How to Make Canadian Bacon Quickly with Morton Tender?
- Put the tenderloin in a “food grade” plastic bag and close the bag. Allow to cure for 3-5 days in the refrigerator.
- Take it out of treatment. Soak the meat in cold water for 30 minutes, then pat dry. Allow to dry in the refrigerator uncovered.
- Preheat a frying pan and grease it with oil. Fry on low heat for 810 minutes, rotating until evenly browned.
For home meat marinating.
Morton Tender Quick is a quick-cure mix that allows you to handle meat, poultry or game in the comfort of your home. It imparts a salty taste and a distinctive pink color to the food. Small cuts of meat, such as pork chops, ribs, and poultry, work especially well.
Morton Tender Quick Mix contains salt, which is the primary preservative; sugar, sodium nitrate, and sodium nitrite, which are curing agents and also contribute to color and flavor development; and propylene glycol, which keeps the mixture homogeneous. Morton’s Tender Quick is not a meat tenderizer.
NOTE: This curing salt should only be used in the recipe or in the proportions recommended in the recipe. It should not be used in higher concentrations as the results will be unpredictable, the cured meat will be overly salty and the finished product may not be desirable. Use curing salt only on meat, poultry, game, salmon, herring, and stingray. Curing salt cannot be used in other recipes that call for regular salt. Refrigerate meat (36 to 40F) while marinating.
Morton Tender Quick is not recommended for use with pork belly or bacon. Due to the different fat content of specific cuts, the marinating period of these items can vary widely. Therefore, in this case, we cannot come up with the right amount of Tender Quick or cure time.
How do you handle tenders fast
Use in your kitchen for curing meat and fish such as poultry, chops, bacon, herring, salmon and stingray. Morton Tender Quick is used by hunters to make cured venison sausages or jerky. Use Morton Tender Quick for brining and pickling, whether dry or sweet. Alternatively, you can handle the deli meat yourself.
What’s the best way to cook Canadian bacon
How to Cook Canadian Bacon Chips
- On the stovetop, heat a pan to medium heat. Fill a pan with a little oil.
- Toss the Canadian bacon cubes in the oil and fry for two minutes per side.
- Once the bacon is browned and slightly crispy, remove it from the skillet.
Is pink salt the same as Morton Tender Quick
Consider the color of pastrami and bacon.
Spanish lomo (cured pork tenderloin), bresaola and bndnerfleisch have a shiny translucent and silky texture (Italian and Swiss air-dried beef respectively).
Bacon, prosciutto and jamon serrano have a delicious ham flavor. Dry-cured sausages and salami have a long shelf life due to their unique umami flavor.
These starvation-inducing properties are attributed to sodium nitrate (NaNO3) and sodium nitrite (NaNO2), the main components of pickling salts, which are deeply ingrained in ancient traditions and modern controversies. (Nitrate has three oxygen atoms for each nitrogen atom, while nitrite has two.) Both function as preservatives in much the same way. )
Food preservation has been the primary goal of humans since Homo sapiens took control of the food chain.
As early as 12,000 years ago, our Neolithic ancestors recognized that salt can prevent food from spoiling by drawing water from it. And salt from a specific mine not only preserves food better, it also improves its flavor.
The technique was adopted by ancient Egyptians and Chinese. The color and flavor-enhancing effects of nitrates/nitrites on animal proteins were first documented by the ancient Romans.
It wasn’t until the early 20th century that scientists discovered a link between these naturally occurring substances and the prevention of foodborne infections such as botulism (botulism) and Listeria monocytogenes.
Karl Max Seifert received a U.S. patent in 1925 for a meat cure called “Prague Powder,” which he later sold to Griffith, Illinois in 1934 s laboratory. Any connection of this substance to the capital of the Czech Republic has been forgotten by time.
We understand your thoughts and we feel your concerns: Nitrates and nitrites cause cancer, isn’t it true? Isn’t that why people buy uncured bacon for hot dogs that look anemic and contain no nitrates? You may remember the nitrate/nitrite problem that broke out in the mid-1970s, but you may have missed the news that the cure salts had been effectively exonerated. In fact, the National Toxicology Program, part of the U.S. Department of Health and Human Services, conducted a multi-year study to evaluate the safety of sodium nitrite. What’s the bottom line? Not only is nitrite safe when used in FDA-approved doses, but it may also help prevent heart attacks, blood vessel problems, and sickle cell disease.
Are you still in doubt? According to the American Meat Institute, leafy vegetables and tubers make up about 93 percent of our daily nitrite (the chemical component of nitrate) consumption. The United States Department of Agriculture (USDA) allows up to 156 parts per million (ppm) of nitrite in cured meats, but it is usually lower. Spinach, lettuce, celery, beets, radishes, and carrots, on the other hand, can contain up to 1900 ppm! As far as I know, no one has raised the alarm about these vegetables.
