Simple back (Canadian) bacon smoke
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Deepwoodsbutcher said in Simple back (Canadian) bacon smoke:
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.
processhead sorry, was only asking a question in line with the conversation that was already going on. I’ll ask it somewhere else
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processhead sorry, was only asking a question in line with the conversation that was already going on. I’ll ask it somewhere else
Deepwoodsbutcher said in Simple back (Canadian) bacon smoke:
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. -
mrobisr Over the years I never put two and two together about Tender Quick thank you
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.
Will I use in the future? Probably not since cure #1 is now so accessible
knifemaker3 Sorry you feel that way, as an occasional Tender Quick user I look at it as knowledge gained for possible use in the future. Really hope you stick aroundglen said in Simple back (Canadian) bacon smoke:
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.
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