Nesco jerky cure for making elk pastrami?

Discussion in 'General Discussion' started by skpeep, Sep 27, 2014.

  1. One of the ingredients I need to make pastrami is tender quick, and of course, I can't find it in my town.  I am not going to order it from the internet, because I only need about 2 tablespoons.  I came across some jerky cure that I have laying around.  The ingredients on it are Salt, and Sodium Nitrite (.62%.)  Would I be able to use this in place of the tender quick?  If so, does anybody know if I could just swap them straight across, or would I have use more or less of the cure?  The cure packets are for 1 lb of meat, and I have 2 of them.  Any help is greatly appreciated, I am new to this stuff.
    Last edited: Sep 28, 2014
  2. anyone have any ideas?  I have the roast thawed and sitting in my fridge, waiting to be turned in to something delicious.
  3. sb59

    sb59 Smoking Fanatic

    You don't need Tenderquick, any cure#1 ( pink salt) Praque powder will do. You just have to use the correct amount per pound for the cure you are using and add the necessary spices for a pastrami blend.

    If you use the packets you mention you can only do 2 pounds of meat, using the mix as a dry rub with the necessary spices. No matter what brand cure you have, meat is meat. If it only does 1 lb. of jerky it only does 1 lb. of snack stick,summer sausage,whole meat,etc.

    If you have trouble getting Tenderquick in your area but you can get cure# 1 you can use Pop's brine recipe and simply add spices to the brine and the meat before smoking to make a pastrami.
    Last edited: Sep 28, 2014
  4. Alright, well I am not sure if any of the local places will have cure #1 if they didn't have tenderquick.  My choices to buy things are Safeway, Albertsons, and Wal - Mart.  I just want to know if the cure I have will work.  It has two ingredients: salt, and sodium nitrite (.62%)  It is not pink, it is white.  I have two packets of it (~2 T. total)  I am only wanting to do a 1.5 lb elk roast, so, I don't see any reason to order a 2 lb bag of tenderquick, or a big package of #1.
    Last edited: Sep 28, 2014
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I'd rather not guess at the cure.... For health safety, order some cure #1 from a meat packing place or Amazon or The Sausage Maker or Bass Pro....

    Cure #1 will allow for a greater range of salt to add to your food.... Using Tender Quick limits the amount of salt you can add.... some think it's too salty....

    Cure #1, add 1 level tsp. or 5.6 grams per 5 #'s of meat... or 1.1 grams per pound..... then I adjust the salt to about 2%... depends on personal preference....
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I've seen cure #1 at WM.... in sporting good.... back with the smokers and seasoning packets.... buy a grams scale while you are there so you can accurately dispense the cure.... a scale with a total range of about 100 to 500 grams would work very well...... like a postage scale....

    something like this

    Last edited: Sep 28, 2014
  7. sb59

    sb59 Smoking Fanatic

    The link on my above post also sells cure#1 along with any spices you may need for any recipes. They also ship anywhere in USA for free. Not pushing them as I don't know them personally, but I have used them with no complaints and it sure makes smoking easier when you can get what you need in one place.

    BTW, I happen to have some deer meat curing in Pop's brine for corned beef ( er venison ) as I type.
  8. According to the website, it looks like Sportsmans Warehouse does carry pink curing salt.  I just hope it is in my local store.  I wanna get this roast brining, my mouth is already watering for a pastrami on rye about a week from now.
  9. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Cure #1 is 6.25% sodium nitrite and 93.75% salt. Are you reading the package right. I think this is what you have. Where did you get your recipe and is it a reputable one. Like dave said dont guess at cure and dont interchange cures. Follow the recipe. If you have time, shoot me your name and address in a PM and I'll mail you some TQ. I have a case of it.

  10. sb59

    sb59 Smoking Fanatic

    I would call first, they also show Tenderquick on the site. Many times they simply act as a middleman and have items shipped from vendors with a small mark up!
  11. You may also be able to get some from a butcher shop. I remember when I thought I only needed a spoon full of TQ or cure 1. That was several pounds of TQ and cure 1 ago.

    Happy smoken.

  12. I plan on calling sportsmans as soon as they open.  If they do not have it in store, I guess I will just go ahead and buy some from amazon, I am sure the roast will be fine sitting in the fridge for a couple more days. If I do end up ordering some, would you recommend pink salt or tenderquick?
  13. sb59

    sb59 Smoking Fanatic

    If you can get them get both. You will find you will get plenty of use with diff. recipes. Also check out Bearcarvers recipes on this site. He's a go to for Tenderquick recipes. If as I suspect you have the analog smoker ( Go to Masterbuilt site ) check out mods. for your model. I saw in roll call your smoking plans and for doing trout or jerky and anything else with smoker temps between 160 & 180 you will have to at least put a disposable drip pan on lower shelf to block direct heat fron element or you will grill your meat before it gets much smoke flavor.
  14. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I would recommend Cure #1.... It is more flexible when making up "recipes".... Bacon uses from 0.78 - 0.87 grams per pound in a brine and up to 1.45 grams per pound when a dry rub is use... depends whether skin is on or off.... then you can adjust the salt accordingly....
    You do not have that flexibility with Morton's Tender Quick....

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