Written by jenbayjazz.....(I re-posted this do to the fact it will get more traffic here)
I found this on the Morton website for Canadian bacon
DIRECTIONS FOR DRY CURE For the dry cure, use Tender-Quick at the rate of 6 lbs. Tender-Quick per 100 lbs. of loins. First rub the meat with 1/3 of the Tender-Quick, then in 2 or 3 hours rub on the second 1/3 and in 24 hours apply the balance. Pack the loins closely while in cure and overhaul once when the curing time is about halt up, changing the position of the pieces.
Leave the pieces in cure for 10 days to two weeks. When taken from the cure, wash the loins, let them dry thoroughly, and rub with cornmeal and pepper. Wrap in muslin the same as for the sweet pickle cure.
Complete the cut by trimming close to the bones. The loin and backbone are shown separated below.
This last statement confused me because loins are boneless . that's the way I buy them anyway. If indeed they mean bone in then maybe that's why the ratio below seems pretty high.
I broke it down this way to figure out how much tender quick I should use on my little over 7.45 lb loin. I use a digital postage scale that weights in lbs and ounces and 10ths of oz.
TQ Loin
96oz- 100lb
48oz – 50 lb
24oz – 25 lb
12 ½ oz - 12 ½ lb
6 ¼ oz - 6 ¼ lb
So I figured it's about 1 oz of tender quick per lb of meat . I used 7 oz of tender quick and it seemed like a lot. After rubbing the last of the tender quick in I rubbed some brown sugar too. Anyone have any feed back on this?
I'm going to cure my loin that I cut up into 3 pieces for 14 days but check on them after 7 days by cutting into the thickest one to see how far the cure has traveled into the meat.
I bought my loin in a grocery store in a vacuum sealed package and checked the package to make sure there were no added ingredients of any kind.
If anyone can give me feedback on this formula or cure times I'd sure love to know what some of you more experienced folks know !
I'll let you know how they come out
Mark - aka jenbayjazz and for all you smoking jazz lovers www.jenbayjazz.com
MARK maybe we can get you more help...
I wrote...
QuoteMark,
I personally don't use TQ, but a few folks do around here. I have always said read and follow the instructions. I know the cure I use always seems if you measure it out "It looks" like it isn't enough but it always is...mine comes out fine. Of all the recipes the 14day mark seems to be pretty common...so I think that number is OK now about the amount of TQ...gosh that does sound like a lot...maybe someone will chime in...also I would re-post this thing and start a new thread...more people will read it.
I use a ratio of 1 Tbs TQ and 1 Tsp sugar per pound of meat for a dry cure. I usaully let cure for about 10 days. This method has always worked well for me.
Thanks acords...I knew someone would know.
I basically use the same as accord but I add additional spices. For Canadian bacon the information I got from the Morton site stated 3-5 days depending on the size of the cut. I cure mine for 6 days.
jenbayjazz
have you seen this thread:
http://forum.bradleysmoker.com/index.php?topic=3306.0
Quote from: MallardWacker on February 15, 2007, 06:26:27 AM
Written by jenbayjazz.....(I re-posted this do to the fact it will get more traffic here)
I found this on the Morton website for Canadian bacon
DIRECTIONS FOR DRY CURE For the dry cure, use Tender-Quick at the rate of 6 lbs. Tender-Quick per 100 lbs. of loins. First rub the meat with 1/3 of the Tender-Quick, then in 2 or 3 hours rub on the second 1/3 and in 24 hours apply the balance. Pack the loins closely while in cure and overhaul once when the curing time is about halt up, changing the position of the pieces.
Leave the pieces in cure for 10 days to two weeks. When taken from the cure, wash the loins, let them dry thoroughly, and rub with cornmeal and pepper. Wrap in muslin the same as for the sweet pickle cure.
Complete the cut by trimming close to the bones. The loin and backbone are shown separated below.
This last statement confused me because loins are boneless . that's the way I buy them anyway. If indeed they mean bone in then maybe that's why the ratio below seems pretty high.
I broke it down this way to figure out how much tender quick I should use on my little over 7.45 lb loin. I use a digital postage scale that weights in lbs and ounces and 10ths of oz.
TQ Loin
96oz- 100lb
48oz – 50 lb
24oz – 25 lb
12 ½ oz - 12 ½ lb
6 ¼ oz - 6 ¼ lb
So I figured it's about 1 oz of tender quick per lb of meat . I used 7 oz of tender quick and it seemed like a lot. After rubbing the last of the tender quick in I rubbed some brown sugar too. Anyone have any feed back on this?
I'm going to cure my loin that I cut up into 3 pieces for 14 days but check on them after 7 days by cutting into the thickest one to see how far the cure has traveled into the meat.
