Hay Gang does anyone know where I can find the amounts of Tender Quick (measurements) that is to be used in different foods like how much to use pr. lb. in turkey or pork butt ??? There has to be a link somewhere but for the likes for me I can't find it.....Thanks Guys and Gals Cajun :P
I assume you're rubbing TQ on the butts and turkey to cure. In that case, exact measurements don't exist. The idea is to cover the outside well, basically until no more TQ will adhere.
Thickness of the meat will determine the curing time. When I make cottage bacon from pork butts I like to cut the meat in half so that it is no more than four inches thick. Curing is accomplished in about three days. The meat is rinsed very well.
TQ is really no more than salt and sodium nitrate mixed in perfect proportion. I often find old recipes calling for, say, 1 cup of salt and 1 teaspoon of potassium nitrate (saltpeter). All I have to do is substitute 1 cup of TQ to modernize the recipe.
Did I answer your question? I have a feeling I didn't as you say, " how much to use in turkey or pork butt...". I'm not quite sure what you're doing.
TQ is a mixuture of salt, nitrites and nitrates. Although when you are using TQ as a dry cure and exact amounts do not matter, Morton does have recommendations for using their Cures. The information on how to use it is written on the back of the package. In general, you use one tablespoon per pound. If you are making a pickle (brine) the amounts are different. Curing times depend on the thickness of the meat. I have never pickled with it, and I don't have a package with me, so I can't give those amounts. If you are going to cure something like a butt, you will need to make a pickle brine and pump the meat, or it will not cure properly. As Smudge suggests slice it into about 3-4 inch slabs and use a dry cure. If you are just going for a fake pink ring, then there is a thread on how to do that.
Here is a link to Morton's site, if you are going to use that product a lot, Morton does sell a book on how to use their cure.
http://www.mortonsalt.com/products/meatcuring/mcuringmeth.html
I've used 1 TSP TQ and 1 TSP sugar per pound of meat as a dry cure in the past with great results. About 5 days for a pork loin has also worked pretty well as far as cure time. JMHO
acords,
Are you using 1 teaspoon or 1 tablespoon per pound?
I've been working on converting my recipes that used TQ over to using Cure #1 (Insta Cure #1, DQ Cure #1, Prague Powder #1 etc). Most sources use Cure #1 or Cure #2 in their curing recipes, so I've began using these cures.
Quoteacords,
Are you using 1 teaspoon or 1 tablespoon per pound?
I've been working on converting my recipes that used TQ over to using Cure #1 (Insta Cure #1, DQ Cure #1, Prague Powder #1 etc). Most sources use Cure #1 or Cure #2 in their curing recipes, so I've began using these cures.
My bad, I shouldn't post when drinking vodka ;). 1 TBSP TQ per lb.
Most of my recipes use #1 too, and have never attempted anything that would require #2. I do like the TQ for dry curing loins into bacon. It just seems to be a bit easier
Thanks! I was sure if that was a typo. I was hoping it wasn't. :) You are right. TQ is more convenient and easier to use.
I only use Cure #2 for dry cured sausage, or should I say when I try to attempt it again.