A few years ago I bought this for sausage makeing but I wasn't really sure of its intended purpose. It also has a seasoning packet in it. Can I use this in my sausage recipes and just nix the salt?
I'm not sure, because Morton does make a distinction of the use Smoke Flavor cure, as to the use of regular TQ and the Sugar Cane cure. A quick look at the recipes on the Morton site indicates that the regular cure and sugar cure are interchangeable, but the smoke flavor cure is not listed in their sausage recipes, but that just may be an oversight.
The description of the smoke flavor cure is also different from the other two cures. The smoke flavored seems to be formulated specially for large cuts of meat that need extended curing times, and you can't use it to brine (pickle) cure; which leads me to believe the smoke flavor may have more sodium nitrate then the other two brands.
I would send Morton an email. I'm sure they will respond on whether it can be used in sausage recipes.
Like Hab's said either send Morton an E-mail or give them a call they have some really good Customer Service that will help you with your question
Thank's Guy's, I will send them an email and get back to with answer.
Quote from: dasbear on February 27, 2009, 03:29:08 PM
Thank's Guy's, I will send them an email and get back to with answer.
That would be great. I'm interested in learning the answer.
I forgot to mention in my earlier post when using the TQ regular, and sugar cane cures in place of cure #1 (pink salt) in a sausage recipe; use at 1/2 tablespoons (1 1/2 teaspoons) per pound. Then eliminate the salt, and any sugar (if that is an ingredient) that the recipe calls for.