morton’s recipes using morton’s products

morton’s recipes using morton’s products
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Title : ADDITIVES
Author : CODY
Creator : Microsoft® Word 2010
Creationdate : 2011-April-22
Moddate : 2011-April-22
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Morton’s Recipes


Page 1 of 18

Using Morton’s Products



26 Lyerly St.

Houston, TX 77022 713-691-2935 800-356-5189 Fax: 713-691-3250



Morton's Recipes: (Recipe formulas courtesy of Morton Salt and others unknown.)

CORN BEEF - Serving: 4-6 pounds


 One trimmed beef brisket, 4-6 lbs.
 5 tbsp. Morton’s Tender Quick mix or Morton Sugar Cure (plain) mix
 2 tbsp. brown sugar
 1 tbsp. ground black pepper
 1 tsp. ground paprika
 1 tsp. ground bay leaves
 1 tsp. ground allspice
 1/2 tsp. garlic powder

Preparation: Trim surface of fat from brisket. In a small bowl, mix Morton Tender Quick mix or Morton Sugar Cure
(plain) mix, remaining ingredients and spices. Rub mixture into all sides of brisket. Place brisket in plastic bag and tie
end securely. Refrigerate and allow to cure 5 days per inch of meat thickness.
Cooking: Place brisket in Dutch oven. Add water to cover. Bring to boil; reduce heat. Simmer until tender, about 3-4
hours.
Preparation Time: 5 Days Per Inch Of Meat Thickness

BEEF STICK

Combine all together and refrigerate for 3 days, mix once each day. On the 4th day, shape into 4 rolls and bake at 150
degrees for 8 hours. (Shrinkage is very slight).

BEEF LOG

 5 lb. lean ground beef
 5 rounded tsp. Morton’s Tender Quick
 2 1/2 tsp. mustard seed
 2 1/2 tsp. garlic salt
 2 1/2 tsp. coarse ground pepper
 2 scant tsp. Wright’s Liquid Smoke
 1 tsp. hickory salt

 1 c. water
 2 tbsp. Morton’s Tender Quick
 1 tbsp. Liquid Smoke
 1/4 tsp. garlic powder
 1/8 tsp. onion powder
 1 tbsp. brown sugar
 2 lbs. lean hamburger

Combine all ingredients, except hamburger. Then mix with hamburger. Shape in 2 (10") logs (cracker size). Wrap in
Saran Wrap and store in refrigerator for 24 hours. Remove wrap and bake on broiler pan in 300 degree oven for 1
hour. (For added flavor, add pepper corns to taste.)



For more recipes and information call us, come by or visit us on our Web Site.


WE CATER TO THE “DO IT YOURSELF PERSON”

CALL FOR A FREE SAUSAGE MAKING AND SUPPLIES CATALOG








Morton’s Recipes


Page 2 of 18

Using Morton’s Products

26 Lyerly St.

Houston, TX 77022 713-691-2935 800-356-5189 Fax: 713-691-3250





SUMMER SAUSAGE
 3/4 c. water
 2 lbs. lean ground beef
 1/4 tsp. salt
 1/4 tsp. onion powder
 1/4 tsp. garlic salt
 2 tbsp. Morton’s Tender Quick
 1 tbsp. dry mustard
 2 tbsp. mustard seed
 3 drops Liquid Smoke

 5 lbs. ground round
 5 tsp. Morton’s Tender Quick
 3 tsp. mustard seed
 3 tsp. coarse ground pepper
 4 tsp. garlic powder
 1 tsp. Hickory Smoke Salt

 5 lb. ground beef (not too lean)
 5 tsp. Morton’s Tender Quick
 2 1/2 tsp. garlic salt
 2 1/2 tsp. course crushed pepper
 1 tsp. Hickory Smoked salt

Mix ingredients. Divide and make two rolls. Put in foil. Poke holes in foil and refrigerate 24 hours. Put foil rolls in pan
and bake at 350 degrees for one hour.

HOMEMADE SAUSAGE

Day 1: Mix all ingredients together thoroughly by hand. Cover and refrigerate.
Day 2: Mix by hand for 10 minutes. Cover and refrigerate.
Day 3: Mix by hand for 10 minutes. Divide into five log rolls. Wrap in foil and refrigerate.
Day 4: Unwrap and place on broiler pan rack. Bake at 140 degrees for 10 hours. Turn every 2 hours. Makes its own
casing.

SALAMI

Put all in large bowl and mix well and refrigerate. Mix once a day for 3 days. On the 4th day mix and shape into 3 rolls
(or more). Lay on broiler rack and bake for 8 hours at 160 degrees. Cool and store. Slice when needed.











For more recipes and information call us, come by or visit us on our Web Site.


WE CATER TO THE “DO IT YOURSELF PERSON”

CALL FOR A FREE SAUSAGE MAKING AND SUPPLIES CATALOG








Morton’s Recipes


Page 3 of 18

Using Morton’s Products

26 Lyerly St.

Houston, TX 77022 713-691-2935 800-356-5189 Fax: 713-691-3250





DEER-BEEF BOLOGNA

 4 lbs. deer-hamburger
 1/4 c. Morton Tender Quick
 1/8 tsp. minced garlic
 1 tbsp. mustard seed
 2 tsp. pepper
 3 tsp. sugar
 2 tsp. crushed red pepper
 5 tsp. Wrights Liquid Smoke

 2 tbsp. Morton Tender Quick
 2 1/2 tsp. whole mustard seed
 2 1/2 tsp. coarse ground black pepper
 2 tsp. hickory smoke salt
 2 1/2 tsp. garlic salt
 5 lbs. hamburger (the fatter, the better)

 5 lbs. ground meat (3 lbs. venison, 2 lbs. beef)
 5 rounded tsp. Morton Tender Quick
 2 1/2 tsp. pepper
 2 1/2 tsp. garlic salt
 2 1/2 tsp. mustard seed
 1 tsp. Wrights Liquid Hickory Smoke

Mix all ingredients together, except Wrights Liquid Smoke; refrigerate overnight. Next day, add 5 teaspoons Wrights
Liquid Smoke. Mix well and shape into rolls (6 to 8), approximately the size of pepperoni sticks. Bake on cookie sheet
1 hour at 300 degrees. DO NOT OVER BAKE!

HOMEMADE SALAMI

Mix all spices together; then mix with the hamburger. Refrigerate overnight. Mix again and refrigerate overnight. Form
5 small rolls. Place on rack in pan in bottom of oven. Bake 8-10 hours at 150 degrees. Turn every 2 hours. Age in
refrigerator. Can be frozen.

SUMMER SAUSAGE

Mix all ingredients. Refrigerate, mix once a day with hands for 3 days. On the 4th day make into 3 rolls - wrap in tin
foil. Place on oven rack in a shallow pan to catch grease. Bake 6 hours at 175 degrees. Last 1/2 hour turn over end for
end.











For more recipes and information call us, come by or visit us on our Web Site.


WE CATER TO THE “DO IT YOURSELF PERSON”

CALL FOR A FREE SAUSAGE MAKING AND SUPPLIES CATALOG






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