What about those unsalted hot dogs or bacon that you’ve been paying a premium for? Most are made with celery or beet juice, whose nitrates react with saliva in the mouth to form nitrites. In some cases, they may contain more nitrite than normal cured meats.
However, nitrates and nitrites can be harmful if not used in acceptable amounts. That’s why most pickling salts are pink, so don’t mix them with regular table salt. (Not to be confused with Himalayan pink salt.)
While curing salt may seem like a niche topic, more and more home pit masters (not to mention recent Barbecue UniversityTM grads) have begun curing and smoking their own bacon, pastrami, jerky and other meat.
Pink Cure Salt, InstaCure #1, sel rose, Quick Cure, Colored Cure Mix (TCM), Modern Cure, DC Cure and DQ Cure are other names for Bragg Powder #1. Bragg Powder is a generically named compound containing 6.25% sodium nitrite and 92% sodium chloride, along with an anti-caking agent and very small amounts of FD&C Red No. 3 to dye it a marshmallow pink and Differentiate it from other salts in your kitchen (the aforementioned patent expired decades ago). Just 4 ounces can marinate 100 pounds of beef (use 1 level teaspoon per 5 pounds of meat). As some of its other names suggest, it works quickly. For example, sausages can be directly smoked or cooked. Use 3 ounces of salt per gallon of water when curing and allow enough time for the salt to enter the food, usually 24 hours. Follow the manufacturer’s instructions carefully. Nitrates/nitrites can be harmful if not used in the proper ratio. For wet-cured ham, jerky, salami, pastrami, sausage, kipper, corned beef and bacon.
This coral colored substance, also known as InstaCure #2 or Slow Cure, consists of 6.25% Sodium Nitrite, 4% Sodium Nitrate and 89.75% Sodium Chloride (salt). Bragg Powder #1 heals meat quickly, while Bragg Powder #2’s antibacterial properties develop over time (weeks or months instead of days) as nitrates are converted to nitrites. 5 pounds of beef can be marinated with one teaspoon. For country-style ham, prosciutto, salami, pepperoni and other dry sausages that require a long dry curing. Note that nitrates are illegal in Canada, so Bragg Powder #2 is not available there.
Morton Tender Quick: This product has no other name. Tender Quick is a 2-pound bag of salt, sugar (which also acts as a preservative), anti-caking ingredients, and 0.5% sodium nitrite and sodium nitrate. It’s less concentrated than other curing salts and doesn’t appear pink like other salts. For dry curing, the company recommends using one tablespoon of Tender Quick per pound of meat. Add one cup of Tender Quick to four cups of water to make a moist brine. Salmon, herring, and stingray are examples of cured and smoked meats, poultry, game, and fish.
Tender Quick is also sometimes used to “crack” smoke rings. To create or intensify pink smoke rings, unscrupulous barbecue competitors “coat” their meat with a mixture of Tender Quick and water. For the record, smoke rings are no longer a criterion for judging contests sanctioned by the Kansas City Barbecue Society (KCBS).
Morton Sugar Cure (Original): Similar to Tender Quick, this Morton product is from a salt supplier. Both sodium nitrite and nitrate are present in Morton. However, sugar replaces some of the salt, making it a great choice for bacon, ham, and jerky. Follow the directions on the package. In Canada, it is not available.
Morton Sugar Cure (Smoky Flavor): This product is chemically equivalent to the Morton Sugar Cure mentioned above and is recommended by the company for prolonged dry cure (not brine). However, it also contains dextrose, spice and pecan smoke. It is often used to describe ham or bacon.
What’s your favorite cured meat and seafood? We’d love to hear from you and see images of your grilling on the grill or on the grill! A Facebook page dedicated to the Bible.
What is the amount of Mortons Tender Quick per pound of meat
For each pound of meat, use one tablespoon (1/2 ounce) of Tender Quick, fully processed. Place in a clean food grade plastic bag, tie tightly and refrigerate for 4-8 hours to cure, or up to 24 hours for larger cuts. Rinse the meat well before cooking.
What’s the best way to use Morton Sugar Cure
Rub the medicine well, especially around the ham calves and itchy bones. Chill beef between 36 and 40 degrees F in a clean refrigerator. Remove the hardener from the refrigerator every 7 days, then apply the second and third hardener. Return to refrigerator.
Is Morton Tender Quick and Cure #1 the same
No, Tender Quick cannot be used in place of Heal #1, nor can it be used in place of salt in recipes that require Heal #1.