Instacure#1 vs Prauge#1 vs Tenderquick

lathechips

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Dec 29, 2015

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• Dec 29, 2015

• #1

What is the difference?  Do you use one or a combination when smoking vs smoking then cooking up to temperature?  In what ratios?

 

Last edited: Dec 29, 2015

dirtsailor2003

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• Dec 29, 2015

• #2

Give this a read

http://www.susanminor.org/forums/showthread.php?736-Curing-Salts

 

lathechips

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Dec 29, 2015

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• Dec 29, 2015

• #3

For some reason our 100 year old summer sausage recipe uses the recomended amount of prauge#1 along with some tenderquick + salt.  Are we going the wrong direction?

 

crankybuzzard

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• Dec 29, 2015

• #4

lathechips said:

 
For some reason our 100 year old summer sausage recipe uses the recomended amount of prauge#1 along with some tenderquick + salt.  Are we going the wrong direction?

Click to expand...

Does the old recipe call for the SS to be hung and dried for an extended period of time?  If so, that may be why they call for the addition of the TQ.  TQ has sodium NITRATE as well as nitrite in it.

Now, the above is my guess at why it's in there.  You need to do some math and see what the actual PPM of nitrite and nitrate your are ending with when you use both.

 

lathechips

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• Dec 29, 2015

• #5

The recipe was from before refrigeration & could have hung in the smoke house for a while.  Now we let it hang for a couple days in the frig, cold smoke, then bake in the oven up to temperature.  Tonight I'll post the recipe & you guys can pick it apart.

 

boykjo

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• Dec 29, 2015

• #6

Tender quick and cure # 1 should not be used together

 

lathechips

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• Dec 29, 2015

• #7

For a 20# batch - 10# pork, 10# beef or deer, 1Tbs.prauge#1, 1/4 cup tender quick, 2Tbs. salt, 1/4 cup black pepper, 5Tbs. sugar, 1tsp. allspice powder, 1tsp. garlic powder, 1/2 tsp onion powder, 1/2 cup dry milk,  1/4 cup red pepper flakes, 2Tbs. coliander seed, 4Tbs. mustard seed, 1Tbs. black mustard seed, 1/2 cup pepper corns, a couple cups of water with a  1Tbs. liquid smoke. Yes it still gets smoked too & take the rolling pin to the pepper corns, mustard seeds & coliander.   Tell me what you think.

 

chef jimmyj

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• Dec 30, 2015

• #8

The combo of the two Cures is not enough to make you sick but more than you need. There is too much combined cure in the original recipe, enough cure for almost 30 pounds. Was probably ok to hang and smoke but not needed for your current refer hang and smoke,

Should read...1Tbs Prauge Powder, 7.5tsp Tender Quick and 3Tbs + 1.5tsp Salt...or... 4tsp Prauge Powder and 6Tbs Salt...NO TQ. Either way will keep the flavor the same and safe. I just reduced the TQ and added the difference in Salt to make up for that lost from less TQ. ...JJ

 

Last edited: Dec 30, 2015