Andrew Welcome back Andrew. It’s been a while since you have posted. What have you been making lately? Anything of interest?
Simple back (Canadian) bacon smoke
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Used the diggin dog farms calculator for cure #1 and 14 days of cure time. Usually use Morton TQ for back bacon but had this in cure #1 before I even thought about it. Oh well, it’ll be good either way. Applewood pellets in the masterbuilt until IT 155
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Bob Stehlik Team Blue Power User Veteran Canning Traeger Regular Contributors Military Veterans last edited by
knifemaker3 Beautiful color & I’ll bet it tastes great.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
knifemaker3 said in Simple back (Canadian) bacon smoke:
Usually use Morton TQ
They look perfect and you actually did right by using cure #1 for the short cure <30 days. TQ is actually meant for >30 day cure, so you did good intentional or not, your bowels will thank you later.
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That looks good hope it taste as good as it looks
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Those look great.
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knifemaker3 I do EQ back bacon but not yet done EQ loin bacon. As cheap as it often gets I’ll need to grab one soon to try.
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Morton TQ is used all the time for back bacon at a rate of 1 Tbs per pound of meat. It’s not recommended for belly bacon due to the fat of belly bacon. Buckboard bacon is also sometimes cured with tq
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by mrobisr
knifemaker3 said in Simple back (Canadian) bacon smoke:
Morton TQ is used all the time for back bacon at a rate of 1 Tbs per pound of meat. It’s not recommended for belly bacon due to the fat of belly bacon. Buckboard bacon is also sometimes cured with tq
Use it all you want, but TQ/sugarcure is actually cure #2 and unless you are curing for >30 days the nitrate will not be utilized and when you apply high heat like frying it is producing a huge amount of nitrosamines which are very powerful cancer causing agents. Do as you please, but why subject your bowels to that when all you need is nitrite on short cures? There is absolutely no benefit in using nitrates for short cures, there is no flavor enhancement, no additional curing, and no preservation added the only thing added is a negative, so why risk it for no possible gain.
Commercially, nitrate is no longer allowed for use in curing of smoked and cooked meats, non-smoked and cooked meats, or sausages (US FDA 1999). However, nitrate is still allowed in small amounts in the making of dry cured uncooked products. Home food preservers should avoid the direct use of this chemical and opt for the mixtures described above.
https://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_cure.htmlAgain it is your body do as you please, if you want to keep using it then by all means do I am only saying that you only stand to lose there is absolutely no possibility of gain, but you do it however you want.
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mrobisr well said and documented. Thank you sir
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Look at Morton website and you will see they even have the recipe listed on using it for Canadian bacon.
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knifemaker3 said in Simple back (Canadian) bacon smoke:
Used the diggin dog farms calculator for cure #1 and 14 days of cure time. Usually use Morton TQ for back bacon but had this in cure #1 before I even thought about it. Oh well, it’ll be good either way. Applewood pellets in the masterbuilt until IT 155.
So, did you add sugar and salt as well as the cure #1?
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Real nice.
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Awesome looking end result
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processhead yes
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This morton TQ deal has been debated for years. Just realize that if it were a problem when doing Canadian Bacon, they wouldn’t be posting a recipe on their website on how to use it for that application.
To each their own. I didn’t mention that to get an argument started. It’s been awhile since I’ve posted much on this and other forums. Probably be awhile before I do again. This is why. Too many people want to argue.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
knifemaker3 i didn’t argue about it, I stated facts and said keep using it all you want to, but viewing it’s use in a risk analysis you have absolutely nothing to gain only possible loss. If pointing out health hazards to you and your family is argumentative then I can live with that label.
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
mrobisr Over the years I never put two and two together about Tender Quick thank you
Am I worried about what I’ve used in the past? Not at all, quantities were small and for the most part I never took much to the trigger temp.
Will I use in the future? Probably not since cure #1 is now so accessible
knifemaker3 Sorry you feel that way, as an occasional Tender Quick user I look at it as knowledge gained for possible use in the future. Really hope you stick aroundGive a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
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Deepwoodsbutcher said in Simple back (Canadian) bacon smoke:
So is it a good idea to use TQ in something like corned beef/venison? I have a recipe that calls for it.
IMO, I think this subject would be best put in a separate topic so as not to sidetrack the original poster’s thread.
I think there is a lot of uncertainty about using TQ and we could all learn by having a civil discussion about it.
Paul
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