Salt beef comes out pink because either saltpetre or curing powder is added to the brine. The complete guide to preserving meat, fish, and game. Whether you are a serious hunter or angler seeking to cure and smoke your harvest or a consumer simply looking to. Salt cured meat or salted meat is meat or fish preserved or cured with salt. The recipes in this book have incorrect quantities of salt, curing salt, and sugar. It gives the meat a delicious flavor but prevents it from becoming hard, dry, or overcured. Curing is any of various food preservation and flavoring processes of foods such as meat, fish. Not only does it maintain the meats color and flavor, it also helps inhibit the growth of e. For most of human history, curing with salt was one of the few ways to store meat, fish, and vegetables and prevent spoiling.
A complete guide to home meat curing paperback january 1, 1973 by morton salt company author 4. How to make salt beef and corned beef food stories helen. Mortons meat curing tenderquick book the virtual weber. Sometimes they are the only way to get the job done. Sure, there are lots of good modern recipes, but this is more an exercise in historical reenactment as a learning exercise. Salt sodium chloride is the primary ingredient used in meat curing. While curing salt does not provide a wide variety of nutrients, it does have a couple of health benefits. After curing, remove excess salt by rinsing your meat. Saltcured meat usu ally has an objectionable dark color.
Morton sugar cure and tender quick the ingredient store. Morton tender quick is a blend of salt, sugar, and other meat curing ingredients formulated for a fast cure action, improved flavor, and development of color. Morton salt can make curing your own meats as enjoyable as eating them. The project gutenberg ebook of secrets of meat curing and sausage making, by. After the application, place meat into a plastic food storage bag and tightly seal. Home production of quality meats and sausages stanley marianski. Mortons recipes using mortons products page 1 of 18 26 lyerly st. However, regular old table salt cannot be used to cure meat. This curing salt is designed to be used at the rate specified in the. Curing salt is a mixture of salt and sodium nitrite, which works to slow spoilage and prevent botulism.
Instead, the morton salt company, north americas leading producer and marketer of salt based cooking products, has introduced several new salt products designed to cure meat easily. Once youve trimmed up your ham, weigh it to know how much salt youll need. The usda is the federal agency responsible for monitoring proper use of nitrite by meat processors, including the testing of. From there, put your meat in the refrigerator and let the curing process take place. Only two curing methods there are only two major methods of curing meat. Consequently, sugar, cur ing agents nitrate and nitrite and sometimes spices are used in combination with salt to produce the characteristic cured meats familiar to all of us. Hunters use morton tender quick to make cured venison deer sausage or jerky. This excerpt from morton salt s booklet a complete guide to home meat curing takes you through the process of carving a lamb carcass into separate cutlets and provides further detail on curing.
Pulls moisture from the microbes osmosis also pulls moisture from meat. In charcuterie their recipe may use a wet cure, but i still dry cure my canadian bacon. Instead, the morton salt company, north americas leading producer and marketer of saltbased cooking products, has introduced. Curing is the addition to meats of some combination of salt, sugar, nitrite andor nitrate for the purposes of preservation, flavor and color. This excerpt from morton salts booklet a complete guide to home meat curing takes you through the process of carving a lamb carcass into separate cutlets and provides further detail on curing. Both types of curing salt do more than merely keep meat from spoiling. Here is the next title in the popular the joy of seriesan easytounderstand, beautifully illustrated guide to smoking and salt curing. This antiquarian book contains a simple and accessible guide to curing meat, with a particular focus on using mortons salt and including instructions for sausage making.
To dry cure, you put the meat in a container and surround it completely with salt. If anyone would like to have it just email me and i can send it. There are two basic categories of salt block cures. If you like, you can add spices to the curing salt.
