I will be making a few pounds of sausage in a short while.Is it O.K. to substitute Morton Tender Quick for Prague powder #1? I have plenty of Morton Tender Quick and would like to use it up.Thanks
said the wize nonsausgemakerman.............But you CAN NOT substitute cure for cure.......
If I was to use TQ, I wouldn't add any additional salt to the spice mix.you may need to adjust the amount of salt added, as I understand that TQ has more salt in it than PP1
First I assume that you intend to smoke the sausage. If your just making fresh sausage that will be frozen then cure is not needed. I would not use TQ in place of Prague #1 as your sausage would simply turn out to salty. Go with the Prague #1 in addition to your seasonings and then smoke. The ratio for Prague #1 is 1 tsp per 5 lbs of meat.I will be making a few pounds of sausage in a short while.Is it O.K. to substitute Morton Tender Quick for Prague powder #1? I have plenty of Morton Tender Quick and would like to use it up.Thanks
You are welcome and thanks for all you contribute!fpnmf, that is a great link for the use of cures, Thanks for the post. SB
Sure you can. See my previous post #4.No you can not substitute TQ for Prague 1.
Thank you for contacting Morton Salt.
I'll be glad to mail you a complimentary Home Meat Curing Guide.Our meat curing salts contain Nitrate and Nitrite, these are the curing agents.
Prague powder is a generic term for meat curing mixtures, not a trademarked name.
Prague Powder # 1,( also known as Instacure No 1) contains 6.25% sodium nitrite, 93.75% salt, and anti-caking agents. Prague Powder #2, (also known as Instacure No 2) contains 6.25% sodium nitrite, 4% sodium nitrate, 89.75 salt and anti caking agents.
Prague Powder is a commercial meat cure designed for industrial use.
Morton meat curing products are designed for home meat curing. Morton Tender Quick and Plain Sugar Cure contains 0.5% sodium nitrite and 0.5% sodium nitrate. Morton Smoke Flavored Sugar Cure contains 1.5% sodium nitrate and is designed for large cuts of meat with a longer curing time.
Sincerely,
Sharon
MORTON SALT
Consumer Affairs
Toll-Free# 1-800-725-8847
that's how i took it and it seemed to me that he was taking about a straight quanity to quanity sub...................The reason that i said they are not interchangeable is that 1 the op did not ask about recipe or ammounts . 2 he is a newbie w/ only 4 post, He may have plenty of experiance but i dont know that and 3 they are not interchangeable one for one the ammounts must be modifed to work and be safely used.
I also took it that way. In fact if a person with the correct knowledge of how to write a recipe with the proper cure amounts, you could use any kind of curethat's how i took it and it seemed to me that he was taking about a straight quanity to quanity sub...................The reason that i said they are not interchangeable is that 1 the op did not ask about recipe or ammounts . 2 he is a newbie w/ only 4 post, He may have plenty of experiance but i dont know that and 3 they are not interchangeable one for one the ammounts must be modifed to work and be safely used.