Tender Quick Home Meat Cure - 0.9kg

Pedí esto para hacer carne en conserva. funcionó perfectamente

I can't get this locally anywhere. I use it to make corned beef brisket and buckboard (rasher) bacon regularly (1T per pound of meat, cured in the fridge at 5 days per 1" thickness) and German-style pork chops occasionally, smoking the pork chops adds tons of depth. Not only is the end result much-much cheaper than store-bought, the flavors are far better and I have complete control of what goes into my food. If you have a problem with nitrite and nitrate then this isn't something your want to buy - you'll want to avoid celery too. But if you like good eating and want to make your own while maintaining food safety (the nitrites and nitrates are there to protect against botulism bacteria in addition to altering the texture, color, and flavor) then this is what you want for these basic curing tasks. It makes for an exceptional corned beef after 5 days per inch thick. And if you like back bacon (unsmoked) or Canadian-style bacon (unsmoked) then this gets you those very well. You can kick it up a half dozen notches by smoking your cured meat over some nice wood if that's your thing. Best pastrami you'll ever eat. If your objective is air dried, aged, cured sausages and whole muscle (copa, pancetta, etc..) then you might rather explore cure #1 and cure #2 methods. Morton TQ is similar but it isn't those. 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.

UPDATE & CORRECTION!! The seller contacted me and asked me to call Morton directly about the code on the bag, which I did. I am happy to report that I was wrong and the item is very much within the expiration period and was manufactured in July 2018. I added another picture of a code on the top folded flap of the bag which was explained to me. The RI is the location of manufacture, the fist two numbers are year of manufacture (2018) and the next set of numbers are from a Julian calendar which mean manufactured on the 1780th day of the year. And then I forget the man said after wards, but this bag was manufactured in July of 2018. So my apologies for the original post. I am changing my rating to 5 star. Shipping was very quick and product is exactly as described. I am very happy. Thank you! ________________________________________________________________________________________________________ Order was received very rapidly. However the salt which was received on 5-28-19 had a date to use by of 12-10-14! There is a no return policy on food items. I've left seller feedback in hopes they will correct this. Who would have thought a new product would have been so far out of date. And while I read that salt basically does not expire, some additives in the salt do expire. That's too far out of date for my comfort. This item is impossible to find locally. Very disappointed.

This product definitely help with the smoke ring penetration into the meat when smoking in a smoker. Does not affect the taste of your meat other than the solmoke gets deeper into the meat, enhancing the flavor. Great value, versatile for many meats. Great quality. Definitely recommend!!!!!!! A++++++++

I've been using both TQ and Prague #1 for decades, and have to buy it either in the South or on here. I cure almost anything cooked outdoors for longer than an hour, except for red meat, for both food safety and taste reasons. TQ is a complete cure that contains salt and sugar and enough Sodium Nitrite/Nitrate to protect against pathogens. I go by the recipe. If it calls for TQ I don't try to convert to Prague powder, and vice versa. TQ is probably safer, and better for brines as it contains lots of salt, where prague has a much larger Sodium Nitrite component (6.25%) and although the rest is salt, you only use a 1/4 tsp per pound of meat, so you need to add your own salt if necessary. It's also good as a freestanding dry cure for certain meats, making the process easier than using Prague Powder.