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Kent Kent is offline
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Default Morton's Tender Quick for brining?

Some of you have used Morton's Tender Quick for brining ribs.
What happened to the meat? Did you get a cured ham like taste, or something
else? How long did you cure?
I have noticed that when some add Tender Quick to their brine, they use only
a small portion in their brine, one to eight parts salt to one to four parts
salt. Morton's doesn't publish any TQ/water concentration for brining. Rutas
only uses prague power, 10 times as much nitrite than TQ, in fairly high
concentrations.
Have any of you Tender Quick briners experimented with that, and what
happened? I think Morton's tells you to use it straight out of the bag,
though only for "dry rub"
Thanks for any thoughts or advice.
Kent