MORE FROM THE MORTON SALT BOOK
(Page 6 of 10)
March/April 1973
By the Mother Earth News editors
Leave the meat in the curing pickle about 2 days per pound; for example, a 10 lb. piece 20 days. Where a light cure is desired, leave the meat in cure 1 1/2 days per pound. The meat should be overhauled and the position of the pieces changed when the curing time is about one-half up. When overhauling, it is best to remove the pickle, then change the position of the pieces by repacking, and pour back the pickle.
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After the curing time is up, wash the meat in tepid water and let it dry throughly. When it is thoroughly dry, wrap in parchment paper and hang away in a cool, dry, well-ventilated place.
DRIED BEEF
Any part of the round is excellent for making dried beef. Cure in a Tender-Quick pickle or dry cure with Tender-Quick.
After curing, wash the meat and let it hang and drip for some 24 hours. Then hang in a warm place where all water will evaporate from it. Then hang and smoke until it takes on a rich, dark color. After smoking, let it dry and slice as needed.
QUICK-CURED BEEF SAUSAGE
Spread out the desired amount of thoroughlychilled ground beef in a pan and sprinkle with one level to heaping teaspoonful (according to taste preference) of Morton Meat, Poultry and Sausage Seasoning per pound of ground beef.
Add two teaspoonsfull of Tender-Quick per pound of ground beef with only sufficient water to thoroughly dissolve the Tender-Quick.
Mix all ingredients thoroughly and let stand in refrigerator for from four to six hours before forming into patties for broiling or pan frying. Quick-cured beef sausage can also be formed into a "pattie-sized" roll and kept in waxed paper in the refrigerator or freezer for future use.
CORNED BEEF
Tender, juicy corned beef is easy to make. Corned beef cured with Tender-Quick will slice firm. It will be tender. It will have unusually fine flavor and excellent appearance when cooked. The full richness of the hidden natural flavors in the meat are developed and intensified by the Tender-Quick cure.
The curing ingredients in Tender-Quick counteract the usual drying and hardening effect of the common salt, and instead of shrinkage in the meat and loss of meat juices, corned beef cured with Tender-Quick remains firm, juicy, and full of flavor. This is brought about by the tendering and firming up processes that take place in the meat fibres, the retaining of the meat juices and the fact that the Tender-Quick penetrates more fully into the muscle fibres and into the fat.
TENDER, UNIFORM CURE The thorough penetration of the Tender-Quick pickle into the tiny muscle fibres provides a place of deposit for the meat juices—helps bring about the tendering process and makes possible a mild, uniform cure. Every part of the meat is evenly cured. There are no under-cured or partially cured spots in Tender-Quick cured corned beef. The brisket is the most popular cut for making corned beef, but boneless cuts from the plate, flank, chuck, rump, and shank are also good cuts to use. Of course, the better grade of meat used the better will be the finished result.
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