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TQ dangerous for macon bacon?

post #1 of 26
Thread Starter 
I swear I read once, probably on here, that there were warnings out about using TQ to cure bacon. I think it was something about when you fry the bacon it gets to a temperature that causes the TQ to become a toxin or carcinogen or something??? Am I just imagining this or do I remember correctly. I've been doing forum searches and googling this with no luck. Honestly I hope I'm remembering wrong because I've got a bunch of TQ and it might actually eventually get cool enough where I live to cold smoke some bacon.

While searching for the answer I came across this
Isn't this info completely BS??? Isn't it true that too much cure is quite dangerous???
post #2 of 26
I think you heard wrong. Use it up... go for it. 1 Tablespoon per pound. Good stuff. Besides..... somethins gotta kill ya.... we aren't gettin out of this alive.
post #3 of 26
If memory serves me its Instacure #2 your not suppose to fry and the wrong amount of cure can be dangerous
post #4 of 26
I don't know if you read it here or not, however you are certainly not imagining anything. There have been horror stories and scare tactics and all kinds of creepy things in the news about the evils of eating food ever since I was a kid. If it wasn't the nitrates it was the nitrites, and if it wasn't that it was the carcinogens in the apple orchard sprays, then it was the frying of bologna, or the deadliness of caffeine....and on and on and on.

Oh, and let's not forget the horrors of red dye number 5 and the certain-death from saccharine.

Well, 30 years later I work in the Food Industry dealing with Food Safety and believe me...let it go! People died by the thousands due to poor food preservation. Today we have excellent, wholesome foods for the millions and no one gets sick when we do things correctly, which is 99.9999997 percent of the time.

SO...take a deep breath and relax, it is all okay. Eat what you want in moderation. You have a better chance of being struck by lighting than getting cancer or illness or whatever from too much cured meat!

Remember, the only REAL danger out there is LIFE. It will kill you. Everyone will die from it! biggrin.gif
post #5 of 26
#2 is a long term cure fer like dry sausage an such.

You wan't to use the correct amount of cure, measure carefully, cause to much is hazordous to yer health. Used in the proper amounts is fairly safe, nothin is totally safe, but I plan on eatin as much cured stuff as I've always done!
post #6 of 26
I've heard that, It is like cemeteries, people are just dying to get in them...
post #7 of 26
Thread Starter 
thanks for the quick replies...There has been a lot of cancer in my family so I try to limit the amount of known carcinogens I ingest.
post #8 of 26
Follow the instructions.Lots of folk use a bit less to lower the salt.Look at the ingredients in T.Q. Probably the easiest of cures to use being pre-mixed etc....
post #9 of 26
Thread Starter 
I've used TQ for making jerky, I have no problem eating cured meats, and I do lots of things in my everyday life that could get me killed. But if there was another product I could/should use for curing bacon that would not turn into a carcinogen when fried I would rather use it.
post #10 of 26
I fretted and worried about the fat in shrimp will kill ya, then they discouvered omega 3 fatty acids and all was well.
Chocolate was horrible for your health but now it is beneficial
Oranges were bad for you, now they prevent Heart disease
This is bad for you that is bad for you.

Then some Clown, a supposedly genius University professor/doctor of something or other announced that too much fresh air was not good for you.

It was then I quit listening to them all.

No joke He actually announced that fresh air wasn't good for you.

I guess our ancestors for millions of years were doing it all wrong and we should have evolved in sealed caves.
post #11 of 26
Thread Starter 
Honestly guys leave your rants to yourselves.
post #12 of 26
I have never heard of what your talking about-I make ALOT of bacon useing prague#1 and will continue-I have heard to many salty stories useing TQ so I won't use it.sorry if I ranted!
post #13 of 26
Rant on desert....I will just keep on keeping on....I'm sure to die some day...maybe from to much sweet-n-low...lol...na I don't use that chitbiggrin.gif
post #14 of 26
Hasn't the use of nitrates in commercially cured meats been banned since the mid seventies?
post #15 of 26
Don't forget a few years ago that BBQ'd meat was killing us all. biggrin.gif
post #16 of 26
I hope it's all right cause I have used it serial times and have feed itto my family and they are all still here. PDT_Armataz_01_34.gif
post #17 of 26
LOL, Kinda like the time Butch and Sundance were about to jump off the cliff into the river far below. The one said, "But I can't swim !"
The other one said, "Can't swim???---Heck, the fall will kill ya !"

Sorry to interupt here, but I had to remind you all of that one !

post #18 of 26

Just imagine that we are all sitting with a cup of coffee in our hand imparting wisdom to each other in a funny/joking manner. There is a lot of info within those rants. A bad rant anyway would be me ranting about the Nuggets losing to the clippers....icon_eek.gif.

Anyway, in my short time of curing meats I have learned that you need to use the correct amout of "cure", but the time can be extended. Its better to add a few days to the curing time rather than the meat being under-cured. Watch the temps though.
post #19 of 26
TQ does have #2 cure in it. Bacon cannot legally be made commercially with #2 cure in it. That being said, i just made some with TQ myself.............

post #20 of 26

Whhhhoooooo there......Cures know them

Stop it folks,,,,,Cureing meat is not that hard.....and the misinformation is running rants or rampant,
Saltpetre...Potassium Nitrate is no longer used to cure meat ...was stoped it the 1970's.....

Morton tender quick has been used for Years and years,,,, Follow package directions....
1/2 Ounce (1 tablespoon ) of MTQ is used for each lb of Meat

Cooking any bacon to very hight Temp will cause nitrates in the cured meat to change in to what many have said will be a risk for cancer..... I havnt seen conclusive proof of this but ...icon_eek.gif

Cook bacon till done and dont Blast cook it till burnt....
Insta cure #1 is used to cure meat makes pork sholder ...Bacon
and leg meat Ham... And I havent heard any Rants......You use less insta cure 4 0z will cure 100lb of meat. sorry rant off.

Instacure #2 is used for dry cureing for fermented sasuages and has Nitrates and Nitrates think slow time released .
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