SirPorkaLot
somebody shut me the fark up.
Yes, on small cuts of meat I have always done this.
It is no different than using curing salt in sausage making, where the cure stays with and on the meat.
It is important to note, that TQ is diluted by the other rub ingredients, so in reality only 30% of the rub is TQ.
Also TQ is not a curing salt like pink salt, it was developed specifically for the home user to be able to safely cure meats at home, and is mixed with sugar, salt (table).
Curing salts have a much higher concentration of nitrates, and are meant for larger cuts of meat.
For example Praque Powder #1 (Also Instacure #1) is 6.25% sodium nitrite, and Praque Powder #2 (Also Instacure #2) is 5% sodium nitrite and 1% sodium nitrate.
TQ only has 0.5% sodium nitrite & 0.5% sodium nitrate. It is perfectly safe to use in your rubs and season/cure at same time, as long as you don't over do it.
:thumb:
