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tender quick??? - Page 2

post #21 of 27
Quote:
Originally Posted by DaveOmak View Post


Hounds, afternoon..... I'm looking in my Rytek book for that recipe.... can you point it out for me....

The recipe you have noted here, looks to have too much cure #1.... the book you have may be one with a misprint recipe.... there are a few misprints in all curing books.... The reason I'm mentioning that is, folks hired to put books together, at the printers, don't know about curing....
I'm thinking 4 tsp. cure #1 would be closer to correct.... 4 tsp. will cure 25#'s of bacon at 120 Ppm nitrite....

 

Glad you caught that, Dave.

I didn't think that was right back then, but I'm not a big Cure #1 user, and nobody else said anything at the time.

At the time, you can see I also found the "Will cure about one slab" odd too. Slabs running between 8 pounds & 20 pounds or more.

 

Thanks,

Bear

post #22 of 27
If you have only pink salt you can make your own alternative to tender quick. Try this :
http://www.susanminor.org/forums/showthread.php?441-Basic-Dry-Cure-Morton-s-Tender-Quick-substitute
post #23 of 27

Quote: Originally Posted by Hounds51 I do mine as Rytek Kutas, Great Sausage Recipies and Meat Curing book calls for. I always use cure in my smoked meats. I go the low and slow method for most of my smokehouse meats, and for my little smoker I usally only make Fatties and pulled pork, which takes a higher temp. Honey cured bacon 1 cup non idionidzed salt 4Tbs Instacure #1 2 cups of honey or maple syrup or pancake syrup with brown sugar (to thicken it) The above formula will cure about 1 slab of bacon. Mix salt and instacure and rub thoughly then add honey or whatever wrap and seal. Store in fridge for 4 to7 days, turning daily. Rinse well, soak for about 1 to3 hours, test fry and repeat if necessary. Then smoke. Hounds, afternoon..... I'm looking in my Rytek book for that recipe.... can you point it out for me.... The recipe you have noted here, looks to have too much cure #1.... the book you have may be one with a misprint recipe.... there are a few misprints in all curing books.... The reason I'm mentioning that is, folks hired to put books together, at the printers, don't know about curing.... I'm thinking 4 tsp. cure #1 would be closer to correct.... 4 tsp. will cure 25#'s of bacon at 120 Ppm nitrite....

Quote:
Originally Posted by DaveOmak View Post


Hounds, afternoon..... I'm looking in my Rytek book for that recipe.... can you point it out for me....

The recipe you have noted here, looks to have too much cure #1.... the book you have may be one with a misprint recipe.... there are a few misprints in all curing books.... The reason I'm mentioning that is, folks hired to put books together, at the printers, don't know about curing....
I'm thinking 4 tsp. cure #1 would be closer to correct.... 4 tsp. will cure 25#'s of bacon at 120
Ppm nitrite....

The recipe with 4 TBS Cure 1 per belly is in the 4th edition on page 314.

post #24 of 27
Tenderquick is easy and effective for bacon. I don't know why some people shy away from it.
post #25 of 27
Quote:
Originally Posted by Mfeder View Post
 

The recipe with 4 TBS Cure 1 per belly is in the 4th edition on page 314.

 

I'm a Tender Quick user, However:

 

I believe that recipe would be perfect for a about a 60 pound Pork Belly.

 

Must be a Misprint.

 

 

Bear

post #26 of 27
Quote:
Originally Posted by Bearcarver View Post
 

 

I'm a Tender Quick user, However:

 

I believe that recipe would be perfect for a about a 60 pound Pork Belly.

 

Must be a Misprint.

 

 

Bear

Bear,


ROFL.  I guess that's why everyone kept saying it was a little salty.  Might explain my blood pressure also.  lol

I will check your list of tutorials for the measurements for how you do bacon. 

 

Thanks

post #27 of 27
The recipe with 4 TBS Cure 1 per belly is in the 4th edition on page 314.
[/quote]



That explains it... My book has 227 pages.... 1976 and it must be a first edition.... no notes on edition numbers....
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