Quick tender???

Kijek · Post by **Kijek** » Mon Jan 08, 2018 01:44

So what exactly is Quick Tender?
Many years ago I used it a few times, but then started to find out about cure #1 & #2.
So I've always used the cures.
So what is quick tender, as apposed to the two cures?

Post by **redzed** » Mon Jan 08, 2018 07:48

Morton Tenderquick contains salt, sugar, an anti-caking agent, and .5% each of sodium nitrite and sodium nitrate. It is not a substitution for either #1 or #2. Unless you have a credible and tested recipe, I would not recommend using it. It contains sodium nitrate which today is only used in long cured and dried products which are matured for weeks or months. Nitrates are not necessary and may even be unsafe when used in most smoked sausages and meats.

Please read this section on curing:
https://www.meatsandsausages.com/sausage-making/curing

Kijek · Post by **Kijek** » Mon Jan 08, 2018 13:33

Thanks I appreciate the lesson