I'm about to do another round of Hab's Canadian Bacon. I did two batches late last year and cannot recall if MTQ is the equivalent of Instacure #1. Can anyone help me out? If so..., do I use the same amount of Instacure as I would MTQ?
If it's not the same, then I guess it's off to the local Supermarkets to try to find some MTQ. Sam's club had boneless pork loins for $1.38 yesterday, and I just couldn't help myself ;D ;D ;D.
Thanks,
Jeff
MTQ is NOT the equivalent of Instacure #1
MTQ you use 1 Tab per lb of meat
You use 1 tea of #1 for every 5 lb meat
At the recipe site there is a post for this same thing
Quote from: josbocc on September 14, 2009, 01:06:29 PM
I'm about to do another round of Hab's Canadian Bacon. I did two batches late last year and cannot recall if MTQ is the equivalent of Instacure #1. Can anyone help me out? If so..., do I use the same amount of Instacure as I would MTQ?
If it's not the same, then I guess it's off to the local Supermarkets to try to find some MTQ. Sam's club had boneless pork loins for $1.38 yesterday, and I just couldn't help myself ;D ;D ;D.
Thanks,
Jeff
If you have Instacure #1 you can make a basic cure that will be equivilant to the measurement of TQ.
Basic Dry Cure (http://www.susanminor.org/forums/showthread.php?t=441) This is also used 1 tablespoon per pound.
Basic Dry Cure. Thats what I was referring to in the recipe site, couldnt think of what it was called. Brain fart.
Thanks All,
Gives me a place to start. Although I might have to get my conversion chart out as I don't really need all that much of the stuff. Perhaps a quick jaunt to Price Chopper might be easier.
Thanks Again,
Jeff
Quote from: josbocc on September 14, 2009, 04:36:18 PM
Thanks All,
Gives me a place to start. Although I might have to get my conversion chart out as I don't really need all that much of the stuff. Perhaps a quick jaunt to Price Chopper might be easier.
Thanks Again,
Jeff
It may be easier to go to Price Chopper, but the ones in my area do not carry TQ. The formula make less then a 2 pound bag of TQ.
I just got back from my butcher and picked up a pork belly to do bacon. I asked him if he had Morton's tenderquick and he told me Morton coarse Kosher salt was the same. Is this true and do I need any Cure#1 if I use the Kosher salt? I am planning on curing bacon tonight so any info would be appreciated.
Mortons Kosher salt is not the same. It is just salt.
You need cure to make bacon.
The sodium nitrite in the cure is what makes bacon taste like bacon. (aside from the smoke)
Thank You for the quick reply looks like I am off to another grocery store. Thanks again.
I wouldn't go back to that butcher shop for anything. He obviously doesn't know what he's talking about. He could be hazardous to your health.
KyNola
Quote from: KyNola on September 19, 2009, 07:21:44 AM
I wouldn't go back to that butcher shop for anything. He obviously doesn't know what he's talking about. He could be hazardous to your health.
KyNola
Agreed. If he think kosher salt is the same as MTQ, that's scary.
Quote from: watchdog56 on September 18, 2009, 04:00:15 PM
I just got back from my butcher and picked up a pork belly to do bacon. I asked him if he had Morton's tenderquick and he told me Morton coarse Kosher salt was the same.
WHAT?!
HE HAS NO CLUE
Did you find any MTQ or did you make up some basic dry cure ?
found some mortons at another grocery store
Quote from: watchdog56 on September 21, 2009, 07:55:33 PM
found some mortons at another grocery store
Good deal finding what you needed.
Keep in mind the TQ is NOT like a rub, 1 Tab per lb, no more, no less.