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Amount of Tenderquick for Brats.

 
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Blkandrust
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Joined: 31 Oct 2010
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Location: virginia

PostPosted: Sun Oct 07 12 1:04 am    Post subject: Amount of Tenderquick for Brats. Reply with quote

From the info I have gathered it seems as though I should use 7.5tsp for 5# of meat. Is this correct? My ratio is 4# pork 1# beef.If this amount of TQ is required I should prolly omit the salt from my recipe,correct?
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SoEzzy
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Joined: 13 Oct 2006
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Location: SLC, UT

PostPosted: Sun Oct 07 12 1:59 am    Post subject: Reply with quote

Most of the Brat recipes I've found don't appear to using much in the way of cure!

I hope Kevin or Harry will come along and give you a more solid answer!
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animal
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Location: Wisconsin

PostPosted: Sun Oct 07 12 2:32 am    Post subject: Reply with quote

I agree with the bear, I never used a cure or heard of anyone else either. Mine are made fresh and cooked, the rest are frozen for future use, so no cure is necessary.
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Blkandrust
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Location: virginia

PostPosted: Sun Oct 07 12 3:27 am    Post subject: Reply with quote

Ok great.Thanks for the replies.
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SmokenDevo
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PostPosted: Sun Oct 07 12 7:32 am    Post subject: Reply with quote

If you where to smoke those which I do not see why you would but if you did yes you would need 7.5 tsp for 5lbs. of meat.

MORTON TENDER QUICK and MORTON SUGAR CURE


OTE: 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.

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).
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