Morton TQ confusion....

Discussion in 'Smoking Bacon' started by inkjunkie, Feb 8, 2015.

  1. inkjunkie

    inkjunkie Master of the Pit

    The Boss and I were looking at our schedule trying to figure out when we will be home when the bellies that are sitting in TQ are ready to go.
    She was asking me some questions which led me to getting the bag of TQ out.
    "Use 1 tablespoon TQ per pound of meat rubbing in thoroughly. Place in bag etc for 4 to 8 hours to cure, longer for larger or thicker cuts, up to 24 hours. For brine curing dissolve 1 cup of TQ in 4 cups cool water. Place meat in brine etc. Refrigerate and allow to cure 24 hours."

    I have the Morton Home Meat Curing Guide, which states 7 days per inch of thickness. I am using the week per inch rule.

    Is 24 hours really enough if it were in a brine?

    What about when making Buckboard Bacon? The piece of Butt I am using is right at 4.5" thick...that means 4.5 weeks of curing, correct?
     
  2. bfilipowski

    bfilipowski Fire Starter

    For anything thicker than 2 inches I inject and cure for 10-15 days. Never had any issues doing it this way.
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Take the bone out of the butt now....  that leaves 2 slabs of meat...  In a brine, you have 2" sides + of a hunk of meat.....   the brine penetrates from ALL sides.....  so....  now your butt's about 2" thick.... 7 days penetration from each side...  

    And NO you can't cure a piece of meat overnight... unless it is ground meat or 1/4" thick....
     
    Last edited: Feb 9, 2015
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Last edited: Feb 9, 2015
  5. As Case said use Bears step-by step and be ready to enjoy.

    Happy smoken.

    David
     
  6. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

      It does not read one inch per side, it reads 7 days per inch of thickness.  I read that to be a two inch thick piece will take 14 days to cure.

    Go ahead and use the week per inch rule, you won't be sorry.

    T
     
  7. inkjunkie

    inkjunkie Master of the Pit

    Am I reading something wrong? What you said is exactly what you quoted?
     
  8. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Many here use different recipes and techniques which can make it confusing.  Getting confused myself I was beginning to doubt myself, so Morton was contacted and the following was confirmed in this thread.  Please take the time and read it.  Calculating bacon cure time using Morton® Tender Quick® or Sugar Cure® (Plain or Smoke Flavored)   If you still doubt it, give them a call yourself.

    There are those who think this is incorrect and that's fine, they can continue on curing the way they think best.  I will continue on doing what Morton recommends because of the excellent results produced without any soaking or fry testing required.

    Tom
     
  9. inkjunkie

    inkjunkie Master of the Pit

    Will be using what my copy of the Morton Home Meat Curing Guide suggests. "Cure at 36* to 40* for 7 days per inch of thickness."
    So using that math the 4.25" piece of Pork Butt will be in the curing process for 31 days, which seems a bit excessive so perhaps I will call Morton for a suggestion?
     
  10. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Take the bone out and cure 2.... 2" thick pieces.... you have to take the bone out sooner or later.....
     
  11. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Somehow I missed you were curing a butt.  I would remove the bone as Dave O recommended then open it up and proceed with the 7 day rule unless Morton recommends diferently.  It would be interesting to learn what Morton recommends.

     
  12. inkjunkie

    inkjunkie Master of the Pit

    Probably should have mentioned it is boneless, sorry about that. The piece that I ended up using is not the least bit severed, if that makes sense.
     
  13. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    If you are not going to cut it in half.... Then you have to inject a cure solution.... Where the bone was, is FULL of bacteria and pathogens.... that hunk of meat is no longer and "intact muscle".....
     
  14. inkjunkie

    inkjunkie Master of the Pit

    Please excuse my ignorance here. I am guessing that the piece of meat that I used was the area where the bone was not there in the first place, sort of looks like a cap of sorts. That being said it still needs to be separated or injected? That being said, keeping in mind I used TQ on it how would one go about injected it? Mix up a bit of brine per the instructions on the bag? If this will be the method how much TQ/water should be used?
     
  15. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Listen to Dave and take his advice on this, even if he recommends aborting the project.

    Tom
     
  16. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Did the package say "boneless butt" roast.... or "boneless shoulder" roast... or "boneless" picnic roast... Once it says boneless, someone stuck their knife in the roast and cut the bone out... That action, allows pathogens into the meat muscle...

    Once you determine what type of hunk of meat it is, action needs to be taken... Read up on "brining" with TQ and injecting using it....
    I don't use or know much about TQ.... OR, open it up and rub all sides.... You should be able to find the pocket where the bone was....



     
    Last edited: Feb 10, 2015
  17. inkjunkie

    inkjunkie Master of the Pit

    Was a boneless Pork butt....
     
  18. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Good to know..... Now you can put your knife in the pocket and slice outwards toward the thin section of remaining meat... all the way around the pocket.... Now you have 2 hunks of meat that you can "dry brine" with TQ in a zip bag or what ever... don't discard the liquid that seep out.... turn every day or 2 to redistribute the cure in the bag... in 14 days, rinse, dry and let sit in the refer for a couple days to equilibrate... then if a pellicle is in order, do it... smoke and eat...

    Dave
     
  19. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Good info, Thanks Dave for your input and help.

    Tom
     
  20. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Thanks Tom..... Dave
     

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