- Dec 15, 2007
- 4,330
- 58
Instacure #1 and Instacure #2 are not interchangeable.I don't think so. They appear pretty chemically different.
TQ does its own little thing in the curing world. We can swap DQ/Prague Powder/InstaCure 1-and-2 for each other. This is why Charcuterie refers to it simply as "pink salt"... But Morton's Tender Quick is a proprietary blend of curing salts designed by Morton Salt (the Chick-with-the-umbrella) I know Bearcarver is a follower of the TQ and Morton's has put out a recipe book using TQ. As I really want to try nearly every recipe in Book-Of-Rytek, I bought IQ 1&2
I *really* need to type up a nice letter to the folks at Morton and ask for advice...
I also need to do a Jules-and-Julia version of Rytek's Book. ::chuckle::
-Princess
Insta Cure[emoji]8482[/emoji] No.1, a basic cure used to cure all meats that require cooking, smoking, or canning. This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pates and other products too numerous to mention. Formerly Prague Powder #1. Insta Cure[emoji]8482[/emoji] #1 contains salt and sodium nitrite (6.25%).
Use 1 level teaspoon per 5 lbs. of meat. 1 lb. Insta Cure[emoji]8482[/emoji] will process approximately 480 lbs. of meat.
Insta cure #2:
A cure specifically formulated to be used for making dry cured products, such as pepperoni, hard salami, genoa salami, proscuitti hams, dried farmers sausage, capicola and more. These are products that do not require cooking, smoking, or refrigeration. Insta Cure[emoji]8482[/emoji] No. 2 can be compared to the time release capsules used for colds--the sodium nitrate breaks down to sodium nitrite then nitric oxide to cure the meat over an extended period of time. Some meats require curing for up to 6 months. InstaCure #2 contains salt, sodium nitrite (6.25%) and sodium nitrate (1%).
Use 1 level teaspoon per 5 lbs. of meat. 1 lb. Insta Cure[emoji]8482[/emoji] will process approximately 480 lbs. of meat.
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