This method is best for ham, bacon, and small pieces of meat. Morton just sent me the mortons meat curing guide in pdf format. Meat curing osu fact sheets oklahoma state university. Use of a brine solution for dry curing meat in the sun. Use anthonys pink curing salt to preserve and wetcure cooked meats like ham, salami, sausage, jerky, fish, and bacon. Salt cured meat usu ally has an objectionable dark color. I would attach it here but it seems that we cant do that. Dry salting or using a salt brine would be one way to preserve meat while living in an environment without electricity. Salt inhibits the growth of microorganisms by drawing water out of microbial cells through osmosis. As with the dry curing method, brine curing takes place in the refrigerator. Questions concerning the safety of nitrite in meat should be directed to the fda. Read the what is the ratio of curing salt to beef discussion from the chowhound home cooking, beef food community. Do your math, weigh out the necessary cure salt, then divide the salt into thirds.
Curing and smoking meats for home food preservation. I found it quite hard to work out what to use from the advice online so let me lay it down for you here. Jul 22, 2012 read the what is the ratio of curing salt to beef discussion from the chowhound home cooking, beef food community. To make curing salt, you simply mix table salt with the sodium nitrate you have just distilled. Meat curing is the application of salt, color fixing ingre dients, and seasoning in. Stepbystep instructions to freezing, canning, curing, and smoking backtobasics cooking back to basics cooking ken oster 4. Learn how to preserve meat, fish, and game and create delicious smoked and cured foods. Meat curing recipes morton salt can make curing your own meats as enjoyable as eating them. This essential 32 page reference explains the stepby. Use to cure meats and fish like poultry, spareribs, bacon, shad, salmon, and sablefish right in your kitchen. You want the mixture to be about 6% sodium nitrate and 94% salt. Products cured in this way will not be totally dry cured. Its perfect for hunters, butcher shops, and meat departments.
If the meat is to be frozen after curing and smoking or if you want to reduce the salt content, products can be cured for just 2 to 3 weeks. Remove the meat from the refrigerator and rinse off all of the salt, then allow the meat to air dry. A product formulated for dry or sweet pickle curing of hams and bacon. Sugar is a minor part of the composite flavor, with bacon being an exception. Dry curing pork feral or otherwise is the easiest and most popular method of curing. In this book we are giving to the butchers and sausage manufacturers the. Curing ingredientscuring ingredients salt nacl principal cure ingredient only ingredient than can be used by itself adds flavor major effect enhances the transport of other cure ingredients how it works. Because of the amount of salt used in most curing processes, the salt flavor is the most predominant. Home meat curing guide by morton salt pdf related 9107 downloads available home meat curing guide by morton salt pdf for better download results try avoiding words like extabit uploaded rapidgator netload bitshare freakshare letitbit dizzcloud crack serial keygen etc. Not only does curing salt maintain the meat s color and flavor, it also helps inhibit. Salt, saltpeter and sugar are the chemicals most generally used. The craft of salting, smoking, and curing revised and.
As a general guideline, plan to use 3 to 5 percent curing salt of the total weight of the meat, and as much as 6. Also called the sweet pickle cure, brine curing is. There are many types of curing salts often specific to a country or region. This essential 32 page reference explains the stepbystep process of many curing methods. Using salt for preserving curing meat has been a big part of food preservation seemingly forever and the technique is still used today. Bacon, breakfast sausages, and many types of ham are all salt cured meats. Tenderquick is an amazing meat cure, made by a special process. Killing and curing meat for home use is not restricted under. Jul 20, 2015 use this excerpt from morton salts a complete guide to home meat curing, and learn how to start curing meat at home. Home meat curing guide by morton salt pdf full free download. Guide to curing with salt salting is an ancient method of preserving perishable ingredients. This guide also contains the basics of making sausage and jerky. Secrets of meat curing and sausage making 1922, by benjamin. It is a mixture of salt, sodium nitrate, and sodium nitrite, which works to slow spoilage and prevent botulism.
