Simple back (Canadian) bacon smoke

[samspade]

mrobisr well said and documented. Thank you sir

[knifemaker3]

Look at Morton website and you will see they even have the recipe listed on using it for Canadian bacon.

[processhead]

Morton TQ contains both Sodium Nitrite and Sodium Nitrite, aka the curing components of Cure #1 and Cure #2

[processhead]

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?

[HerbcoFood]

Real nice.

[Dr_Pain]

Awesome looking end result

[knifemaker3]

processhead yes

[knifemaker3]

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.

[mrobisr]

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.

[glen]

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 around

[Deepwoodsbutcher]

This post is deleted!

[processhead]

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.

[Deepwoodsbutcher]

processhead sorry, was only asking a question in line with the conversation that was already going on. I’ll ask it somewhere else

[processhead]

Deepwoodsbutcher said in Simple back (Canadian) bacon smoke:

processhead sorry, was only asking a question in line with the conversation that was already going on. I’ll ask it somewhere else

No apology needed!
I think it is a good question and am sure others would benefit.

[mrobisr]

glen said in Simple back (Canadian) bacon smoke:

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.

I have used plenty of it in the past too and have fried it to high temps, but as you said it was small quantities and I have not lost any sleep about it either.