Tender Quick Question

Desert Oasis Woman

Recipe calls for 4 T salt, 2 T Powdered dextrose, and 2 tsp Insta Cure #1
per 5#s meat

How much Tender Quick do we use per this recipe?
Tender Quick calls for 1Tbs per 1 pound meat for quick cure, but that sure seems like a lot compared to the recipe........but neither of us know equivalencies

If we use Tender Quick, how much salt do we need?

Thanks

Bear 007

I didn't put any preservatives in mine, freezing them right off. The only thing I could find was this, maybe you just don't need as much for the recipe, I'd stick to the recipe.
http://www.bbq-fyi.com/morton-tender-quick.html

eenie meenie

Kari, the Tender Quick already has quite a bit of salt.

Read the last post from the Smoke Ring forum. http://www.thesmokering.com/forum/viewtopic.php?t=1869&sid=a887157ed636af1a6cd68c90cf9966cf

I can't wait to see picks of the T&L sausage.

Squirtle

Just replace the salt with TenderQuick and leave out the cure. TenderQuick is 99% salt and sugar and 1% cure.

Doug in Eggmonton

That recipe is pretty close to the tender quick proportions. I would just coat the meat with as much TQ as wants to stick, seal it, and put it in the fridge for 7 days, turning each day. Pretty much what I do and it makes fabulous bacon.

Doug

kolbdriver

Kari, Since I don't know what tender quick is I was expecting somwthing completely different in this post.
darn.
Happy Memorial Day...






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