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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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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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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." |
Posted to alt.food.barbecue,rec.food.cooking
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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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