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  • I have a question...

    Is canning and pickling salt the same as the "pink stuff" and/or Morton's tenderquick? The reason I ask is I can't seem to locate either of the cures at any of my local grocers.

    I guess I've got 2 questions, is the MH cure/seasoning available yet? I've reaad alot of reviews but can't seem to find that either.

    Thanks.

  • #2
    no. pickling and canning salt is just that, salt. "pink stuff" and tenderquick contain sodium nitrate and/or sodium nitrite, which is what you need to cure things.
    Mike
    Life In Pit Row

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    • #3
      gotcha, ty much. I'll keep lookin.

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      • #4
        Heres a link to Morton's product locator that might help.
        http://www.mortonsalt.com/store-locator/index.html

        You won't find pink salt in a store.
        sigpic

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        • #5
          I bought my last bag of pink salt @ Amazon

          http://www.amazon.com/Instacure-Slow...6732903&sr=8-4
          sigpic

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          • #6
            Like they said, Pink stuff is different. If you have a Cabelas or Gander Mountain, even a Bass Pro shop in your area, you will be able to find the pink curing salt in the sausage area. Mortons, some grocery stores carry it, usually the ones in the smaller towns.
            https://youtu.be/ZcqprrIlbcIli

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            • #7
              Hey Racer, I think you heard the Hell No! it's not the same!

              Was going to suggest that if you have an older grocery in your area, they might carry TQ. If you are going to have to buy something, I would recommend Instacure #1 (pink salt). Very easy to determine the amount of cure per # of meat, and you can control your salt much better. Just a suggestion.

              Lot's of posts with basic salt/spice mix recipes for you to start with that I wouldn't hesitate to try. I think Ken and Rich weed out the shady posts when it comes to curing.

              Good luck - can't wait to see what you come up with.

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              • #8
                In addition, there's a couple posts at the top of this forum you should notice/read.

                http://www.smoked-meat.com/forum/showthread.php?t=28

                http://www.smoked-meat.com/forum/showthread.php?t=3901
                In God I trust- All others pay cash...
                Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                • #9
                  Originally posted by Richtee View Post
                  In addition, there's a couple posts at the top of this forum you should notice/read.

                  http://www.smoked-meat.com/forum/showthread.php?t=28

                  http://www.smoked-meat.com/forum/showthread.php?t=3901
                  Yeah, I read those and the majority of posts within. Lots of great info. Thanks to all who posted. I've got my meat, but I guess I'm gonna have to make the 1.5 hr trip to Cabella's to pick up the cure. Being that this is my first attempt at it, I wanna make sure I do it right. But I do have an additional question... I was surfin the net lookin for jerky info, and not many if any at all mentioned a cure, just a marinade. Are all these people doin it wrong?

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                  • #10
                    The "marinade" if it contains the proper ingredients, will have the right ingredients in it to act as the cure & will also add flavor (salt in soy sauce) etc.

                    Please correct me if I'm wrong here, but I think I'm pretty close.

                    Are you driving a Prius for the 1.5 hour drive? .... Man, I would order some from Amazon & wait the 3-5 days, or use a different brine, maybe with TQ or soy sauce?... Although Cabela's is not a bad destination.
                    sigpic

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                    • #11
                      lol, no prius here, I'm a firm believer in gas guzzling vehicles. :) I'll have to check amazon.

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                      • #12
                        Originally posted by iRacer View Post
                        lol, no prius here, I'm a firm believer in gas guzzling vehicles. :) I'll have to check amazon.
                        The link is on post #5 above...... There should be a bunch of readily available jerky cures using soy sauce or Tenderquick as a base...... Both of which are most likely readily available in most areas..... Just thinking out loud here as an option to you driving a bunch
                        sigpic

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                        • #13
                          Originally posted by iRacer View Post
                          I was surfin the net lookin for jerky info, and not many if any at all mentioned a cure, just a marinade. Are all these people doin it wrong?
                          Could turn into quite a raging debate there.

                          BUT, the jerky marinade that Richtee shared with me has TenderQuick in it.

                          I'll see if I can find it.

                          (Rifles through old jerky threads . . .)

                          Oh, here it is. Took longer than I though to find it though.

                          Richtee's Red wine Jerky marinade

                          The mix I use for about 8 lbs. jerked beef is roughly:

                          8 Tbsp. Morton Tenderquick <Standard 1 tbsp/lb. meat..follow directions on bag!>
                          4 Tbsp fresh cracked black pepper
                          1/4 cup soy sauce- lo-sodium stuff works well for this
                          3 tbsp. powdered onion
                          2 tbsp. powdered garlic
                          2 tbsp. cumin
                          2 tbsp. ground red pepper
                          4 tbsp. Worchester
                          Enough red wine to dissolve the T.Q. when warmed in a pot and cover meat <couple cups, typically>


                          Good stuff.

                          Dave
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                          Proud Smoked-Meat Member #88
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                          "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

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                          • #14
                            Originally posted by DDave View Post
                            Could turn into quite a raging debate there.

                            BUT, the jerky marinade that Richtee shared with me has TenderQuick in it.

                            I'll see if I can find it.

                            (Rifles through old jerky threads . . .)

                            Oh, here it is. Took longer than I though to find it though.

                            Richtee's Red wine Jerky marinade

                            The mix I use for about 8 lbs. jerked beef is roughly:

                            8 Tbsp. Morton Tenderquick <Standard 1 tbsp/lb. meat..follow directions on bag!>
                            4 Tbsp fresh cracked black pepper
                            1/4 cup soy sauce- lo-sodium stuff works well for this
                            3 tbsp. powdered onion
                            2 tbsp. powdered garlic
                            2 tbsp. cumin
                            2 tbsp. ground red pepper
                            4 tbsp. Worchester
                            Enough red wine to dissolve the T.Q. when warmed in a pot and cover meat <couple cups, typically>


                            Good stuff.

                            Dave
                            Yeah, that's the one.... ...... Leftover red wine too, better get some good stuff
                            sigpic

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                            • #15
                              Originally posted by Fishawn View Post
                              The "marinade" if it contains the proper ingredients, will have the right ingredients in it to act as the cure & will also add flavor (salt in soy sauce) etc.

                              Please correct me if I'm wrong here, but I think I'm pretty close.
                              For the purposes of basic jerky/curing for the average person, this is incorrect. The ingredients MUST contain a nitrate/ite component. A marinade is not a cure UNLESS it contains these additions.

                              Let's leave it at that, it's safest unless you are a professional or very advanced in the curing field.
                              In God I trust- All others pay cash...
                              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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