I bought my loin in a grocery store in a vacuum sealed package and checked the package to make sure there were no added ingredients of any kind.
If anyone can give me feedback on this formula or cure times I'd sure love to know what some of you more experienced folks know !
I'll let you know how they come out
Mark - aka jenbayjazz and for all you smoking jazz lovers www.jenbayjazz.com
MARK maybe we can get you more help...
I wrote...
QuoteMark,
I personally don't use TQ, but a few folks do around here. I have always said read and follow the instructions. I know the cure I use always seems if you measure it out "It looks" like it isn't enough but it always is...mine comes out fine. Of all the recipes the 14day mark seems to be pretty common...so I think that number is OK now about the amount of TQ...gosh that does sound like a lot...maybe someone will chime in...also I would re-post this thing and start a new thread...more people will read it.
Thanks for getting back to me on this . Since I used 1 oz tender quick per pound I'm concerned that it may have been too much. I see 1 table spoon per lb stated by most here that use tender quick. But the strange thing is that Morton themselves give that 1oz per lb ratio. I posted that link with my first post to Mallard Wacker and they've taken it down ?!
Well once it's fully cured I guess I'll be soaking the loins for a while . I hope it's safe to eat !
thanks all for the relpies
Mark,
If you are only using TQ as a rub, don't sweat it. If you were pumping the loins with a brine solution and had a strong salt content, you probably would have a piece of salt pork.
I would recommend a good soak and fresh water rinse is in order, just like you planned.
Thanks Jaeger:
I'm gonna soak the heck out of it and slice and fry a piece to see what I've got. I think if its' on the salty side I can fix it and next time cut way back on the amount of TQ that I use.
I just ordered two boxes of buckboard bacon cure and I'm going to give that a try as everyone here seems to love it. You tried this one?
Mark
Jenbayjazz;
I just curious. Can you post the link to where you found your information. Most recipes on the website, and instructions on the package give 1 Tbl/pound.
Quote from: Habanero Smoker on February 16, 2007, 02:17:13 AM
Jenbayjazz;
I just curious. Can you post the link to where you found your information. Most recipes on the website, and instructions on the package give 1 Tbl/pound.
Sorry it took me so long. I didn't see this question. I posted the text to that 6lbs tender quick to 100lbs meat. I got it from Mother Earth News not the morton website as I stated. However they say it was quoted from the Morton Salt Book
here's the link sometimes it takes forever for the link to work.
http://www.motherearthnews.com/Natural_Health/1973_January_February/More_From_The_Morton_Salt_Book
Thanks for the link. I haven't had a chance to read all of it yet, but it looks interesting.
Geez, I missed this earlier.
I will check the package tonight. The actual package quotes weight to weight ratios, not volumes, that's why I had to convert it. I lost my Bradley book, where I wrote down the conversion factor that I use for brining. Hope to re-post soon.
I started almost 7 pounds of pork loin to curing in the fridge just last weekend and used Morton's recommended amounts just like last time. The TQ package directions specify 1 Tbsp (or ½-ounce) per pound of meat. I weighed mine out to be exact but I also noted that the weight correctly corresponded to the dry measures.
Quote from: PetersCreek on February 22, 2007, 10:23:18 AM
I started almost 7 pounds of pork loin to curing in the fridge just last weekend and used Morton's recommended amounts just like last time. The TQ package directions specify 1 Tbsp (or ½-ounce) per pound of meat. I weighed mine out to be exact but I also noted that the weight correctly corresponded to the dry measures.
As Jaeger pointed out, if you are dry curing the measurement can be a little off. It's different if you are making a pickling brine. Then weight is important.
A "little off" is one thing but is twice as much (1 oz/lb vs ½ oz/lb) okay even for a dry cure? I'd read the comments in other threads about using only the amount called for so I've made an effort to be pretty precise about it. Besides it was easier just to weigh it out into a sili cup than to muck about with fractional dry measures.
As for brines, I haven't tried 'em with TQ...just salt and flavors. IIRC, the package calls for a pretty large meausure of TQ to make brine. Seems to me that'd be more forgiving of small errors. True? No?
TQ package reads 15gr of TQ for 500gr of meat
Quote from: PetersCreek on February 22, 2007, 02:39:09 PM
A "little off" is one thing but is twice as much (1 oz/lb vs ½ oz/lb) okay even for a dry cure? I'd read the comments in other threads about using only the amount called for so I've made an effort to be pretty precise about it. Besides it was easier just to weigh it out into a sili cup than to muck about with fractional dry measures.
As for brines, I haven't tried 'em with TQ...just salt and flavors. IIRC, the package calls for a pretty large meausure of TQ to make brine. Seems to me that'd be more forgiving of small errors. True? No?
I was referring to your comment of weight vs measuring. What I meant, you don't have to pull out your scale and go through the process of weighting, when you can simply use measuring spoons.
