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Types of Cure

post #1 of 2
Thread Starter 

I've seen mention of Cure 1, Tender Quick, Cure 3...


What's the difference?  Do you have examples of when I'd use each?

post #2 of 2
Quote:
Originally Posted by mfreel View Post
 

I've seen mention of Cure 1, Tender Quick, Cure 3 ..2.....


What's the difference?  Do you have examples of when I'd use each?

 

Read this thread by nepas.....  He's one smart dude.......      Dave

 

http://www.smokingmeatforums.com/t/137410/cures

 

 

MORTON TENDER QUICK
and
MORTON SUGAR CURE
NOTE: Morton Tender Quick is not a meat tenderizer, or should either be used as a seasoning. These two premixes are essentially the same, and can be used interchangeably. Both are considered fast cures. The difference between the two is that the Sugar Cure has added dextrose and a packet of spice mix. They both contain a combination of high grade salt, sugar, plus both sodium nitrate (.5%) and sodium nitrite (.5%). 

Like cure #1, these premix cures have been developed as a cure for meat, poultry, game, fish and sausage that require short curing times, and will be fully cooked. They are NOT interchangeable with cure #1; they measure differently. Unlike cure #1, you don't use any additional salt when making sausage.

NOTE: Morton Tender Quick is not a meat tenderizer, and the Sugar cures are not seasonings. These are cures that only should be used in recipes calling for curing meat fish, and poultry. They can be used in recipes that call for cure #1, but because they are measured differently and the salt they contain, they are not directly interchangeable with cure #1, or cure #2, saltpeter or Morton Smoke Flavored Sugar Cure.
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