Here is an interesting read about curing salts.If they do not carry TQ, they should carry pink salt.
http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
Here is an interesting read about curing salts.If they do not carry TQ, they should carry pink salt.
If they do not carry TQ, they should carry pink salt.
Pink salt, Prague Powder # 1, Insta-Cure, Modern Cure are all the same thing....sodium nitrate in a 6.25% concentration. It is the key ingredient in TQ and most any other cure mixture out there. TQ is mainly sugar and sodium nitrate if I remember correctly. It is colored pink so it will not be confused for normal salt. A little goes a long way, 4 ounces can cure 100 pounds of meat. If you cannot find TQ you can get some pink salt and find a clone recipe for TQ on the internet to make your own cure.
I am with Scarbelly. Can't find it in central CA either. I guess the professionals here must all make fresh sausages.
No, not even close. TQ is nothing like Cure#1 TQ contains much less Nitrate than cure#1 plus it also contains Sodium Nitrite, but at different concentrations than Cure#2.
TQ is not interchangeable with either of the other cures. Either cure is very simple to use if you follow the directions provided, but you cannot use one instead of the other.
If they do not carry TQ, they should carry pink salt.
Pink salt, Prague Powder # 1, Insta-Cure, Modern Cure are all the same thing....sodium nitrate in a 6.25% concentration. It is the key ingredient in TQ and most any other cure mixture out there. TQ is mainly sugar and sodium nitrate if I remember correctly. It is colored pink so it will not be confused for normal salt. A little goes a long way, 4 ounces can cure 100 pounds of meat. If you cannot find TQ you can get some pink salt and find a clone recipe for TQ on the internet to make your own cure.