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If they have pigs in Oz and turn them into Ham's and briskets into Pastrami they have to have something.

Look for "curing salt". It may not be TQ, but it will be something. You need a "cure". You might also hear of Prague Powder.

Curing salts will turn a chunk of regular pork into a beautiful ham through a curing process. It's a long and laborious process that takes time, but before refirgeration, it worked wonders.

Smokin'
The tenderquick is hard to find around here (CT). I don't have a WalMart "Super Center" near me, but they are supposed to carry it in the Super Centers according to Morton. We just have regular WalMarts here. I tried every major grocery store, butcher and even a few kitchen supply stores.

I finaly gave up and ordered it direct from Morton and it cost me almost as much for shipping as it did for the product. When all is said and done I paid just under $20 for two three pound bags of it.
C. Clark "Smoky" Hale has a recipe that allows you to make your own Tender Quick:

26 oz of non-iodized salt
1 Lb of sugar
1 oz of potassium nitrate (or 2/3 ox of sodium nitrate)

Mix all ingredients very well. You have to distribute the nitrate evenly throughout. Store in an air tight container labeled as curing salt. The recipe makes enough cure to cure about 35 Lbs of meat.

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