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Corn beef question, well kinda? - Page 2

post #21 of 27
Quote:
Originally Posted by daddyzaring View Post

TQ=Tender Quick  It is a meat cure bby Morton.

 

I am not sure where to find #1 cure.  I thought I'd never find this TQ.



Cure #1 can be found online, and at some retail stores.  I've found it at Gander Mountain also.

I like using Cure # 1 so I can control the salt.

 

Todd

No Creosote! A-Maze-N Smokers

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post #22 of 27
Thread Starter 

Is this it?

http://www.sausagemaker.com/11050instacureand153no18oz.aspx

post #23 of 27

Maybe if you take a corned beef with the spice pack and run it through the grinder with some swiss cheese that might make enough of a binder to hold it together if it's cold enough. I guess you could stuff it with kraut and more cheese and save the dressing to put on the bread with more kraut and more cheese. I think I just might try that myself. grilling_smilie.gif

post #24 of 27
Quote:
Originally Posted by Venture View Post

Maybe I will catch flack for this, but oh well.  I would use cure #1 as in a smoked sausage recipe.  Using TQ in this application will make salt control very difficult.  Others obviously have other opinions.  I like TQ for bacon and such, but in a beef sausage like this, I find the salt easier to control with cure #1.  Whatever you do, let us know how it worked.

 

Good luck and good smoking!

 


Merv,

No flack for you to catch:

On paper I would think that too, but you can ask anyone who has used any of my recipes, such as "Beef Sticks" & "Bear Logs", if they were salty at all.

I never taste even a hint of salt flavor in any of my sausage recipes. In fact I even thought about adding some salt, but I never have.

 

Bear

 

Also:  The only time I ever had anything that was too salty was from the only time I didn't use TQ. It was from Hi Mt BBB cure. I think they use cure #1, but apparently too much of it.

 

post #25 of 27

Jeff,  I mixed up some ground meat with some  spices and cure today and hope to try it out tomorrow. I fried up the stuffer bottom scrapings and fried them up.......it might just work!

post #26 of 27

Well, bear, it happens I have used some of your recipes, and nobody will ever go wrong with them!

 

Good luck and good smoking!

post #27 of 27
Quote:
Originally Posted by Venture View Post

Well, bear, it happens I have used some of your recipes, and nobody will ever go wrong with them!

 

Good luck and good smoking!



Thanks Merv,

Actually I used to think the stuff I used TQ on would be too salty, because I had no control over the amount of salt that is already in TQ, but nothing I ever made with it was too salty. It seems Morton knows what they're doing.

 

Now if a person has a kind of salt problem that they could be getting too much salt, even without there being enough salt to taste, then I would think it would definitely be safer to use one of the Cure #1s, because they then could nearly avoid putting any salt at all in the mix. I don't know how that would taste though.

 

 

Bear

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