tender quick

[ac45acp]

http://www.susanminor.org/forums/showthread.php?441-Basic-Dry-Cure-Morton-s-Tender-Quick-substitute

 

[diggingdogfarm]

I looked at the link.
That mix is a little high in nitrite (more than what's recommended)
A level tablespoon of that mix should weigh vary close to 14 grams, with the proportions given, that puts the ppm of nitrite at ~175ppm when a level tablespoon is used to cure a pound of meat, the generally accepted safe level of nitrite provided by an all-purpose cure such as that is 156ppm.

Another safety issue.
Such mixes should properly be called Tender Quick alternatives, rather than substitutes, because they're missing a key ingredient in Tender Quick, that being nitrate, so they can't safely be used to substitute Tender Quick when doing long term curing.

Anyway, here's my formula for a Morton Tender Quick alternative, which is used for short term curing only.

Inspired by Morton's Tender Quick (but with nitrite only) so that the cure is super easy to use....use one level tablespoon (1/2 oz.) per pound of meat (whole cuts)....no additional salt is needed.

Morton Tender Quick Alternative (short term curing only):

All-Purpose Cure Mix

17 oz canning/pickling salt

6 oz granulated sugar

2 oz cure #1

Mix well before using.

~Martin