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MTQ VS Pink Curing Salt

post #1 of 4
Thread Starter 

I am looking at the famous Mortons salami recipe on their website.  I would rather use pink curing salt than tender quick.  Anyone know the equivalencies?    It call for 1.5 tsp of MTQ for 1 lb of meat.  

post #2 of 4
Quote:
Originally Posted by alshrink View Post
 

I am looking at the famous Mortons salami recipe on their website.  I would rather use pink curing salt than tender quick.  Anyone know the equivalencies?    It call for 1.5 tsp of MTQ for 1 lb of meat.  

 

I believe that would be 1 tsp of Cure #1 per 5 pounds of meat.

 

If I'm wrong someone will correct me.  I use TQ.

 

If you replace TQ with Cure #1, you will want to add some salt---Possibly up to an equal amount to the amount of TQ your are replacing.

 

 

Bear

post #3 of 4

What Bear said

post #4 of 4
Quote:
Originally Posted by alshrink View Post
 

I am looking at the famous Mortons salami recipe on their website.  I would rather use pink curing salt than tender quick.  Anyone know the equivalencies?    It call for 1.5 tsp of MTQ for 1 lb of meat.  

 

If you want to use Cure #1 instead of TQ, you'll add .25% of the total meat/fat weight in Cure #1. When it comes to salt, you're going to get a difference in preference of the final product. The range usually being 2.5-3.0 % of the total weight. I'm usually adding 2.75% to my stuff and I've been happy with it so far. 

 

I realize I might be alittle late on this one. Did it already get made?

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