Too much TQ?

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trueteam

Smoke Blower
Original poster
Jan 23, 2015
114
14
Charlotte
I mixed up a batch of ground beef today for naked beef logs. The recipe called for 1 TBL of TQ for each pound of meat. I was looking around at other recipes and see some calling for 1 tsp per pound. I think Bearcarvers calls for 1 tsp. Morton's website calls for 1.5 tsp. Do I need to throw this batch out and start over? I plan on going by weight in the future.
 
The whole muscle amount is 1 Tablespoon . Ground meat is less at 1 tsp as far as I know . 
 
5 lbs ground beef
5TBL TQ
2 TBL Mustard seed
3 TBL pepper
2 TBL garlic powder
1tbl onion powder
Red pepper flakes
 
This is Mortons Tenderquick, not just cure. It has salt and sugar mixed with the curing agent. I have seen recipes with both measurements per pound of ground meat.
 
Only way I know to salvage it would be to add twice the meat so you end with a triple batch of what you originally intended. Of course the other ingrediants are now also in question. I'd double check the quanities agains other recipes or just just pitch it and start over with a new recipe. 
 
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Get 10#      5#'s of    GB and add to it... 

edit to correct my error...    Dave
 
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Dirtsaior is correct. I was doing a bit of sloppy math when I suggested adding another 10 lbs of meat. That would have you at 1 tsp per pound and you need to be at 1 1/2 tsp (1/2 TBSP) per pound. If I do the math right this time, you have enough TQ in it for 10 lbs, add another 5 lbs to what you have and you should be fine. But please double check my math.
 
My screw up also....   2 1/2 TBS. per 5#'s of ground meat...   sooooo, add an extra 5#'s of GB to your 5#'s you have now..





Use 1/2 tablespoon (1 1/2 level teaspoons) per pound of ground meat and fat. If replacing Morton Tender Quick for cure #1 in a recipe, do not add the salt that the recipe calls for.
 
5 lb more meat with another measure of spices will get the job done. What you had is not toxic but would have been way too salty to enjoy...The biggest benefit of SMF, is we can fix just about any recipe or measuring mishap...JJ
 
I mixed up a batch of ground beef today for naked beef logs. The recipe called for 1 TBL of TQ for each pound of meat. I was looking around at other recipes and see some calling for 1 tsp per pound. I think Bearcarvers calls for 1 tsp. Morton's website calls for 1.5 tsp. Do I need to throw this batch out and start over? I plan on going by weight in the future.
Where does one of my Ground meat recipes say 1tsp of TQ per pound??

With TQ it doesn't matter if you go by weight or volume, but you have to follow the recipe. I usually show both weight & volume in my Step by Steps.

Bear
5 lbs ground beef
5TBL TQ
2 TBL Mustard seed
3 TBL pepper
2 TBL garlic powder
1tbl onion powder
Red pepper flakes
I don't know where you're getting that, but my Recipe calls for: (Copied & pasted from my Step by Step)

Tender Quick----------------------2 1/4 ounces (4 1/2 TBS)----Proper amount for 9 pounds of Ground Meat

Soy sauce---------------------------4 ounces

Ice Water----------------------------5 ounces

Stir this until TQ is dissolved, and put in fridge.

============================================

That's 1/2 TBS per pound of Ground meat.

Your recipe is double that---Not enough to hurt you, but yours would be too salty.

Bear
 
People must not get confused by the fact that with Whole meat you should use 1 TBS (1/2 ounce) of TQ per pound of meat (When Dry curing).

And when using TQ in ground meat, you should use 1/2 TBS (1/4 ounce) of TQ with every pound of Ground Meat.

All of my Curing Step by Steps should reflect these amounts, and if anyone finds one that doesn't, please let me know.

Bear
 
Thanks everyone, my fault Bearcarver, I was thinking of another recipe. The recipe I posted was from another source. I didn't mean to imply that it was yours Bear. I have seen so many recipes at the 1 TBL per pound. It's nice to have a place like this to come for sound advice! Thanks again everyone
 
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