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Discussion Starter · #1 ·
1/2 tsp msg
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp lemon pepper
1/3 cup sugar cure
3 cups water
mix all ingredents and boil for 5 minutes let cool add to meat let soak for 6 to 8 hours in the fridge then dry in dehydrator. mix is good for 3 lbs of meat.

Take meat and put in freezer for about an hour then slice into 1/8 inch strips.
 

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adpago said:
is sugar cure the same as tender quick?
Basically, Yes...
http://www.mortonsalt.com/products/meatcuring/tenderquick.html
Morton® Tender Quick®
This mix is a fast cure product that has been developed as a cure for meat, poultry, game, salmon, shad, and sablefish. It is a combination of high grade salt and other quality curing ingredients that can be used for both dry and sweet pickle curing. Morton® Tender Quick® mix contains salt, the main preserving agent; sugar, both sodium nitrate and sodium nitrite, curing agents that also contribute to development of color and flavor; and propylene glycol to keep the mixture uniform. Morton® Tender Quick® mix can be used interchangeably with Morton® Sugar Cure® (Plain) mix. It is NOT a meat tenderizer.

CAUTION: This curing salt is designed to be used at the rate specified in the formulation or recipe. 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. Curing salts should be used only in meat, poultry, game, salmon, shad and sablefish. Curing salts cannot be substituted for regular salt in other food recipes. Always keep meat refrigerated (36° to 40°F) while curing.



Fallschirmjaeger said:
Soooo...no salt? Weird.
the Sugar cure has it in it!
http://www.mortonsalt.com/products/meatcuring/sugarcure.html
Morton® Sugar Cure® (Plain)
This mix is formulated for dry or sweet pickle curing of meat, poultry, game, salmon, shad, and sablefish. It is primarily used for dry curing hams and bacon. It contains salt, sugar, propylene glycol, sodium nitrate and sodium nitrite, a blend of natural spices and dextrose (corn sugar). Morton® Sugar Cure® (Plain) mix can be used interchangeably with Morton® Tender Quick® mix.

CAUTION: This curing salt is designed to be used at the rate specified in the formulation or recipe. 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. Curing salts should be used only in meat, poultry, game, salmon, shad and sablefish. Curing salts cannot be substituted for regular salt in other food recipes. Always keep meat refrigerated (36° to 40°F) while curing.
 

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Discussion Starter · #6 ·
If you you let it soak to long it will be to salty. sorry about not explaining the sugar cure thats the way on the farm. that is a old old recipe. It really calls for 1/2 tsp grated lemon rind but lemon pepper works fine.
Hope you like it
 
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