shawn wrote:
> ceed wrote:
>
>> Hi,
>>
>> Morton has a few curing products available (even a booklet on curing):
>>
>> http://www.mortonsalt.com/products/m...ng/index.html#
>>
>> Available around here is "Morton Tender Quick" and "Morton Sugar
>> Cure". Does anyone here have experience with these products? I am
>> currently buying cure on-line, but it would be convenient if I could
>> use these which I can pick up locally.
>>
> Tender quick is interchangeable with instacure #1. IIRC the percentage
> of sodium nitrate differs. In my last effort (several years ago) I
> think I had to use more TQ to get the sodium nitrates up to the required
> percentage. It is salty, so reduce the amount of salt accordingly.
>
> Sugar cure is more for dry-curing hams and bacon. It has sugar ann
> smoke flavorings added, and you rub it into the meat, and let it
> dry-sure until the moisture content has been reduced by about half.
> You could supposidly do this drying off the back porch, like granddad
> did, (Be sure to cover with cloth to keep out flies) I do mine in an
> old fridge. (Takes longer, but I like my meat cold.)


After some research I wanted to post this info:

Tenderquick contains 1% nitrites/nitrates. (It is a blend to allow long
term dry curing; the nitrites break down in weeks rather than days)

If you're using prague #1 at 6%, you would have to use 6 X more TQ to be
safe. (Again, reduce the salt accordingly.) I have used TQ for many
years, because I can get it locally. I like it. But your web source
might be more cost effective due to the reduced amount you need to do
the job.