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Tips
and Recipes |
Recipes
Developed by meat curing experts at Morton, these featured recipes were made easy so everyone could enjoy. As you begin, please
keep in mind that home meat curing is not an exact science.
If you should experience difficulty in the preparation of an
individual recipe, refer to the following meat curing tips to
help ease the process. Remember patience is the key to perfection!
Morton® Sausage and Meat Loaf seasoning mix is not a curing
salt. It is a blend of spices and salt that imparts a delicious flavor to
many foods. The seasoning mix can be added to sausage, poultry dressing, meat
loaf and casserole dishes or it can be rubbed on pork, beef,
lamb, and poultry before cooking.
Just follow the instructions on the package, use in recipes, or add to taste.
The Morton® Sausage and Meat Loaf seasoning mix can be found in the Spices and Seasoning section of the online store.
The Morton Salt Meat Pump is made of stainless steel and holds 4-ounces of curing pickle. The six-inch needle unscrews from the tube for easy storage. When attached, the overall length is 15 1/2 inches. There are 12 holes drilled into the needle so the curing pickle will have good distribution when pumped into the meat. The pump is available from the online store.
Tips
1) Dry Curing: After applying the cure, place meat in a plastic
food storage bag and tie end with a twist tie. For large cuts
of meat and poultry, use large-size food storage bags which
are available in most grocery stores. Do not use garbage bags.
2) Brine Curing: To prepare the brine, use non-corrosive bowls,
such as plastic, glass or stainless steel. Crocks work well,
too, but will take up more space in the refrigerator. Prepare
enough brine so that meat is fully submerged. Use a bowl or
plate as a weight to keep meat fully immersed in the brine.
3) Meat cuts differ in thickness and amount of bone and fat
which affect cure penetration rate. You may have to lengthen
curing time if using a thicker cut than specified in a recipe.
4) Feel free to experiment with spices when curing to suit your
family's taste. However, do not exceed the curing levels indicated
in the recipes.
5) To eliminate guesswork, label and date meats before curing.
We recommend labeling day and time the meat is to be removed
from the cure.
6) If meat is too salty, soak or boil in water to remove excess
salt. Next time, remember to rinse cured meat under running
tap water to remove excess salt or reduce curing time slightly.
7) Cure meat in the refrigerator (36° - 40°F). At colder
temperatures, meat will not cure properly. Warmer temperatures
encourage growth of spoilage microorganisms.
8) After curing, meat and poultry are still raw and must be
cooked before being eaten. For your convenience, most recipes
include suggested cooking instructions. Should you decide to
give a home-cured delicacy as a gift, let the recipient know
if they need to cook it.
9. Cured meat turns a pink or reddish color when cooked. If
meat is fully cured, it will be pink throughout the cut. For
poultry, use a meat thermometer to determine doneness, as meat
will appear light pink when fully cooked.
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