I am getting ready to make my own pastrami from Hab's recipe on the recipe forum. I have not been able to find tender quick in my area so before I ordered some I thought about using the Basic Dry Cure from the site http://www.susanminor.org/forums/showthread.php?p=691#post691
The only problem I see is the Pink Salt. Is this a common salt or do I need to order this?
My other question what is a better dry cure? The Morton Tender Quick of the Basic Dry Cure?
Pink Salt, Cure #1, Prague #1 - they are all the same thing.
Unless you can find it at a sausage supply or grocery store you will have to order it.
In researching cures, I've noticed that nobody uses Bradley cures.
Why?? You'd think they have a good cure given they've been in the business so long.
Quote from: slamdunk on March 01, 2010, 12:47:23 PM
In researching cures, I've noticed that nobody uses Bradley cures.
Why?? You'd think they have a good cure given they've been in the business so long.
I just bought some the other day. I usually buy in bulk, and it has taken me a while to go through what I bought the last time.
what is a better dry cure? The Morton Tender Quick or the Basic Dry Cure
Could someone touch on this question please.....
I have dry cured salmon with just salt and sugar but to make canadian bacon do you (have) to use Morton Tender Quick or the Basic Dry Cure??
Quote from: moodyfisherman on April 08, 2010, 07:21:56 PM
what is a better dry cure? The Morton Tender Quick or the Basic Dry Cure
Could someone touch on this question please.....
I have dry cured salmon with just salt and sugar but to make canadian bacon do you (have) to use Morton Tender Quick or the Basic Dry Cure??
You can cure pork loin with plain salt, but it will come out way too salty, take much longer to cure, and you will not achieve that characteristic flavor associated with that bacon.
Either one will produce the same outcome. If you have concerns about using nitrates, Morton Tender Quick contains that ingredient. I don't believe there is any additional risk using TQ, I believe the amount of nitrates is minimal. I use the Basic Dry Cure, because I find it cheaper to mix and use then to purchase TQ. I already have Cure #1 (Instacure #1) for my other curing needs and sausage making; pickling salt/canning salt is readily available and inexpensive.