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In Reply to: Re: How much Tenderquick? posted by Jackitup on November 23, 2013 at 22:22:49:
Mary Ann's numbers are correct: You have to remember you are creating a brine that seasons/cures the entire project, meat plus the cover brine. So, in her case, it would be the 7.7 lb of pork, PLUS the 8.3 lbs for gallon of cover water/brine, making total project weight (aka: what is being cured) 16 lbs. 16X3% is .48 lb or (X 16 oz/lb) 7.68 oz. of TQ.
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