Buckboard bacon
Buckboard bacon
I've seen buckboard bacon recipes that call for either tenderquick or pink curing salt. is there a preference of one over the other?
I have both, so that's not a problem, just wanted some input on which would be better, if there is a "better"
I have both, so that's not a problem, just wanted some input on which would be better, if there is a "better"
- Butterbean
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Tenderquick is a all in one product so you need to be careful and not confuse your recipes. Recipes calling for pink salt aka Cure 1 will have additional salt added to the recipe whereas those made specifically for tenderquick will have no added salt.
A rule of thumb I have used is if I'm going to use tenderquick rather than cure 1 I will use the measured weight of cure 1 and the salt the recipe has and substitute tenderquick for this.
Basically, they tried to make something simple but the simplicity doesn't translate over well to most recipes that are out there. If that makes sense.
A rule of thumb I have used is if I'm going to use tenderquick rather than cure 1 I will use the measured weight of cure 1 and the salt the recipe has and substitute tenderquick for this.
Basically, they tried to make something simple but the simplicity doesn't translate over well to most recipes that are out there. If that makes sense.
Tenderquick has been around for a very long time. My wife's parents cured their hams and bacon with it on the farm more than 50 years ago. And there are hundreds of recipes out there where folks use the stuff successfully. So if you follow a trusted recipe you should be OK.
Having said that, there are a couple of things to consider:
Cure #1 is comprised of the following ratio of ingredients:
93.75% Salt /6.25% Nitrite
MTQ is comprised of the following ingredients:
99% Salt /.5% Nitrite /.5%Nitrate
The nitrate content in the MTQ formula concerns me if you are going to use it in bacon. That is you are going to fry it after curing and smoking where there is a risk of nitrosamines. Bacon is one product where the USDA does not allow nitrates to be used. See p.28 of the USDA Inspector's Handbook http://www.fsis.usda.gov/OPPDE/rdad/FSI ... 7620-3.pdf. Also take a look at Stan Marianski's summaries on the different cures here: http://www.meatsandsausages.com/sausage-making/curing
Note that Stan writes that nitrates should be used only in long term cured products such as large hams.
Personally, I would use the pink salt. And hopefully our member ssorllih will chime in here since he is an expert on buckboard bacon. (He insists on calling it butt bacon!)
Having said that, there are a couple of things to consider:
Cure #1 is comprised of the following ratio of ingredients:
93.75% Salt /6.25% Nitrite
MTQ is comprised of the following ingredients:
99% Salt /.5% Nitrite /.5%Nitrate
The nitrate content in the MTQ formula concerns me if you are going to use it in bacon. That is you are going to fry it after curing and smoking where there is a risk of nitrosamines. Bacon is one product where the USDA does not allow nitrates to be used. See p.28 of the USDA Inspector's Handbook http://www.fsis.usda.gov/OPPDE/rdad/FSI ... 7620-3.pdf. Also take a look at Stan Marianski's summaries on the different cures here: http://www.meatsandsausages.com/sausage-making/curing
Note that Stan writes that nitrates should be used only in long term cured products such as large hams.
Personally, I would use the pink salt. And hopefully our member ssorllih will chime in here since he is an expert on buckboard bacon. (He insists on calling it butt bacon!)
Thanks for the replies...the nitrite turning the meat a gray color then pink explains why my polish sausage was such a weird color when I ground it! I was thinking to myself...not sure if I want to eat this weird colored meat!
The Pink cure sounds like the way to go.
I have used the tenderquick for a homemade summer sausage recipe that is rolled in aluminum foil and baked in the oven, so that's why I had that on hand.
Finding pork belly around here is next to impossible, and I just happened to catch some boston butt on sale, so I grabbed a pretty good sized roast for under $9.00.
This will be my first go at making bacon, so wish me luck!
The Pink cure sounds like the way to go.
I have used the tenderquick for a homemade summer sausage recipe that is rolled in aluminum foil and baked in the oven, so that's why I had that on hand.
Finding pork belly around here is next to impossible, and I just happened to catch some boston butt on sale, so I grabbed a pretty good sized roast for under $9.00.
This will be my first go at making bacon, so wish me luck!
- Wurstastrophe
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