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  1. sausageboy

    Tenderquick to pink salt conversion

    C'mon, this is getting out of hand. I don't need to prove how much salt is in Tender Quick for it to be used safely. (When the directions and rules are followed.) I shouldn't have to post the directions/rules, if someone has a bag of Tender Quick, the directions/rules are right on the bag...
  2. sausageboy

    Tenderquick to pink salt conversion

    Chef JimmyJ wrote..... "Making a general statement like, just substitute TQ and leave out the Salt, does not only change the recipe but can be down right Dangerous!" Who is saying this? It certainly wasn't me. Quite the opposite. SausageBoy wrote.... "There's no risk as long as you follow...
  3. sausageboy

    Tenderquick to pink salt conversion

    Chef JimmyJ wrote.... "If you go by the recommended amount of 1Tbs TQ per Pound of belly, as suggested by Cowgirl (resident expert) and other Smoking websites, you should use 25Tbs of TQ, proper amount of Nitrite... But you would have somewhere around 5 1/2 more ounces of Salt and other stuff...
  4. sausageboy

    Tenderquick to pink salt conversion

    It sucks to be such a worthless low life here with only 200 posts. Makes it so easy for others to belittle you. I've been a butcher for 24 years, I'm far from a beginner. I'm finished with this thread.
  5. sausageboy

    Tenderquick to pink salt conversion

    Pops6927 wrote..... "Also, for all, this is a post I made several years ago on how to reproportion seasonings to the correct meat weight: http://www.smokingmeatforums.com/t/69518/sausage-prep" I just read the thread. I probably shouldn't be questioning one of the resident "experts" here, but...
  6. sausageboy

    Tenderquick to pink salt conversion

    "And, BTW, all Morton174 products are registered trade names, so please add the proper 174 when referring to them (easy to do: hold down the ALT key and 10-key 0174 )." Morton doesn't require anyone to use the 174 when mentioning their products. Mentioning a product isn't 'use' of the...
  7. sausageboy

    Tenderquick to pink salt conversion

    You're moving the goal post, no one was talking about pre-mixed seasonings. Anyway...there is no conundrum if you follow the rules. Obviously, it wouldn't work with salted pre-mixed seasonings because it would violate one of the rules. That being "If replacing Morton Tender Quick for cure #1 in...
  8. sausageboy

    Tenderquick to pink salt conversion

    As I said above, there's nothing wrong with adapting a recipe either way as long as the rules are followed. From the link that Pop's posted, concerning Morton TenderQuick and SugarCure. "They can be used in recipes that call for cure #1, but because they are measured differently and the salt...
  9. sausageboy

    Tenderquick to pink salt conversion

    It's unfortunate that you seem to insinuate that I don't know what I'm talking about. Please don't treat me like a little kid. First of all, it's not my statement. You quoted it, therefore you stated it. Yes, I quoted it, but I did not state it, there's a BIG difference. "What exactly is...
  10. sausageboy

    Tenderquick to pink salt conversion

    First of all, it's not my statement. Secondly, whether the quote was "taken out of context" or not doesn't change the fact that nitrite is potentially more dangerous than nitrate. What exactly is "very misleading"? I hope this isn't going to start some crazy argument. TenderQuick contains...
  11. sausageboy

    Tenderquick to pink salt conversion

    I suggest that those who have an irrational fear of nitrate over nitrite not use TenderQuick. :biggrin: "Pure sodium nitrite is an even more powerful poison than Nitrate as you need only about ⅓ of a teaspoon to put your life in danger, where in a case of Nitrate you may need 1 tea-spoon or...
  12. sausageboy

    Tenderquick to pink salt conversion

    There's no risk as long as you follow the rules. Recipes are converted all the time. I hope you left out the other salt in the recipe. :biggrin: :sausage:
  13. sausageboy

    Hijacking and "Thread killing" comments.

    Life is to short to dwell on the shortcomings of others. Think positively! Rather than whining, take the bull by the horns and bring the thread back on topic. Only YOU, and you , and you....and me... can prevent a thread from dying or going off topic. :biggrin: :sausage:
  14. sausageboy

    Tenderquick to pink salt conversion

    Recipes ain't copyrightable, only collections of recipes can be copyrighted. Photos and 'creative' writing surrounding and relating to the recipe are, of course, copyrighted. Lists of ingredients are not copyrightable. From the U.S. Copyright Office website... "Copyright law does not protect...
  15. sausageboy

    NEW SMOKEHOUSE

    Very nice job! Looks very similar to my dad's smokehouse. :sausage:
  16. sausageboy

    Prime Rib Dilemma

    Don't ruin the good stuff, fix the whiners Spam! LOL ...or something else!!!! :sausage:
  17. sausageboy

    Pecan Smoked Turkey, Thank you AMNPS for the beautiful color!!!! Q-View

    Sure looks tasty! :sausage:
  18. sausageboy

    Manny's apple smoked bacon

    I looked up the restaurant, from their website I get the impression that they do things the fancy way. I'll bet that they cook it sous vide (inside a vacuum bag in a circulated water bath ) to get the super tenderness and then they crisp up the outside. :sausage:
  19. sausageboy

    Who makes the "perfect" biscuit?

    The recipe....... Bodacious Buttermilk Biscuits 1 1/2 cups White Lily flour or 1/2 and 1/2 all-purpose and cake flour 1 1/2 teaspoons double-acting baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon sugar 2 tablespoon cold lard, cut into pieces 2 tablespoon cold butter, cut...
  20. sausageboy

    "resting Meat Myths"

    Here is a good explanation................... http://www.finecooking.com/item/13458/resting-meat
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