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TQ1, TQ2 and Pink Salt

post #1 of 5
Thread Starter 
Could someone please educate me on these products and any others that might be used in curing meats?

I'm confused. What is the difference between pink salt and Morton's Tender Quick? What is the difference between TQ1 and TQ2, if any?

Are these all salts, as in sodium chloride or some semblance thereto? If not, what are they? Are there other salts used in curing meat? Are there any other products used to cure meat other than those meant to instill flavor?

I'm just beginning to investigate curing and would like to know more. Is there a good web site or book on the subject that you would recommend?

TIA
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post #2 of 5
Quote:
Originally Posted by rabbithutch View Post

Could someone please educate me on these products and any others that might be used in curing meats?

I'm confused. What is the difference between pink salt and Morton's Tender Quick? What is the difference between TQ1 and TQ2, if any?

Are these all salts, as in sodium chloride or some semblance thereto? If not, what are they? Are there other salts used in curing meat? Are there any other products used to cure meat other than those meant to instill flavor?

I'm just beginning to investigate curing and would like to know more. Is there a good web site or book on the subject that you would recommend?

TIA
bluesbros.gif

 

Cure #1 is Pink Salt (cure). There are a few names out there that are Cure #1.

 

TQ is a mixture made for home curing by Mortons. I know of no TQ2.

 

TQ is used at the rate of 1/2 ounce (1 TBS) per pound of whole meat, and half that much for ground meat.

 

Cure #1 is used at a rate of 1tsp per 5 pounds.

 

There is also Morton's Sugar Cure & Mortons Smoked Sugar cure. The Sugar cure is interchangeable with TQ, but the Smoked Sugar cure is not.

 

You can find out more about Mortons products on their site.

 

There are many places to find out about Cure #1 and Cure #2.

 

Bear

post #3 of 5
These are NOT "just salts". As Bear pointed out they are cures, as in they contain nitrites/nitrates and are potentially hazardous if not used correctly. Just make sure you have a pretty good idea of what you're doing before attempting to cure meat. It's not like juggling dynamite, but there are precautions that must be taken to ensure you end up with a safe product.
post #4 of 5


Both answers are correct. Salts for curing meats are used differently. It sounds like you're just starting to smoke and cure meats. Tender quick is easy to use and almost fool proof. One tablespoon per pound of meat. Morton sells a booklet that shows how to use tender quick. I use pink salt for part of the cure when making corn beef or pastrami. You need to be careful when using pink salt. It contains sodium nitrate and sodium nitrite.  

post #5 of 5

Hello , Hutch, long time no hear . Doing well  hope ?

 

I have heard of this author a lot and he seems to be the goto man for info.:

 

https://books.google.com/books/about/Great_Sausage_Recipes_and_Meat_Curing.html?id=CdF2iR_sMREC&hl=en

 

 Hope this helps .

 

Have fun and . .  .

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