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One more quick one

post #1 of 11
Thread Starter 
Do I need to add tenderquick to all sausage? And is tenderquick the only brand name, or is it known by other handles?

I know this is probably painful for some of you guys to even read!!!
post #2 of 11
Tenderquick is a brand name. Salt, cure combo.

You can get cure salt, or pink salt from a lot of different places.

You only need to add it to cured sausage. Many Many fresh sausages need no cure.

Ask away you are not bothering anyone... we like to answer questions.
post #3 of 11
As I understand it if you are going to smoke it though, you need to cure it.
post #4 of 11
That would depend to hot smoke it doesn't have to be cured. But to cold smoke it does need to be cured.
post #5 of 11
Thread Starter 
And what exactly does "cured" mean? After curing, is it the same as cooked?
post #6 of 11
I have found the prices at butcher and packer to be really good, and they carry a wide assorment of curing salts and ingredients (not to mention enough other stuff to make a guy waste a lot of time on their website looking around!). Check them out ............


BBQ Eng.
post #7 of 11
Curing prevents the rapid decomposition of food by applying a curing agent that makes the food uninhabitable to micro-organisms that cause the food to spoil. Salt is the most common way to cure food, and it both kills and inhibits the growth of micro-organisms in the food being treated. It does this by drawing the water out of the food through osmosis. While the water is being drawn out of the food, it is also being drawn out of any micro-organisims that are present in the food, effectively killing them in the process.

BBQ Eng.
post #8 of 11
Thread Starter 
OK. That makes perfect sense! Thanks BBQ Eng!
post #9 of 11
If you are going to cure meat by using a liquid brine, or a dry rub, Morton's Tenderquick is a good choice. (the Tenderquick basically stays on the outside surface of the meat, and is absorbed into the meat.)

If you are going to add a cure to ground meat where you mix the cure INTO the meat, look for something called Prague Powder #1.

The difference is:
Tenderquick is a lot of salt and a small amount of curing agent.
Prague is a small amount of salt and curing agent.

You can wash excess salt off the surface of meat after curing, but you can't wash it OUT of ground meat.

To get the proper amount of curing agent using Tenderquick you are adding in a lot of salt. Most people think mixing Tenderquick into meat makes it too salty. (myself included).

Both Tenderquick and Prague have their uses.

In any case, when using a cure, follow the manufacturer's directions very closely. Too much cure can be dangerous.

post #10 of 11
Thread Starter 

Can you please expand on this one Jerry? Are you talking heart attack dangerous, or poisoning dangerous?
post #11 of 11
Thread Starter 
I smoked a batch of moose sausage this weekend and used the tenderquik as I couldn't find the prague powder anywhere! (Any fellow Canucks give me some directions where to get this stuff in North Central Alberta???)

I did find it to be a little too salty. Bearable, but I will definitely begin the search for the Prague powder.
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