Prague #1 vs Morton's tenderquick ??

Discussion in 'General Discussion' started by t-bone tim, Jun 3, 2007.

  1. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Hey gang, does anyone have a chart or conversion method to convert these 2 cures to be able to be used in recipes calling for one or the other ?? I have the Morton's now....or should I buy the prague #1 also ?? appreciate any and all input, thanks in advance !![​IMG][​IMG]
     
  2. smoked

    smoked Master of the Pit OTBS Member

    I always have both on hand, including prague 2, if you want to use tenderquick instead then follow it's per pound, keep in mind however that it also may require tweaking other things such as sugar or salt in the recipe. Personally if the recipe calls for prague I'll use prague, if tenderquick then tenderquick....
     
  3. deejaydebi

    deejaydebi Smoking Guru

    Just for an idea of what the differences are:

    Prague powder #1 is a mixture of 1 part sodium nitrite and 16 parts salt. You normally use 1 level teaspoon of cure for 5 lb. of meat. Used at any time meat is not immediately put into freezer or refrigerator, Such as smoking, air drying, dehumidifying, etc. This is similar to and sometimes called Curing Salt.

    Prague powder #2 is a mixture of 1 part sodium nitrite,.64 parts sodium nitrate and 16 parts salt. You normally use 1 level teaspoon of cure for 5 lb. of meat. mainly used for products that will be air cured for long time like: Country Ham, salami, peperoni, and other dry sausages.

    Instacure 1 is a mixture of 1oz of Sodium Nitrite (6.25 %) to 1 lb of salt. Used at any time meat is not immediately put into freezer or refrigerator, Such as smoking, air drying, dehumidifying, etc.

    Instacure 2 is a mixture of 1 oz of Sodium Nitrite (6.25 %) along with .64 oz od Sodium Nitrate (4 %) to 1 lb of salt. mainly used for products that will be air cured for long time like: Country Ham, salami, peperoni, and other dry sausages.

    Note: The Curing Salts above contain FDA approved red coloring agent that gives them a slight pink color thus eliminating any possible confusion with common salt

    Morton's Tender Quick is a mixture of salt, sodium nitrite, sodium nitrate and sugar. You normally use 1 level tablespoon of cure for 1 lb. of meat.

    Saltpeter is potassium nitrate and is also used as a curing agent but I know
     
  4. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Thanks Smoked...I think I will buy the prague also and use which ever the recipes call for,thanks again Tim.[​IMG]
     
  5. waterlog

    waterlog Newbie

    Morton's is sold in most grocery stores. Other than online, where is prague powder sold?
     
  6. waterlog

    waterlog Newbie

    Wow. That's way cheaper than the last site I visited!
     
  7. richtee

    richtee Smoking Guru OTBS Member

    Use the savings to get Morton's book ;{) It's good basic info. I still refer to it often...quite a few recipes too.
     
  8. squirrel

    squirrel Master of the Pit OTBS Member

    Okay, I want to make some canadian bacon. I have a 6.5 pound loin. I'm seeing all kinds of great recipes, but I want to keep it simple, like just garlic powder, onion powder and lots of cracked black pepper. I also have the prague #1. I'm not sure how much to use. I read what DJ Deb said above but now am even more confused!

    Any suggestions? I've done a search for canadian bacon and have read through a few, even ShooterRicks recipe, but my main thing is how much pink salt?

    [​IMG]
     
  9. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    The part I always remember:

    One ounce of Cure #1 dry cures 25 pounds of meat, if evenly distributed over all sides of those 25 pounds of meat.

    One ounce of "Tender Quick" dry cures 2 pounds of meat, if evenly distributed over all sides of those 2 pounds of meat.

    The length of time for this curing depends on the thickness of the meat to be cured.

    Bear
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Cheryl,

    TQ is much less confusing. Check here:

    http://www.smokingmeatforums.com/forum/thread/91651/boneless-smoked-pork-chops-w-qview#post_47...

    Bear
     
  12. solaryellow

    solaryellow Limited Mod Group Lead

    2 ounces of cure #1, 8 ounces of granulated sugar, and 16 ounces of kosher salt is the equivalent of TQ without sodium nitrate.
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---That even confuses me.

    TQ without sodium nitrate?
     
  14. solaryellow

    solaryellow Limited Mod Group Lead

    Yes. TQ has sodium nitrite and sodium nitrate in it. What I posted is the equivalent of TQ without the sodium nitrate.
     
     
    Last edited: Nov 4, 2010
  15. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Hey Squirrel, can you measure in grams? and are you looking to do a dry rub or an injected and brined one? It's really simple. But I use #1 not TQ
     
  16. squirrel

    squirrel Master of the Pit OTBS Member

    I have the #1 and alot of it so I'd prefer to use it up. I can measure in grams, whatcha got Dan?
     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    No Sodium Nitrate in Cure #1 ?

    I thought there was, but I never used it.

    Bear
     
  18. squirrel

    squirrel Master of the Pit OTBS Member

    My blondeness shines like a beacon in the night. [​IMG]
     
  19. bearcarver

    bearcarver Smoking Guru OTBS Member


    You couldn't tell by your great cooking posts, or your artwork!

    I guess that could mean you are never in the dark???

    Bear
     

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