Morton's say it's not a tenderiser. Its a curing mix.Gun Barrel Ecologist wrote: ↑Sat Jan 12, 2019 9:20 pm Any idea how essential the Morton’s tenderiser is for this recipe?
If you check out the ingredients on Morton's web site, I have no doubt that something very similar can be found locally.
Certainly in latte land such things are readily available, although such sophistication of offerings has never been present in any deep north supermarket that I have visited.
I'm sure that you can make something up. Just keep your hair out of the mixing bowl - maybe a man bun would help
I also note that some of the ingredients appear to be the same as we put in home made salami to avoid killing ourselves, which also should help the sausage keep well.