Need help with Mortins Sugar Cure

okesmokie,[p]It's been a long time since I've used Morton's Sugar Cure & I have never used the smoked variety. Unless something has changed, "vague instructions" sums it up well. I recall the chart on the box broke it down into something like 2 pounds of cure to 100 pounds of meat, then they told you how to mix in the spices from the small pouch. For something like a butt, Morton's recommends two applications of cure during the cycle. Following curing the butt needs to be rinsed, soaked, rested and smoked.[p]Let me snoop around in my cooking binder and I can nail down the measurements for smaller quantities. If you have any more specific questions ask away and I'll try to get you squared away.[p]In the meantime.....Click the link and check out my Buckboard Bacon page. It is made with butts, loins or tenderloins. The brand of cure & technique I use is similar to Morton's, but the measuring and the instructions are much easier to follow.[p]~thirdeye~[p][p][p]

[ul][li]Buckboard[/ul]

<p />okesmokie,[p]Here is a summary of the Morton's notes I found, they were compiled from two of us with only slight variations. This applies to a 7 to 8 pound de-boned pork butt with the heavy areas of fat trimmed.[p]Mix 1.25 teaspoons spice mix with one cup of Morton's Sugar Cure. Thoroughly rub the seasoning into the meat on all sides and into the flap where you removed the bone. Bag and refrigerate for 9 to 10 days. Rotate the bag every 2 days to distribute the liquid. (For a "harder" cure apply a sprinkle of cure after 5 days). Rinse then soak in cold water for 3 hours. Rest in refrigerator from 3 hours to overnight. Start smoking with low temps, increasing to 225° over 2 or 3 hours. Pull off at 140° to 150°.[p]I'm doing some cured loins later today. This go-round I tried curing them in a vacuum bag (about half-vacuum) pic is above. I usually use a big tub or zipper bags. The vacuum bags are convenient and the liquid is in good contact with the meat. I'll report later on the results as some folks claim that curing in a vacuum speeds up the process.[p]To give you a visual on the Hi Mountain cure, it comes with three small packages to a box, all pre-mixed for 8.3 pounds of meat. Making the box good for 25 pounds of meat. Their ratio is less than Morton's measuring out at 3/4 cup for the 8.3 pounds.[p][p][p]

Randy...[p]call me about your adventures making bacon/cdn.bacon
I dont have your number! [p]Glenn
480 206-5381

We've done one butt and about 20 pounds of loin using Morton's Sugar Cure (the non-smoke variety). Everything has turned out pretty well. Here's the pics and details:
http://www.ramblekatz.com/Dave/davesgeek_BGE.html#bacon

In general, we used one tablespoon of cure plus one tablespoon of sugar per pound of meat. We cured the butt for 7 days, rinsed it, and let it sit in cold water for 30 minutes. We used the flavor packet as indicated, but it didn't seem to make much of a taste difference.

The butt was smoked over hickory at 225°F for an 2 hours, and then 300°F until the butt hit 145°F internal. I stuck in the freezer for about an hour, sliced it real thing, and then cooked it like you would regular bacon (we like the Alton Brown oven method).

Hope this helps,

Dave


[ul]http://www.ramblekatz.com/Dave/davesgeek_BGE.html[/ul]