I found a recipe that calls for 2 tsp of prague powder, and 5 tbs of salt. This is for 10 lbs of product. I converted it down to 3 lbs to try. I want to use tenderquick instead. I plan on using 3-4 tsp of tenderquick. My question is, do I still use salt?
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If you're going to use Tender Quick then you don't use Prague + salt. Use one <b>OR</b> the other <i>but not both</i> Tender Quick <font color="red">and</font id="red"> prague powder + salt.
ChefBill
If you can eat it, you can smoke it.
I figured I would use 1 or the other, but not both. Just wanted to know if I should use salt with the tenderquick. I get the idea the answer is no.[ Use one <b>OR</b> the other <i>but not both</i> Tender Quick <font color="red">and</font id="red"> prague powder + salt.
ChefBill
If you can eat it, you can smoke it.
[/quote]
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Tender Quick is a mixture of salt, sugar, nitrites, nitrates and other seasonings. I use it, and it depends on the recipe. Some of my cure recipes call for more salt, some don't; but the recipes that do call for salt it is generally a very small amount. So if you are not sure skip the salt. The amount Tender Quick is about right for 3 pounds of meat.
Here is the recipe-I googled slim jim looking for a knock off and I found this
10 lbs of beef 3 lbs
4 T. HOT Hungarian paprika (if you can't find it use regular paprika but double the cayenne) 3 ½ tsp
1 Cup powdered milk 5 Tbl
1/2 Cup Powdered buttermilk 2 1/2 tbl
5 Tbs Hot mustard 4 ½ tsp
5 Tbs Non-iodized salt 4 ½ tsp
2 Tbs powdered sugar or corn starch 2 tsp
2 Tbs Garlic powder 2 tsp
1 Tbs ground celery seed 1 tsp
1 Tbs Onion powder 1 tsp
1 Tbs ground cayenne pepper 1 tsp
2 tsp fresh ground black pepper ½ tsp
2 tsp Prague Powder No. 1 (3 tsp tenderquick)
2 tsp allspice ½ tsp
1 tsp ground thyme ¼ tsp
If you have been making it already, then you know the process. Just make certain that you take it up to 145-150° during the smoking. If you smoke for 20-24 hours you will increase the tanginess of the taste. For less tangy, cut the smoking time in half.
Have fun,
Smoky
*Red denotes conversion from 10 lb recipe to 3 lbs*
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When jauger see this, he can give better advice. I was just reviewing some information on Tender Quick, they recommend 1 1/2 tsp per pound, so for 3 pound of meat that would be 1 1/2 TBS. For the recipes I have that call for salt to be added to Tender Quick, at 3 lbs or meat; it is generally 2-3 tsp. Your recipe would be close to the amounts that are in my recipes.
For the recipes that call for additional salt; the additional salt, is mainly for flavoring, and not necessary for curing. If it was me, I would do without the salt for the first time, and use 4 tsp of Tender Quick. If you feel your first batch needs more of a salt taste, I would add it in the next batch.
MTQ has a lower percentage SodiumNitrite per weight than prague#1. If you want to substitute, then I say no extra salt. You will have to use a greater quantitiy of MTQ to sub for PP#1, therefore the salt carrier used in MTQ will automatically be added to the recipe.
MTQ requires (I think) 15gr per pound of meat (just by memory, check this first). I did a weight to volume conversion by dumping out the whole new bag of MTQ and measuring it by volume and then dividing by the stated weight on the package. I have this conversion at home, and will be happy to share later tonight. If you search the forum for some of those keywords and my profile, I think I posted it before.
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<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB
I have never used tenderquick. I would follow Habs advice, with the first batch using tenderquick, and not use salt ...but.........
one other step I would take that is called for in a couple of the best sausage books written..<u>take a small sample before stuffing, and warm in a pan on the stove</u>......this will answer the salt question......
this step will save a lot of frustration!!!
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<font size="2"><b>Doug</b></font id="size2">
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by jaeger</i>
<br />.......one other step I would take that is called for in a couple of the best sausage books written..<u>take a small sample before stuffing, and warm in a pan on the stove</u>......this will answer the salt question......
this step will save a lot of frustration!!!
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<font size="2"><b>Doug</b></font id="size2">
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Good point! Another method would be to wrap a small sample tighly in plastic wrap and place in simmering water until the meat is cooked. Then taste it and make any adjustsments if necessary.
Sounds like very good advice, Thanks for your responses' all.
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acords if this works out and you really like it then why not post it on the recipe site with step by step direction. Also if you can photo it you can upload that to the recipe site.
Olds
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