Sugar cure for Bacon
wildcat last edited by
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:
No problem! Always good to get a problem worked out!
Nice setup! I’ve collected a fair amount of the same gear for a similar chamber. I can’t wait to get started!
@jonathon thanks bud for the info. How much water and binder would you recommend to use for the batch I stated? Is there any different between the two you suggested? Iam using a Bradley smoker and finding it hard to get up to that temp . I usually smoke for an hour then just heat.
Love making these at the end of the season!
@jonathon done. I am new to these boards and trying to figure it out. Seems like a great place to post and chat!
Finished up my curing chamber about a month ago and got right into making some soppersatta!