Morton's smoke/sugar cure

[tomtom]

Found some of the Sugar/Smoke cure here on the Big Island.... I've got 3.35 lbs of pork belly ready for cure...Morton's label instructs to use 1/2 oz. per pound of meat... inside the package is a spice packet which one mixes into the cure at a ratio of 1 1/4 tsp.to the cup of cure. No problem, but, umm...when I get it mixed - I no longer have 1/2 oz of cure per pound - I have 1/2 oz. of cure/spice per pound. Am I just pickin' fly specks outa pepper - or does it matter that much to be super accurate?
(would'nt do to have Granny keel over after her breakfast bacon...)

 

[mulepackin]

I've never used that particular product, but I would check with Mortons website, or contact them directly if you are in doubt.

 

[nate_46]

I have an 8# bag of the unsmoked Morton's sugar cure. The bulk of the bag looks like plan ole tender quick with a spice packet. I am wondering if you use the cure at the level suggested and then add a small bit of the spice packet. If you get a better opinion from somewhere then please share the knowledge.

thank you

 

[pignit]

The sugar cure and the salt cure are interchangable. 1 tablespoon per pound. The sugar cure is used more for whole hams, thus the spice packet. Regardless of what seasoning or spices, the amount of cure per pound is constant.

 

[pineywoods]

Check this out

http://morton.elsstore.com/view/product/popup/?id=21226

 

[mballi3011]

The cure your working with is foriegn to me. I have used the morton's salt cure for bacon and with ron's input I want to use it on alot more stuff now. I thank you for more input and I will log it in for furture use.