TQ is not a substitute for Prague 1 or cure 1 or instacure 1 or any commercial cure with 6.25 percent sodium nitrite. It cannot be substituted.
TQ will cure meat when using it the way it is recommended by the manufacturer.
Up to you if you want to continue to play with TQ. Might want to read up on Nitrate, because cure 1 does not have nitrate... you will need to go to complete conversion temperatures. You will also want to become familiar with the nitrosamine formation that takes place when nitrate break to nitrite in association with protein. This compound forms when taking nitrate to complete conversion temperatures in the proper protein environment.
This compound does cause cancer in the endocrine system of the human body. I doubt the advice to use TQ as a substitute comes from people who understand this and can develop recipes for making safe products. The problem with the TQ is the Nitrate level, it raises Nitrate to a calculated level above GRAS listed Cure 2.... in a recipe that is calling for Cure 1.
Sausage curing safely is not as easy as it may appear, partial knowledge, and guessing can be doing things to you and your family you never thought would happen. Study the conversion of Nitrite to NH3 in the body and you begin to realize how fast you can kill a young person when their hemoglobin is suddenly unable to take on O2 for life support.
You are free to do what you want with guessing and TQ substituting for Cure 1. It is NOT, and NEVER will be a substitute for cure 1 and it is not and never will be a substitute for cure 2. But please don't send a new person to curing and smoking down the road of potentially killing someone because you are determined to prove something is what it is not and never will be.
It is a product to help home people cure some meat with success. It is not for use as a substitute for the cure called for in commercial recipes. EVER!
please read this in a discussion tone, sometimes when I bullet point facts and ask people to think beyond what they understand at this point in their education they take it wrong. I am not bitchin at people or arguing with people, I just want people to understand how complex what we do is, sometimes with the premix sausage packages and such people tend to forget this is real chemistry and real science so they think cause they made a pepperoni they understand curing on some advance level. When you start changing recipes or substituting recipe ingredients you are messing with chemistry you need to know what reactions you may be causing.
Edited by bbally - 12/17/10 at 7:45pm