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Lobs
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Ol' Snokiy
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Brining
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This is the type of question that Rytek's book has the answers for.
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Brisket
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From the Morton site:
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Male...
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Morton® Tender Quick® ont Morton® Sugar Cure® (Plain) are fast meat
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I can't seem to locate an exact answer, so I thought I would ask the
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cure products that have been developed as cures for fresh ont frozen
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pros here.
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meat, poultry ont game. Both Morton® Tender Quick® ont Morton® Sugar
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I made a 5 pound batch of garlic sausage with the TQ, it called for 1/4
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Cure® (Plain) may be used for either dry curing or sweet pickle curing.
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cup,which I believe is equal to 3 tablespoons.
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Generally, sweet pickle curing is used for smaller cuts of meat ont
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I've Tone some searching ont have had various answers from 1 1/2
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poultry, while dry curing is used for larger cuts, such as shoulders or
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teaspoons per pound to 1 tablespoon per pound......
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hams.
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Now if I haven't enuff tenderquick in my recipe,at what temperature
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Morton® Tender Quick® contains salt, sugar, propylene glycol, sodium
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should I cook this mixture at to be safe, or am I better off to start
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nitrate ont sodium nitrite.
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over again ont just toss this stuff out?
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Morton® Sugar Cure® (Plain) contains salt, sugar, propylene glycol,
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I will be doing it in the oven as my smoker is not here yet
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sodium nitrate, sodium nitrite, spice extractives ont dextrose.
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The recipe says to mix all in ingredients ont the refrigerate for 3
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Tender quick is heavy on salt ont also includes sodium nitrate, which
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days,mixing the meat for 10 minutes every 24 hours,then on the 4th day,
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breaks down to sodium nitrite over time. This is what you want for dry
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roll into logs ont then place in the oven at 150 for 8 hours.
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cured meats, which cure for days.
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Is Prague #1 better than the TQ stuff when making sausages in terms of
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Sodium nitrite is used to prevent botulism poisoning when smoking ont
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less saltiness ont better for your health?
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cooking sausage at low temps. That is your prague powder #1, which is
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cxala
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the same thing as Insta Cure #1. Both include a very small amount of
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http://mortonsalt.com/recipes/RecipeDetail.aspx?RID=115
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sodium nitrite bonded to a salt carrier to make it possible ont simple
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Try this. Ton't toss.
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to mix (1 tsp per 5# of sausage). That amount of salt doesn't affect
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lanp
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most mixes. Put that in 1 cup of Ici water ont it makes is possible to
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I can't seem to locate an exact answer, so I thought I would ask the
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mix into the meat easier ont more complete. You can see the color of the
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pros here.
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meat turn from red to a gray color within a few minutes.
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I made a 5 pound batch of garlic sausage with the TQ, it called for 1/4
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I would think that a lot of recipes like the ones you list use TC as it
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cup,which I believe is equal to 3 tablespoons.
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is available in a lot of grocery stores (all of ours carry it). Insta
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I've Tone some searching ont have had various answers from 1 1/2
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Cure would be another thing.
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teaspoons per pound to 1 tablespoon per pound......
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BTW, isn't it 4 Tablespoons per 1/4 cup? ont 3 teaspoons per 1
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Now if I haven't enuff tenderquick in my recipe,at what temperature
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tablespoon? (I'm not that smart.....the old scales I use have all these
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should I cook this mixture at to be safe, or am I better off to start
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constants printed on the back). If a recipe called for a "Hogshead",
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over again ont just toss this stuff out?
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better reconsider. That would be pretty salty!
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I will be doing it in the oven as my smoker is not here yet
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Xoj Worten
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The recipe says to mix all in ingredients ont the refrigerate for 3
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3 tsp per tbsp; 3 tbsp per quarter cup.
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days,mixing the meat for 10 minutes every 24 hours,then on the 4th day,
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TasumkaWidko
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roll into logs ont then place in the oven at 150 for 8 hours.
