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Converting a recipe from tender quick to #1 cure, - Page 2

post #21 of 27
Cured sausages typically contain more salt, but BadSmkinHabbit wants to convert a specific recipe.



~Martin
post #22 of 27
ok i see that. what is the easy way to calculate teaspoons to grams
post #23 of 27
In the case of MTQ, each level tablespoon weighs 1/2 an ounce which equals approximately 14 grams.




~Martin
post #24 of 27

Nice calculator....Thanks for posting it.....ShoneyBoy

post #25 of 27

I'm not sure if this will be of any help to you.  It is a recipe for a basic dry cure using #1.  I use it instead of Morton's TQ because I can use organic cane sugar.

 

http://www.susanminor.org/forums/showthread.php?441-Basic-Dry-Cure-Morton-s-Tender-Quick-substitute

post #26 of 27
Quote:
Originally Posted by scooper View Post

I'm not sure if this will be of any help to you.  It is a recipe for a basic dry cure using #1.  I use it instead of Morton's TQ because I can use organic cane sugar.

http://www.susanminor.org/forums/showthread.php?441-Basic-Dry-Cure-Morton-s-Tender-Quick-substitute

Th amounts are off....there's a little bit too much cure#1.

Here's my mix......

My cure recipe is inspired by Morton's Tender Quick (but with nitrite only) so that the cure is super easy to use....use one level tablespoon per pound of meat (whole cuts)....no additional salt is needed.

Morton Tender Quick Alternative:

All-Purpose Cure Mix

17 oz canning/pickling salt

6 oz granulated sugar

2 oz cure #1

Mix well before using.


It is absolutely essential that the salt and sugar used be of the same granular size as the Cure#1.
The salt and sugar amounts can be adjusted up or down but they must equal 23 ounces combined.


~Martin
post #27 of 27
Quote:
Originally Posted by DiggingDogFarm View Post


Th amounts are off....there's a little bit too much cure#1.

Here's my mix......

My cure recipe is inspired by Morton's Tender Quick (but with nitrite only) so that the cure is super easy to use....use one level tablespoon per pound of meat (whole cuts)....no additional salt is needed.

Morton Tender Quick Alternative:

All-Purpose Cure Mix

17 oz canning/pickling salt

6 oz granulated sugar

2 oz cure #1

Mix well before using.


It is absolutely essential that the salt and sugar used be of the same granular size as the Cure#1.
The salt and sugar amounts can be adjusted up or down but they must equal 23 ounces combined.


~Martin

 

Yours sounds great.  I will try it next time I mix.  Maybe my meat cures so quick because of the extra #1. 

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