Prague powder vs tender quick

riclark said:

I was wondering if anyone could tell me what the difference is between TQ and Prague powder and how using one over the other affects the finished product? Here is why I ask. I made a batch of SS over the weekend and it came out crumbly. The venison was mixed 60-40 with pork butt, put in a 170* oven for 2 hours and bumped to 225* until IT was 170*. About 6 hours total. Thoughts?

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Foamheart said:

 
This lady explains the differences as well as any I have seen. I mean even I understand most of it.

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

Its VERY important to understand the cures, they can do serious damage if used improperly. Always best to understand what they do to the meat, and what they can do to people.

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Foamheart said:

 
This is  great place to do it. There are folks here who know it, and don't mind helping. I know I owe a lot to everyone here. Just the emergency room expenses, or the un-ordered pizza doddles, or all the extra sheets of toilet paper (guessing you can figure that one out). LOL

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Foamheart said:

 
This lady explains the differences as well as any I have seen. I mean even I understand most of it.

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

Its VERY important to understand the cures, they can do serious damage if used improperly. Always best to understand what they do to the meat, and what they can do to people.

Click to expand...