each inch of thickness, plus 48 hours more just for good penetration results,
So if I have a 4" thick piece of meat, it gets 10 days (8 days +2)
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[BBQonICE]

you guys are lucky...unless I order direct from Mortons....noone stocks the Mortons Sugar cure up here in Canada....and its $$ for a little frigging container....
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[Oregon smoker]