Originally Posted by Princess
If what I am reading is correct, TQ and InstaCure1 are brand names for the same active ingredient: sodium nitrite
To be fair, I think TQ is chemically closer to IC2, but that's not my point just yet. :)
Pineywoods, says no, this is not correct. That I must still get the meat to "proper" temp before eating. The cure makes no difference.
Bearcarver, you're saying I absolutely need both the cure and the "proper" temp, correct? That the cure is what allows me to hold the meat at botulism level temps for so long, but that Rytek is wrong? That I still have to get the meat to 150 minimum?
So how do you guys make prosciutto? Or pepperoni? Or lardo? Or any of the other tasty meaty goodies that are NEVER cooked at all?
I'm just boggled right now.
I would never say that Rytek is wrong. I have the best of his books, and I have a very hard time translating his recipes to Tender Quick, so I more or less use it as a confirmation to what I'm planning to do, before I do it. He doesn't even mention the words "Tender Quick" any place in his book. I got the small book for home curing from Mortons, and I search all over the place for my plans of attack. I wish somebody credible would write a book using nothing but TQ.
Everything I said in my last reply was for TQ, and I believe for Instacure #2, but I don't know a whole lot about #1, and I haven't looked into #1 as yet. I've been having too much fun with TQ to worry about it, and once I started reading about #1, it got too confusing to me to bother with it for now.
When I made Pepperoni, I used the recipe for All Beef Pepperoni from the Morton book, using TQ, and I smoked it to 160˚ internal. To be honest, it tasted GREAT, but in my opinion, it really didn't taste like Pepperoni. Then I changed the recipe (only slightly), made the sticks smaller, and call them my "Unstuffed Beef Sticks", which you can see in my "signature".
I can't tell you any more about the other cures, because I don't know much about them, but with my TQ, I always bring my products to the proper internal temp (or higher), either during smoking, or just before eating (like Bacon).
Just off the top of my head, I take my Canadian Bacon to 160˚, Beef Sticks to 160˚, Pepperoni to 160˚, Dried Beef to 160˚, Summer Sausage to 165, Bacon to anywhere from 100˚ to 140˚, but then fry it, and my Smoked Salmon to 140˚/145˚, but I don't cure it, and I freeze it first for over 30 days to 0˚ to eliminate any parasites.
I hope this helps,