What is the difference in Sweeter than Sweet Cure and Insta cure #1?
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I think that 1 ounce of regular tinted curing salt per 25 lbs of meat would be the proper substitute for the salt Peter and I don’t think you would ever tell the difference in taste so for 50 lb batch 2 oz curing salt.
Dave
akdave
Thank you. -
I think that 1 ounce of regular tinted curing salt per 25 lbs of meat would be the proper substitute for the salt Peter and I don’t think you would ever tell the difference in taste so for 50 lb batch 2 oz curing salt.
Dave
akdave
Was just thinking, I’ve never fully understood the cures. I’ve always used a pink cure, but… Googled up the#1 & #2. Rewatched Jonathon’s cure video and now it finally clicked. I’m guessing those old boys used saltpeter because that’s what they had available.
Thanks for the nudge and the input. Guess that old gray matter of mine takes a bit.
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Question… I use tenderquick in a hoMe bologna recipe and every time I switch to pink cure and salt the meat dries out and gets crumbly. Thoughts??
Parksider
Probably not an answer to this but… We may need a scientist to get involved here. After researching this for a bit it seems that all these cures are just that… Cures. None claim to have any affect on the finished product. Taste, texture etc. -
Parksider I’m getting the opinion of our application specialist and gonna ask the head of commercial sales as well. See if they can come up with anything. I had always believed that Tender Quick was just Sure Cure with a little bit of sugar added, but maybe that actually isn’t the case.
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Parksider Can you give us your home bologna recipe? And how much tender quick you use vs how much sure cure? Because it is everyone’s belief here that tender quick(tq) is simply sure cure with more salt and some sugar. So, that shouldn’t change your process unless you are adding a lot more of the tq than the sure cure and the lack of salt from the tq is effecting your bind.
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