TQ vs. curing salt 2

  • 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.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

jamie g

Newbie
Original poster
Jan 2, 2017
5
10
With Tender Quick having   1/2% sodium nitrite, 1/2% sodium nitrate, plus the other additives. Is it feasible to substitute #2 salt with this to make salami type cured meats?
 
 
With Tender Quick having   1/2% sodium nitrite, 1/2% sodium nitrate, plus the other additives. Is it feasible to substitute #2 salt with this to make salami type cured meats?
Are you referring to dry aged, over a period of months, type salami ??   If so....    Yes....  BUT....  it is not a direct substitution...  

Cure #2 needs to be added to the meat at a rate of 1 tsp. per 5#'s of meat..  or 1.1 grams per pound..   or 0.25% weight of the meat...

Then appropriate amounts of salt, for your recipe, which is usually 2.75% minimum salt for long term, dry aged meats....  

FWIW. cure #2 is specifically made for use in long term dry aging of meats that are intended to be eaten "aged" or "raw" and not cooked... months of hanging in a suitable %Rh and Temp. zone then onto the plate, thinly sliced.... maybe with some cheese and wine...   But you probably already knew that...
 
  • Like
Reactions: jamie g
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky