![]() ![]() Morton Curing Salt, Tender Quick Home Meat CureĬuring is the first step in the smoking process, essential for good flavor. Morton Tender Quick is NOT a meat tenderizer. Morton Tender Quick mix contains salt, the main preserving agent sugar, both sodium nitrate and sodium nitrite, curing agents that also contribute to development of color and flavor and propylene glycol to keep the mixture uniform. ![]() Works particularly well with small cuts of meat, such as pork chops, spareribs and poultry. It gives meats a tasty cured flavor and characteristic pink color. Morton Tender Quick is a fast-cure mix so you can cure meat, poultry or game right in your own kitchen. Each ounce of Tender Quick cures about 2 pounds (small cuts) of meat, or about 1,300 pounds of meat for a 5 gallon pail worth!” It’s a special blend of salt and other ingredients, including sodium nitrite (which has become somewhat controversial regarding potential health issues with large doses).Īn MSB Reader said, “42 pounds of Morten’s Tender Quick fits in a 5 gallon bucket. It can be used for one of the ways for curing meat.Ĭuring salt. An early salt cure was as simple as storing slabs of meat in a barrel of salt. Meat cured with salt alone will store well (but will be tough and dry). It slows spoilage by drawing water out of the meat while also killing decay-causing microorganisms. Salt is the only essential ingredient for curing. The descriptive cut of meat, and Month/Year of when it was sealed. ![]() I label every vacuum sealed package of meat. Tastes great after thawing and cooking, as though it was never frozen. Wrap all meat in moisture-proof packages to prevent freezer burn. Here’s how I organize my freezer so I can rotate through it easier… My freezers typically cycle between -5 and +5 degrees. ![]() So in my view, if you’re consuming the meat within 1 year, it’s fine. You should be rotating in and out anyway. However in my opinion, the additional cost of energy isn’t really worth it. What about colder than that? Yes, colder is better. The best temperature for freezing meat is at least 0 degrees-F for longest shelf life meat preservation. Anyway, I just thought I would mention the potential problems, since freezing meat is the most popular ways of preserving meat. Should the meat freezer go dead, I can transfer into the other one. I’ve recently written an article about newer technology that could be a perfect solution to powering a chest freezer during an outage: However I also have an alternative energy source, solar power and battery storage. Especially if you really do have a freezer full of meat. Have you ever lost a freezer full of meat because the power went out for too long? Or the freezer broke? From the perspective of prepping and preparedness, it’s best to have a plan for both of those scenarios. Obviously though, a freezer depends upon a electricity. Prepared for Power Outages or Broken Freezer It’s quick, easy, and preserves the nutritional value and flavor. Since the mid 1940’s, freezing has become the most popular way to store meat. The most popular way to store meat is freezing it. Instead, you might want to opt for cooking the ground beef first and then using it in a cooked dish, such as a casserole.While considering your own prepping and preparedness with regards to food storage of meat, consider the following ways of preserving meat: Freezing Meat So using the ground beef for hamburgers may result in disappointment. Since your ground beef has now been frozen for a year, you’re likely going to experience some dryness and loss of flavor. In the case of whole ground beef, you’ll enjoy the best quality if you eat it within 3 or 4 months as detailed here. Over time, all frozen foods will eventually start to go downhill when it comes to texture, flavor and taste. Department of Agriculture notes, foods kept constantly frozen at 0☏ or lower will keep safe indefinitely.īut bear in mind that while your frozen ground beef may remain safe forever, the same can’t be said for its quality. Question: I have some ground beef that's been in my freezer for about a year. Is it still safe? If not, how long can you leave frozen fround beef in the freezer?Īnswer: From a safety perspective you have nothing to worry about - ground beef that has been in the freezer for a year will still be safe to eat. But the quality will likely have suffered.Īs the U.S. ![]()
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