erich52 I’ve never seen that happen before but I suppose it is possible. How clumpy are we talking about? As long as it was thoroughly mixed in with the meat I would imagine not as the clumps would break down. Now, if you are saying it created two big lumps and was never distributed through the meat then yes, it might prevent the nitrite from being evenly distributed through the sausage.
Sugar cure for Bacon
Morton salt company no longer makes mortons sugar cure
It was sold in 7 1/2 lb bags to cure 100 lbs of meat
I would like to find out how much sugar,salt,pink salt
Was used per lb of cure.
Also is sea salt a substitute for kosher salt
Please note Mortons does not recommend Tender Quick
For large cuts of meat like hams or bacon.
Can any one help.
The Morton’s stuff has more cure than just “pink salt”. It has nitrates in it too. The easiest way to replicate it is to use the version from Excalibur. They have custom matches for both the regular and smoke flavored version.
Look on the cure page here for the “MRT” cures: