Morton's Tender Quick Question

[josbocc]

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

[OU812]

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

[Habanero Smoker]

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 This is also used 1 tablespoon per pound.

[OU812]

Basic Dry Cure. Thats what I was referring to in the recipe site, couldnt think of what it was called. Brain fart.

[josbocc]

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

[Habanero Smoker]

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.

[watchdog56]

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.

[FLBentRider]

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)

[watchdog56]

Thank You for the quick reply looks like I am off to another grocery store. Thanks again.

[KyNola]

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

[pensrock]

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.

[OU812]

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 ?

[watchdog56]

found some mortons at another grocery store

[OU812]

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.