▷ Morton Sugar Cure Turkey Recipe

morton sugar cure turkey recipe. Using a marinade injector inject brine uniformly into large muscles - leg thigh and breast. After the meat is placed on the board sprinkle some of the mixture over the meat.

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Morton Salt can make curing your own meats as enjoyable as eating them.

Morton sugar cure turkey recipe. Lay ham skin side down with butt end toward you. If youre ready to start curing here are a few different recipes worth considering. Remove giblets and neck.

Refrigerate and allow to cure 5 days per inch of meat thickness. After it has laid there for about four weeks hang it up and smoke it with hickory wood. BONING AND ROLLING A HAM Boning a Ham.

The wood burner stove he says he heats the house dries the clothes and makes jerky all at the same time. After curing remove excess salt by rinsing your meat. With boning knife remove meat from around aitch bone and disjoint aitch bone from straight leg bone.

Step 3 Blend spices in a food processor leaving out the garlic. Cover and refrigerate overnight up to 14 hours. 1 gallon water 3 quarts orange juice 3 quarts 1 1.

Additions to these ingredients include herbs and spices that give the bacon additional flavor. Morton Sugar Cure Plain mix is formulated for dry or sweet pickle curing of meat poultry game salmon shad and sablefish. Brine the turkey in a wet cure using a store-bought poultry cure or a made-from-scratch brine.

It contains salt sugar propylene glycol sodium nitrate and sodium nitrite a blend of natural 7 0. Remove the turkey from the brine and rinse inside and out and under cool running water for several minutes to remove all traces. Mix 725 lbs of Smoke Flavored Sugar Cure with the provided 025 lbs Seasoning Packet.

Brown Sugar Rub thats great for Salmon. After the application place meat into a plastic food storage bag and tightly seal. Cool both combine and refrigerate overnight before adding turkey.

Combine brown sugar and next 6 ingredients. Simmer spices in the orange and apple juices for 15 minutes. Rub mixture into all sides of brisket.

Combine Morton Kosher Salt and sugar in cool water in a large clean stockpot until completely dissolved. Combine for sauce to marinate. In a small bowl mix Morton Tender Quick mix or Morton Sugar Cure plain mix remaining ingredients and spices.

Keep reading for brining guidelines. Brown sugar can be substituted for white sugar for coloring and flavor. Place brisket in plastic bag and tie end securely.

Cover with plastic wrap. Then sprinkle a thin layer of salt on a board or table where the meat is to be laid. Boil the sugar and salt in the water until dissolved.

Recipes POPULAR COMFORT FOOD Search Saves Sign In Profile Add a Recipe User Settings Log Out Recipes Low Protein Brown Sugar Cure Be the first to review this recipe. Mix ground venison with spices. Dissolve kosher salt into cold liquid by stirring.

The dry sugar cure involves rubbing the pork belly slab with a mixture of salt sugar and sodium nitrite. Stir until dissolved then place bowl in the refrigerator. Roll meat between sheets of waxed paper into 14 inch.

Rework with another 25 lbs of blended mixture and hold for another 45 days. Best used to cure hams bacon and smaller cuts of meat dry curing involves applying the cure mix directly on the meat. How to Make Cured Meats.

Refrigerate and allow to cure for 24 hours. Mix the ingredients in a tub and rub into the meat thoroughly on all sides. Fire your smoker at 155 degrees F.

Rinse turkey with cold water. Place turkey in large plastic food bag and tie open end. Rub 25 lbs of the blended mixture to 100 lbs of meat and hold in cooler for 45 days.

Tie legs together with string. If you must use table. Cook the turkey for 2 hours then raise the temperature to 185200 and cook the turkey until the deepest part of the meat reaches an internal temperature of 160 degrees.

May use sugar by replacing up to ½ of the volume of salt with sugar. Add the salt sugar and Morton Sugar Cure to create a brine. In medium sized bowl dissolve Morton Tender Quick mix or Morton Sugar Cure Plain mix in cold water.

Place the whole turkey in the brine until completely submerged. Basic Brine Recipe 1 Cup Kosher Salt to 1 Gallon liquid. Mix 725 lb package of Smoke Flavored Sugar Cure with 025 lb package of Complete Cure Rub 25 lb of Seasoning and Complete Cure Mix to 100 lb of meat Hold in cooler for 45 days.

Or ¾ cup table salt to 1 gallon liquid. From there put your meat in the refrigerator and let the curing process take place.

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