How would I use Morton's tender cure for bacon? Will it replace the salt and sugar in a recipe?
165784
Morton does not include the percentage of salt in its Tender Quick but Amazon does carry Insta Cure which can be used for making homemade bacon. For good instructions on making bacon see this video and there are others https://www.youtube.com/watch?v=aEki-wnrVCU
165785
No, the cure is in addition to the sugar and salt in a recipe. You can find some recipes online that include it as well, the recipes usually call for the cure's recommended amount per pound of meat.
263766
Yes. I found a recipe for kettle corn on their website - required you to add sugar just before popping. Came out wondefully!
1543822
I used this extract in a scone recipe and can recommend it for that use. Without seeing your recipe for maple bacon cure I can't say if this extract will work. For strong maple syrup, perhaps you could try adding this extract to a dark maple syrup to boost its flavor and intensity.
1184795
Well, my first answer is, "I don't know." But my question is why would ya want to? Th kind a salt this is, is for givin a nice pink color to ya meat. Otherwise ya could just cure everthang with sodium chloride. I don't thank it would hurt ya roe or ya fish but it might give a different flavor. We've cured fish and fish eggs before but we only used salt and smoke. This is a good question. If ya decide ta cure ya fish with this keep me informed. I'd love ta know how it turns out.
1184794
Sorry, no idea. I just use it to brine pork loin to make Canadian Pea meal bacon.
550365
no, go for the old fashioned way of cooking it. It is not a good product and takes a lot of off and on to get it to cook. I put mine in the garbage. Bacon was like jerky, terrible.
434239
From the back of the box of 18 mixes of original - serving size 1tsp (3g), servings per container 180, sodium 570mg, sugars &lt;1g but that includes 1 packet of cure/1 of spices per serving but you have to consider the cure is just salt. The seasoning/spice alone ingredients: sugar, dextrose, spices, dehydrated garlic salt, corn protein, monosodium glutamate, natural flavor and less than 2% silicon dioxide to prevent caking. Sometimes I use 3 packets of spice and maybe just 2 of the cure to be less salty and you can definitely tell a difference in the salt level (depending on how much meat I use). Hope this helps.
1733130
I utilize it in about anything I can. If I am feeling like soup I mix if with Bobs Red Mill Bountiful Black Bean Soup Mix...cook it in chicken stock seasoned with bay leaves, salt, white pepper, onion, garlic, but before all that I render some bacon in the pan. I also use this in Rice and in stews.
694680
It should work ... just be aware that the bacon flavor could linger in the non-stick lining, and could affect the taste of future batches, even if you use vegetable oil.. If you are popping corn for caramel corn, the flavor might be not what you expect.
1323807
Tonya-I've used it as a rub with strips of beef briscut and it works great! Just slice the meat in small, narrow slices, sprinkle the salt packet and seasoning packet all over, work it in some with your hands, and place it in the dehydrator. The grandkids love it!
1983594
I'm new to using the quick cure, so I'm not sure.....but I only use pickling salt when canning
2029294
I don't think that would work. Stick to coarse salt, peppercorns and small whole spices
589968
I never used it for Bacon, but for those juicy big meat cuts like NY Strip and Rib Eye it's excellent!!! If leave it cooking for just 6 minutes you get a great medium rare steak....!!!!! Of course if you leave it more time you can get a well done too...!!!
2084724
I would say no. While I have made sausage, both fresh and cured by smoke, I don't see tender quick as an ingredient. see this link for a sopressata recipe. http://italianfood.about.com/od/curedmeats/r/blr0510.htm
68438
There is no "added" sodium...but there are several different sodiums that are used in the curing of pork (pink salt, a.k.a. Prague powder, contains table salt and sodium nitrite, and is used in the curing of meats such as ham, bacon and sausage. While these are typically washed off of the meat as part of the process, the salts have by that time seasoned the meat to a degree (different in each type of meat, and dependent on the size of the cured meat and the amount used). Labeling law only requires that the label note all ingredients used in the manufacture of the product, in this case, the Hot Belly product itself...the bacon that it was made from was already cured, so as an ingredient it was simply listed as "bacon". I hope this answers your question, Ernestine...if not, please let me know and I'll try to do my best to help. Happy cooking!!
1743225
Use the trial and error method; one of the bowls I made probably could of held some cheese sauce, not sure for how long though, but can imagine eating the evidence of the unsuccessful attempts. (better luck if I make the bowls ahead of time and let them cool some what. also noticed the shrinkage of the bacon varied so some bacon bowls were more complete while others had more gaps.)
2146587
GREAT question. I have not cooked bacon on it, but don't see any reason why we shouldn't. If I do, I will keep the mat for savory and another for sweet. Thanks.