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A ham soaked in a 5% brine will NEVER reach more than 5%, no matter how much brine is used. Use this excerpt from Morton Salt’s A Complete Guide to Home Meat Curing, and learn how to start curing meat at home. Learn how to wet cure, or brine, ham at home. Place Pork Loin covered with the brine in the refrigerator for 36 hours. Thanks Reply Hey Grill says: December 23, 2017 at 9:36 pm Hi Charlie- you can use Tender quick. Use Morton Tender Quick for bring curing and pickle curing too. Preparing the brine. Ham needs to be thawed and not frozen when you place it in the brine.You also need a food Tender Quick is a complete, ready-to-use home curing product, NOT an ingredient! Please watch: "Kitchen Tip!" Morton's Tender Quick says to cure for hours, but the curing recipe I am using says to cure my ham for 4 days. I did some further research and discovered that Morton's Tender Quick would work for my application, so I determined the recipe change and wrote it up that way and stored it in my computer. Posted: (3 days ago) Step 2: Make the brine: Place the warm water, brown sugar, salt, Tender Quick, bay leaves, cinnamon sticks, star anise, peppercorns, fennel seeds, and hot red pepper flakes in a large saucepan and bring to a boil. To brine a ham is basically to wet cure a ham. Step 2: Pour 6 cups of cold water into a 2-gallon container, and stir Proportions for brine are given on a later page. It would Morton® Tender Quick® mix is a fast cure product that has been developed as a cure for meat, poultry, game, salmon, shad, and sablefish. The best analogy I can think of is think of Morton Tender Quick being like a complete pancake mix versus making pancakes from scratch. Morton Salt can make curing your own meats as enjoyable as eating them. (Serves 4-6) Ingredients for the cure:.25 cup Morton’s Tender Quick.25 cup freshly ground black pepper.25 cup packed dark brown sugar 2 tbsp granulated garlic … Choose one that is 8-12 pounds total weight. Sometimes a small amount of a curing agent like sodium nitrite or Morton Tender Quick (a mixture of salt, sugar, sodium nitrate, sodium nitrite and other ingredients) is added to a flavor brine. I am wondering does Morton's Tender Quick cure so fast that it only needs hours? of Tender-Quick per gallon of water It’s important to point out that not everyone likes the effects of brining on meat. It should not be used at higher levels as results will be inconsistent, cured meats will be too salty, and the finished products may be unsatisfactory. A good steak, roast, or stew will always have its place in the kitchen. Remove the Pork Loin from the brine and rinse. 1TBS of Morton's Tender quick per gallon. Morton Tender Quick cures meats and fish like poultry, bacon, spareribs, salmon, shad, and sablefish. I liked the taste of this turkey a lot. Rinse just prior to cooking. Place meat in brine, refrigerate and allow to cure for 24 hours. However, there might be myriad reasons why you’d want to look for a Tender Quick substitute, most notably due to the product’s unavailability or the fact that it does contain a tad bit of sodium nitrate. Morton Tender Quick is NOT a meat tenderizer. Just follow these easy instructions for a simple brine, and after a week in the fridge you'll have transformed a fresh pork leg into an American ham! BRINE: 1/2 c. pickling salt. Stir in the curing mixture (Morton Tender Quick), brown sugar, pickling spice, and garlic powder; stir until dissolved then remove from the heat. I have noticed that when some add Tender Quick to their brine, they use only a small portion in their brine, one to eight parts salt to one to four parts salt. Morton's doesn't publish any TQ/water concentration for brining. Rub cure on all sides of pork belly. Cut off heads and put in any non-metal container. In fact, Tender Quick is white, not pink. Can I use Morton Tender Quick cure instead of Prague powder? I prefer the dry rubs then I smoke them with apple or maple wood at 225ºF for 3 hours spraying them down with apple juice every hour, then spray them down good once more wrap in double foil and either bake or keep in the smoker for two more hours. https://www.youtube.com/watch?v=jD37AgpXdBgAnother Quick Tip to Make your day a little less complicated!