TenderQuick -V- InstaCure Round #1

[Fishawn]

I have only used TenderQuick & the Pre-packaged cure/seasoning for making sausage so far. I see InstaCure is quite popular. Is it less "Salty" than TenderQuick, or any advantages over TenderQuick?

[Richtee]

Instacure/Prague#1/"pink salt' has very little sodium salt (REAL salt) in it. So little, that you must add salt to most cure mixes using it. It's greatest advantage is just that- you can control the salt content. I do not find TQ to be "too salty" (used properly) in my tastes, but if you are looking to limit sodium intake, that's the stuff to go with.

[Richtee]

Also, remember the amounts of P1/PS/IC are TINY...and you need to ensure an even coating/mixing for proper cure distribution in the product...

[Walking Dude]

alot of recipes call for Cure #1, and there is NO comparative ratio to use TQ in. I emailed Morton's and that is what they told me...........I use TQ for my CB's and bacon, and Cure #1 in my sausage recipes, just because they call for it............

[Richtee]

alot of recipes call for Cure #1, and there is NO comparative ratio to use TQ in. I emailed Morton's and that is what they told me...........I use TQ for my CB's and bacon, and Cure #1 in my sausage recipes, just because they call for it............

Actually... if my brain ain't farting here...about 4.5 tablespoons canning salt mixed with .04 OZ (1 teaspoon) P1/IC/PS SHOULD be about enough "Tenderquick" for 5 Lbs meat?

[Walking Dude]

Actually... if my brain ain't farting here...about 4.5 tablespoons canning salt mixed with .04 OZ (1 teaspoon) P1/IC/PS SHOULD be about enough "Tenderquick" for 5 Lbs meat?

all i know, is what Mortons emailed me back.......

[Richtee]

all i know, is what Mortons emailed me back.......

Hmm maybe I should pose this to them, eh. Think I will... Thanks D88de.

[TxBigRed]

Tender quick also has Sodium Nitrate in it, which is really not supposed to be used in bacon any more. At least it cannot be used in commercially prepared bacon. Of course, as I say this, I have 25 Lbs. of bellies in the reefer on day #8 using Tender Quick.

Dave

[Richtee]

My question:
A question came up... I realize TQ contains both nitrate and nitrite, BUT...if someone were wanting to convert a recipe/cure called out with TQ would Prague #1/Instacure/pink and 4.5 tablespoons canning salt and 1 teaspoon "pink" be a vialble approximation? 5 lbs meat... For a "quick" cured product of course...

[Richtee]

Tender quick also has Sodium Nitrate in it, which is really not supposed to be used in bacon any more. At least it cannot be used in commercially prepared bacon. Of course, as I say this, I have 25 Lbs. of bellies in the reefer on day #8 using Tender Quick.

Dave

As long as your curing times are sufficient, and the amounts right, no worries mate. The nitrates go to nitrites to nitrous oxide and POOF... all gone, (mostly) and meat cured. And DON'T burn yer bacon! That will create nitrosamines that they are worried about. BUT as your bacon won't contain excess nitrates/ites...

[SmokinLee]

Has anyone used the Morton Sugar Cure? I was telling Steve "WD" on the phone last night, I stop at this Mennonite Store. They sell 1 gallon jugs of blackstrap molassis for $5.99 and The 7.5 pound bag of Morton Sugar Cure for $3.79. I have enough cure to last me awhile.

[Richtee]

Has anyone used the Morton Sugar Cure?

According to Morton's book, SC is interchangeable with TQ one to one- but contains "A blend of natural spices and dextrose" on top.

[TxBigRed]

Has anyone used the Morton Sugar Cure? I was telling Steve "WD" on the phone last night, I stop at this Mennonite Store. They sell 1 gallon jugs of blackstrap molassis for $5.99 and The 7.5 pound bag of Morton Sugar Cure for $3.79. I have enough cure to last me awhile.

I use the sugar cure, and add brown sugar to boot! And that is a heck of a good price on the sugar cure.

Dave

[smokeguy]

all i know, is what Mortons emailed me back.......

I got the same general email when I asked awhile back too.