FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


morton tender quick

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Sausage Making
View previous topic :: View next topic  
Author Message
laxmaster



Joined: 23 Oct 2011
Posts: 21

PostPosted: Fri Nov 04 11 3:26 am    Post subject: morton tender quick Reply with quote

how is this product typically used, along with sugar cure and smoked sq? injected, like a rub,e tc...

also, the website (wedliny-sp?), a website commonly referred to on this forum, has the curing mix recipe for dry cured hams using cure #1...shouldnt this be cure #2 instead??? Further, can someone give me how much cure#1 or cure #2 to use for say a 25 pound ham? And do you apply it all at once or can you only apply half, and apply the second half when you resalt for the second time? thx, paul
Back to top
View user's profile Send private message
SoEzzy
Site Admin


Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Fri Nov 04 11 3:49 am    Post subject: Reply with quote

Please don't post cut and paste duplicate posts on these forums.

I left this one in place and removed the other copy!
_________________
Here's a change Robert.

I still work here!
Back to top
View user's profile Send private message Send e-mail
laxmaster



Joined: 23 Oct 2011
Posts: 21

PostPosted: Fri Nov 04 11 4:15 am    Post subject: ok Reply with quote

ok---i cut and paste as that forum section did not seem to be getting very many posts so i wasnt sure if that was an active section or not....thx for the info...
Back to top
View user's profile Send private message
Jogeephus
Newbie


Joined: 20 Apr 2009
Posts: 42

PostPosted: Sat Nov 05 11 11:47 am    Post subject: Reply with quote

I always cut mine in half and apply the second half after about a week. I'd have to see the recipe to comment on Wedlin's thing but if its going to be a long curing time will little or no heat I always will use Cure 2. Can't give you any measurements on how much to use since its weight specific but a good rule of thumb is one level teaspoon per 5 lbs of meat. This goes for either of the cures. Tenderquick is one level TAblespoon per the same weight.

The tenderquick type cures are basically made for ease of use. Morton seems to have tried to make it where you didn't have to worry with measuring Cure 1 and then adding salt. They just made a mix that had everything in it. Its good stuff but its a pain to try and recalculate recipes that don't use it. If you do use it as a substitution don't add the extra salt your recipe calls for cause there is ample salt in tenderquick.
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Sausage Making All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group