Sugar instead of Salt to Cure?

[Carolinasmoke]

Hello, I had a different user name a couple years ago but I've forgotten.  A couple years ago there was a curing method listed mentioning a ratio for a solution to brine meat that was a sugar method instead of salt.  I can't find this using the search mode or looking through the past posts.  Does anyone remember this, or have their own method? thanks for anything you have.

[headgames]

http://www.butcher-packer.com/pages-productinfo/category-12/product-54/curing-salt-country-brown-sugar-cure.html

One of my favorites ....... get all of my supplies from them except the mix for my ground venison bacon.

[whitetailfan]

Carolinasmoke,
Are you sure you don't mean the recipe of salt concentration needed of overcome not using nitrites?  That has been discussed somewhere, and has a gov't study to back it up.

Heard of sugar in the cure to counteract the salt flavor like in headgames suggestion, but I do not recall a discussion that sugar itself could act as a meat cure.

[Carolinasmoke]

Whitetail fan, I'm not sure, we used a post to make a venison backstrap that tasted sweet and no salt taste.  Man that helped me died and I think the method did as well.  I may have found the recipe on another site but I thought it was here, we did it in the Bradley.

[manxman]

Heard of sugar in the cure to counteract the salt flavor like in headgames suggestion, but I do not recall a discussion that sugar itself could act as a meat cure.

Yes, that was my first thought too.

[TomG]

Manx, I came across a 2005 post last week and thought it was yours re; that sugar had 1/4-1/3rd of the curing capability of salt.  Spent an hour trying to find it last night but failed :(

[headgames]

I agree with whitetail . SUGAR just tries to cover the saltiness in most curing brines .BUT you can brine in just sugar and spices for flavor just have to make sure you COOK smoke it to the proper internal temp safe for consumption. which  I am doing with a turkey today if I CURE it with salt brine and nitrite  I can get by with 160 degree internal............. but if I only flavor with brine like sugar and spices I need to 180 degree internal cook it >. Having it COOKED instead of  CURED the product does not store as long in the fridge.  Have fun with it but mind the temps outlined for safe consumption! ........ hoping soon to try a little of my BEAR  in the Bradley >

[manxman]

Manx, I came across a 2005 post last week and thought it was yours re; that sugar had 1/4-1/3rd of the curing capability of salt.  Spent an hour trying to find it last night but failed

Not sure it was me Tom, doesn't ring any bells.  :)

[jimguy]

there is a very detailed explaination of brining on Old's recipe site
http://susan.rminor.com/forums/showthread.php?t=14

I found it very intereting

[Oldman]

Ya JJC did a great job on that. Plus he cheated.. he is a Prof and had his students do a lot of the work.....a man after my own heart.  ;D

[TomG]

Olds, did another search and still can't find the post(It was probably JJC's).  For what it's worth, from my shorthanded notes, once you've decided on the salinity of your brine, i.e.: 80* sal(21gr NaCl/liter H2O) each gram of salt has to be replaced with 3-4 grams of sugar to maintain the equivalent antimicrobial properties of the 80* sal brine.  So, 30grs sugar + 11grs salt in 1 liter of H2O should = 21grs of salt in 1 liter of H2O(80*Sal).  BTW Manx, I think I flunked hematology, what the hell is haematology? :D ;)

Ooops ::)  All of the above should read; per 100ml H2O, not per liter H2O.     Sorry, I guess I may also have had trouble passing Chemistry :P

[Carolinasmoke]

Hi Tom, I'm thinking we replaced a lot of the salt with sugar but not all.  Shane's wife said I could look through his old stuff and his computer so I may find the recipe.  I'll post it if I do. 

[Habanero Smoker]

CarolinaSmoke,

I've been searching the web, and haven't (at this time) found a cure only containing sugar as the preservative. Though sugar is a preservative, it is not as effective as salt, so I'm not sure if a sugar only cure exist. If I come across any articles I'll post them.

[manxman]

BTW Manx, I think I flunked hematology, what the hell is haematology?

Hahaha........ haematology/hematology is study of the blood. Now people are going to get REALLY confused!  :o :D :D :D

[coyote]

Hey Headgames,
                     What is groung venison bacon ? Sounds like something I'd like to try. LOVE that
HIGH SPEED BEEF !!!!!!!!!!!!!!
                                                                                                                   Coyote