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Discussion in 'Smoking Bacon' started by clinchmtnbbq, May 31, 2009.
where do you get yours?
We have a specialty grocery here that is the only place in town to get TQ. Easier to order it on line than run all over trying to find it. Most grocers don't have a clue what TQ is.
I ordered it from Morton's shipping is a bit high so if you order get a few bags at a time to make it worth it.
Our Albertson's grocery here carries it. I think I paid $4.99 a bag. The local butcher shop has it for $12.99. Guess where I didn't buy it.
Or make your own, i posted this before, so if you need it..........
Basic Dry Cure - Morton's Tender Quick substitute
From Habanero Smoker
This recipe/formula comes from Charcuterie, by Ruhlman and Polcyn, and I've found it to be a good substitute for Morton's Tender Quick. For cuts of meat 4 pounds or less, I measure the cure the same way I measured TQ. For cuts above 4 pounds I use 2.25 teaspoons of cure per pound.
Basic Dry Cure:
* 1 pound pickling salt
* 8 ounces granulated sugar
* 2 ounces pink salt (InstaCure #1; or DQ Powder; or Prague Powder #1; or Cure #1; or TCM)
Makes about 3 1/2 cups
1. Combine all ingredients and mix well. It is important to mix this thoroughly to ensure that the pink salt and other ingredients are equally distributed.
* I used a stand mixer with a paddle attachment (do not use the whisk). I mixed the ingredients at speed #2 for two minutes. Scraped the sides and mixed for two more minutes.
2. For meat up to four pounds measure 1 tablespoon per pound.
* The actual measurement should be 2 ounces per 5 pounds of meat. Which comes to about 2.25 teaspoons per pound, but you don't have to be exact when using a dry cure.
3. Store in an air tight container away from sunlight, and it will last indefinitely.
* If hard lumps form during storage discard and make a new batch. If the lumps fall apart easily with a little pressure the cure is still good to use.
4. To use the Basic Cure Mix as part of your favorite curing recipes, measure out the amount per pound that your need, then you can add your additional seasonings such as additional sugar, garlic, onions and/or herbs (do not add additional salt).
I get mine from my local Wegmans grocery store.
Get mine from the local butcher shop. You can also order from numerous online sources:
The Sausage Maker
I typically use #1 cure/pink salt/prague instead since its cheaper than TQ.
here's a link to the moton's product locator site, maybe you can find something local.
Only place I know I can get it from is the internet. I have stopped by every store and called our closest butcher shop and nooooobody carries it.
Need to call a guy from our local restaurant supply place and ask him if he can order it since shipping seems to be in the $12 range for a 2lb bag.
Thanks for posting that recipe Hank, not sure that I can even get any pink salt either but that may be cheaper to order than the TQ.
Well, tried that link DanMcG posted (thanks Dan) and the closest place to me that carries TQ is 37 miles away so maybe next time I'm up near Philly I can hopefully grab some.
Thanks A bunch All!
And thank you Hank, I will have to look around for those and try from scratch!!!!!!
Aloha from the Big Island....I finally found a source of Tenderquick here in Hawaii.... after paying $20 for a 2 lb bag to be shipped here...still a bit flummixed about the time required to cure pork belly...all what I read on the web says about 5 - 7 days ...some say to either drain or not drain the bag every other day. The Morton's bag label says - for a dry cure, use a tablespoon per pound, rub in and refridgerate for 4 - 8 hours to cure. Hmmm.
Right now, I've got about 5 lbs, in 2 1/2 " slabs, curing in the fridge for 2 days so far, plan is to leave 'em in for 7 days.
Any ideas as to the Morton label recommendation?
Thanks in advance.
I have been looking for awhile now and the only thing I can come up with is online and just take one for the bacon.
Yea on maybe thin chops the label may work if you are gonna hot grill or smoke em to finish cooking. I have now used TQ for Canadian bacon, Ham, and just recently sausage. Use the TBS per lb measurment and be as exact as possible. Accuracy is important when curing. Next measure the total thickness of the meat divide by 2 to get a radius. divide the radius by 0.25 and the result will be the absolute minimum cure time in days. I would add 2 days to this result as you cannot over cure but you can under cure and that can be dangerous. Cold smoke at this point or hot smoke your choice. I low smoke myself to internal of about 145 and then finish cooking when i want some. Good Luck
Dug this out of the archives for ya. Hope it helps.
every grocery store around here has it, especially in the fall.
Thanks for the replies gents...I'll stick with 7 days cure-time...ummm, I may have put a wee too much TQ on the slabs; I realize one has to be careful to rub the recommended amount in and I did...then on the third day, I put some more on...OK?
Hi Tomtom welcome to the forums. I'm not sure I'm following ya? you said you put to much TQ on and then ya added more a couple days later?
You really should use just whats recommended, to much is not good for ya.
I believe he is saying he added the recommended amount then on the third day you added a little more?
How much more, as Dan said you should follow and use the recommended amount because too much can be bad, and very salty.
Good thing about TQ is that before it gets to the point where it would make you sick it would be so salty you couldn't eat it, so long as it doesn't taste like a salt lick you will be ok.
Any reason you decided to add extra?
When done curing rinse well and soak about 30 mins if too salty. You can tell if to salty by doing fry test before smoke.
Well, I added about another tbls to each slab because I'd read that if one leaves the skin on - 90% should be put on the meat side and 10% on the skin side....I'd slathered it all over equally & reckoned I should put more on the meat side.
I'll do what ya'll said and fry up a slice to see if it's salt lick-like & then soak 'em if neccessary.