After the meat has been chilled and cut up, lightly rub the pieces with mortons sugarcure and place skin side down on a tilted. Salting, either with dry salt or brine, was a common method of preserving meat until the middle of the 20th century, becoming less popular after the advent of refrigeration. This easytodigest and profusely illustrated guide will appeal to those with an interest in preserving meat, and it will be of special interest to collectors of antiquarian. There are two ways of using salt for drycuring of meat, using a brine solution or by rubbing the salt on the surface. Aug 22, 2014 morton just sent me the mortons meat curing guide in pdf format. Stepbystep instructions of how to butcher, process, cure and store meats. For most of human history, curing with salt was one of the few ways to. If this isnt added, it will come out a sort of manky grey colour, which isnt very appetising. Not only does curing salt maintain the meats color and flavor, it also helps inhibit. The dry cure is the method most generally used, especially for the heavier cuts such as hams, shoulders, and bacon.
Foodborne pathogenic microorganisms and natural toxins handbook. Mortons meat curing guide bradley smoker north america. Mar 02, 2020 there are two ways of using salt for dry curing of meat, using a brine solution or by rubbing the salt on the surface. For ground meats use 12 a tablespoon 1 12 teaspoons of tender quick per pound of meat. However, wet curing is usually the safest to do at home.
If youre ready to start curing, here are a few different recipes worth considering. Coat the meat with the salt mixture, then refrigerate it for 710 days. To drycure meat, use premixed curing salt or mix your own by combining 2 parts sodium nitrite to parts salt. Each of these methods is given below in stepbystep instructions. There are three main ways that salt can be used for curing meat.
They are able to prevent the growth of the clostridium botulism bacteria. Because of the tremendous amount of salt used, sugar serves to reduce the harshness of the salt in cured meat and enhance the sweetness of the product ie. Pdf meat curing made easy sausage making and many uses. The morton salt home meat curing guide is a must have for anyone wanting to learn how to properly cure many different meats including ham and bacon. Mrs beetons cured meat recipes saltpetre conversion. Please practice handwashing and social distancing, and check out our resources for adapting to these times. Best used to cure hams, bacon and smaller cuts of meat, dry curing involves applying the cure mix directly on the meat. Curing pork products at home mississippi state university. Bacon, breakfast sausages, and many types of ham are all saltcured meats.
Not only does it maintain the meat s color and flavor, it also helps inhibit the growth of e. Morton salt has developed a family of curing salts especially designed for curing meat in the home. For a 32page completely illustrated guide to curing ham, bacon, small cuts and sausage making, write for information and prices to. What is the ratio of curing salt to beef home cooking. Saltcured meat or salted meat is meat or fish preserved or cured with salt. Butchering meat, curing, pickling, preserving, sausage making. The dry curing process is where the curing ingredients are massaged into the meat and then the cuts of meat are laid down compacting each other in shallow trays. Apparently this is the first edition of this manual put out buy morton salt. During the shorter curing process, the temperature must be kept between 32 and 40f. Meat curing and sausage making paperback january 1, 1946 by morton salt company author. Click to order mortons sugar cure, tender quick and more. Apr 10, 2020 to drycure meat, use premixed curing salt or mix your own by combining 2 parts sodium nitrite to parts salt.
As a general guideline, plan to use 3 to 5 percent curing salt of the total weight of the meat, and as much as 6 to 10 percent for whole hams. It is recommended for meats that require short cures and will be cooked and eaten relatively quickly. This morton tender quick meat cure is speciallydesigned to cure meat, poultry, fish, and game. When it comes to the serious business of curing, the simple fact is that salt blocks often provide the technically superior way to get the job done. Nov 05, 2014 dry curing pork feral or otherwise is the easiest and most popular method of curing. See all formats and editions hide other formats and editions. This antiquarian book contains a simple and accessible guide to curing meat, with a particular focus on using morton s salt and including instructions for sausage making. The history of meat preservation timeline timetoast timelines. The 3 methods of curing meat with salt primal survivor. How much homemade curing salt to use will depend on the weight and thickness of the meat. Ideal for dry curing, brine curing and making a pumping pickle. Mrs beetons cured meat recipes saltpetre conversion question im interesting in trying some of mrs beetons recipes for curing ham and bacon.
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