I'm using this instead of Mortons tender Quick

[johnfb]

I'm using this instead of Mortons tender Quick...and I think it will be fine.

Supracure from Weschs.

I have used this for brining a ham this week...great results. Taste and colour fine.
I have used it in place of MTQ on their website for the recipe for Deli Style Corned Beef and then turned it into Pastrami.

I think the Supracure, which is essentially salt and nitrate / nitrite at 1-1.5%, should work well in place of the MTQ.
this might make life easy for all of us who can't ge the stuff.

Anyway, I think I will swing with this for the 5 or so recipes I am attempting at the moment.

[wheels]

John

MTQ is, as far as we can tell, only about 1/3rd the strength of Supracure. So you cannot use either as a direct replacement for the other. The quantities will need adjusting.

Phil

[johnfb]

Any suggestions for using supracure.
For example if the recipe says use 3 Tablespoons of MTQ....would you say 1 tablespoon of Supracure??? And a little sugar maybe.
Looking back on this subject you are correct in your calcs.
Come Phil, get your thinking hat on ya
I don't really want to use just cure#1, I would really love to use the Supracure for these recipes.

Old discussion:
http://forum.sausagemaking.org/viewtopi ... ons+tender

Cheers

[wheels]

John

I've no doubt that a spreadsheet where the original recipe is entered and a conversion to supracure comes out, is possible. It would involve re-calculating the cures, and potentially requires salt and sugar calculations too.

I'm somewhat busy on other things at the moment, and see little demand anyway - Supracure doesn't seem to be widely used?

In the meantime, just post the recipe and I'll do my best.

It will help though, if you could get a spec for the product off Tim Wesch... If I can work with certainties it removes half of the problem.

P.S. I'm still not sure why you want to do your curing this way - it seems far less flexible than cure #1 (and saltpetre), and I'm not convinced that it's cheaper.

Phil

[johnfb]

I really want to make the recipe in the attached thread.
If I stick with cure #1 then I will just use it as in the calcs in the thread and add the salt as required. Agreed?

http://forum.sausagemaking.org/viewtopic.php?t=4894

EDIT: You're probably right though on the costs etc...it's just that I have a good bit of it (Supracure) here and only use it for dry cured bacon and wanted to use it up for other stuff.
I think on a re-think I will go with the cure #1 and add the salt and a little sugar to the blend. Tim at Weschs didn't want to part with the exact spec on this product.
I have calculated that I will use 2.33 grm per kilo in this recipe and the others that Randal has suggested on his youtube site.

Thanks Phil for your attention on this
Cheers

[wheels]

John.

Yes that's fine 2.33gm cure #1 per kg meat will give 137PPM Nitrite.

Phil

[johnfb]

Thanks for the confirmation, Phil.