1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Should I scrap it ?

Discussion in 'Pork' started by backwoodssmoker, Nov 4, 2013.

  1. Doing Canadian Bacon... Here's the problem, mixed up a 1 gal brine, called for 1 cup sugar, 1 cup brown sugar, 3/4 cup sea salt, spices, 1 Tb cure # 1 (I was thinking 1 Tb per Lb) I am using tender quick, added 5 tb for 5 lbs. I now see TQ says 1 cup to 4 cup water. I do not have that much TQ. I have put in 2 cups including first 5 tbs. This will be smoked to 160 so can I cure longer ? will it just be too salty with the extra sea salt plus TQ ? I was going to cure 7 days.
  2. You might want to give Morton a call, I've heard they have a pretty good customer service group.  You can find their contact information at morton salt dot com.

    I've seen the reference to 1 cup TQ to 4 cups water before, and have always wondered about it.  It seems WAY too high to me, but I'm new at this.  I'm pretty sure there's a ratio between concentration and cure time, but I would have no idea how to calculate that.
    Last edited: Nov 4, 2013
  3. called morton they said would be good for a 3 day soak then smoke. I should be good from here. thanks.
  4. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Make sure you do a fry test before smoking and soak if necessary!  You don't need both Cure #1 AND TQ - just one or the other.
    Last edited: Nov 4, 2013