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1 29th April 01:12
kent
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Posts: 1
Default brine curing with Morton's Tenderquick


Has anyone tried to brine cure meat using Morton's TenderQuick, with or
without added salt? TenderQuick has .5% sodium nitrate and .5% sodium
nitrate. I recently posted a similar question on alt.food.barbecue.
Thanks for any info.
Kent
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2 29th April 01:12
kent
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Default brine curing with Morton's Tenderquick


..5% sodium nitrite & .5% sodium nitrate is correct rather than what is
above.
Kent
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3 29th April 01:12
reg
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Default brine curing with Morton's Tenderquick


Here's the full list of ingredients:

97 % Salt
2 % Sugar
0.5 % Sodium Nitrite
0.5 % Sodium Nitrate

--
Reg
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4 29th April 01:12
kent
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Default brine curing with Morton's Tenderquick


I know. Reg, what I am asking is only the experience, if any, of other NG
posters. Did you ever brine with TenderQuick and if so, what happened? What
concentration of Tenderquick/water did you use? Did you add any salt to your
brine to increase NaCl concentration and to maintain a certain
nitrate-nitrite level in your brine. How much many gallons of your brine did
you use with a specific meat weight. How long did you brine? At what temp.
did you brine? Would you do this again?
My initial post above is somewhat ambiguous. I apologize.
Again, I and probably other NG readers/posters would be interested in any
experience with this. In fact, please give us yours.
Kent
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5 29th April 01:12
jck
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Default brine curing with Morton's Tenderquick


I have used TenderQuick as a dry cure (corned beef & pea meal bacon). I
found the Morton web site to be an excellent resource, check there.

I would not add additional salt. The product is mostly salt. The
proportions are set so your final product would not be palatable if you
use too much.

JK
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6 29th April 01:12
deoldeprinter
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Posts: 1
Default brine curing with Morton's Tenderquick - Friday, June 09, 2006.pdf (0/1)


I have used TenderQuick and was very happy with the results. Morton
does have a booklet out called " A Complete Guide To Home Meat Curing"
witch is very helpful. I have attached one page in pdf format to
possibly answer some of your questions. For my use experience, I have
only done boneless pork loins to end up with Canadian Style Bacon and
it was way beyond my expectations. It is great.

I tried chicken pieces and while they were good, the family could not
get used to eating pink chicken. Fully cooke the meat was the color oh
ham.

Get the book it is a great sourcs of info.

Brining was done in the fridge in a plastic bag with no water or salt
added. Just followed the recipes.
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7 29th April 01:13
kent
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Posts: 1
Default brine curing with Morton's Tenderquick - Friday, June 09, 2006.pdf (0/1)


Thanks for your post. I didn't get an attached PDF file, and I would sure
appreciate if you would resend to me directly.
The tightwad in me makes it very hard to spend almost 15 bucks on a 34 page
booklet. Mortons should make the whole book available as a pdf file. I can't
understand wh;y they wouldn't.
Kent
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8 29th April 15:55
reg
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Posts: 1
Default brine curing with Morton's Tenderquick


Sorry, Kent. Since I had to write to the manufacturer to get the
exact percantage of salt (it's not on the label) I thought you
might not know. I was just passing it on.

--
Reg
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