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Re: How much Tenderquick?


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Posted by Jackitup on November 25, 2013 at 08:59:37:

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

Juggy here's the notes on one I was working on a few years ago that I've used many times and like a lot. And Reg, please chime in with any comments as I know you like to play around with cures and sausage and the like too. It took me awhile to dig it up as I haven't used it in a year or two. Comments questions please fire away. And absolutely embellish with any added rubs or additions to your tastes!! This really turned out pretty good!

jon

HAM PUMP/BRINE/CURE

I use Sweeter Than Sweet (sts) cure at a 1:6 ratio, ex; 1 lb of sts to 6 lb liquid or 17% sts per gallon of total liquid (Mfg recommends 21%, way too salty, for me anyway) .
At a 20% pump 34 lb of meat would get 6.8 lb of total liquid or 6 lb 13oz (.8 x 16 = 13oz)
6.8 lb of liquid gets 1.156 lb of sts or 1 lb 2.5 oz (.156 x 16 = 2.5 oz).
add ground pickling spice for corned beef

15% of liquid is maple syrup
15% is beer
70% is H2O….(next I’ll try some “canned” pineapple juice too)
Inject meat and vacuum tumble for 3 hours and into smoker til 185-190 deg. for cooked ham. Some of the meat will pull and some will be sliceable but tender.
For cured ham or bacon that will be sliced and fried smoke slowly til meat 155 and cool down and freeze
If not using a vacuum tumbler, inject and cover with extra brine for 5-10 days



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