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Cure "1 or Quick Tender?

post #1 of 10
Thread Starter 
I would like to make some Jerky and Canadian Bacon. Ive read a lot about it, but I'm corn-fused about weather to order some Cure #1 or Quick Tender. I think I'd prefer dry brining vs wet, at least at this time. So let me know, experts, which one should I order?
post #2 of 10
Cure #1... it's more versatile...
post #3 of 10
I use #1 as well.... I believe the salt content is higher in the tender quick....
post #4 of 10

With Cure #1, You decide how much salt you add...JJ

post #5 of 10
Could someone post a thorough article describing the various products used for curing? Or point me to one that has already been written?

I, too, get confused with pink salt, cure #1, tender quick and others I've read about. I suspect that the type of meat and personal opinion enter into somewhere, but I also suspect that are some does and don'ts that one should observe.

I'd like to make canadian bacon, my own bacon from pork belly, and pastrami from a brisket flat. There are probably others that I would like to try to, like country ham from a corned ham; but I've never found a credible, definitive guide for curing.

Anyone??
post #6 of 10

No recipes but for info on Cures...Here you go...JJ

 

http://www.susanminor.org/forums/showthread.php?736-Curing-Salts

post #7 of 10
Thanks, Chef JimmyJ!
post #8 of 10
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Cure #1... it's more versatile...

Quote:
Originally Posted by JckDanls 07 View Post

I use #1 as well.... I believe the salt content is higher in the tender quick....

Quote:
Originally Posted by Chef JimmyJ View Post

With Cure #1, You decide how much salt you add...JJ


thank you, guys. It has been ordered!
post #9 of 10
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

No recipes but for info on Cures...Here you go...JJ

http://www.susanminor.org/forums/showthread.php?736-Curing-Salts

That's a great reference, Jimmy. Thanks for sharing icon14.gif
post #10 of 10

Yup, I agree. The few times I've used TQ, the finished product was way too salty for my tastes.

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