Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Old 21-04-2011, 10:45 PM posted to alt.food.barbecue,rec.food.cooking
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Default Brining question


"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.

Oh, it is a slow death.


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Old 21-04-2011, 10:57 PM posted to alt.food.barbecue,rec.food.cooking
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Default Brining question

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.


What Ed said.


--
Dave
"A human being should be able to change a diaper, plan an invasion,
butcher a hog, conn a ship, design a building, write a sonnet, balance
accounts, build a wall, set a bone, comfort the dying, take orders,
give orders, cooperate, act alone, solve equations, analyze a new
problem, pitch manure, program a computer, cook a tasty meal, fight
efficiently, die gallantly. Specialization is for insects."


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Old 21-04-2011, 11:22 PM posted to alt.food.barbecue,rec.food.cooking
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Default Brining question

"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


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