I suppose we could summarize (and possibly simplify it like this)
Prague Powder No. 1 Contains 6.25% Sodium Nitrite, 93.75% Salt. Use 1 level teaspoon per 5 pounds of meat.
Prague Powder No. 2 Contains 6.25% Sodium Nitrite, 4.125% Sodium Nitrate, and 89.625% Salt. Use 1 level teaspoon per 5 pounds of meat.
MORTON TENDER QUICK
Contains .50% of Sodium Nitrite, .50% Sodium Nitrate, Sugar, Salt. (amounts not given, but it contains very little sugar. Almost all salt.) Uses: For a rub cure use 1 Tablespoon per pound of meat. For a brine cure use 1 cup Tender Quick dissolved in 4 cups water.
Stan
Questions on curing
Moderator: TBBQF Deputies
- Stan41
- Bandolero
- Posts: 647
- Joined: Sat Apr 07, 2007 9:01 pm
- Location: Goldthwaite Texas
- Contact:
Return to “Other Meat and Sausages”
Who is online
Users browsing this forum: No registered users and 2 guests