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Offline handirandy

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Preserve question
« on: January 25, 2010, 01:17:56 PM »
I have various recipes for sausage, meat sticks, etc. that call for Mortons Tender Quick as a preservative.  If I cook all meats to 165F why is a preservative needed?  All finished products are kept frozen until used and refrigerated till gone (usually 1-5 days).  Any thoughts?
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Offline blind ear

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Re: Preserve question
« Reply #1 on: January 26, 2010, 02:36:02 PM »
I think you will be safe doing as you describe. eddie
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Offline BIG Dog454

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Re: Preserve question
« Reply #2 on: January 27, 2010, 09:31:44 AM »
You will be safe.  Any meat that is not cooked but frozen soon after butchering, and frozen, will keep in good condition for up to 6 months.  that meat will be safe to eat for a longer time but can loose some of it's flavor.  The morton meat cure, is mainly for sausages and jerky that is keep unfrozen for a time.  LEM has some very good books on preserving meat that you may want to invest in, or you should be able to find a lot of info at your local library.
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