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Re: How much Tenderquick? (loooooong)


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Posted by Qfan on November 22, 2013 at 16:34:03:

In Reply to: How much Tenderquick? posted by Juggy D Beerman on November 22, 2013 at 12:59:57:

Hey Juggy; Reg and I have been talking and working on some curing projects for and with Dizzy Pig for the past couple years, so I feel I can give an answer pretty close to what Reg would reply himself... The hardest part of giving a recipe out online for curing is that the size/weight of each person's project is individual and variable, so it hard to say 'exactly' how much of this/that to add to get the same results that the author did. To solve that, Reg came up with a recipe based solely on percentages so folks can tailor to their own projects. As well, it uses curing agents (either Prague Powder or TQ) and salt at levels of their lowest workable concentrations, so no need for long soaks/repeated rinsing (and if you've added herbs/garlic/peppercorns etc, why soak them out of the meat you worked hard to get those flavours into in the first place, right?). Anyway, we've dubbed it The Formula for Success, and it simply goes like this: Weight of the meat plus weight of the water (8.3 lbs per gallon) to cover. That is your 'Project Weight' (and reason why it seems like 'a lot' of TQ in the recipe; you are created a brine that seasons the meat AND the water for uniform and consistent curing environment). For salt or TQ us 3% of project weight and sugar 2%. If using PP at 6.25% nitrite, add 3 grams per kilogram (2.2lbs). Using TQ makes formula work easy-peasy as they say.... For example, 6 lbs of pork loin, needing 1 gallon water to cover is 6+8.3 for 14.3 total 'Project Weight'. 14.3 X .03% salt is .43 lb or a light 7 ounces. 14.3 X .02 sugar is .29 lb or a good 4.5 ounces. If using TQ you are done with the math portion of the project and go ahead and add all the aromatics/spices you like to individualize your project. If using PP or like-wise 6.25 concentration curing agent, you need to do one more calculation and that's taking your 14.3 lb project, convert to kilo (divide by 2.2) = 6.5 kg. 3 g of cure per kg is 19.5 grams of curing agent. Add that to the water, salt and sugar along with aromatics/herbs/peppercorns/garlic etc and boil hard, as per Reg's original recipe and continue to follow through from there...... If may say sound convoluted, but really, once you grasp the idea of 'curing' the entire project, water and meat combined, at 3% TQ at 2% sugar, you will be very confident quickly in concentrating on the 'fun' part of curing meats, which all the other flavour potentials that can individualize the projects. Sorry for the length and/or if I strayed too far into this.... Still working on totally re-doing and re-posting all the Dizzy Pig site projects using Formula for Success, so if interested, an even longer and indepth (oh no!) dissertation on the subject of curing with the Formula for Success will be up there soon for those interested....


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