Am I worried about what I’ve used in the past? Not at all, quantities were small and for the most part I never took much to the trigger temp.

I have used plenty of it in the past too and have fried it to high temps, but as you said it was small quantities and I have not lost any sleep about it either.

processhead sorry, was only asking a question in line with the conversation that was already going on. I’ll ask it somewhere else

No apology needed!
I think it is a good question and am sure others would benefit.

So is it a good idea to use TQ in something like corned beef/venison? I have a recipe that calls for it.

IMO, I think this subject would be best put in a separate topic so as not to sidetrack the original poster’s thread.

I think there is a lot of uncertainty about using TQ and we could all learn by having a civil discussion about it.

To each their own. I didn’t mention that to get an argument started. It’s been awhile since I’ve posted much on this and other forums. Probably be awhile before I do again. This is why. Too many people want to argue.

Used the diggin dog farms calculator for cure #1 and 14 days of cure time. Usually use Morton TQ for back bacon but had this in cure #1 before I even thought about it. Oh well, it’ll be good either way. Applewood pellets in the masterbuilt until IT 155.

So, did you add sugar and salt as well as the cure #1?

mrobisr

Morton TQ is used all the time for back bacon at a rate of 1 Tbs per pound of meat. It’s not recommended for belly bacon due to the fat of belly bacon. Buckboard bacon is also sometimes cured with tq

Use it all you want, but TQ/sugarcure is actually cure #2 and unless you are curing for >30 days the nitrate will not be utilized and when you apply high heat like frying it is producing a huge amount of nitrosamines which are very powerful cancer causing agents. Do as you please, but why subject your bowels to that when all you need is nitrite on short cures? There is absolutely no benefit in using nitrates for short cures, there is no flavor enhancement, no additional curing, and no preservation added the only thing added is a negative, so why risk it for no possible gain.

Commercially, nitrate is no longer allowed for use in curing of smoked and cooked meats, non-smoked and cooked meats, or sausages (US FDA 1999). However, nitrate is still allowed in small amounts in the making of dry cured uncooked products. Home food preservers should avoid the direct use of this chemical and opt for the mixtures described above.
https://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_cure.html

Again it is your body do as you please, if you want to keep using it then by all means do I am only saying that you only stand to lose there is absolutely no possibility of gain, but you do it however you want.

Morton TQ is used all the time for back bacon at a rate of 1 Tbs per pound of meat. It’s not recommended for belly bacon due to the fat of belly bacon. Buckboard bacon is also sometimes cured with tq

Usually use Morton TQ

They look perfect and you actually did right by using cure #1 for the short cure <30 days. TQ is actually meant for >30 day cure, so you did good intentional or not, your bowels will thank you later.