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Making bacon- is it possible to use Morton tender quick?

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    Making bacon- is it possible to use Morton tender quick?

    I have been trying to get everything together to make bacon. I had thought I could get Prague powder in some local store but had absolutely no luck. While doing searches online I saw that Morton's tender quick came up a few times so I bought it. Now I'm worried that if I use it my bacon will be really salty and I might be asking for all sorts of other problems.

    Can I use it and if so- what adjustments do I have to make?
    Attached Files

    #2
    Morton itself does not recommend it for use on pork bellies or bacon.
    ”We cannot recommend Morton Tender Quick for use with pork belly or bacon. Due to the differing fat content of individual cuts, the curing time for these items may vary significantly. For this reason, we cannot recommend the appropriate amount of Tender Quick or curing time in this application.”
    Last edited by Donw; March 22, 2020, 07:38 PM.

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    • Smokerstoker
      Smokerstoker commented
      Editing a comment
      I should probably just find something else to do with it. The Prague powder is only going to get here next Saturday.

    #3
    Burnt ends, you can never go wrong with burnt ends.

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    • barelfly
      barelfly commented
      Editing a comment
      This is the way to go until you can get Prague Powder

    #4

    I tried to figure this out a while ago also. Ratios weren’t right.

    in any case

    https://amazingribs.com/tested-recip...t-ends-banh-mi

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      #5
      It's only about 1/12th the potency of Prague powder for nitrite, (0.5% compared to 6% in pp)

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        #6
        Freeze your belly till Friday then proceed with Prague powder when it arrives.

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          #7
          Use the tenderquick to make pastrami. Make pork belly burnt ends with the slab.

          Comment


            #8
            The bacon recipe here is carefully crafted with safety in mind. I wouldn't mess with that at all.

            Comment


              #9
              Yeah while reading up on it I saw how dangerous it could be the mess with the recipe. I've decided to freeze the pork belly and give it a shot this weekend. Although in the near future I'm really going to want to try to bahn mi recipe.

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