Okay, here's where I get to brag about my knife skills...or just plain ol' blind luck. ;D
I eyeballed cuttin' that pork loin into three equal(ish) pieces and they came out to exactly 2.2, 2.3, and 2.4 pounds. Not bad, I thought. And it was dead simple to weigh out 1.1, 1.15, and 1.2 ounces of TQ into three sili cups for the mise en place, seein' that I had the scale out anyway. From what I'm readin' in this thread, I probably could've called it good with 2¼ Tbs for each piece but given that I wasn't sure about that...and that I'm kinda persnickety, anyway...I didn't find it signifcantly more difficult to measure it out.
MW--I have used TQ for years and have adopted a policy about using it. The recipes in the Morton's book haven't changed in the 30 years that I have had their book and are more suited, sometimes, to meat that will be kept for some length of time, e.g., 6 to 8 months for some recipes. That means that some are a bit salty and require a method to cook out the salt, like changing the cooking water on a corned beef.
If you are to simply cure a piece of meat and want the cured flavor, but are not interested in long-term storage, then you can use one Tablespoon full per pound of meat as a dry rub. I use that formula for pork chops, corned beef, and dried beef for S.O.S. In the case of a thick piece of meat, like a brisket, I will allow it to cure for a week per inch of thickness and maybe a tad longer. Longer does no harm.
As a dry cure rub, TQ works well with a vacuum sealer. Simply buy some plastic gloves and put your meat in the vacuum bag. Rub the stuff in, wipe the salts from the sealing area, and vacuum seal. Refrigerate, etc. Spice mixes can be added dry this way, too.
BTW, TQ is already about 20% sugar. The old numbers that I have are 79% salt, 20% sugar, and 0.5% each of nitrate and nitrite. However, those numbers are anecdotal.
Hi again!
I smoked my pork shoulder for about 8 hours and it is very good. This was the first time I used tender quick and I must say I was a little negative about how it was going to turn out. It seemed like to much cure after I rubbed it on the meat. However it turned out very good. (let cure for 120 hours and soaked in water for 1 hour) I do notice a salty taste compared to the last shoulder I made. That time I used a pickle brine and pumped it as well. Not sure which method I prefer.
My new question is, has anyone used "Readycure" before? I picked it up at my grocery store. I see you can order it from Canada Compound Corp. I was reading in this form and saw that people were buying tender quick from them as well. (is this true) It says on the bag for dry curing to use 2lbs for 100lbs or 2 kg for 100 kg of meat.
I think I will give this product a try and see if it works as good as the tender quick. The tender quick was crazy expensive because I got it from the U.S. The readycure was 2.99 for a 2.2 lbs bag. A little smoke in the face is good!!!!! Webbee
Webbee,
Who makes Readycure. I have not tried it. Morton is a little pricey, maybe I'll give this a whirl.
Do you have a web address for the product? I'd like to read up on it.
Whitetailfan,
I bought this produce from my butcher at a Valuemart store but I see on the package that Canada Compound Corp. supplies it. http://www.canadacompound.com/ I will list the ingredience of the cure.
Salt, Sodium Nitrate,Sodium Bicarbonate
1 kilogram bag
For dry cure, use 2 lbs to 100 lbs of meat or 2 kg to 100 kg of meat.
WTF
I don't know if you are ever in Regina or not but there is a great store called JB's Sausage Maker Supplies. They originally where just a wholesale store but now have a public store front. They grind spices right there. They have some excellent spices that I've not been able to get anywhere else including cures. There prices aren't bad either. Their web site sucks but they do have an address and phone number etc.
http://jbsausagesupplies.com/index.php?pid=1
Mike
I'm back at it again. Yesterday I bought a 10lbs loin and it is a beauty. I trimmed of the excess fat and cut it in half. I rubbed Tender Quick on one and Readycure on the other. Now it is resting in the fridge. I will let everyone know what I think of the two different products. I did notice one thing right away. The Readycure seemed more coarse as I rubbed it into the loin. However if it works the same then I will use it because I can purchase it right at my grocery store. The butcher there is very helpful and seems very interested in what I am doing. Later Webbee
Quote from: Webbee on April 14, 2007, 08:33:00 AM
I'm back at it again. Yesterday I bought a 10lbs loin and it is a beauty. I trimmed of the excess fat and cut it in half. I rubbed Tender Quick on one and Readycure on the other. Now it is resting in the fridge. I will let everyone know what I think of the two different products. I did notice one thing right away. The Readycure seemed more coarse as I rubbed it into the loin. However if it works the same then I will use it because I can purchase it right at my grocery store. The butcher there is very helpful and seems very interested in what I am doing. Later Webbee
If ya can could you post some pics. I shure would like to see the loins.
nepas