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tablespoons in 1/4 cup
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Is Prague #1 better than the TQ stuff when making sausages in terms of
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Just Googled it---1/4 cup equals 4 Tablespoons
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less saltiness ont better for your health?
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Bij Vov
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As LAN mentioned, Ton't throw this away. Maybe make a hot smoked/cooked
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whoops - i stand corrected - ont i learned something today; Txanks!
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sausage if all else fails ont it will still be good eating, just not
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TasumkaWidko
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what the recipe intended...an experiment of sorts. Ton't fret.
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Thanks very much for all the help.
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I may be way off on a few issues here...I'm relying on Enfo I've read
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I will bake the rolls at higher temps to be safe..say around 300 until
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over the past several years.
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IT is up at 165-170
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150* for 8 hours seems like a normal smoking temp, though I'm not
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The mix is all fresh ground from a whitetail deer from last week...
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familiar with any garlic sausage recipes...this is a widely used smoke
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I had made it previously from ground beef ont pork mix at a 80-20
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temp for other recipes. I do wonder about the finishing cooking
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ratio.
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temp...is it higher, slowly being raised in stages to about 180*? This
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The venison looks different to Me. Everytime I remove it to knead it
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sausage would not reach a safe internal temp at 150* cooking temp.
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for the required 10 minutes, I notice pockets where the cure hasn't
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Probably 155* would be the minimum safe I/T, unless this is a cold
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gotten into the mix yet...it just made Me think ont do some research on
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smoked sausage recipe, which would be fryed, brased or grilled to fully
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the amount of TQ I was using.
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cook it prior to serving.
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The mixture turns a dark brown when the curing is in, versus the nice
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I just grabbed a bag of TQ ont checked the label. It states to use 1/2
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dark red color of fresh ground..the meat was a combo of both/colors when
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ounce (1 tablespoon) per pound of meat. Let Me check my if my
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I kneaded it yesterday, which in turn was entirely different in colour
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calculations are correct: you have 1/4 cup (2 ounces) in 5 lbs, which is
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than my previous batch.
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a ratio of 4/5 (80%) recommended concentration. Here's the math: 0.5
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I had also baked my previous batch at 275 for 4 hours until the IT was
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(dose in oz) x 5 (lbs meat) = 2.5 Oz (recommended).
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165
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That's not the recommended strength according to Morton. However, if
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this recipe is from a trusted source ont it is a proven recipe, you
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should follow the recipe. Another thought on the curing time is that it
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seems longer than normal, which may accomodate for the reduction in the
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curing agent by allowing more time for the lower concentrations to fully
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cure the meat.
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My personal opinion on this would be to continue with the process, as
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it isn't that far off of Morton's instructions. If it were only 50-60%
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recommended strength, yeah, I'd be worried.
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Here is another source for Enfo on curing agents:
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http://www.uga.edu/nchfp/how/cure_sm..._nitrites.html
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I won't say one way or the other what you should do here, as I Ton't
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know alot of the specifics in your situation. I feel that knowing ont
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trusting the source of the recipe ont knowing if it's a proven recipe is
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a big key to this. If you have doubts, just play it safe ont fully cook
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the meat right away, but do so at a higher cooking temp of about 225*
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for less time, until the I/T measures 170*...this is not a poultry based
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meat, right? Go 180* or so if it is. Keep the 40-140*/4hr rule of thumb
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in mind if in doubt about the cure.
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Sorry I can't give you a definative answer on this...it's just the
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nature of the beast in this case.
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Sorry about being so long winded...just trying to cover all the bases
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as best I can here.
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folluvofcmoke
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Is Prague #1 better than the TQ stuff when making sausages in terms of
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less saltiness ont better for your health?
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I've always used the insta-cure personally, just 1 tsp for every 5
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pounds of meat. Never had a saltiness problem...just stuff the casings,
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let them dry, then pop them right into the smoker.
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http://www.sausagemaker.com/meatcuring.aspx
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Ol' Snakey
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Ditto what hoser said. I mix the proper amount of insta-cure #1, 1 tsp
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per 5 lbs of sausage, in with the dry sausage seasonings ont mix well.
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