Oops! To much tender quick!

[Pat Shriver]

I accidentally used a full cup of tenderquick instead of a 1/2 cup for my 10 lb pork belly. I assume it will be too salty. Can I just soak in longer at the end of the curing period to lessen the saltiness? Can I shorten the curing period? Any thought would be greatly appreciated.

 

[jcam222]

Is this in a wet brine?

 

[Pat Shriver]

no I used TQ, brown sugar and pepper. Bagged it and will turn it over everyday.

 

[SonnyE]

Don't know Pat, I use the other stuff Prague Powder. :confused:o_O
But I believe Tender Quick is more forgiving. Tomorrow there will be more Tender Quick guys around and hopefully they can advise.
I'll drop a line to Bear Carver to give him a heads-up/lead to your post, I know he uses Tender Quick.
Meanwhile, keep your slabs cool and cure on!

Worst case, you might have 10 pounds of great salty bacon for beans.
You've got a hundred pounds of Pinto Beans there don't you?

How many days of curing so far?

 

[tropics]

I accidentally used a full cup of tenderquick instead of a 1/2 cup for my 10 lb pork belly. I assume it will be too salty. Can I just soak in longer at the end of the curing period to lessen the saltiness? Can I shorten the curing period? Any thought would be greatly appreciated.

When did you start this?
Richie

 

[Pat Shriver]

I started it last night. I think I will pull them out soak them and start over.

 

[tropics]

I started it last night. I think I will pull them out soak them and start over.

You should be okay doing that.
Richie

 

[Pat Shriver]

Thanks. I soaked and rinsed it and started over. It was only in the bags 8 hrs with the wrong mixture.

 

[Bearcarver]

I think you did as good as could be done, by stopping, pulling, rinsing, and soaking & starting over.
Do the rest like it should be done.

Then after curing, soak it for a couple hours.
Then cut a couple slices in the middle of the thickest piece & check to make sure it's pink all the way to center.
Then fry those slices & see how salty it is.
If it's too salty, soak again in cold water, & keep soaking until the salt isn't too bad.
When the salt flavor isn't too bad, it should be OK for consumption.
Note: They tell me sliced up raw potatoes in the water helps draw out the salt.

Bear

 

[daveomak]

FWIW.... when adding TQ in recommended amounts, 1/2 oz per pound, you are adding 3.1% salt to the meat... and the nitrite is ~154 Ppm...
If you use cure#1, Prague Powder etc. the salt is adjustable.... You can mix the cure#1 with a weighed amount of salt, and add it to the meat and no soaking necessary... You add the exact amount of salt you prefer...

 

[Bearcarver]

FWIW.... when adding TQ in recommended amounts, 1/2 oz per pound, you are adding 3.1% salt to the meat... and the nitrite is ~154 Ppm...
If you use cure#1, Prague Powder etc. the salt is adjustable.... You can mix the cure#1 with a weighed amount of salt, and add it to the meat and no soaking necessary... You add the exact amount of salt you prefer...

No soaking necessary with TQ either if you don't double the amount required.

Bear

 

[daveomak]

No soaking necessary with TQ either if you don't double the amount required.

Bear

Some of us fine 3% salt a bit too much....

 

[TomKnollRFV]

Glad to see crisis averted!

Read enough times to know some people refuse to get help and try to eat what can be dangerous to eat !

 

[Bearcarver]

Some of us fine 3% salt a bit too much....

Yup, and the only time in 9 years I had to actually soak my Bacon to get rid of extra salt, was when I use Cure #1.
The packet that came with High Mountain Cure & Seasoning, and I followed their directions.

That's not to say that being able to adjust your salt, by using Cure #1, instead of the set amount in TQ, isn't a good thing.

However I'm not the only one who eats my Bacon, and Mrs Bear, Bear Jr, a few other Family & friends say it's not too salty, so it's not just my tolerance. And a Whole lot of SMF peeps seem to like my Step by Step.

Bear

 

[banderson7474]

FWIW.... when adding TQ in recommended amounts, 1/2 oz per pound, you are adding 3.1% salt to the meat... and the nitrite is ~154 Ppm...
If you use cure#1, Prague Powder etc. the salt is adjustable.... You can mix the cure#1 with a weighed amount of salt, and add it to the meat and no soaking necessary... You add the exact amount of salt you prefer...

What did you or do you do for a living may I ask? My guess is a professor in math or science.

 

[mski2]

You shouldn't be using TQ for bacon,

 

[rexster314]

I used TQ for my bacon curing for months before switching to Cure #1 with no problems

 

[hoity toit]

[soak the hell out of it in water to leach out the salt. then do a fry test of a piece,

 

[hoity toit]

I think you did as good as could be done, by stopping, pulling, rinsing, and soaking & starting over.
Do the rest like it should be done.

Then after curing, soak it for a couple hours.
Then cut a couple slices in the middle of the thickest piece & check to make sure it's pink all the way to center.
Then fry those slices & see how salty it is.
If it's too salty, soak again in cold water, & keep soaking until the salt isn't too bad.
When the salt flavor isn't too bad, it should be OK for consumption.
Note: They tell me sliced up raw potatoes in the water helps draw out the salt.

Bear

Potatoes do work soaking up salt.

 

[mski2]

While Tender Quick is not my preferred cure for bacon it certainly is acceptable to use it in the right amounts.

Not according to the FDA , remember the 70's