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BBB to salty on test fry... how long to soak to get it out.. (used Mortons smokey sugar cure, so it is a long cure)(now with Qview) - Page 3

post #41 of 44

Got some good eatin' there now, Deuce!! Thumbs Up

 

 

Bear

post #42 of 44
Thread Starter 

I have tried both of the bacons that I made and to my tast the TQ BBB is far better than the bacon made by useing the Morton's smoky sugar cure.   Far less salt in the Tender Quick method.

post #43 of 44
Quote:
Originally Posted by deucenahalf View Post
 

I have tried both of the bacons that I made and to my tast the TQ BBB is far better than the bacon made by useing the Morton's smoky sugar cure.   Far less salt in the Tender Quick method.

 

Thanks for the confirmation:

I never used either of the 2 sugar cures from Mortons.

I only use TQ, because I have heard the same thing from others.

You just confirmed what I have already heard.

Guess I'll stick to a winner---TQ.

 

 

Bear

post #44 of 44
Thread Starter 

Yup, TQ is my method of choice from now on... after I use the smoky cure up.  LOL

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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Smoking Bacon › BBB to salty on test fry... how long to soak to get it out.. (used Mortons smokey sugar cure, so it is a long cure)(now with Qview)