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Question about Mortons tender quick.

post #1 of 16
Thread Starter 
Ok so I found MTQ. I read on the bag that I need to use 1tbs per lbs of meat.
But I thread about Nespas pepperoni, everyone seemed to agree that you use 1.5tsp per lbs.
That is half of what Morton say to use.
I'd that because the directions on the bag are talking about rubbing on the surface of the meat vs. mixing it into the sausage?
I am gearing up to try Nespas pepperoni this weekend.
Thanks!
post #2 of 16

I would assume with the cure you will be adding a salt to the meat which will reduce the cure or it will become too salty...... But you know what happens when I assume..................

 

Joe

post #3 of 16

Please go to the Morton's website or do more study.

 

It is used differently in different applications.

 

Please err on the side of safety.

 

Good luck and good smoking.

post #4 of 16

Ground meat and jerky applications use the 1.5 tsp/Lb quantity, due to the increased surface area, allowing increased nitrite/ate activity. Whole muscle meats need the 1 TBS quantity for longer cure times required for penetration into the muscle mass. 

 

Additionally, ground meats and thin cuts like jerky (.25" or less) can be considered cured in 24 hours.

 

The big issue with TQ is the salt content. I find whole muscle amounts (bacon, ham, etc) to be too salty using TQ. Of course there is the soak method, but I have switched to Cure #1 and my own added salt for whole muscle curing.

post #5 of 16

Or use Morton's Sugar Cure(plain not smoke flavor). Sugar Cure isn't too salty and adds a slight sweetness to whatever you're curing, provided that you have a taste for the sweetness.

post #6 of 16
Quote:
Originally Posted by Richtee View Post

Ground meat and jerky applications use the 1.5 tsp/Lb quantity, due to the increased surface area, allowing increased nitrite/ate activity. Whole muscle meats need the 1 TBS quantity for longer cure times required for penetration into the muscle mass. 

 

Additionally, ground meats and thin cuts like jerky (.25" or less) can be considered cured in 24 hours.

 

The big issue with TQ is the salt content. I find whole muscle amounts (bacon, ham, etc) to be too salty using TQ. Of course there is the soak method, but I have switched to Cure #1 and my own added salt for whole muscle curing.



Ding Ding we have a winner this explains the differeing amounts used in different ways

 

post #7 of 16
Quote:
Originally Posted by Richtee View Post

Ground meat and jerky applications use the 1.5 tsp/Lb quantity, due to the increased surface area, allowing increased nitrite/ate activity. Whole muscle meats need the 1 TBS quantity for longer cure times required for penetration into the muscle mass. 

 

Additionally, ground meats and thin cuts like jerky (.25" or less) can be considered cured in 24 hours.

 

The big issue with TQ is the salt content. I find whole muscle amounts (bacon, ham, etc) to be too salty using TQ. Of course there is the soak method, but I have switched to Cure #1 and my own added salt for whole muscle curing.


Dang it's nice to see you. biggrin.gif
 

 

post #8 of 16
Quote:
Originally Posted by cowgirl View Post




Dang it's nice to see you. biggrin.gif
 

 Same to you Sweetie!

SOB



 

post #9 of 16
Thread Starter 
Quote:
Originally Posted by Venture View Post

Please go to the Morton's website or do more study.

 

It is used differently in different applications.

 

Please err on the side of safety.

 

Good luck and good smoking.


Funny, most times when I ask questions on a board like this, I always get at least one response like this. By asking questions on this board and talking to the people who have experience with it, I am doing "research" am I not?

 

biggrin.gif

 

post #10 of 16
Thread Starter 
Quote:
Originally Posted by Richtee View Post

Ground meat and jerky applications use the 1.5 tsp/Lb quantity, due to the increased surface area, allowing increased nitrite/ate activity. Whole muscle meats need the 1 TBS quantity for longer cure times required for penetration into the muscle mass. 

 

Additionally, ground meats and thin cuts like jerky (.25" or less) can be considered cured in 24 hours.

 

The big issue with TQ is the salt content. I find whole muscle amounts (bacon, ham, etc) to be too salty using TQ. Of course there is the soak method, but I have switched to Cure #1 and my own added salt for whole muscle curing.



This was what I was thinking as well, but wanted to hear from the experts! Thanks as always!

post #11 of 16
Thread Starter 


 

Quote:
Originally Posted by mkatts View Post




Funny, most times when I ask questions on a board like this, I always get at least one response like this. By asking questions on this board and talking to the people who have experience with it, I am doing "research" am I not?

 

biggrin.gif

 

 

Sorry, I hope I don't come off as "non-appriciative". (Is that a word) :-) I was trying to be silly, but after re-reading my reply, i fear some may take it that way.
 

 

post #12 of 16

Not a problem mkatts.

 

Good luck and good smoking.

post #13 of 16

PM sent.

 

After reading this thread I see that my response could have and should have been more helpful.

 

Good luck with the pepperoni.  That nepas makes some mean looking sausage!

 

Good luck and good smoking.

post #14 of 16
Quote:
Originally Posted by Richtee View Post

Ground meat and jerky applications use the 1.5 tsp/Lb quantity, due to the increased surface area, allowing increased nitrite/ate activity. Whole muscle meats need the 1 TBS quantity for longer cure times required for penetration into the muscle mass. 

 

Additionally, ground meats and thin cuts like jerky (.25" or less) can be considered cured in 24 hours.

 

The big issue with TQ is the salt content. I find whole muscle amounts (bacon, ham, etc) to be too salty using TQ. Of course there is the soak method, but I have switched to Cure #1 and my own added salt for whole muscle curing.


Howdy Rich!---Good to see one of my old teachers!

 

Those are the quantities I have learned & use too.

 

A number of people have mentioned TQ being too salty. I have never run into that. I usually soak the whole muscle for a half hour, and rarely 1 hour, before I do the salt fry test, and I have never had to soak after the test. In fact I rarely taste any salt at all. I also give a slice to Mrs Bear, because I don't trust my taste buds any more, and she has never said "too salty". 

So far the only time I ever had to soak longer, to get rid of salt flavor, was when I used Hi Mt Cure & Seasoning on some Belly Bacon.

 

Thanking you for all I learned from you long ago,

Bear

 

post #15 of 16

I had to go on a "Low Salt Diet", and my body seemed to get "Hyper-Sensitive" to salt.

 

We tried Hi Mountain and other packaged cure and it was too salty.

 

 

 

TJ

No Creosote! A-Maze-N Smokers

Reply
post #16 of 16

One thing I should mention:

 

Just because we don't taste salt in our meats cured with Tender Quick, doesn't mean there isn't too much salt content for people who should restrict their salt intake.

That only means there isn't too much salt for our tastes.

 

Common sense tells me you have more control of salt quantity when you use cure #1, because it has very little already in it to start with. Then you can put whatever amount you want, or not put any in at all. With TQ, you can't remove what is already in the mix. 

 

I have already thought about adding salt to my TQ, because we don't taste any at all in some of my products, but so far I haven't because I know there is already a good amount there.

 

I also feel it isn't a problem with all of our taste buds in my extended family, because we all agreed that Hi Mt was much too salty.

 

Bear

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