Simple back (Canadian) bacon smoke

[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.