Cure "1 or Quick Tender?

Discussion in 'Food Safety' started by floridasteve, Sep 29, 2015.

  1. floridasteve

    floridasteve Smoking Fanatic

    I would like to make some Jerky and Canadian Bacon. Ive read a lot about it, but I'm corn-fused about weather to order some Cure #1 or Quick Tender. I think I'd prefer dry brining vs wet, at least at this time. So let me know, experts, which one should I order?
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Cure #1... it's more versatile...
     
  3. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    I use #1 as well.... I believe the salt content is higher in the tender quick....
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    With Cure #1, You decide how much salt you add...JJ
     
  5. rabbithutch

    rabbithutch Master of the Pit OTBS Member SMF Premier Member

    Could someone post a thorough article describing the various products used for curing? Or point me to one that has already been written?

    I, too, get confused with pink salt, cure #1, tender quick and others I've read about. I suspect that the type of meat and personal opinion enter into somewhere, but I also suspect that are some does and don'ts that one should observe.

    I'd like to make canadian bacon, my own bacon from pork belly, and pastrami from a brisket flat. There are probably others that I would like to try to, like country ham from a corned ham; but I've never found a credible, definitive guide for curing.

    Anyone??
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    floridasteve likes this.
  7. rabbithutch

    rabbithutch Master of the Pit OTBS Member SMF Premier Member

    Thanks, Chef JimmyJ!
     
    Gsaastad likes this.
  8. floridasteve

    floridasteve Smoking Fanatic




    thank you, guys. It has been ordered!
     
  9. floridasteve

    floridasteve Smoking Fanatic

  10. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Yup, I agree. The few times I've used TQ, the finished product was way too salty for my tastes.
     

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