If you are searching for methods on how to cure a ham with Morton tender quick, then you have definitely stumbled on the right page.
Curing ham has never been easier than with the use of Morton Tender Quick.
This quick ham-curing method has been proven to keep ham cured for hours, and best it can be done right in your kitchen and your house.
Wanna find out how? Let’s go.
To successfully cure ham with Morton Tender quick, you would need fresh ham, some Morton tender quick (this should be ½ oz per pound of ham), and dizzy pig seasoning.
What is Morton Tender Quick
Curing ham, in general, helps keep it clean and safe for consumption. It helps reduce the level of harmful bacteria acting on the meat, therefore making it a lot better and easier for us.
However, this can take a while, depending on the amount of ham being cured.
So if you are not really familiar with this revolutionary product, you should be.
Morton Tender Quick offers users the opportunity to cure freshly cut ham or meat right from the comfort of your kitchen.
Meat cured with Morton Tender Quick tastes a whole lot better as they come with that cured meat salty flavor and that pink color that we all want and love.
Note: Curing and tenderizing is not the same thing, Morton Tender Quick is not used in tenderizing ham.
How Long Does Ham Cured With Morton Tender Quick Take?
Curing ham is a delicate process that could take anything from 4 days to 18 days, depending on the size of the ham being cured.
It shouldn’t be rushed as if done incorrectly can render the ham useless.
Luckily with the use of Morton Tender Quick, you can be able to shorten this process from the comfort of your home (Kitchen).
Morton Tender Quick promises to cure your ham within a matter of hours.
But for good measure, I’ll say 2 to 4 days, depending on the type of cure and the size of the ham to be cured.
How To Cure Ham With Morton Tender Quick
Ideally, curing ham with tender quick can be done with two distinct methods.
The first is with dry curing the ham, while the second is with the use of a brine solution.
Here is a step-by-step guide to using both methods.
Method 1. Dry Curing Ham With Morton Tender Quick
Dry curing ham is a rather uncommon process, as most people favor the use of brine when doing so.
However, with the use of Morton Tender Quick, it can be quite easy and trusted.
Follow this guide to help you.
Required Ingredients
- Fresh Ham
- Morton Tender Quick
- Dextrose
- Coriander
- Cane Sugar
- Garlic Powder
- Black Pepper
- Allspice
Required Equipment
- Spice grinder
- Plastic Bag
- Smoker
Step #1. Clean Your Ham
The first step towards curing ham is to make sure you have clean cut ham.
Make sure you inspect the ham to see if there are any pockets, silver skins, or any fibers that might hinder the curing process.
If you notice this, use a knife to cut them off. The ham should be clean and clear strips for a successful cure.
Step #2. Weigh The Meat
The ham should be properly weighed using a clean scale. This would give you a general idea of how much Morton Tender Quick you should use per pound.
They recommended using at most ½ oz of Morton Tender Quick, this would mean at most 1 tablespoon per pound.
Note: Never use more salt than is required per pound of ham. It is unhealthy and can cause a serious salty taste that is unappealing.
Step #3. Grind the Seasoning Mix
Using your spice grinder, place the spices (Including the Morton Tender Quick) in it and ensure you grind them thoroughly until they are evenly mixed.
Ensure that the seasoning and Morton Tender Quick are used according to the recommended measurement just to be sure.
Step #4. Apply the Seasoning
Apply the successfully ground mix to the ham and thoroughly but gently massage it till it has fully been distributed over the meat.
Once that is done, place the meat in a plastic bag alongside the remaining recommended spice and seal it off with a vacuum.
Step #5. Place It In The Refrigerator
Once the meat has been properly seasoned and sealed, place it in the fridge. This should take between 8 hours to 1 or 2 days to be fully ready.
Once that is done, take it out and rinse off the spice from the ham.
Step #6. Hang the Ham
You would need to let the ham dry off a little. This is where you might need a hook for easy hanging.
Insert the hook into the ham and keep it in the fridge for another 1 to 2 days for it to be properly ready.
Tip: You can make use of kitchen twine to hang your ham if you do not have a hook.
Step #7. Smoke the Ham
Your ham has been successfully cured with the use of Morton Tender Quick. The next step is optional, and that is smoking the ham.
Smoke the ham for a maximum of 12 hours to ensure that it is properly prepared. You can let it ripen more before doing this. And your cured meat is ready.
Method 2. Wet Curing Ham With Morton Tender Quick
This method of curing ham is often with the use of a homemade brine recipe, after the meat has been cured, you would need to baste it using a grill.
Follow the steps below to get started.
Required Ingredients
- Fresh Ham
- Caned Sugar
- Water
- 1 ½ Oz of Pickling spice
- ½ Oz of Morton Tender Quick per pound of ham
- ½ Oz of pig seasoning (dizzy)
- Garlic powder
Basting Seasoning
- ½ cup of honey
- ¼ cup of mustard
- ½ Oz of Pig seasoning (Dizzy)
- ⅛ cup of Orange juice
Required Equipment
- Large Stock Pot
- Meat Injector Syringe
- Curing Bowl
- Smoker
Step #1. Make The Brine
The first step in this method would be to add water to the large pot.
After doing this, you can proceed to add the Morton Tender Quick, the pig seasoning, sugar, and garlic powder.
Once this is done, ensure you stir the brine properly until all added ingredients have been thoroughly mixed.
Note: The amount of water being used depends on the ham size. Use a gallon of water if you are curing 10 pounds of ham and 2 if curing 20 pounds.
Step #2. Boil The Brine
With that done the next step would be to hard boil the brine for at least 10 minutes to ensure that the mix has been thoroughly dissolved.
Once this is done, bring it out and cool it off in a curing vessel or bowl that is non-reactive.
Leave it there until the temperature is between 36 degrees to 38 degrees Fahrenheit.
Note: Ensure that the bow or curing vessel used is not reactive to brine. It can be harmful if you use a regular bowl.
Step #3. Inject The Brine Into The Ham
Strain the brine first, using at most 4 cups of brine for each ham you intend to cure. With that being done, inject the ham with the brine till it is pumped.
Ensure the brine reaches every corner of the ham, even the bones. In fact, start with the bones to be sure the ham is properly cured.
Step #4. Refrigerate the Ham
Once again, the curing vessel would be needed. Place the ham in this vessel or bowl and ensure that it is kept in the fridge.
Leave it there for a period of 2 to 5 days, at most 10 days.
Step #5. Smoke and Baste the Ham
With all the major steps done, the next would be to smoke the ham and then proceed to baste the ham.
Remember to baste using the seasoning and this should be done every 15 minutes. With that done, your ham should be ready.
Conclusion
There you have it! All you need to know about the Morton Tender Quick product and also how to cure a ham with Morton Tender Quick.
Following the methods and step-by-step guides listed above would give you the best ham you have ever tasted.
That’s all we have for you in this article, do ensure you check out the website for more interesting and informative articles.
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