Beef Cure ( Bresaola / Cecina )

[SamuelG]

Thanks for watching.  They seem to be getting closer to being ready.

:) :) :)


SamuelG

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[Habanero Smoker]

How would using Morton tender quick effect this recipe.

Mike

I hope someone with more experience sees this.

It says it has both nitrate and nitrite....according to their own info it can be used for dry cures. 

I do not want to give you information that could get someone sick.  I mix all my cures according to specific recipes and maintain the proper Percentages recommend.  For these I use Cure #2.

Hope this helped.


**** Please verify this info ******




SamuelG

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I don't follow every post and  thread, but I did happen to read this; to see how your Bresaola was coming out. You Bresaola does look good.

There are three types of Morton cures mixes, two are interchangeable. These are Morton Tender Quick and Morton Sugar Cure. These are both considered fast acting cures, and may not be suitable for curing over long periods of time for dry curing sausage. There may not be enough nitrates to last over an extended time; such as over 2 weeks. Having said that some sausages that can be air dried within two weeks you can use just cure #1 or for that fact Morton's TQ. But the premixed Morton cures may make it difficult to measure the proper amount of salt, and you may end up with a product too salty.

Morton Smoke Flavor Sugar Cure, contains sodium nitrate (no nitrites in the mix), and is not interchangable with the two cures mentioned above. This is the brand to use for curing over longer periods of time; such as large cuts of meat.  Though it contains sodium nitrate, I would think the added salt ans sugars to the mix would make it difficult to calculate the appropriate amount of salt needed for a sausage recipe; but should be alright for dry cured whole muscle meat such as Bresaola. For dry cured sausage, unless I had a specific dry cure recipe that was written for this cure mix I would not use it for dried cured sausage.

In it's description where it states that Morton Tender Quick and Sugar Cure (plain) can be used as a dry or sweet pickle means you can use it as a dry brine and apply it directly to the meat or make a wet brine to cure with. As for Morton Smoke Flavor; it can only be used in it's dry form, and should not be mixed and used as a wet brine.

[SamuelG]

Thanks Habs!

It great to have experts like you that take the time to respond to posts.  Thanks for the compliments on the bresaola this one seem to be the best so far, but we need to see how the longer cure time affects the taste and texture; not to men the use of the " drying bag".

Sam


SamuelG

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[Wallaby]

The reason i ask was that they list a recipe for dry cured country ham using tender quick. They lsay to use 1 TBS per pound of meat. Would not this replace the salt and cure in a recipe.

Mike

[Habanero Smoker]

The reason i ask was that they list a recipe for dry cured country ham using tender quick. They lsay to use 1 TBS per pound of meat. Would not this replace the salt and cure in a recipe.

Mike

I don't have my Morton's Meat Curing Guide book handy right now, but it should say to use Morton Smoke Flavor Sugar Cure for a dry aged country ham. If the recipe lists TQ or the plain Sugar Cure, then in the instructions you should see directions of applying half the cure for a certain amount of time. Removing the cure and applying and additional application and continue curing, or it may combine wet and dry curing methods. I'll try to locat my book. But as I mentioned in my earlier post, you would be better off using the Smoke Flavor Sugar Cure, if you don't have Cure #2.

[Wallaby]

Thanks Habs

They do show talk about overhauling the meat but they do say to inject lager cuts such as hams. i was wondering about smaller cuts like this beef.

Mike

[SamuelG]

Thanks Habs

They do show talk about overhauling the meat but they do say to inject lager cuts such as hams. i was wondering about smaller cuts like this beef.

Mike

Do you have access to cure #2 ?

[Habanero Smoker]

I can't answer that question at this moment. I stopped using Morton cures years ago, so I will need to read up on it.

If you just want to quick cure small cut of meat, then TQ is often used for that. You can quick cure hams, as you mentioned by injecting an amount of brine that is equal to 10% of the meat's green weight.  It the dry cure aging that I am not sure about, and that is the method used to cure beef into Bresaola.

[OU812]

Lookin gooood Sam!

[SamuelG]

All this posting made me hungry, do I just had to try some! :)



Ahhh one more slice



So thats why I wait and wait and wait. Can't wait till the bigger piece is ready.

Thanks for those that follow this post!

Ole!


SamuelG

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[OU812]

That has gotta be soooooooooo gooood!

[SamuelG]

1/2 of the stuff is packed, including my slicer.  A sharp knife will do go the first tasting...







It is very very good. 


SamuelG

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[SiFumar]

IT looks very, very good!

[Keymaster]

That looks awesome, I missed the last post that looked great too. Lots of patience you must have.  ;)

[smokeNcanuck]

Man, I wish I could taste thru my screen ;)
That has JUST got to be GOOD,  I know I could never wait that long!
congrats.