Curing with Tenderquick, or nitrites and nitrates
I posted a similar question on alt.food.barbecue. It may be more
appropriate for this NG., Curing, to reduce botulism etc. is an important
part of low temperature smoking.
Have any of you cured with nitrites or nitrates in your brine, or
cure? I have done a dry rub with Morton's Tenderquick[.5% sodium nitrite and
nitrate], with limited success as it only cures the surface.
The FDA says that your finished cured meat shouldn't have more than 200
parts per million to avoid the evil cancer from emerging.
If any have used Tenderquick, what is your recipe for the brine. How much
Tenderquick do you use per quart of cure and how did you arrive at it?
Mortons does not post any of this on their site. Obviously they should.
Thanks,
Kent
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