www.sausagemaking.org

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.

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

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

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

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

John.

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

Phil

Thanks for the confirmation, Phil.