Homemade Spam?
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…not that I’m a big fan of Spam. I have a recipe that I wanted to experiment with that might be improved by such a thing. Online recipes are super simple and call for Morton’s Tender Quick. Are there Walton’s products that could substitute for that and give a superior product or should I just stick with the Morton’s?
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Joe Hell You could use MRT Sugar Cure but I don’t know if it would improve it over Morton’s Tender Quick. I do know that one of the things with Mortons Tender Quick is that it has Nitrite and Nitrate so it gives you instant curing power and then long-lasting curing capabilities as the nitrate is going to convert to nitrite, which is the curing agent…I think it is about time I did something with the MRT anyway, I will look into this more in the next few weeks. Starting to feel the need for a break from the Meatgistics University stuff anyway!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Joe Hell You could use MRT Sugar Cure but I don’t know if it would improve it over Morton’s Tender Quick. I do know that one of the things with Mortons Tender Quick is that it has Nitrite and Nitrate so it gives you instant curing power and then long-lasting curing capabilities as the nitrate is going to convert to nitrite, which is the curing agent…I think it is about time I did something with the MRT anyway, I will look into this more in the next few weeks. Starting to feel the need for a break from the Meatgistics University stuff anyway!
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This stuff turned out great and takes flavor amazingly well. The seasoning possibilities are endless. This will be in my regular rotation for sure. I messed up by not sauteing the garlic first resulting in some serious garlic bite. I just have to be careful not to aim my breath at anyone today.
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Joe Hell You could use MRT Sugar Cure but I don’t know if it would improve it over Morton’s Tender Quick. I do know that one of the things with Mortons Tender Quick is that it has Nitrite and Nitrate so it gives you instant curing power and then long-lasting curing capabilities as the nitrate is going to convert to nitrite, which is the curing agent…I think it is about time I did something with the MRT anyway, I will look into this more in the next few weeks. Starting to feel the need for a break from the Meatgistics University stuff anyway!
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If anyone is wondering what M Ski comment you can check out a few things from the USDA (https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing)and search for “Does bacon contain additives?” it will state that bacon does not/can not contain nitrAtes.
We will be covering this more in future articles or “classes” but basically, if you char a piece of meat that is cured it can contain nitrosamines which are a carcinogen. This is also why we are limited to 120 ppm for injected bacon and 200 ppm for dry rubbed bacon of ingoing nitrites.
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