Meat Curing Made Easy - Sausage Making and Many Uses for Mortons Salt

This is a form of oxidation that can happen with any cured meat or sausage, but is more likely to happen in an acid environment, such as in fermented sausages. This form of greening of cured meats is referred to as "nitrite burn. In general, for all cures and cure mixes, are designed to be used at the rate specified in the formulation or recipe.

When used as directed curing salts are safe for home use. More details on using individual cures are provided for each cure listed. It is important to remember, more is not better and it can be toxic.

All these cures should be stored safely out of the reach of children. The pink candy like color is attractive to children. All cures should be kept in their original container, and away from ingredients such as salt and sugar that they could be mistaken for; this is especially so for cures without a dye.

For the most part potassium nitrate has been replaced with sodium nitrate — which is considered more stable and reliable; both are extremely poisonous. These ingredients are still widely used for home curing outside the United States, but it is recommended that these cures should only be used in it pure form by meat processing plants. In such plants this is done by trained personnel under strict supervision. Therefore it is highly recommended when using nitrates to obtain it in premixed cures that can be safely and accurately measured; such as in cure 2, and the Morton cures which are discussed in more detail latter on.

With nitrates the curing is dependent on the amount of bacteria present, and the environment temperature the bacteria need to grow. For nitrates to work as a cure it requires the presents of certain microorganisms. These microorganisms are present in all meats, and start to react with the nitrates to reduce them to nitrites. It is the nitrites that will start the curing process. This is a slow process that steadily releases nitrites over a long period of time.

This makes it well suited for curing products that require long curing times. Dry cure products can take as long as several weeks to several months to fully cure. Nitrates are used for making dry cure sausages; such as pepperoni, hard salami, geonoa salami, dried farmers sausage, capicola, etc, and dry cure meats that are not cooked or need to be cooked. Pure sodium nitrates or potassium nitrates are still widely used outside of the United States, but they are not recommended for home use in this country. Commercially, the USDA does not allow nitrates to be added to sausage or meat that will be cooked.

The United States Federal regulations permit a maximum addition of 2.

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Since smaller quantities will be use for home sausage making, these small quantities would be difficult to weigh out on most available home scales, it is strongly recommended that a commercial premixed cure be used. Though for the most part potassium nitrite has been replaced by sodium nitrite as the preferred cure. It is considered more stable and reliable. Both are extremely poisonous, and should only be used in it pure form by meat processing plants. Pure nitrites are so toxic, it is rare that the home user can obtain them. It is highly recommended if using nitrites to obtain it in premixed cures that can be safely and accurately measured; such as in cure 1, cure 2 and Morton Tender Quick and Sugar Cure plain ; which are discussed in more detail.

Nitrites are used for curing meats that will be cooked, and must be used in sausages that are smoked at low temperatures over a long period of time. Nitrites are considered a fast acting cure, because they begins to cure immediately upon contact with the meat. Nitrites possess antimicrobial properties that make them an excellent preservative. They are a very effective agent in protecting foods from most food spoiling bacteria, and most importantly they prevent the growth of clostridium botulinum that causes botulism poisoning.

Sausage at one time was the most common source of botulism poisoning, and is now the second most common source. The primary source is caused by improper home canning. To read more on food borne bacteria click here In addition to its antimicrobial properties, nitrites retards rancidity, provide that characteristic flavor of a cured meat, color pint to red depending on what type of meat is cured and extends the self life of meat.

Nitrites are used to cure foods that require a short curing time and will be smoked or cooked; such as bacon, smoked sausage, semi-dry sausage, hot dogs, bologna, and other smoked or cured meats, fish, and poultry. Pure sodium nitrite or potassium nitrite are not recommended for home use. In the United States Federal regulations permit a maximum addition of 0. Since the small amount of nitrites are difficult to weigh out on most available home scales, it is strongly recommended that a commercial premixed cure be used.

It is a blend of salt and sodium nitrite, and of course it has the curing properties of sodium nitrite. The salt is added as a carrier and to make it easier to measure. In the United States it is dyed pink, so chefs and the home user will not mistake it for salt or sugar. Though it goes by several different brand and generic names, they all have the same formula of Cure 1 can be used as a dry brine dry cure or in a wet brine pickle.

It provides the same curing properties of sodium nitrite, and is considered a quick cure, because it starts curing immediately upon contact with the meat. As mentioned earlier, this type of cure is used for curing meats for a short period of time that will be cooked, smoked, or canned. This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pates, sausages and other products too numerous to mention. This is not interchangeable with cure 2, or any of the Morton brand name cures.

Also do not mistake this for recipes calling for sodium nitrite, which means pure sodium nitrite. Use as directed, more is not better and it can be toxic. To ensure that the cure is distributed more evenly in your sausage, mix it with the liquid that your recipe calls for, or mix it with the meat prior to grinding.

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Prague powder 2; InstaCure 2; Modern cure 2; D. It goes by several different brand and generic names, but they all have the same formula of Cure 2 has the same curing and food preservative properties as sodium nitrite, and the extended curing time of sodium nitrate. It is specifically formulated to be used for making uncooked dry cured products that require several weeks to several months to cure. Dry curing meat or sausage properly cannot be done with Cure 1 which contains sodium nitrite only; it dissipates too quickly. Cure 2 can be compared to the time release capsules used in medicines — the sodium nitrites start working immediately, while the sodium nitrates slowly reduce over time into sodium nitrites.

Thus allowing for the much longer curing times required to dry cure, which can take up to 6 months. Generally used in such sausages as pepperoni, hard salami, geonoa salami, prosciutto hams, dried farmers sausage, capicola and others that do not require cooking, smoking, or refrigeration.

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This is not interchangeable with cure 1, or by any of the Morton brand name cures. Any item with "FREE Shipping" label on the search and the product detail page is eligible and contributes to your free shipping order minimum. You can get the remaining amount to reach the Free shipping threshold by adding any eligible item to your cart. This brochure was is the biggest waste of money that I have seen in a long time.

The print is so small that you cannot even read it and basically the book has little or nothing to do with meat curing.

Meat Curing Made Easy - Sausage Making and Many Uses for Morton's Salt

It was nothing more than a copy of sorts of an old catalog. Nothing but advertisement and very little to do with sausage making if any. Sad to pay what I did and find out they will send it for free. We will send you an SMS containing a verification code. Please double check your mobile number and click on "Send Verification Code". Enter the code below and hit Verify.



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