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Mortons smoke flavor sugar cure, any other uses?
Posted:
Sun May 06, 2012 6:13 amby Dasbear
I've had this sugar cure for quite some time but have no desire to cure Bacon or ham so are there any other uses for it? Can it be used in pepperoni sticks or other dry sausage recipes? does it have any curing qualities or is it Just flavored salt.
Posted:
Sun May 06, 2012 12:42 pmby DiggingDogFarm
Yes, it's a cure.
The smoke flavored sugar cure contains nitrate, but no nitrite.
It's intended for dry curing hams and the like.
~Martin
Posted:
Sun May 06, 2012 6:13 pmby Dasbear
So can I use this in pepperoni sticks as a sub for "cure"?
Posted:
Sun May 06, 2012 6:35 pmby DiggingDogFarm
I would only use it for what it's intended.
For pepperoni that's 'quick' cured use Cure #1, for dry-cured pepperoni use Cure #2.
~Martin
Posted:
Sun May 06, 2012 9:06 pmby Titch
Mortons have a FAQ section here that answers your Question.
http://www.mortonsalt.com/faqs/meat-curing-faqs
I got curious , some say you can wipe the outside of meat before smoking.
Makes the smoke penetrate better.so I googled it.
Back to the OP
cheers.
Titch