MTQ VS Pink Curing Salt

Discussion in 'Curing' started by alshrink, Apr 30, 2015.

  1. alshrink

    alshrink Newbie

    I am looking at the famous Mortons salami recipe on their website.  I would rather use pink curing salt than tender quick.  Anyone know the equivalencies?    It call for 1.5 tsp of MTQ for 1 lb of meat.  
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    I believe that would be 1 tsp of Cure #1 per 5 pounds of meat.

    If I'm wrong someone will correct me.  I use TQ.

    If you replace TQ with Cure #1, you will want to add some salt---Possibly up to an equal amount to the amount of TQ your are replacing.

    Bear
     
  3. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    What Bear said
     
  4. If you want to use Cure #1 instead of TQ, you'll add .25% of the total meat/fat weight in Cure #1. When it comes to salt, you're going to get a difference in preference of the final product. The range usually being 2.5-3.0 % of the total weight. I'm usually adding 2.75% to my stuff and I've been happy with it so far. 

    I realize I might be alittle late on this one. Did it already get made?
     

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