MORTONS SUGAR CURE RECIPES

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HOMEMADE PASTRAMI FROM BRISKET - THE CURE - LEARN TO S…



Homemade Pastrami from Brisket - The Cure - Learn to S… image

In this recipe, I will walk you through the easy steps of curing your own brisket to turn it into something absolutely juicy, tender and mouth watering!

Provided by Jeff Phillips

Categories     Entree    Main

Prep Time 30 minutes

Number Of Ingredients 6

1 Packer brisket ((A flat or trimmed version is fine))
2 TBS Pickling spice ((store-bought))
1 gallon Water cold
1 tablespoon Curing salt #1 ((heaping))
3/4 cup Coarse kosher salt ((Morton's))
1/2 cup Brown sugar ((dark recommended))

Steps:

  • Trim the Brisket
  • Make the Curing Brine
  • Toast the Pickling Spices
  • Begin the Cure
  • The Wait

HOMEMADE PASTRAMI FROM BRISKET - THE CURE - LEARN TO SMOKE ...



Homemade Pastrami from Brisket - The Cure - Learn to Smoke ... image

In this recipe, I will walk you through the easy steps of curing your own brisket to turn it into something absolutely juicy, tender and mouth watering!

Provided by Jeff Phillips

Categories     Entree    Main

Prep Time 30 minutes

Number Of Ingredients 6

1 Packer brisket ((A flat or trimmed version is fine))
2 TBS Pickling spice ((store-bought))
1 gallon Water cold
1 tablespoon Curing salt #1 ((heaping))
3/4 cup Coarse kosher salt ((Morton's))
1/2 cup Brown sugar ((dark recommended))

Steps:

  • Trim the Brisket
  • Make the Curing Brine
  • Toast the Pickling Spices
  • Begin the Cure
  • The Wait

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Feb 12, 2011 · I have a 1 lb. pork loin that I dry cured with Morton Tender Quick ,brown sugar, and black pepper. I put it in a bag refrigerated it, turned/massaged in bag twice daily for 7 days. Today I took it out washed it well, dried with paper towels, then soaked it in …
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Discover tasty and easy recipes for breakfast, lunch, dinner, desserts, snacks, appetizers, healthy alternatives and more.
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See details


MY FIRST ATTEMPT AT CURED PORK LOIN | SURVIVALIST FORUM
Feb 12, 2011 · I have a 1 lb. pork loin that I dry cured with Morton Tender Quick ,brown sugar, and black pepper. I put it in a bag refrigerated it, turned/massaged in bag twice daily for 7 days. Today I took it out washed it well, dried with paper towels, then soaked it in …
From survivalistboards.com
See details


HOMEMADE BACON - I LOVE MEAT - THE BEST BACON EVER
Jun 15, 2014 · Andrew, I have tried a lot of different recipes for bacon cure, I like your approach the best. I often times substitute maple sugar for brown sugar and have found that 2 gallon freezer bags are a lot less messy than the 1 gallon bags. A whole hog belly cut …
From ilovemeat.com
See details


HOW TO MAKE BACON - HOMEMADE AND SMOKED
Jun 03, 2014 · Brown sugar – 0.25 ounces per 1 pound of pork belly; Cure #1 (Prague Powder #1) – 1 tsp for every 5 pounds of pork belly; Weigh the pork belly and then, in a separate bowl, measure out the amount of salt, brown sugar and cure needed. Use a fork to …
From theblackpeppercorn.com
See details


MIDWEST GROUND BEEF JERKY - JERKYHOLIC
Apr 05, 2016 · Ground beef jerky in the oven? YES! This Midwest Ground Beef Jerky recipe has the flavor and an easier chew for those who don't like tough jerky. I made this jerky several weeks ago and forgot to put the recipe on the site.... I don't know where my mind has …
From jerkyholic.com
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Nov 23, 2020 · Any reader can search newspapers.com by registering. There is a fee for seeing pages and other features. Papers from more than 30 days ago are available, all the way back to 1881.
From latimes.com
See details


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