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Prague #1 vs Morton's tenderquick ??

post #1 of 35
Thread Starter 
Hey gang, does anyone have a chart or conversion method to convert these 2 cures to be able to be used in recipes calling for one or the other ?? I have the Morton's now....or should I buy the prague #1 also ?? appreciate any and all input, thanks in advance !!rolleyes.gificon_question.gif
post #2 of 35
I always have both on hand, including prague 2, if you want to use tenderquick instead then follow it's per pound, keep in mind however that it also may require tweaking other things such as sugar or salt in the recipe. Personally if the recipe calls for prague I'll use prague, if tenderquick then tenderquick....
post #3 of 35
Just for an idea of what the differences are:

Prague powder #1 is a mixture of 1 part sodium nitrite and 16 parts salt. You normally use 1 level teaspoon of cure for 5 lb. of meat. Used at any time meat is not immediately put into freezer or refrigerator, Such as smoking, air drying, dehumidifying, etc. This is similar to and sometimes called Curing Salt.

Prague powder #2 is a mixture of 1 part sodium nitrite,.64 parts sodium nitrate and 16 parts salt. You normally use 1 level teaspoon of cure for 5 lb. of meat. mainly used for products that will be air cured for long time like: Country Ham, salami, peperoni, and other dry sausages.

Instacure 1 is a mixture of 1oz of Sodium Nitrite (6.25 %) to 1 lb of salt. Used at any time meat is not immediately put into freezer or refrigerator, Such as smoking, air drying, dehumidifying, etc.

Instacure 2 is a mixture of 1 oz of Sodium Nitrite (6.25 %) along with .64 oz od Sodium Nitrate (4 %) to 1 lb of salt. mainly used for products that will be air cured for long time like: Country Ham, salami, peperoni, and other dry sausages.

Note: The Curing Salts above contain FDA approved red coloring agent that gives them a slight pink color thus eliminating any possible confusion with common salt

Morton's Tender Quick is a mixture of salt, sodium nitrite, sodium nitrate and sugar. You normally use 1 level tablespoon of cure for 1 lb. of meat.

Saltpeter is potassium nitrate and is also used as a curing agent but I know
post #4 of 35
Thread Starter 
Thanks Smoked...I think I will buy the prague also and use which ever the recipes call for,thanks again Tim.PDT_Armataz_01_34.gif
post #5 of 35
Morton's is sold in most grocery stores. Other than online, where is prague powder sold?
post #6 of 35
post #7 of 35
Wow. That's way cheaper than the last site I visited!
post #8 of 35
Use the savings to get Morton's book ;{) It's good basic info. I still refer to it often...quite a few recipes too.
post #9 of 35

Okay, I want to make some canadian bacon. I have a 6.5 pound loin. I'm seeing all kinds of great recipes, but I want to keep it simple, like just garlic powder, onion powder and lots of cracked black pepper. I also have the prague #1. I'm not sure how much to use. I read what DJ Deb said above but now am even more confused!

 

Any suggestions? I've done a search for canadian bacon and have read through a few, even ShooterRicks recipe, but my main thing is how much pink salt?

 

chickendance.gif

post #10 of 35

Cheryl check out this link it will give you some great info including the amounts to use

 

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

post #11 of 35

The part I always remember:

 

One ounce of Cure #1 dry cures 25 pounds of meat, if evenly distributed over all sides of those 25 pounds of meat.

 

One ounce of "Tender Quick" dry cures 2 pounds of meat, if evenly distributed over all sides of those 2 pounds of meat.

 

The length of time for this curing depends on the thickness of the meat to be cured.

 

 

 

Bear

post #12 of 35
Quote:
Originally Posted by Squirrel View Post

Okay, I want to make some canadian bacon. I have a 6.5 pound loin. I'm seeing all kinds of great recipes, but I want to keep it simple, like just garlic powder, onion powder and lots of cracked black pepper. I also have the prague #1. I'm not sure how much to use. I read what DJ Deb said above but now am even more confused!

 

Any suggestions? I've done a search for canadian bacon and have read through a few, even ShooterRicks recipe, but my main thing is how much pink salt?

 

chickendance.gif


Cheryl,

TQ is much less confusing. Check here:

http://www.smokingmeatforums.com/forum/thread/91651/boneless-smoked-pork-chops-w-qview#post_47...

 

Bear

post #13 of 35

2 ounces of cure #1, 8 ounces of granulated sugar, and 16 ounces of kosher salt is the equivalent of TQ without sodium nitrate.

post #14 of 35
Quote:
Originally Posted by solaryellow View Post

2 ounces of cure #1, 8 ounces of granulated sugar, and 16 ounces of kosher salt is the equivalent of TQ without sodium nitrate.


LOL---That even confuses me.

TQ without sodium nitrate?

post #15 of 35

Yes. TQ has sodium nitrite and sodium nitrate in it. What I posted is the equivalent of TQ without the sodium nitrate.
 

Quote:
Originally Posted by Bearcarver View Post




LOL---That even confuses me.

TQ without sodium nitrate?

post #16 of 35

Hey Squirrel, can you measure in grams? and are you looking to do a dry rub or an injected and brined one? It's really simple. But I use #1 not TQ

post #17 of 35

I have the #1 and alot of it so I'd prefer to use it up. I can measure in grams, whatcha got Dan?

post #18 of 35
Quote:
Originally Posted by solaryellow View Post

Yes. TQ has sodium nitrite and sodium nitrate in it. What I posted is the equivalent of TQ without the sodium nitrate.
 


No Sodium Nitrate in Cure #1 ?

 

I thought there was, but I never used it.

 

Bear

post #19 of 35

My blondeness shines like a beacon in the night.

post #20 of 35
Quote:
Originally Posted by Squirrel View Post

My blondeness shines like a beacon in the night.



You couldn't tell by your great cooking posts, or your artwork!

 

I guess that could mean you are never in the dark???

 

Bear

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