Oops! To much tender quick!

[chef jimmyj]

The USDA banned the use of Nitrate in Bacon because, according to, which study you believe, Nitrate can be converted to Nitrosamine in the stomach, which may or may not be a " possible " link to causing cancer when bacon is cooked over high heat and well done, crispy. TQ contains a small percentage of Nitrate along with the Nitrite used exclusively in Cure #1.
There is a lot of " May or May Not and Possible Link " found with many other study inconsistencies here, just like with Eggs raising Cholesterol and MSG causing everything for a Head Ache to Birth Defects. Regardless, it Has been 100% Proven that an Antioxidant like Citric Acid in Orange Juice and other fruit. Eliminates any nitrosamine issues. So Slow Cook your TQ cured Bacon or drink some OJ with Bacon and Eggs or have a side of Blueberry Pancakes and don't worry about the tiny amount of Nitrate in Tender Quick...JJ

 

[mski2]

In honor of the 70's forgo the O.J. and fix up a pitcher of:

View attachment 385263

The USDA banned the use of Nitrate in Bacon because, according to, which study you believe, Nitrate can be converted to Nitrosamine in the stomach, which may or may not be a " possible " link to causing cancer when bacon is cooked over high heat and well done, crispy. TQ contains a small percentage of Nitrate along with the Nitrite used exclusively in Cure #1.
There is a lot of " May or May Not and Possible Link " found with many other study inconsistencies here, just like with Eggs raising Cholesterol and MSG causing everything for a Head Ache to Birth Defects. Regardless, it Has been 100% Proven that an Antioxidant like Citric Acid in Orange Juice and other fruit. Eliminates any nitrosamine issues. So Slow Cook your TQ cured Bacon or drink some OJ with Bacon and Eggs or have a side of Blueberry Pancakes and don't worry about the tiny amount of Nitrate in Tender Quick...JJ

Go for it !

 

[mski2]

In honor of the 70's forgo the O.J. and fix up a pitcher of:

View attachment 385263

I still drink it sometimes , just cant find Malt O Meal

 

[chef jimmyj]

You could skip the Tangy or OJ and take your CHOCKS...JJ

 

[Bearcarver]

You shouldn't be using TQ for bacon,

Then don't use it.
It's your choice.

Bear

 

[bill ace 350]

Then don't use it.
It's your choice.

Bear

I'm with you BearCarver.

Tenderquick is a versatile product.
It is fantastic in your Dried Beef recipe!.

 

[Mofatguy]

Morton's states on thier website not to use it with pork belly due to differing fat content. But they also list a recipe for tq with canadian bacon. Go figure.

 

[daveomak]

Morton's states on thier website not to use it with pork belly due to differing fat content. But they also list a recipe for tq with canadian bacon. Go figure.

Mofatguy, afternoon.... You're doing fine... Follow the FDA's recommendations and you'll be golden..


.......

 

[SonnyE]

Morton's states on thier website not to use it with pork belly due to differing fat content. But they also list a recipe for tq with canadian bacon. Go figure.

Pork Belly has a lot of fat, and I would imagine the USDA reasoning about TQ would be around it not being able to penetrate the actual meat in Pork Belly.
Where Canadian Bacon (Back Bacon for Disco) is from the Pork Loin which is very lean. So the TQ can work better for that piece of meat.
Make more sense?

I can't find TQ around me, so I use Prague Powder #1. I feel it is more universal for the things I do that I want cure in. (Jerky, Bacon's, Sausages (snack sticks), Beef or Pork, and now mixtures of the two.
And Cure #1 must be more permeable where the fat of Pork Bellies are concerned.

I began using Cure #1 (Prague Powder #1) because I was working on making Jerky tasty. And have found many uses for it. Always handle Cure #1 respectfully.
Different strokes for different folks.

 

[mski2]

Pork Belly has a lot of fat, and I would imagine the USDA reasoning about TQ would be around it not being able to penetrate the actual meat in Pork Belly.
Where Canadian Bacon (Back Bacon for Disco) is from the Pork Loin which is very lean. So the TQ can work better for that piece of meat.
Make more sense?

I can't find TQ around me, so I use Prague Powder #1. I feel it is more universal for the things I do that I want cure in. (Jerky, Bacon's, Sausages (snack sticks), Beef or Pork, and now mixtures of the two.
And Cure #1 must be more permeable where the fat of Pork Bellies are concerned.

I began using Cure #1 (Prague Powder #1) because I was working on making Jerky tasty. And have found many uses for it. Always handle Cure #1 respectfully.
Different strokes for different folks.

The USDA reasoning concerns the nitrate in TQ, and frying the bacon

 

[SonnyE]

The USDA reasoning concerns the nitrate in TQ, and frying the bacon

Your use of the word Nitrate, (and not nitrite) prompted me to do a little looking.

