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Unread 04-11-2012, 09:21 AM   #1
Butt_Pirate
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Default What to substitute for prague powder?

I plan on making a curing brine to make a Pastrami/Montreal Smoked brisket. The plan I like the best calls for prague powder but I am without. I imagin I can use readycure salt or mabby even kosher salt as a subsitute in a pinch?

Any thoughts?

Cheers
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Unread 04-11-2012, 09:25 AM   #2
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Typically, you can remove the Prague powder & the salt from your recipe & substitute Morton Tender Quick.

But, you should be careful about proportions.

What's your recipe?
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Unread 04-11-2012, 09:30 AM   #3
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here is the brine from the rec ipe I plan to use

Ingredients
  • 1 (3 to 5-pound) brisket
Brine:
  • 1 gallon water
  • 6 ounces kosher salt
  • 2 ounces Prague powder
  • 2 ounces powdered dextrose
  • 2.5 ounces plus 4 tablespoons pickling spices, divided
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Unread 04-11-2012, 09:31 AM   #4
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I can't seem to find anybody who has Mortons tenderquick local to me.
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Unread 04-11-2012, 09:57 AM   #5
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you might try these folks... http://www.canadacompound.com/
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Unread 04-11-2012, 10:33 AM   #6
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Does anybody know if Prague powder has an expiration ? I have a bag upopened that's about 5 years old . As well as a few boxes of buck board bacon cure that are also 5 years old
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Unread 04-11-2012, 10:44 AM   #7
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Quote:
Originally Posted by Butt_Pirate View Post
I can't seem to find anybody who has Mortons tenderquick local to me.
If you order it, be careful to check the shipping costs associated with Tenderquick from Canadian dealers. I have heard some unusual stories about inflated shipping costs. In the US, a 2# bag of TQ costs about $7 or $8, and can be shipped to Canada via First Class mail for another $7.

Quote:
Originally Posted by Sledneck View Post
Does anybody know if Prague powder has an expiration ? I have a bag upopened that's about 5 years old . As well as a few boxes of buck board bacon cure that are also 5 years old
You should be good to go on the Prague powder. It doesn't have a shelf life, it has a half life. Heheheee. Seriously, as long as it has been kept dry it will last a good long while.

The Buckboard may show signs of age such as caking and some packets will look darker than others. I've talked to Hi Mountain about this and they say the product is still good, it's only the spices / seasonings that have darkened over time.
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Unread 04-11-2012, 10:48 AM   #8
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Quote:
Originally Posted by Butt_Pirate View Post
... or mabby even kosher salt as a subsitute in a pinch?

Any thoughts?

Cheers
You can't substitute regular salt (kosher or otherwise) for a recipe that has a cure in it. Cure's have other ingredients such as nitrates or nitrites that "cure" the meat.
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Unread 04-11-2012, 11:11 AM   #9
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Quote:
Originally Posted by SmokinOkie View Post
You can't substitute regular salt (kosher or otherwise) for a recipe that has a cure in it. Cure's have other ingredients such as nitrates or nitrites that "cure" the meat.

But Readycure #1 is also a curing salt so this is fine to substitute? The ingredients on the package say Salt, Sodium Nitrite & Sodium Bicarbonate


Should this be kept refrigerated? The curing salt i mean.
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