• 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.

Way "over cured"

donr

Smoking Fanatic
394
29
Joined Sep 3, 2011
How long can I dry brine pork loins and still have them be good?

I have some pork loins dry drined with TQ, vacuum packed and in a commercial walk in refrigerator that is 40°f. They have been flipped over about every 3 days.
Through a series of events, they have been in there for about 9 weeks.

I am prepared to throw them out & start over, but wanted to double check to see what everyone else thinks.

Thanks

Don
 

SonnyE

Master of the Pit
OTBS Member
SMF Premier Member
4,375
1,136
Joined Dec 13, 2017
9 weeks... Isn't that about half-way to being mummified? :emoji_coffin:

I wouldn't give up so easily. I'd at least try smelling it. Maybe cooking a small amount for a taste test.
If a dog turns it down, that's a sure sign to stay away.
Probably salty.

If you do a taste test and survive, you can always throw it away.
If you do a taste test and do not survive, you won't need to throw it away.
 

dernektambura

Smoking Fanatic
594
260
Joined Oct 12, 2017
If it's vacuum packed, with at least 20 grams of salt per kg and cured with cure # 2 its still ok....it was just bathing in its own juices a bit to long... run it in ice cold water for 12 hour to de-saline and smoke it... I wouldn't throw it out...
 

Fueling Around

Smoking Fanatic
SMF Premier Member
720
259
Joined Dec 10, 2018
What did you decide?

I wasn't familiar with Tender Quick as I use #1 pink salt for my cures.
I went to the Morton website to learn more.
TQ is a hybrid cross between #1 and #2 as it contains both sodium nitrite and sodium nitrate as well as sugar and antifreeze. I didn't find the % of nitrites and nitrates.

What amount of TQ did you use versus poundage of muscle meat?

The reason I ask is that excess amounts of sodium nitrite is toxic.

-John
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
25,337
2,957
Joined Nov 12, 2010
TQ is 0.5% nitrite and 0.5% nitrate... ~99 salt with some sugar amount I'm not familiar with..

I think I'd 86 the meat... 9 weeks, I don't know about that...
 

chopsaw

Smoking Guru
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
6,175
2,850
Joined Dec 14, 2013
9 weeks 20 days ago .
 

weedeater

Smoking Fanatic
★ Lifetime Premier ★
706
176
Joined Oct 26, 2012
Yea this is an older thread. Counting back the “about 9 weeks” that would mean it went in the refer the week before Christmas. Hope it got 86’d.

Weedeater
 

Fueling Around

Smoking Fanatic
SMF Premier Member
720
259
Joined Dec 10, 2018
TQ is 0.5% nitrite and 0.5% nitrate... ~99 salt with some sugar amount I'm not familiar with..

I think I'd 86 the meat... 9 weeks, I don't know about that...
Thanks Dave. Equal % of nitrite and nitrate is definitely a hybrid of the traditional "pinks".
Don't know why they call it a quick cure as #1 has more nitrite, but no nitrate for a short term cure. Then we have #2 with also more nitrite than TQ and much less nitrate, that is intended for very long cures as it takes months to convert into nitrite.

I'll stay with #1 or #2 and avoid TQ. I know base point for my for those cures.
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
25,337
2,957
Joined Nov 12, 2010
Here's the deal with Tender Quick.... Read the directions.... I don't know of anyone that follows TQ's directions... or I missed something which is possible..

1 TBS. ~=15 grams... at 0.5% nitrite, that's .075 grams nitrite per pound...
There are 3 tsp. in 1 TBS...
For 5#'s of meat, that's 5 TBS. of TQ that need to be added...
5 TBS @ 0.075 grams /TBS = 0.375 grams nitrite / 5#'s.. = ~165 Ppm nitrite added to the meat.. and ~3% salt...

MORTON tender quick.jpg .. Morton's Ingredients.png

MORTON'S TQ package 2.jpg
 

chopsaw

Smoking Guru
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
6,175
2,850
Joined Dec 14, 2013
Misused by many that's a fact . The directions are mis leading for one thing . The amount on the bag is for whole muscle meat . People use that amount for sausage and it should be half that . Don't say that on the bag .
Then you search , and all kinds of wrong amounts / bad advice can be found .
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
36,212
9,350
Joined Sep 12, 2009
Misused by many that's a fact . The directions are mis leading for one thing . The amount on the bag is for whole muscle meat . People use that amount for sausage and it should be half that . Don't say that on the bag .
Then you search , and all kinds of wrong amounts / bad advice can be found .

Exactly:
1 TBS (1/2 ounce) of TQ per 1 pound of Whole Meat.
And 1/2 TBS (1/4 ounce) of TQ per 1 pound of ground meat.

Bear
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
36,212
9,350
Joined Sep 12, 2009
Here's the deal with Tender Quick.... Read the directions.... I don't know of anyone that follows TQ's directions... or I missed something which is possible..

View attachment 390073

Actually reading & following the directions on a bag of TQ is just like taking something out of context when in an argument.

That bag doesn't tell you what Morton's directions are for after only curing for that short amount of time of 4 to 8 hours, or for larger cuts "up to 24 hours".
Their next step is to cook what they're calling cured at 350° in your oven, which means it doesn't matter that you didn't fully cure the meat in those "Short" times.

Same thing with their "Brine Curing" for 24 hours. Their next step is into the oven @ 350°.
You have to get their "Home Curing" Book to know this---The Bag instructions are useless to people who Smoke their meat Low & Slow.

Bear
 

chopsaw

Smoking Guru
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
6,175
2,850
Joined Dec 14, 2013
-The Bag instructions are useless to people who Smoke their meat Low & Slow.
True . One of the last lines on the bag " follow directions carefully " should say follow a Morton's recipe .

I have used it to brine chicken breast . The directions of 1 cup TQ to 4 cups water is crazy . I cut way back from the salt amount , then made sure I cooked at a high temp .
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
25,337
2,957
Joined Nov 12, 2010
Actually reading & following the directions on a bag of TQ is just like taking something out of context when in an argument.

That bag doesn't tell you what Morton's directions are for after only curing for that short amount of time of 4 to 8 hours, or for larger cuts "up to 24 hours".
Their next step is to cook what they're calling cured at 350° in your oven, which means it doesn't matter that you didn't fully cure the meat in those "Short" times.

Same thing with their "Brine Curing" for 24 hours. Their next step is into the oven @ 350°.
You have to get their "Home Curing" Book to know this---The Bag instructions are useless to people who Smoke their meat Low & Slow.

Bear

Bear, Morton's home meat curing guide has been discontinued.... Perhaps, you could copy your guide and put it up on the forum....

...
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
25,337
2,957
Joined Nov 12, 2010
Thanks Bear... Got it... Made a new thread in "CURING"..
I have downloaded the book....

Dave
 

chopsaw

Smoking Guru
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
6,175
2,850
Joined Dec 14, 2013
Down loading now . Thanks for putting that up Bear .
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.