Got a wheel barrow full of Tender Quick,now what?

[Daveo]

Walmart was closing out TQ for$1 per bag so I bought it all(probably 15 bags or more).I've made belly and back bacon before,not with TQ.Next time I make bacon do I just use TQ in the recommended rate and add other ingredients for flavor?For example I made the Maple bacon w/maple sugar+syrup before.Would I just add the maple to the recommended amount of TQ,omiting the salt and cure#1?
I guess what I'm trying to say is what adjustments do I need to make in substituting TQ in the cure recipes I find here?

Also anyone ever cured poultry?
Used TQ for Salmon?I've used the salmon brine from Bass Pro before and it came out good.

Thanks!

[Habanero Smoker]

To substitute TQ in a recipe that calls for cure #1 when curing whole muscle meat you use it as directed by Morton; 1 tablespoon per pound, and as you mentioned do not add the cure or salt that is in the recipe. When it comes to thick liquids/paste it becomes a little tricky, but in today's age of refrigeration apply it as directed, if you are not adding much syrup; no more than 1/4 - 1/2 cup per five pounds of meat. TQ is about 28% sugar so keep that in mind when you are adding sweeteners.

For sausage you add 1/2 Tablespoon per pound, and omit the salt and cure.

I do not like the taste of cured poultry or fish, but do cure some for family and friends. TQ can get expensive when you use it as a brine (wet cure in this case). The recommended amount for wet curing is 1 cup per quart. If you plan to use the dry cure method (dry brine), then you apply it the same as you would whole muscle meat. I've never tried to dry cure a whole chicken. That can be a little tricky trying to evenly apply the cure inside the cavity.

[Daveo]

To substitute TQ in a recipe that calls for cure #1 when curing whole muscle meat you use it as directed by Morton; 1 tablespoon per pound, and as you mentioned do not add the cure or salt that is in the recipe. When it comes to thick liquids/paste it becomes a little tricky, but in today's age of refrigeration apply it as directed, if you are not adding much syrup; no more than 1/4 - 1/2 cup per five pounds of meat. TQ is about 28% sugar so keep that in mind when you are adding sweeteners.

For sausage you add 1/2 Tablespoon per pound, and omit the salt and cure.

I do not like the taste of cured poultry or fish, but do cure some for family and friends. TQ can get expensive when you use it as a brine (wet cure in this case). The recommended amount for wet curing is 1 cup per quart. If you plan to use the dry cure method (dry brine), then you apply it the same as you would whole muscle meat. I've never tried to dry cure a whole chicken. That can be a little tricky trying to evenly apply the cure inside the cavity.

Thanks a lot!That helps make it clearer.I've got over 30 pounds of the stuff so it should last a while!
Going to start a new batch of bacon this week,and some Canadian bacon too so I'm ready!

[slowpoke]

Thanks H.S. I too use Mortons,This is booked marked.

[viper125]

Just an idea. I have a terabyte drive I use on my home network. I save all these hints and tips to it and a file on my computer. I just use the windows note pad. Give it a title you recognize and put it in a folder called meat stuff. Makes it easy and if computer screws up you never loose it. And by having a second on the lap top I have a back up.