Types of curing salts

Discussion in 'Food Safety' started by cheapchalee, Aug 23, 2015.

  1. cheapchalee

    cheapchalee Smoking Fanatic

    Guys and gals didn't know where else to put this.

    I have been using Morton Tender Quick for years but I ran out for a bit and a friend sent me some Butchers Quick cure.  It's from a company called Weschenfielder.

    I typically use 1 tablespoon per pound, however I usually cure for 4-7 days depending on thickness, pull it out and was it and smoke it.  When I use the stuff for the UK the meat turns out salty.  The salt from the UK also looks more "powdery".  I know MTQ and Prague #1 are about the same. 

    I have contacted the company but no reply.

    Thanks,

    Chalee
     
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    "  I know MTQ and Prague #1 are about the same. "

    They are not the same.Here is a chart 

    Use as follows:

    Cure per pound of ground meat/fat:

    U.S. Measurements

    Amount of Meat/Fat     Amount of Cure

    Vol.     Wt.

    1 lb.     1/4 tsp.     .05 oz.

    2 lbs.     3/8 tsp.     .08 oz.

    3 lbs.     1/2 tsp.     .10 oz.

    4 lbs.     3/4 tsp.     .15 oz.

    5 lbs.     1 tsp.     .20 oz.

    10 lbs. 2 tsp.     .40 oz.

    15 lbs. 1 Tbsp.     .55 oz.

    20 lbs. 1 Tbsp. + 1 tsp.     .80 oz.

    25 lbs. 1 Tbsp. + 2 tsp.     1.00 oz.

    50 lbs. 3 Tbsp. + 1 1/4 tsp.     2.00 oz.

    100 lbs. 1/4 C. + 2 Tbsp. + 2 tsp.     4.00 oz.

    tsp. = teaspoon; Tbsp.= Tablespoon; C. = cup.

    oz.= ounce

    Although cure #1 has salt in the mix, when using it in sausage making additional salt needs to be added.

    I am sure one of the guys who use TQ will be along

    Richie
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I went to the Butchers Quick Cure site and they say "the directions are in the package" and do not list the ingredients on their website....

    May I suggest not using it until you know what's in it... Every manufacturer makes their cures differently...

    I have found specialty cures, intended for commercial use, "generally" you use a 2% addition to the meat... that gives a salt content around 1.5 - 1.8% and sugar and nitrite etc. make up the difference .. BUT you should get the % of ingredients from the manufacturer.... I know Wade had some problems getting that info... the manufacturer does not want you to know what's in their stuff.... Here in the US, that is different... they have to tell you... The UK, that's a different story I guess....
     
  5. cheapchalee

    cheapchalee Smoking Fanatic

    Richie

    Thanks for the response, however that looks like it is for "ground" meat.

    Chalee
     
  6. mummel

    mummel Master of the Pit

    Subbing.  Want to make my biltong & jerky someday!
     
  7. cheapchalee

    cheapchalee Smoking Fanatic

    I completely emptied the bag and no instruction.  Does anyone have the measurements?  I left a message on their website but no reply.

    Chalee
     
  8. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    http://www.susanminor.org/forums/showthread.php?736-Curing-Salts

    If you were asking about MTQ... the chart is for ground meat.... for whole muscle I think the amount is double... You should get a Morton's book if you continue to use MTQ...
    May I suggest you switch to cure #1, from any supplier, for further meat curing...
     
  9. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Nothing wrong with TQ.
     
  10. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member


    cfarmer..... may I suggest you read up on sodium nitrate and heart diseases ....


    Does the sodium nitrate in processed meat increase my risk of heart disease?
    Answers from Katherine Zeratsky, R.D., L.D.

    Sodium nitrate, a preservative that's used in some processed meats, such as bacon, jerky and luncheon meats, could increase your heart disease risk.
    It's thought that sodium nitrate may damage your blood vessels, making your arteries more likely to harden and narrow, leading to heart disease. Nitrates may also affect the way your body uses sugar, making you more likely to develop diabetes.
    And you already know that most processed meats are high in sodium and some are high in saturated fat, which can disrupt a heart-healthy diet.
    If you eat meat, it's best to limit processed meat and instead choose lean, fresh meat and poultry, and keep serving sizes small. For greater heart health, consider going one step further and increasing the amount of seafood in your diet.

    *************

    Sodium Nitrate
    Cured meats are not the only sources of sodium nitrate. According to Meatsafety.org, it also occurs in some vegetables and converts into sodium nitrite whenever it comes into contact with your saliva. This conversion may also occur when sodium-containing vegetables are exposed to certain types of bacteria. According to cardiologist Dr. Martha Grogan, sodium nitrate can increase your risk of developing heart disease by damaging your blood vessels. Sodium nitrate may also raise your diabetes risk, says Grogan.

    Sodium Nitrite
    Sodium nitrite is currently used in the medical treatment of cyanide poisoning and has public health use as a curing agent. Indeed, according to Meatsafety.org, sodium nitrite works with sodium chloride, or salt, to inhibit the growth of Clostridium botulinum. Clostridium botulinum is an organism that can cause fatal food poisoning. sodium nitrite is also effective against Listeria monocytogenes, another disease-causing organism. According to the National Institutes of Health, sodium nitrite also shows promise in the treatment of high blood pressure, kidney failure, heart disease and organ damage
     
  11. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Your posts says it has good and bad points

    If it was that bad why is it still on the market?
     
  12. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Maybe you are confusing the good points of sodium nitrite....

    What is good about hardening of the arteries and diabetes ???
     
  13. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Back on topic please.
     
  14. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member


    Am I off topic discussing food safety and the use of cures.... "Types of curing salts" is the topic of this thread...

    Exactly what is your point "Back on topic please"..... You like TQ, keep using it.... there are new folks that are unaware of some of the dangers in curing...
     
  15. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yes there is dangers in curing.

    Why is it still on the market?
     
  16. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    :head-wall:
     
  17. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Seems people who use TQ swear by it and those who use Cure #1 swear by it. Personally I've used both have both but must admit I use #1 most of the time. Unless I'm doing belly bacon then it's Hi Mountain buckboard bacon cure [​IMG]
     
  18. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I use both to. Each has its own flavor
     
  19. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    But have you tried the hi mountain buckboard bacon cure if not try it
     

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