The bag says 1 tablespoon per pound of meat. People say 1 1/2 tsp per 5lbs of meat. My last batch was pretty salty, is the 1 1/2 tsp per 5lbs correct?
The bag says 1 tablespoon per pound of meat. People say 1 1/2 tsp per 5lbs of meat. My last batch was pretty salty, is the 1 1/2 tsp per 5lbs correct?
Would sliced jerky meat fall under whole cuts or ground meat?Yes. Morton Tender Quick and Cure #1 are definitely not the same thing or used at the same rate!
Morton Tender Quick is used at a rate of one tablespoon per pound of whole cuts of meat (bacon, corned beef, etc.)...half a tablespoon (1-1/2 tsp.) per pound of ground meat (sausage, etc.).
~Martin
X2Yes, it's cure#1.
It's better to use than Tender Quick because you can tweak the salt content to your liking.
~Martin
Here's a very interesting read about that subject..I've been using that Lem cure for buckboard bacon as the package directions say. It is never too salty. I think is better that TQ for that reason and I believe TQ has both Nitrate and Nitrite. Everything I've read says no nitrate only nitrite for bacon because nitrate turns into a carcinogenic (nitrosamines) when heated above a certain temperature which happens when frying bacon.
Someone please tell me if I'm wrong about this. I find nitrates and nitrites a little confusing sometimes.