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Re: How much Tenderquick?

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Posted by reg on November 24, 2013 at 07:48:37:

In Reply to: Re: How much Tenderquick? posted by Jackitup on November 23, 2013 at 22:22:49:

Hi Jon. you mention turkey but what Mary Ann and juggy are doing is semi curing a pork loin, this is totally different than flavour brining. TQ has both nitrate and nitrite bonded on a salt carrier. Nitrate is usually used in dry curing and nitrite used in semi curing. Using either will change the texture/colour of the protein


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