I didn't have to look long...
"We cannot recommend Morton Tender Quick for use with pork belly or bacon. Due to the differing fat content of individual cuts, the curing time for these items may vary significantly. For this reason, we cannot recommend the appropriate amount of Tender Quick or curing time in this application."

So I think the USDA is following Morton's recommendation, and not making their own ruling.

Pretty much as I suspected. But hey, don't take my word for the ruling, ask The source: Morton.

Can you link the USDA reasoning please?

 

[mski2]

Your use of the word Nitrate, (and not nitrite) prompted me to do a little looking.

I didn't have to look long...
"We cannot recommend Morton Tender Quick for use with pork belly or bacon. Due to the differing fat content of individual cuts, the curing time for these items may vary significantly. For this reason, we cannot recommend the appropriate amount of Tender Quick or curing time in this application."

So I think the USDA is following Morton's recommendation, and not making their own ruling.

Pretty much as I suspected. But hey, don't take my word for the ruling, ask The source: Morton.

Can you link the USDA reasoning please?

It was discussed in this thread Sugar free curing,
I doubt the USDA or FDA follows Morton's recommendations
I do know Morton follows theirs.

 

[SonnyE]

It was discussed in this thread Sugar free curing,
I doubt the USDA or FDA follows Morton's recommendations
I do know Morton follows theirs.

Can you link the USDA reasoning please?

Your words, not mine.
I'll wait.
If you are concerned about the Nitrates, why use Tender Quick at all?
It has both Nitrites and Nitrates.
Inquiring minds want to know.

Personally, I'm not concerned about either.
I've consumed both my entire life.
But then, I've also been vaccinated for every thing the Government decided to poke in my arm or butt, too. Including the Swine Flu vaccine. Which who knows what was in those masochistic guns they hit us with.

 

[mski2]

Your words, not mine.
I'll wait.
If you are concerned about the Nitrates, why use Tender Quick at all?
It has both Nitrites and Nitrates.
Inquiring minds want to know.

Personally, I'm not concerned about either.
I've consumed both my entire life.
But then, I've also been vaccinated for every thing the Government decided to poke in my arm or butt, too. Including the Swine Flu vaccine. Which who knows what was in those masochistic guns they hit us with.

Relax Im just passing information, eat what you want.
I do get vaccinated every year , too old to take chances fighting flue or pneumonia .

 

[gary s]

To use or not to use, That is the question, This Dead Horse has been beaten to death over and over.
Just go with what you feel comfortable with I've used both, and use TQ the majority of the time .
No matter which one you go with Pay Attention and Follow Directions !!

Gary

 

[SonnyE]

Relax Im just passing information, eat what you want.
I do get vaccinated every year , too old to take chances fighting flue or pneumonia .

Oh, I'm relaxed.
Just want you to please show something for your stance.

Flu is an every year shot in the dark guess, at best. I get it, as does the wife. But I do clean the Flue in the fireplace annually. Flu shots are a roll of the dice as to what might be coming down the pipe for this winter.
Got my once-in-a-lifetime Pneumonia shot, too.
But the wife had to wait for her Pneumonia shot. She wasn't old enough... till this year. Maybe it IS a second childhood.
I'm easy, if they say, "You need this." I go ahead and get it. A Good Gerbil.
I do eat Hebrew National Hot Dogs now. They answer to a higher source.
But I also eat whatever comes out of the window in a bag, too. (Ever looked at the "Meat" in a McDonald's Hamburger? Nevermind, you don't want to.)

Anyway, daveomak and Disco got me on the right track, weighing my Prague Powder #1 now. But because I'm a thinker, I settled in at 0.0025. Not Dave's 2%, nor Disco's 3%.
Please don't tell them I'm a deviant. I don't want them to hate me.
But if I poison myself, it gives both of them and escape clause.
And I will always wonder about the dust in the spoon or the weighing pan of my 0.000 resolution scale. That might throw things off you know....

I don't know that I will ever use TQ. But I sure support those who would like to, to do so. Or nothing at all....
I didn't use anything but salt, and pepper, most of 50 years.
But golly, Cure #1 is the missing link for me. That taste I loved in Junior High School that hooked me on Jerky.
It wasn't until SMF I found that "Missing Link".

Debating any of it is lost on me. I'll just run you around, and around, and around. Pssst... I don't care....
Like the SuperBowl, I'm here for the Party.
But my Friends have taught me a lot on SMF.

I know, I know, you don't know how to post a link. It's OK, I'll let go of you and stop twisting those things on your chest.

 

[indaswamp]

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

You will be ok....
What has happened is that the outer ~1/4" or so of meat has a higher than normal penetration of salt and cure (cure travels about 1/4" per day). Since you rinsed and readjusted, now the cure will even out through osmosis and continue curing like it should. It will not be overly saltier than normal...or if it is, it will only be slightly more salty....

 

[indaswamp]

In honor of the 70's forgo the O.J. and fix up a pitcher of:

View attachment 385263

I love Tang....