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They do about the same thing but the proportions are different. Read the instructions on Pink Salt to see how much you use per pound of meat. Good luckJRWhitee said:That looks fantastic I dont have tender quick but I do have #1 pink salt could I substitutes pink salt for tender quick? I have a packer in the freezer and want to do this.
When you removed it at 185, did it pass the "buttah" test? 185 seems a little low for that - it is usually tender between 195 and 205.prunoki said:The stall was around 173 and it lasted for a good 3-4 hours.When the meat reached 185 IT I took it from the egg, wrapped it into some foil and towels and put it into a cooler bag. The end result is a bit dry, but the flavour is really intense, I love it.