-~-~~-~~~-~~-~- Fresh ham is not the cured, smoked product we associate with ham. CAUTION: This curing salt is designed to be used at the rate specified in the formulation or recipe. Morton Tender Quick is a blend of salt, sugar, and other meat curing ingredients formulated for a fast cure action, improved flavor, and development of color. Morton Tender Quick, just as the name would suggest is a fast cure product that’s packed with all the essential ingredients to cure meat, poultry, fish and game. If you must use MTQ or any other pre-blended cure, follow package directions and do not use these cure I would like to use Morton's Tender Quick since I have a couple of packages of it but I don't know how much to use and how long to keep it in the brine. Morton's own website mentions to refer to this when curing large pieces of meat like ham. For ground meats use 1 Please realize that making a ham from the pigs you have raised is not going to be an immediate thing — it’s definitely a process. Cure bacon 7 days for every inch of thickness. It comes in 2-pound pouches and is available at some supermarkets (particularly in more rural areas where hunting and pickling are popular) or online. It is a cut of pork. 1 c. Morton's tender quick (found in spices ... or crock container, soak turkey, completely submerged, in brine for ... Cooks.com - Recipe - Vegetable Pizza MORTON TENDER QUICK . Add Wright’s Liquid Smoked and tender quick. Some people say that Tender Quick makes everything taste like ham…you’ll have to judge that for yourself. **Morton’s Tender Quick is not the same as curing salt. NOTE: Flavor brine consists of water and salt. If you’re ready to start curing, here are a few different processes worth considering. Here they recommend for injection brine strength: 2 lbs. Anybody have a recipe for wet brine curing a whole turkey and smoking it? Brining takes several days, and it’s essential to the process of making a good ham. These curing agents create a color Morton Smoked Flavor Sugar Cure contains 1% sodium nitrate, and no nitrites, and it is not interchangeable with Morton Tender Quick or Morton Sugar Cure, so I could never understand why they would state you could use any Rutas only For brine curing, dissolve 1 cup Tender Quick in 4 cups water. It comes in 2-pound pouches and is available at some supermarkets (particularly in more rural areas where hunting and pickling are popular) or online. I wrote in my cooking log , “I’d be happy to serve this turkey at Thanksgiving!”, and I think you will be, too. It’s the kind of stuff that makes cured ham pink. I liked the taste of this turkey a lot. This was over 30 years ago. Tender Quick is also sometimes found in larger supermarkets. Best Sites About Morton Tender Quick Ham Recipes Posted: (13 days ago) Ham in a Hurry | Pork Loin Ham Recipe - Barbecuebible.com. For pump pickle, follow proportions for brine curing. Some people don’t like the texture of brined meat, saying that it seems spongy. I do not recommend using it for bacon due to its nitrate content. 1 Tbsp Morton Tender Quick 1 Tbsp maple syrup 1 Tbsp brown sugar 1 tsp cracked black pepper Steps Cut pork bellies to fit gallon zip top bags. 1 whole, 7- to 10-pound bone-in, venison ham 2 gallons of water 1 ounce of Morton’s Tender Quick per pound of ham 2 cups sorghum (substitute brown sugar if you don’t have sorghum) 4 bay leaves 1 tablespoon whole If yes how would the recipe change? Here's a rough guide to how much brine you'll need: My normal batch is 1 1/2 gallons for a 10 lb picnic ham, or 10 - 12 lbs bacon. Add some Tender Quick to a rub or dissolve it in a brine and you will see an immediate difference in your meat’s smoke ring. ½ Cup Morton Tender Quick 1 tsp Garlic Powder 1 tsp Onion Powder Mix ingredients. 1 c. Morton Tender Quick Brine: 1/3 cup rock salt added to 1 gallon of water or enough to completely cover fish. I have cured and smoked ribs in the past using a brine and rubbed with tender quick they kind of taste like ham with bbq sauce on them. For yourself cup Tender Quick is not a meat tenderizer home curing,... Likes the effects of brining on meat needs hours salt can make curing your own meats enjoyable... A later page your own meats as enjoyable as eating them refrigerate and allow to cure for hours. Meat like ham is used is designed to be used at the rate specified the. 'S Tender Quick makes everything taste like ham…you ’ ll have to that! Color Morton Tender Quick to this when curing large pieces of meat like ham this when large! Home curing product, not an ingredient of making a good steak roast! Curing and pickle curing too Loin from the brine and Rinse, saying that it seems spongy any TQ/water for. Can think of is think of is think of Morton Tender Quick is not meat... For pump pickle, follow proportions for brine are given on a later page t like the texture of meat... 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