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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-18-2009, 11:07 AM   #16
Mo-Dave
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I find all this is very interesting, thanks for all the test in the name of bbq.

Now I am thinking that if a person just laced some tender quick in the fire box or even wet a slab of lump or wood with with some TQ slathered on it and let dry, if that would help promote a smoke ring, same as the few lumps of charcoal Thrideye adds. Sounds like a good experiment senerio.
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Unread 07-18-2009, 11:49 AM   #17
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Quote:
Originally Posted by bacardi2001 View Post
Then I mentioned that Tenderquick

what is ternderquick?
this?
http://www.mortonsalt.com/products/m...nderquick.html
That's the stuff.

Quote:
Originally Posted by Mo-Dave View Post
I find all this is very interesting, thanks for all the test in the name of bbq.

Now I am thinking that if a person just laced some tender quick in the fire box or even wet a slab of lump or wood with with some TQ slathered on it and let dry, if that would help promote a smoke ring, same as the few lumps of charcoal Thrideye adds. Sounds like a good experiment senerio.
Dave
I don't think it will work that way. There is such a low concentration of nitrates in TQ. The salt is the carrier. The percentages are 0.5% nitrate and 0.5% nitrite.

The nitrates are way less in TQ than in your standard pink salts (which is why it's marketed for home use). Pink salts contain 6.25% nitrates in a salt carrier.
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Unread 07-18-2009, 11:56 AM   #18
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Thanks so much...Great info........

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Unread 07-18-2009, 11:57 AM   #19
bacardi2001
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so how would i go about using this stuff? examples. please
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Unread 07-18-2009, 12:06 PM   #20
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Great edgamaction piece, Wayne!
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Unread 07-18-2009, 12:22 PM   #21
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Quote:
Originally Posted by bacardi2001 View Post
so how would i go about using this stuff? examples. please
Look for it in the canning section of supermarkets or big box stores. It's usually next to the cases of jars. Sometimes it's with the other salts too. It's around $5 a bag. You can buy it online, but usually the shipping costs are equal or more than the price of the product.

If you strike out locally, PM me with your zip code and we can see what mailing costs are from Wyoming. I have access to it everywhere.
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Unread 07-18-2009, 12:55 PM   #22
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Quote:
Originally Posted by thirdeye View Post
Look for it in the canning section of supermarkets or big box stores. It's usually next to the cases of jars. Sometimes it's with the other salts too. It's around $5 a bag. You can buy it online, but usually the shipping costs are equal or more than the price of the product.

If you strike out locally, PM me with your zip code and we can see what mailing costs are from Wyoming. I have access to it everywhere.
ok, so do i just follow the directions? cause it says not for meats? im going to the store today and i will find out.

Last edited by bacardi2001; 07-18-2009 at 02:35 PM..
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Unread 07-18-2009, 01:52 PM   #23
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Quote:
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ok, so do i just follow the directions? cause it says not for meats? im going to the store today and i will fond out.
It says "Not a meat tenderizer",

It's a general home use curing salt for use on meats of all kinds. It has a variety of uses from sausage to bacon, brines (chicken and turkey for sure) and for corning beef. You won't find smoke ring directions there, in fact Morton's is kind of odd when giving directions. They say things like "follow your proven recipe for XXXX using Tenderquick with the following guidelines...." They have several books and I have an internet copy that the Mother Earth News published some years ago. Many curing books and sausage books reference it too.

For TQing a brisket, sprinkle a layer on the inside face of the brisket, (the side opposite the fat cap side), sprinkle on a few drops of water to make a paste and smear it on evenly with your hands...I went an hour of cure time on this one, but 15 minutes will produce a thinner ring. At the end of the cure time, rinse all of it off under running water. Blot the brisket dry and return to the fridge for at least an hour. Then treat it just like any other brisket.
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Unread 07-18-2009, 02:34 PM   #24
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Quote:
Originally Posted by thirdeye View Post
It says "Not a meat tenderizer",

It's a general home use curing salt for use on meats of all kinds. It has a variety of uses from sausage to bacon, brines (chicken and turkey for sure) and for corning beef. You won't find smoke ring directions there, in fact Morton's is kind of odd when giving directions. They say things like "follow your proven recipe for XXXX using Tenderquick with the following guidelines...." They have several books and I have an internet copy that the Mother Earth News published some years ago. Many curing books and sausage books reference it too.

For TQing a brisket, sprinkle a layer on the inside face of the brisket, (the side opposite the fat cap side), sprinkle on a few drops of water to make a paste and smear it on evenly with your hands...I went an hour of cure time on this one, but 15 minutes will produce a thinner ring. At the end of the cure time, rinse all of it off under running water. Blot the brisket dry and return to the fridge for at least an hour. Then treat it just like any other brisket.
thx when i do it i will post pron.
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Unread 07-18-2009, 03:29 PM   #25
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Fantastic! I'll be trying that soon. Thanks Wayne.
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Unread 07-18-2009, 03:36 PM   #26
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Could a brisket get the same results if it sat in a TQ & water brine?
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Unread 07-18-2009, 03:57 PM   #27
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Quote:
Originally Posted by ABQ View Post
Could a brisket get the same results if it sat in a TQ & water brine?

Well, generally speaking, dry cures are stronger than wet cures. The way I did it is closer to a dry cure becuse I just wet it enough to make a paste.

So, yes a wet cure (or "pickle") will work. Hams and some bacon are done in a pickle. It would most likely take longer than a dry cure. However, you will get the nitrates on the entire brisket, instead of just the one one face that I rubbed. So you would have a smoke ring every where it would get penetration. Most likely not through the areas with fat.....so it may look kind of funky.
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Unread 07-18-2009, 04:04 PM   #28
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i am the same way i like big smoke rings
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Unread 07-18-2009, 04:22 PM   #29
Jeremy28c
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Just my opinoin. There is no such thing as cheating with cooking. It either turns out good or you go back to the drawing board and try something different next time. LOOK GREAT
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Unread 07-18-2009, 08:34 PM   #30
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So do your briskets have any smoky flavor?
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