cures

[labman]

Is Morton's Tender Quick similar to cure #1? Can they be substituted for each other?

Thanks,

Labman

[NCPaul]

Morton Tender Quick is 0.5 % sodium nitrite, 0.5 % sodium nitrate, salt and sugar. Cure #1 is 6.25 % sodium nitrite and the balance salt. They can't be substituted directly and they won't cure in exactly the same way even if they are adjusted to provide the same amount of sodium nitrite. Cure # 1 is to me more flexible to work with.

[Dogfish]

Having used both I find MTQ too salty for sausage, possibly more suited to bacon or brining. Since I found #1 it's all I've been using -- far more flexible. If all you've got is MTQ, it's better salty sausages than none at all.

Basspro and many big outdoors stores carry #1 Cure.

[DiggingDogFarm]

FWIW, Morton recommends 1.5 teaspoons per pound for sausages, that's approximately 1.5% salt, as opposed to the 1 tablespoon per pound and approximately 3% salt for whole cuts.

I do, however, agree on the the Cure #1, is much more versatile and less expensive.

~Martin

[SmokenDevo]

MORTON TENDER QUICK and MORTON SUGAR CURE
NOTE: Morton Tender Quick is not a meat tenderizer, or should either be used as a seasoning. These two premixes are essentially the same, and can be used interchangeably. Both are considered fast cures. The difference between the two is that the Sugar Cure has added dextrose and a packet of spice mix. They both contain a combination of high grade salt, sugar, plus both sodium nitrate (.5%) and sodium nitrite (.5%).

Like cure #1, these premix cures have been developed as a cure for meat, poultry, game, fish and sausage that require short curing times, and will be fully cooked. They are NOT interchangeable with cure #1; they measure differently. Unlike cure #1, you don't use any additional salt when making sausage.

NOTE: Morton Tender Quick is not a meat tenderizer, and the Sugar cures are not seasonings. These are cures that only should be used in recipes calling for curing meat fish, and poultry. They can be used in recipes that call for cure #1, but because they are measured differently and the salt they contain, they are not directly interchangeable with cure #1, or cure #2, saltpeter or Morton Smoke Flavored Sugar Cure.

Use 1/2 tablespoon (1 1/2 level teaspoons) per pound of ground meat and fat. If replacing Morton Tender Quick for cure #1 in a recipe, do not add the salt that the recipe calls for.

Spice Packet:
If the spices that are included with the Sugar Cures are not desired, it is not necessary to mix the spices with the cure mix. The unspiced Sugar Cure contains the curing agents and may be used alone. When using the spices with your cure combine 1 1/4 teaspoons of spice mix with one cup of cure and mix thoroughly. If any portion of the complete mix with spice is not used within a few days, it should be discarded (once the spices are mixed with the cure the spices will begin to react with the nitrates and nitrites).

[DiggingDogFarm]

Source: http://www.susanminor.org/forums/showth ... NGREDIENTS



~Martin

[labman]

Thank you, some excellent information and really helps a new guy out.

Labman