Cure #1 vs Mortons Tender Quick

[Baldy57]

Made my first attempt at homemade pastrami. Recipe called for #1 curing salt. Went to a couple stores to find some. Ended up at a sporting goods store and asked if they had curing salt. They had Morton's Tender Quick. I made the curing brine according to the recipe not realizing there was a difference between TQ and the Pink stuff. Brined the bricket for 7 days. Looked very grey when I took it from the brine. Did I ruin the meat by getting the wrong stuff? Used 1 TBS of TQ / gallon of water + 3/4 cup salt, 1/2 cup brown sugar, 2 TBS pickling spice.

Am I best off to get a new piece of meat and start over?

 

[chef jimmyj]

There is not enough Nitrite in 1 TBS TQ to cure the meat. You can make a Gallon of Brine with the TQ amount recommended, 1/2 Cup Sugar and Spices...NO SALT...and Cure it again, 7 days. The Salt in the meat already and that in TQ will equalize to be a little bit saltier than TQ alone. Cook a test sample. It may be fine for you salt wise or worst case, a fresh water soak, or 2, will be needed to get to your desired Salt level. The TQ Nitrite and Nitrate will give the desired color and flavor...JJ

 

[Baldy57]

Thank you. Once I found out that there was a difference, I figured my brine was probably off.

 

[bill ace 350]

Thank you. Once I found out that there was a difference, I figured my brine was probably off.

Save that Tender Quick
Great stuff, lots of recipes out there.

 

[chef jimmyj]

Yep...Check out Bearcarver's stuff. He is a TQ guy...JJ