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- Joined Sep 12, 2009
Where did you see me say you can't use anything but TQ????The above recipe comes from what many consider the bible of meat curing......Charcuterie. Not sure what is scary about that, but to each his own I guess.
Of course you can use something other than TQ to cure meats. Saying you can only use TQ to cure meat is like saying you can only use Sweet Baby Ray's to make BBQ.
TQ is a cure mix, nothing more. It is the most popular, but not the only one.
There are many other cures out there besides TQ. Many of the jerky seasonings and summer sausage packs out there are simply another kind of cure mix. TQ is easy to use, but not always easy to find. If you cannot find it, there are other methods or mixes out there that you can use. And not all of them use the exact ratio of nitrates in their cure. All fall within a certain range, but no two are alike.
Nesco makes a jerky cure. So does Cabela's and several other retailers out there. If you cannot find TQ and do not want to make your own cure mix, you can use one of them. Just follow the directions for the particular cure you have and you will be fine.
I said you can't make a substitute for TQ !
And who told you "You don't have to be exact when dry curing?? Charcuterie?? You can't just make things up here--Peoples' lives depend on it. True--Nobody should go 100% on what I say either, but at least what I say won't get somebody sick or worse. And then telling people you're getting info like that from reputable places just makes it all that much worse.