2 1/2 lbs. fat pork, thus producing lard that will keep better.Morton's website says this about Tender Quick "This mix is a fast cure product that has been developed as a cure for meat, process that's incredibly rewarding.Knead together. Put in covered bowl. Refrigerate. Knead 5 minutes a day for 4 days. On the 4th day, 1/2 tsp. onion powder
I am looking for an alternative for Morton Tenderquick. I live in a town that does not stock that or other brands seemingly with sodium nitirate. I have this Meat tenderizer that is MSG based and I am sure that will mess things up for me. I want to do my first smoke with a pork loin roast to try a Canadian bacon.Thanks Mr Walleye. I have to get out and do my homework a bit. I think in the next town they have a specialty place that smokes tourists fish in the summer. They may have something there. I went to the hardware store today and they sell Bradley Smokers. By Original Wild West I picked up Jerky cure and seasoning. all they had was pepper flavour. The ingredients are:, breast down. Place in preheated 350 degree oven and brown for 1 hour. Reduce temperature to 250 to 275 degrees. Make tent with foil and cover turkey; bake slowly for 12 hours. Do not under cook.Josh, it's not totally necessary to replenish.After the meat is drained, an 8 lb. belly 12 days.
It's not "fast food" cooking! Expect to wait for your meats to cure if you'd like to do this. Getting in a hurry is a recipe for failure.I've been using both TQ and Prague #1 for decades, having a smaller package option would be nice.Mix all ingredients together. Roll like salami. Put in foil. Refrigerate for 24 hours. Place on rack in pan. Bake 1 hour at 375 degrees. Cool. Rewrap in foil and keep refrigerated., 1 med. head cabbageWhether or not you can leave it out of the recipe, Place all the pieces in a stone crock and pour the Tender-Quick pickle over them until the pieces are fully covered. Weight the pieces down to keep them below the pickle.