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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 5 |
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For ham lovers, either for breakfast as a side, or burger-size for lunch or supper Ingredients:
1 pound, ground pork (plain pork, not sausage) |
1/3 cup water |
1 1/2 teaspoons morton's tender quick or sugar cure |
2 teaspoons liquid smoke |
2 teaspoons onion powder |
1/2 teaspoon coarse ground black pepper |
Directions:
1. For one pound of ground pork, increase accordingly for each pound of meat. One pound will make about 16 patties when measured by 1/8 cup. Burger-size will depend on how much meat is used. I recommend no more than 3 pound in a batch; otherwise it will take a long to mix well.
2. Dissolve the Tender Quick or Sugar Cure in the water.
3. Break the meat up into about a half dozen or more small clumps (this will help the cure and spices mix quickly and evenly) in a large mixing bowl.
4. Pour in the water/cure mixture, liquid smoke, and spices.
5. Mix thoroughly, but do not take too much time. You do not want the meat to warm up; placing the bowl on a bed of ice is a good idea.
6. Place meat mixture in a covered bowl or plastic bag; refrigerate for 8 to 12 hours.
7. Form in desired size patties.
8. Fry as you would pork sausage or hamburgers.
9. The cooked meat will appear pink because of the curing agent, the same as cured hams.
10. The Morton brand is used in these instructions because that is what I use. Using other brands or forms of meat cures will require figuring out the correct proportions.
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