"Ed Pawlowski" > wrote:

>
>"Jim Elbrecht" > wrote
>> Good a time as any to also ask. . .
>> I had a recipe that called for MTQ, and since I didn't have any, I
>> googled for a substitute.
>>
>> Does this combination sound right to those who know? [I don't seem to
>> have written down where it came from]
>> Basic Dry Cure/MTQ (make about 3 1/2 cups)
>> 1 pound pickling salt
>> 8 ounces granulated sugar
>> 2 ounces InstaCure #1; or DQ Powder; or Prague Powder #1; or Cure #1
>>
>> [and if it is equivalent- , Back to Marty's question; I've used it and
>> nobody died.<g>]
>>
>> Jim
>
>Sounds about right, but I'd not use a cure unless I wanted cured meat, like
>corned beef, ham, bacon. It would certainly not be my choice for brining a
>roasting or grilling bird.

Thanks-- I agree on the usage. The recipe that called for it was
dried beef.

I don't brine birds-- though I marinate them and use lots of salt. .
.. so maybe I do.<g>

>Oh, it is a slow death.

I've likely subjected my body to worse.<g> but all in moderation.

Jim