If you cannot find TQ in your area, you can always make a substitute using pink salt, which is easy to buy online and a little goes a long way. You can also check with your local butcher supply shop and they will usually carry it. Here is one of the cures I use. I got this from another source online and have used it for a variety of meats.
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/450 grams pickling salt
- 8 ounces/225 grams granulated sugar
- 2 ounces/55 grams pink salt (InstaCure #1; or DQ Powder; or Prague Powder #1; or Cure #1; or TCM)
Makes about 3 1/2 cups
Directions:
- 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.
- 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.
- 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.
- 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).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.