Tenderquick, do you use it?

I use tenderquick when I'm doing sausage and if I'm going to cook poultry at lower temps and the internal temp will not reach at least 140� in 4 hours. This would be mainly be turkey and cooking at 225 to 250�.
Jim

I use when I am making sausage that needs to be dried for extended periods of time. I also use it when I brine and there is no room in the fridge for the pot I am using. I usually put the pot in a cooler and pack with ice. It is probably OK but I use it just to be safe.

The reason I ordered it is I have a fresh (Un-cured) ham that I want to smoke like a ham, not like pulled pork. I want the pink cured ham and all that.

d9

I make my own cures.

I don't even use it on the turkey's at 225�-250� like Jim does,but he is feeding the public.

About 10 years ago I got tired of that "hammy" taste that you can get, and I have probably cooked between 75-100 18 lb. or under turkeys and 10 lb. breasts.

The consumers are all still alive and kicking.

found some good info from a search for "uncured Ham"

Smokin posted this link

web page

d9 Cat! Got your e-mail, I guess this is how I respond.

I use salt, sugar, and saltpeter to cure my products. I make corned moose, and thus pastrami, and smoked fish. Smoked fish needs nothing more than salt, but I can the product. I use saltpeter in my meat and fish sausages. It is cheap, salt is cheap, and Tenderquick is not. I simply do not see the reason for it. My meat turns out pink when I want it to and I don't have to go by a "recipe" that is clearly someone elses...as in Mortons. Saltpeter to last me two years is under 2 bucks here at the pharmacy. I can pick and choose my salt with no other fillers.

I no longer make jerky in my Smokette, because I think it is superior in my dehydrator. I use no cure other than salt and sugar there. Of course, whatever form of salt and sugar I wish + whatever spices and herbs I wish.

It may be anarchy on this forum...but I'm not known to be a conformist!

quote:

Tenderquick, do you use it?

Awright! You want the truth? Do you have a pet boa? When the boa throws up his last white rat, you got tederquick.

You hearing me?

Good one, I2!!!! Or...when the bear throws up his last tourist, you've got tenderquick!

I recently tried the basic brining recipe in Brining 101. After mixing all the ingredients I realized that there were several other options available. I opted to try option 2. I threw out the brine mix and drank the quarter cup of bourbon. The results were terrific.

Ya mean we got conformists?