Is curing salt the same as Morton Tender Quick?
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Tender Quick is a meat cure. It contains salt, sugar, nitrates & nitrites. It is an easy way to cure meat. All you need to add is your flavoring spices.
Otherwise you have to mix your own salt and prague powders #1 (nitrite) & #2 (nitrate)
Some prefer to mix themselves so they can play with the salt ratio in different recipes.
Otherwise you have to mix your own salt and prague powders #1 (nitrite) & #2 (nitrate)
Some prefer to mix themselves so they can play with the salt ratio in different recipes.
Ditto what GeiyserQ said. Unfortunately, a lot of recipes are not very specific about what curing salt means. Sometimes it's tenderquick or an equivalent (there are commercial preparations that are similar to tenderquick but have slightly different proportions of nitrate), and sometimes it's prague #1 or its equivalents (instacure, pink curing salt, quick cure, etc.) which contain 6.25% nitrate.
With some recipes you have to sort of figure out what they mean. Prague #1 is usually used at the rate of 1oz per 25lb of meat, and there's often some additional plain salt in the recipe. Tenderquick would probably be the only salt ingredient in the recipe and, for sausage at least, would be in the neighborhood of 4-8oz per 25lb meat.
Hope that helps...
With some recipes you have to sort of figure out what they mean. Prague #1 is usually used at the rate of 1oz per 25lb of meat, and there's often some additional plain salt in the recipe. Tenderquick would probably be the only salt ingredient in the recipe and, for sausage at least, would be in the neighborhood of 4-8oz per 25lb meat.
Hope that helps...
Hey tjr,
Glad to see you on here. I wanted to tell you that I am using your version of Eldon's recipe for dried beef. I'm curing now and will be smoking this weekend. My question to you is have you made any since that original post? If so have there been any tweeks you've made that improved the finished product from your 1st try?
Glad to see you on here. I wanted to tell you that I am using your version of Eldon's recipe for dried beef. I'm curing now and will be smoking this weekend. My question to you is have you made any since that original post? If so have there been any tweeks you've made that improved the finished product from your 1st try?