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  • Dry Cure vs Wet Cure

    A little different question here. When using Morton's Tenderquick cure there is a specific formula for the amount of TQ to use per measure of liquid(1 cup per quart I think). However I haven't seen anything like that for "pick salt cures"(insta cure, DQ cure, etc). Only thing I've seen is to use 1 teaspoon per 5lbs of meat. So does the same apply for using it in a wet cure no matter the amount of liquid?
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  • #2
    Good question Lou... curing brines are mixed to a CONCENTRATION of nitrates/ites. I have found the TQ to be too salty in the published concentration- and I assume one COULD lessen the amount perhaps 30% and go with a longer time in the cure.

    Altho, I am not positive of this. There is a sticky somewhere...lemmee see here...

    http://www.smoked-meat.com/forum/showthread.php?t=850

    That explains some of this. I guess I should go thru it again...
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    • #3
      Seems like there would have to be a concentration level for pink cure also but I can find anything on it.
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      • #4
        Welll by weight...6.25% nitrite I guess...
        http://www.appropedia.org/Prague_powder_1
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        • #5
          Thanks Rich

          Originally posted by Richtee View Post
          Welll by weight...6.25% nitrite I guess...
          http://www.appropedia.org/Prague_powder_1
          Thanks for posting this. I just bought an oz of sure cure 1 from Curley's and was wondering the same thing about how much to use. Pretty amazing how little it takes to to 5 lbs.

          Dave

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          • #6
            Not only that, Dave but how to assure even distribution in 5 lbs. That's where TQ has an advantage...it's "diluted". I would suggest mixing ALL your spice/flavorings together WITH the cure BEFORE adding into the meat. Spreads it out, easier mixing.
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            • #7
              Originally posted by lcruzen View Post
              Seems like there would have to be a concentration level for pink cure also but I can find anything on it.
              I believe that would be .32oz cure#1 per gallon of water as per the incated link.
              2 pounds per 100 gallons pickle brine at the 10 percent pump level in the product

              http://www.extension.umn.edu/distrib...on/DJ0974.html


              An interesting article: http://pods.dasnr.okstate.edu/docush...SI-3994web.pdf
              Last edited by DangerDan; 11-04-2009, 05:07 PM. Reason: Because of Rich
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              • #8
                I use the 1 tsp/5# of meat and brine solution. a gallon of water weighs 10 # so if I am doing a 5# chunk of meat in a gallon of brine. the meat calls for 1 tsp, a gallon of brine is another 2 tsp, so I would put in 3 tsp.
                Col. Big Guy

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                • #9
                  Hmmm Something's not right there. I'm not sure what... crap... I gotta go do some math later.
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                  • #10
                    OK what is this 10% pump level? Are they injecting the meat with a 200PPM solution with 10% of the meat weight here?
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                    • #11
                      yessiree
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                      Don't let your meat loaf...

                      http://s44.photobucket.com/albums/f2...view=slideshow

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                      • #12
                        Sooo then... you do not add the weights of meat AND water, but make the brine according to the water amount to equal 200PPM-ish, (200PPM being the MOST allowed per USDA rules...right?) and inject the meat, then into that concentration cure/brine?
                        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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                        • #13
                          Dan and Rich, thanx for sorting this out. You'd think the folks that make the cure would have this info readily available.

                          So the answer is .32oz per gallon of water, correct?
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                          • #14
                            My calculations come up with .325 Oz, or perhaps easier, 9.1 grams per gallon brine, WITH 10% of the meat weight IN BRINE injected...then meat put in brine.

                            This will reduce curing times to about half of normal, and time does matter in this case as more nitrite/ate IS available. I would suppose we are looking at 4 days/inch of meat radius in this case. I think. Sigh still reading and figgering.
                            Last edited by Richtee; 03-28-2010, 03:16 PM.
                            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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