Budget Menu & Dirt Cheap Recipes F.A.Q What is Tenderquick?

This topic contains 3 replies, has 5 voices, and was last updated by sandesnow September 12, 2014 at 11:51 am.

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  • #290411

    drea
    Participant

    I was looking through the new jerky recipes on the site and I saw that a couple of the recipes called for tenderquick. What is it?

  • #429507

    Liss
    Keymaster

    MORTON TENDERQUICK mix is a fast cure product that has been developed as a cure for meat, poultry, game, salmon, shad, and sablefish. It is a combination of high grade salt and other quality curing ingredients that can be used for both dry and sweet pickle curing. MORTON TENDER QUICK mix contains salt, the main preserving agent; sugar, both sodium nitrate and sodium nitrite, curing agents that also contribute to development of color and flavor; and propylene glycol to keep the mixture uniform. MORTON TENDER QUICK mix can be used interchangeably with MORTON SUGAR CURE (Plain) mix.

    It is NOT a meat tenderizer.

    Usually you can find it in your local grocery store, if notit can be purchased online:

    Morton Salt Online Store

  • #453412

    Question is can you make it or substitute?

  • #458401

    FreebieQueen
    Moderator

    @vampyrdammit 565163 wrote:

    Question is can you make it or substitute?

    Not really, it wouldn’t be remotely cost effective to attempt to make your own.

  • #458505

    Basic Dry Cure:

    *1 pound/450 grams pickling salt
    8 ounces/225 grams granulated sugar
    2.4 ounces/68 grams pink salt (InstaCure #1; or DQ Powder; or Prague Powder #1; or Cure #1; or TCM)
    Makes about 3 1/2 cups

    The proper usage is 1 tablespoon per pound. The same as Morton Tender Quick.

    *Pickling Salt in the United States is a standard grain size the same size as table salt. In Canada you may find that pickling salt to be much larger crystals. In this case use a non-iodized table salt, or any pure salt with a similar size grain.

    Insta Cure™ No. 1, a basic cure used to cure all meats that require cooking, brining, smoking, or canning. This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pates and other products too numerous to mention.

    Formerly Prague Powder #1. Insta Cure™ #1 contains salt and sodium nitrite (6.25%).

    Use 1 level teaspoon per 5 lbs. ground meat. 8 oz.

    of Insta Cure™ will process approximately 240 lbs. of meat.

    For a Basic Bacon/Ham Brine (without additional ingredients for flavor):
    1 gallon water
    4 oz (1/2 cup) InstaCure#1
    1 lb 5 oz (1 3/4 cup) Salt
    1.5 oz (2 1/4 Tbsp) Sugar

    Where can you get sodium nitrite? Check with your Pharmacy.

    http://www.sausagemaker.com/productdocs/Breakdown_of_Nitrite_Level_in_Brine_with_InstaCure_%28Imperial%29.pdf

    The above link is the formula used for Nitrite Level (based on USDA formula) per gallon, using InstaCure#1 [PDF File]

    Metric version:
    http://www.sausagemaker.com/productdocs/Breakdown_of_Nitrite_Level_in_Brine_with_InstaCure_(Metric).pdf

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Budget Menu & Dirt Cheap Recipes F.A.Q What is Tenderquick?