Originally Posted by Reinhard
Bear, you are one of the best smokers [all catagories in my opinion] on here. you are correct on the TQ recomondations as you stated. There is confusion out there on this thread and products that use TQ. High Mountain says to use 1.25 tsp per pound of cure and Nesco has 1 T in their packets per pound for use in ground or solid meats. I have read threads where some folks use amounts as stated and complain of being too salty and wonder if they should cut back on the TQ. I called Nesco and High Mountain some time ago and both use TQ in for their cure. Doesn't even say what amounts to use for ground meats on a TQ bag, only the 1 T per pound of meat. This is what Nesco has in it's pack for one pound of ground or solid meat one T. So i'll stick to instacure and use salt according to my taste or add it to pre-packed seasonings for sausage and TQ for jerky. Didn't mean to post like a know-it-all, just my opinion and what i do. Reinhard
I didn't take it like you think you know it all. I only posted because In don't like to see people telling others (not you) that using amounts of TQ different than what Mortons says is a good thing. I don't know what Hi Mt uses, but I only used it once, and I found it bland except for too much salt.
I know some say TQ is too salty, but I never had any that was, in fact the ground meat products I make have no salt flavor at all. I've actually thought about adding salt.
I don't use Cure #1 for dry curing, because I find it hard to spread 1 tsp of cure over 5 lbs of meat. And it is my opinion that I can't mix 1 tsp of cure evenly with 5 TBS of salt & sugar. Mortons does things with TQ to make the cure adhere to the other ingredients so that it gets distributed evenly. That way, I can also dip into the bag 20 times over years, and the distribution will stay the same without having to mix it thoroughly again & again & again. If I ever use Cure #1, it will be in a wet brine cure, not for dry curing.
The above are my opinions, and I don't really care who agrees with them.
Also: Yes the TQ bag only says to mix 1 TBS per pound of meat, but their recipes say 1 TBS when it is with whole meats, and 1 1/2 tsp per pound when it is with ground meats.