morton tender quick

laxmaster · Joined: 23 Oct 2011 Posts: 21

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

SoEzzy · Posted: Nov 04 2011 Post subject:

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!

laxmaster · Joined: 23 Oct 2011 Posts: 21

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...

Jogeephus · Newbie Joined: 20 Apr 2009 Posts: 42

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.