LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
I like PS Seasonings recipes and videos. Very Informative. I've ordered from them a few times. I'm just trying some of their All Purpose Meat Cure and Brine Mix. Last week I brined chicken pieces for 24 hours-way too salty. Yesterday I brined boneless pork loin chops for 1 hour and they were very good. I'm wondering if this stuff isn't similar to Morton Tender Quick?
Thanks for your post bbqLuv . This curing stuff is fun to learn more about!
If you are going to cure anything, I would encourage you to read Meathead's article on The Science of Curing Meats Safely. (Check "Summary" for Tender Quick Reference.)
"Morton Tender Quick contains 0.5% sodium nitrate and 0.5% sodium nitrite, and anticaking agents. Despite the misleading name, it is a curing salt and is not a tenderizer."
Tender quick is not recommended. It does not contain the correct levels of Nitrite. Tender Quick also contains Nitrate, which is not contained in PP#1, which Meathead recommends for use when curing.
Of course, It is your kitchen, but make sure to review these articles for important safety information you may want to consider.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
Thanks Spinaker for the reminder and for posting Meathead's article on the Science of Curing Meats Safely. In NO WAY am I suggesting anyone use these two products as a meat cure. I have only used the PS Seasoning product as a "fast brine" and have never used Tender Quick.
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