Morton tender quick salt

[bill ace 350]

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

I've always been a tender quick guy. If you learn how to use it IMO it makes a better tasting product than adding salt and cure #1 to a recipe. Just my 2 cents. Follow chopsaws instructions, you cant go wrong.

Made my first sausages with TQ.

Since then have cured with #1 and #2, but TQ is my go-to for dried beef and bacon(if dry curing). I know Morton doesn't recommend TQ for bacon anymore, but I still use it knowing the risk.

Love Morton's Gepochelte recipe!

Wintertime staple.

 

[Brokenhandle]

Made my first sausages with TQ.

Since then have cured with #1 and #2, but TQ is my go-to for dried beef and bacon(if dry curing). I know Morton doesn't recommend TQ for bacon anymore, but I still use it knowing the risk.

Love Morton's Gepochelte recipe!

Wintertime staple.

Great, another thing I have to look up! Gepochelte, hhhmmm

Ryan

 

[zwiller]

Love Morton's Gepochelte recipe!

MAN I forgot about that! I plan to try myself and then turn my parents onto it.

https://www.mortonsalt.com/article/meat-curing-german-style-cured-pork-chops-gepockelte/

 

[Brokenhandle]

MAN I forgot about that! I plan to try myself and then turn my parents onto it.

https://www.mortonsalt.com/article/meat-curing-german-style-cured-pork-chops-gepockelte/

That sounds tasty! Thanks for posting that... save me having to look it up.

Ryan

 

[Fueling Around]

So is this a fact? Or how do you know? Never heard this before.


Ryan

Not dissing Owens (no experience with them), but I was searching through PS Seasonings catalog of mixes and noticed similar names between the two. Further investigation of ingredients labeling and they are identical. PS Seasoning is also a huge private labeling company. Someone posted back some time that Cabelas seasoning are also (or were) from PS Seasonings.

 

[larnanc]

Tender quick is a good product . I have a couple bags and use it for certain things .
I have never had it be to salty when used correctly .
1 tablespoon per pound for WHOLE muscle meat .
1 1/2 tsp per pound for GROUND meat .

Follow the Morton direction when using Tender quick .
Saying cure 1 is easier is an opinion , not a fact . Make sure you decide for yourself .
Like Ray suggested , the search feature should take you to recipes and uses for Tender quick .

I'm still new to this smoking thing and still very confused. My confusion is, on this forum...when using Morton Tender Quick, I see different people saying to use different MTQ to whole muscle meat ratios. I see on your posts, it says 1 tablespoon of MTQ per each pound of whole muscle meat. Then another place, it says 1.5 teaspoons of MTQ per one to one and half pounds of meat. Please help me if you can. Thanks!

 

[larnanc]

Look in the upper right hand corner of your computer screen. There's a little high-lighted box with the word "Search". You can find out answers to many of your questions by using that feature, try it out. RAY

The search feature is great, but the results are very confusing. For example....I searched for "Morton Tender Quick Beef Jerky". I found so many varying results in that search as to how much Morton Tender Quick to use for each pound of whole muscle meat. Anywhere from one teaspoon of MTQ per pound of whole muscle meat to one tablespoon per pound of whole muscle meat. That's confusing to us old folks who are new to smoking.

 

[Fueling Around]

It is confusing if using the Tender Quick when using multi pound whole muscle versus for jerky which is sliced into ounce pieces that are technically whole meat but essentially ground meat.
Tender Quick is meant to apply for a number of hours and wash off the meat.
I hope that wasn't too much double speak.
I don't use Tender Quick as I haven't had good results in the cure and it is too salty for me.
I prefer using cure #1 to get my salt level down to 1%

 

[SmokinEdge]

The search feature is great, but the results are very confusing. For example....I searched for "Morton Tender Quick Beef Jerky". I found so many varying results in that search as to how much Morton Tender Quick to use for each pound of whole muscle meat. Anywhere from one teaspoon of MTQ per pound of whole muscle meat to one tablespoon per pound of whole muscle meat. That's confusing to us old folks who are new to smoking.

Tender Quick is mostly used as a gradient cure. This means when applied at 1Tbs per pound of whole muscle it’s designed to be rinsed off after the cure time. Where when used with ground meat it’s applied at 1.5tsp per pound because you can’t rinse it off and should stay with the ground product.

Different ways to go about it, you can cure whole muscle first then rinse and grind, or for pre sliced whole muscle or for already ground meat you can apply as low as 1.5% to meat weight which is 15g/Kg or 6.8g per pound. In this case your salt will be controlled to just slightly below 1.5% which is very palatable to most people.

 

[boykjo]

The instructions on the bag refer to whole muscle meat. The problem is Morton's never put the amount for ground meat on the package. The proper amounts for ground meat were listed in some of their recipes listed in their curing booklets they use to publish like Morton's salami recipe. Its 1 tablespoon per lb of whole muscle meat and its 1.5 teaspoon per lb of ground meat. To make it simple I just add 1 tablespoon per 2 lbs. of ground meat. Your result should be perfect.